Two of your favorite desserts join forces....and the results are phenomenally delicious!
Keyword: almond cupcakes, cheesecake brownies, Cookies & Cream
Author: KC Cornwell
20gluten-free cream-filled sandwich cookies12 left whole & 8 coarsely chopped
1pound(16 ounces) cream cheeseroom temperature
1tspGF vanilla extract
2large eggsroom temperature, lightly beaten
small pinch of salt
Preheat oven to 275 degrees. Line 12 standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22-25 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
Keep in a sealed container in the refrigerator for up to 4 days.