Girl Scout© Cream Puff Cookie Monsters

1. Preheat oven to 400ºF. Crush 1 package of cookies into small pieces. Set aside for later use.

2. Combine water, butter, salt and sugar in a medium saucepan. Bring this mixture to a boil. Then lower the temperature and add in all the flour. Mix vigorously until dough pulls away from the edges and bottom of the pan. Stir for 3 minutes longer, then remove from heat and let cool slightly.

3. Once the mixture has cooled down some, put in a mixer. With the mixer on medium speed, add the eggs one at a time, making sure the egg is completely incorporated before adding the next. Fold in the crushed cookie pieces.

4. Using an ice cream scoop or a large spoon, place 1 1/2″ diameter mounds of dough on a parchment-lined or greased cookie sheet. Bake in a 400ºF oven for 35 minutes.

5. While the cream puffs are baking, make the sweet cream. Mix together cream cheese, mascarpone cheese, sugar, and vanilla extract on medium speed till smooth and light.

6. The cream puffs are done when they have puffed up and are beginning to brown on the edges. When cut open they should have nooks and crannies. Remove from the oven and let cool, they will sink in a little.

7. Split the cream puff in half. Fill with sweet cream mixture. Insert a whole Girl Scout© cookie into the sweet cream so it stays in place. Then use mini marshmallows to create the “teeth.” Adhere the eyes with a dab of the sweet cream.