Girl Scout Cookie Cupcakes

Having 2 Girl Scouts in the house keeps us up to our necks in cookies this time of year. I am ALWAYS looking for something to do with them besides the regular Cookie Pudding Pie. I came across this little cheesecake recipe in a Martha magazine and decided to try it with Girl Scout Peanut Butter Sandwiches, Thin Mints and regular Oreos. I just split up the batter and added a drop of mint extract to the Thin Mints cakes, a couple of crushed Oreos to another and a small drop of peanut butter to the Peanut Butter cookie cakes. Just swirl in the the rest of the batter. I imagine you could probably use any cookie. I even halved the recipe and it worked out fine. They were very cute, very good, and very easy!

Preheat oven to 275º.

Line regular muffin tins with paper liners and place one whole cookie at the bottom of each of them. On medium-high speed, beat cream cheese until smooth. Slowly add sugar and beat until completely mixed. Add vanilla and mix in. Drizzle in beaten eggs, a little at a time, beating until blended. Next add your sour cream and salt – scraping down sides as needed.

Chop up the remaining cookies and gently add the chopped up cookies into batter, stirring by hand. Divide batter evenly among prepared cups, fill them almost to the top. Crumble some extra cookies on the tops if you want to.

Bake for a total of 22 minutes, rotating halfway through. Transfer to racks to cool completely. Refrigerate at least 4 hours or overnight. This recipe makes 30 cupcakes but, like I said I only made half of the recipe. They will keep for several days if you can keep yourself from eating them all. Enjoy!