Place the crushed Oreos and softened cream cheese in a mixing
bowl. Cream until fully incorporated. Roll into small balls. (about
the size of a large whopper candy) Place on a wax paper lined tray.
Freeze about 20 minutes.
Melt the chocolate bark in a microwave safe bowl stirring often.
Using a toothpick, dip the Oreo truffle completely. Set on the wax
paper to dry and sprinkle with the reserved oreo crumbs.
Preheat oven to 350 Spray mini muffin pans with non stick spray
and set aside. In a large mixing bowl, cream the shortening, peanut
butter, and honey until creamy. Add both sugars, baking powder,
and baking soda, and mix until combined.
Beat in the egg, milk, and vanilla. Slowly start adding the flour and
mixing until fully combined. Roll the dough into 1 inch balls and
roll in the 1/4 c. sugar. Place in the muffin pans and bake for 8-9
minutes.
As soon as you pull the cookies from the oven, place an Oreo truffle
in the center and press down very gently. Let cool in the pan for 2
minutes, then gently remove to a wire rack to cool. After they have
cooled slightly, transfer to a plate and refrigerate to set completely.
Keep refrigerated.
Originally Submitted
5/17/2015
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