Oreo Mini Cups

Easier option to the Oreo balls that can be a pain to dip in the melted chocolate. My favorite is the salted caramel chips with a few grains of coarse sea salt on top.

Photo by Janis B.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Oreos (3 rows - approx. 55-60 cookies)

  • 8

    oz cream cheese

  • 12

    oz baking chips(any kind)

  • (white chocolate, milk chocolate, semi-sweet, salted caramel*, mint, butterscotch...)

  • (or Andes candies can work for mint cups)

Directions

Prepare a miniature muffin tin by lining with mini muffin papers. Pulse the sandwich cookies in a blender or food processor until they resemble fine crumbs. You do not need to separate the cookie from the creme. Beat the crumbs with room temperature cream cheese until a thick mixture forms. Chill the dough for at least 30 minutes. Starting with 1 bag, melt all of the baking chips in a large microwave safe bowl. Microwave in bursts of 15 seconds stirring in between each burst for 10-15 seconds. Spoon melted chocolate into the bottom of the prepared muffin tins -- not a lot here. Allow to set completely. (put them in the refrigerator to speed this up). Remove the dough from the fridge and form into small balls. Flatten those balls to thin, flat disks and place on top of the set chocolate. Spoon more melted chocolate to cover the disk of chocolate. Add sprinkles to the top if desired. * or some coarse sea salt if using salted caramel chips. Allow to set at room temperature, or put in refrigerator or freeze for later.

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