16 oz. cream cheese
1/2 C. sugar
1 tsp. vanilla
2 large eggs, lightly beaten
1/2 C. sour cream
pinch of salt
Heat oven to 275 degrees. Line muffin tin with paper liners, and place one whole cookie in each paper liner.
In a large mixing bowl, beat the cream cheese until smooth. Slowly add in the sugar until well mixed, followed by the vanilla. Slowly drizzle in the eggs, mixing thoroughly. Beat in the sour cream and salt.
By hand stir in the chopped cookies.
Fill each cookie-filled cup almost to the top.
Bake for 22 min. or until filling is set. Transfer to a wire rack to cool completely and refrigerate at least 4 hrs. before serving.
This is another delicious way to finish up those Girl Scout cookies!
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