When in Doubt, Bake.: Frozen White Mint Oreo Cookie Dough Bites

Frozen White Mint Oreo Cookie Dough Bites

Think it sounds too good to be true? I would too, had I not just invented them. I was trying to think of something to bake, and wanted to make something cold since it's been so hot outside. I figured this would be the perfect opportunity to make something with cookie dough, since we don't have any cookie dough recipes on here yet. And as you all know, cookie dough is amazing, so making something with cookie dough ups the ante. You have to pair it with really awesome things to make something even more awesome than the cookie dough would have been on its own. So, I determined it was time for a pantry/fridge raid. And what did I end up with? A York Peppermint, a bag of Mini Oreos, and White Chocolate Pudding Mix. This was one of those wonderful moments when I knew whatever I ended up with, using all of these ingredients with cookie dough, was going to be good. Really good. My only regret is that Lauren isn't eating sweets right now, so I've probably had a few (or eight) too many on my own...oops.

Ingredients:

(Yield: 12 mini muffin-sized bites, if you need to feed a lot of people, double/triple/quadruple the recipe)

Oreo Crust:

1 3 oz Bag Mini Oreos (or the equivalent in regular oreos, makes no difference)

1.5 tbsp butter or margarine

York Mint Layer:

1 1.4 oz York Peppermint

2 tsp milk

Cookie Dough:

2 tbsp butter or margarine, softened

1 cup flour

a pinch of salt

2 tbsp granulated sugar

2 tbsp packed brown sugar

1/4 tsp vanilla

1 tsp milk

2 tbsp chocolate chips

White Chocolate Topping:

2 tbsp butter or margarine, softened

2 tbsp milk

2 tbsp powdered sugar

1/4 cup white chocolate pudding mix

Directions:

1. Begin by greasing a mini muffin pan

2. Put the Oreos in a Ziploc bag and crush them with a rolling pin, or something else if you so choose

3. Mix them in a bowl or mug with the butter and microwave this mixture for 30 seconds on low.

4. Divide this mixture and put some in each muffin tin, pressing it firmly against the bottom

5. Melt the York Peppermint with 2 tsp of milk by microwaving it on low for 30 seconds

6. Divide it between the muffin tins (start by putting slightly less than a teaspoon of the mixture in each tin, and if you have any leftover, add it on where you see fit)