Ingredients
48
48 servings
- •1 (10 ounce) package chocolate-covered mint cookies (such as Girl Scout Thin Mints®), finely crushed
- •4 (8 ounce) packages cream cheese, softened
- •1 ½ cups white sugar
- •¾ cup milk
- •4 eggs, at room temperature
- •1 cup sour cream
- •¼ cup all-purpose flour
- •1 tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
- Spread a heaping teaspoon of crushed cookies over the bottom of each muffin cup.
- Beat cream cheese and sugar in a large bowl using a electric mixer until smooth. Blend in milk. Add eggs, 1 at a time, mixing well after each addition. Add sour cream, flour, and vanilla extract; mix until smooth. Fill each muffin cup half-full with batter.
- Bake in the preheated oven until the center of a cupcake no longer jiggles when pressed, 25 to 35 minutes. Let cool, 1 to 2 hours.
Nutritional Facts
Per 48 servings
- Calories: 139
- Carbohydrate: 11g
- Fat: 9g
- Fiber: 0g
- Protein: 3g
- Sugar: 8g
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