Type what you have

Ingredients

• ✓ mini chocolate sandwich cookie
• sourdough pretzel nugget
• wheat cracker
• milk chocolate pieces
• cheese cracker
• cranberry
• marshmallow
• dinner mint
• sweet and salty snack mix
• cream-filled rolled wafer cookie

Instructions

1. 1 Arrange pretzels, wheat crackers, candy pieces, cheese crackers, cranberries, marshmallows, dinner mints, snack mix, wafer cookies, and mini chocolate sandwich cookies on a 14-inch square platter.

By Chef Mo

Ingredients

• ✓ mini chocolate sandwich cookie
• vanilla ice cream
• chocolate sandwich cookie crumb crust
• whipped topping

Instructions

1. 1 Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.
2. 2 Stir crushed cookies into softened ice cream. Spread ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.
3. 3 Pipe whipped topping around the edge of pie and top with reserved cookies, standing on ends. Freeze before serving, 3 to 8 hours.

By cookin'mama

Ingredients

• ✓ mini chocolate sandwich cookie
• chocolate sandwich cookie
• all-purpose flour
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• milk
• vanilla extract
• egg white
• butter
• vanilla extract
• powdered sugar
• cream cheese
• pink food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
2. 2 Twist 36 cookies apart carefully. Break the side without cream into quarters and place in a bowl; toss in 2 tablespoons flour so that they don't stick together. Place the cookies with cream into the bottoms of each cupcake cup, cream-side-up.
3. 3 Whisk 3 1/3 cups flour, baking powder, and salt together in a separate bowl.
4. 4 Beat butter using an electric mixer with a flex edge attachment in another bowl until creamy and fluffy, about 5 minutes. Beat in sugar, milk, and vanilla extract using a wire attachment. Mix in flour mixture slowly until well blended using the flex edge attachment. Add egg whites and beat for 2 minutes. Fold in quartered cookies.
5. 5 Spoon batter into the prepared muffin cups, filling each 3/4 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and transfer to a wire rack to cool completely, about 30 minutes.
7. 7 Mix softened butter and vanilla extract together using an electric mixer in a mixing bowl until completely combined. Add powdered sugar, 1 cup at a time, mixing slowly until incorporated. Increase speed to medium-high and beat, scraping the sides of the bowl often, until frosting appears dry.
8. 8 Dip 2 toothpicks into food coloring twice and mix into frosting. Frost cupcakes as desired and decorate using mini chocolate cookies.

By Cathy