(Recipe makes 30 cupcakes)

Cookies and cream has long been one of my favorite flavors. As an expert on the topic, this is how I rate this cupcake recipe.

Would I make this again? Yes, most definitely.

Would I make this again? Yes, most definitely.

Would I make this again? Yes, most definitely.

This recipe reminded me of how much I like Oreos. Uh oh.

These kept well in the fridge for several days.

Less than $5 for me.

The Oreo cookie on the bottom of each cupcake and the Oreo bits suspended inside creamy sweet cream cheese goodness are the best part of this treat.

The combination of cookies and cream is a near perfect pair.

42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped

42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped

Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.



