Ingredients
1/2 cup crushed chocolate cream-filled chocolate sandwich cookies (about 7 cookies)1 package (4.67 ounces) Andes mint candies or 1 cup Andes creme de menthe baking chips1 package (8 ounces) cream cheese, softened1/4 cup sugar1 large egg, room temperature1/2 teaspoon vanilla extractAdditional Andes mint candies or Andes creme de menthe baking chips, melted
Preparation
Grease or paper-line miniature muffin cups. Press 1 teaspoon cookie crumbs onto the bottom of each muffin cup; set aside.
Heat candies on high in a microwave-safe bowl for 30-60 seconds or until melted, stirring every 15 seconds. Cool to room temperature.
Beat cream cheese and sugar in a small bowl until smooth. Beat in egg and vanilla. Stir in melted candies.
Spoon 1 tablespoon mixture into each cup. Bake at 350° for 25-30 minutes or until tops appear dry and begin to crack. Cool for 1 minute before removing to wire racks to cool completely. Drizzle with additional melted candies. Store in the refrigerator.
