As many of you are aware, FH and I were assaulted by tiny Girl Scouts the other week. Despite my best efforts, I was left with a couple boxes of Tagalongs hanging out in the pantry.
I hadn’t opened them yet because… well, I know what happens when I open a box of Girl Scout cookies (or any cookies, to be honest) and let’s just say it’s not pretty.
Those “servings” on the side of the box? Lies.
The number of servings is closer to one than the number alleged on the side of the box, and the serving size varies mainly depending on how much space is between me and my self-loathing on that day. (Oh, I went to the gym yesterday? That’s like 10 extra cookies!)
A question lingered a moment in my head, “Do these little monsters know what they’re doing when they chase us with cookies and look at us with their stupid doe-eyed faces? Do they!?”
Like, I can walk by a cookie display at the store without caving (usually), but walking by a small child with a sad look who is practically begging me to purchase cookies? Even worse, one that COMES TO MY DOOR WITH COOKIES AND TRIES TO GUILT ME INTO BUYING THEM?
I’m pretty sure they know what they are doing to us. Preying on the weak.
So I was left with a problem to solve – how do I open the box of cookies without immediately inhaling all of the contents and collapsing into a pile of self-loathing on the floor?
My solution? Chop up all the cookies and divide them between another bite-sized treat… Thus, the mini Tagalong cheesecake was born.
- 1 pound cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature, lightly beaten
- 1/2 cup sour cream, room temperature
- 1 cup peanut butter (not "all natural", I use Jif)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 box Tagalongs, coarsely chopped** (or 1.5 cups mix-ins of your choice)
- 21 whole cookies* (see note below)
- Preheat oven to 275 degrees and line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each liner* (see note below)
- In a small bowl, gently beat eggs with vanilla extract, set aside.
- In a large bowl or stand mixer with paddle attachment, beat the cream cheese until smooth, scraping down the sides of bowl as needed. Add peanut butter and continue beating until incorporated.
- Gradually add sugar and continue beating until combined, scrape down sides of the bowl. .
- Drizzle in egg mixture, a bit at a time, beating until incorporated. Add sour cream and beat until combined.
- Scrape sides and bottom of the bowl and stir in chopped cookies by hand.
- Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake about 22 minutes, or until filling is set. Outsides should be stiff but it's ok if the centers jiggle a little when you tap the pan.
- Transfer to wire racks to cool completely. Refrigerate uncovered (or they will get condensation on top) at least 4 hours or overnight.
- Serve with whipped cream, drizzled chocolate, and additional chopped cookies, if desired.
*For the "crust" you can use a cookie of your choice - I used a second box of Tagalongs for the first 16 and then used Oreos as needed for the rest.
**You could use 1.5 to 2 cups of any mix-ins for these cheesecakes - chopped peanut butter cups or chocolate/peanut butter chips would also be great.
I got 21 cupcakes out of this recipe, your yeild may vary depending on the depth of your cupcake tins.
With the variety of frozen cheesecakes sold in stores, I'm willing to bet that you could freeze these and thaw as needed but have yet to test this on my own.