Mint Cookies ‘n’ Cream Brownies Recipe

42 Servings / Prep: 25 min. Bake: 25 min. + cooling

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 4 eggs
• 1-1/2 cups chocolate syrup
• 1 cup all-purpose flour
• 6 mint cream-filled chocolate sandwich cookies, chopped

Mint Cream:

• 1/2 cup butter, softened
• 2 cups confectioners’ sugar
• 1 tablespoon 2% milk
• 1/4 to 1/2 teaspoon mint extract
• 2 drops green food coloring
• Additional mint cream-filled chocolate sandwich cookies, crushed

Directions:

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate syrup, then flour, just until blended. Fold in the chopped cookies.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
3. For mint cream, in a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the milk, extract and food coloring. Frost brownies; sprinkle with crushed cookies. Cut into squares. Yield: 3-1/2 dozen.

Nutrition Facts: 1 brownie equals 135 calories, 5 g fat (3 g saturated fat), 32 mg cholesterol, 53 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1-1/2 starch.

Cookies N’ Cream Scones

Ingredients:

• 2 cups all purpose flour
• 6 tbsp sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp butter, chilled
• 2/3 cup milk, plus extra as needed
• 2 1/2 tsp vanilla extract
• 1 1/2 cup chopped Oreo-type cookies

Instructions:

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder and salt. Cut butter into 6-8 chunks and add to flour mixture, tossing to coat. Using your fingertips, rub the butter into the flour until mixture is sandy and butter is well distributed, with no pieces larger than a big pea.
3. Add in milk and vanilla extract and stir until dough comes together. Add an additional tablespoon or two of extra milk if dough is too dry to come together easily, but dough should still be firm enough to handle. Knead in Oreo cookie pieces until very well distributed. Don’t worry if the cookies break up as you work them in.
4. Turn dough out onto a lightly floured surface and divide dough into two balls. Press each ball into a disc about 3/4-inch thick. Use a knife to divide each disc into quarters and place scones on prepared baking sheets.
5. Bake for 16-19 minutes, until scones are golden brown. Allow to cool slightly before serving.

Makes 8 scones.