Minnie Mouse Oreo Cookies Recipe 455

MINNIE MOUSE OREO COOKIES RECIPE - (4.5/5)

Steps:

• Twist and pull apart the large and the mini cookies, removing half the filling from the large ones and all the filling from the minis. Using melted chocolate for glue, adhere the 2 mini Oreo halves to the top of a large cookie half for the ears. Add some melted chocolate to the center of the Oreo then carefully place the other large cookie half on top, lightly pressing bottoms together. Set aside. Repeat process for desired number of Minnie's. (Refer to photo for a general idea of what to do). For the bows, melt the tinted chocolate and place into a plastic bag then pipe little bows onto waxed paper. Let harden then just peel them off and attach to the top of the large Oreos (near the ears) with a dab of the tinted melted chocolate. For Mickey Mouse cookies, Just don't add a bow.

EASY NO BAKE MICE COOKIES

Steps:

• Preparations:.
• Take apart the Oreo Cookies and keep only the side with the white cream.
• Unwrap chocolate kisses and set aside.
• Drain cherries and dry on a paper towel.
• Assembly:.
• Melt chocolate until nice and smooth.
• Dip a cherry in chocolate until coated and set on the Oreo with the stem going side ways (it's the body & tail).
• Place a chocolate kiss, pointed side out on the opposite side of the cherry (it's the nose).
• Place two almond halves on top of the cherry (they're the ears).
• Put two red dots on the cherry body.(They're the eyes).
• You can make cute designs on the white part of the cookie with the gel.(I always make red and green holly with berries!).
• These are eaten by picking them up by the tail and eating in one big bite! Tastes like chocolate covered cherries!

MINNIE MOUSE® CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
• 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.
• Whisk 3 1/3 cups flour, baking powder, and salt together in a separate bowl.
• 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.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven transfer to a wire rack to cool completely, about 30 minutes.
• 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.
• Dip 2 toothpicks into food coloring twice and mix into frosting. Frost cupcakes as desired and decorate using mini chocolate cookies.