These are not my mother's famous cream puffs. I created these for a special blog post to help support my adorable cousin's local Girl Scout© troop. Although the base of the recipe was my mom's cream puff recipe, the added components were a fun twist made with the always delicious Girl Scout cookies. And there is no better time to buy Girl Scout© cookies then right now. Yesterday the bells went off on the start of Girl Scout© cookie sales season. I'm sure there is a local troop in your area that will be happy to sell you some famous Tagalongs or Thin Mints or a host of other delicious cookie flavors. You can always just eat them straight out of the package, or you can add them to another recipe and get a whole new treat and thats exactly what we did yesterday. I was lucky enough to have my cousins join me in the kitchen to bake up these adorable little monsters that just can't get enough Girl Scout© cookies. This is a fun and easy recipe to do with the kids and they will love to show off their little creations when they are done.
Scroll down to the bottom of the post for this week's "Outta the Box" linky party to share your fun dessert recipes.
Cream Puff Cookie Monsters
I asked my cousins to bring over a box of their favorite Girl Scout© cookies for this recipe. Annie brought Thin Mints, Grace brought Tagalongs and the Samoas were for me : P No actually you will see the Samoas in another recipe post. We were very adventurous yesterday.
Annie is the younger of the two. She is on the left with the long blonde hair. She is a talkative, vivacious, and motivated little one. She is going to make a great saleswoman one day, but for now she is quite the sales girl. Grace is the young lady on the right. She is the older sister (she reminds me a lot of myself, being an older sister and all). She is more reserved then her sister, but she has a vast amount of knowledge that she shares when she is willing. She is going to be a very talented little lady when she is all grown up. They helped me crush the cookies into small pieces that we later mixed into the cream puff batter.
Oh gosh I almost forgot to thank my amazing husband for taking all these great photos. As I had my hands a little fuller then usual, I asked him if he wouldn't mind snapping the pictures today. He did such a wonderful job. I really think I'm rubbing off on him. He was even getting fancy and taking some "creative" shots. Thanks darlin'!
Ok now that I got that out of the way, back to the recipe. It's really quite simple. First you combine water, butter, salt and a little sugar in a medium saucepan. Bring this mixture to a boil and then lower the temperature and add in all your flour. Mix vigorously until dough pulls away from the edges and bottom of the pan. Stir for 3 minutes longer, then remove from heat and let cool slightly. Once the mixture is not pipping hot any more, put in a mixer. With the mixer on medium speed, add the eggs one at a time, making sure the egg is completely incorporated before adding the next.
Then we mixed the cookie crumbles into the batter. Since each girl had a different cookie flavor, I split the batter into two bowls and they each worked on their own.
Then they mixed the batter up real good, making sure all the cookie crumbs were incorporated.
Our first attempt at getting the batter on the pan was a complete fail. I thought using our hands and getting "a little" messy might be fun. Nope this batter is far too sticky for "a little" mess. There was a lot of mess.
We were covered in batter. After a few attempts we gave up.
Then we washed up because nothing was going to get done with those messy hands.
Ok second attempt, which for you should be the first and only attempt. Spoons or an ice cream scoop are the best tools for the job. The ice cream scoop worked best, but if you don't have one, a large spoon will do the job too. You want a good size mound of batter. About 1 1/2" diameter I would say. This way your cream puffs have some substance to them and it will be easier to make your little cookie monsters. You'll see what happens if you make some that are too small. Bake in a 400 degree oven for 35 minutes.
When the cream puffs are done they will be puffed and a little brown around the edges. When you take them out of the oven and let cool, they will sink in a little. Since our first batch was slightly too small for our monster creations we made cream puff sandwiches. While the cream puffs were baking I made a sweet cream for the filling. I mixed cream cheese, mascarpone cheese, sugar, and vanilla extract on medium speed till it was smooth and light. For the sandwiches the girls spread the cream between two puffs. Then we rolled them in sprinkles.
Then it was time to sample our work. I think they enjoyed them.
Grace was showing off her badges, explaining the different ones to me and what they stand for.
Then Viola, you have little Cream Puff Cookie Monsters. Although the cream puffs may resemble cookies, they do not taste like cookies. They are moist, light, and not very sweet. Had we not mixed in the cookie crumbles they wouldn't be sweet at all (which I promise is not a bad thing). Most of the sweetness in this treat comes from the sweet cream center and the mini marshmallows. They remind me of a sweet cream pastry with hints of peanut butter (I ate a Tagalongs Cream Puff Cookie Monster).
I packaged these four up as a fun gift. Think of the surprise on the receivers face when they open the box and find their favorite Girl Scout© cookie in the month of this fun little Cream Puff Monsters mouth. I think I'll attach a tag that reads "Me Want More Cookies" because I'm pretty sure these guys would talk like cave man if they every came to life.
Cream Puff Cookie Monsters
Makes: 12 Servings | Prep Time: 30 minutes | Cook Time: 35 minutes
1 cup water
6 tbs unsalted butter
1 tbs salt
1 tsp sugar
1 cup all-purpose flour
5 large eggs, room temperature
2 packages of your favorite Girl Scout© cookies
8 oz cream cheese, room temperate
8 oz mascarpone cheese
1/2 cup white sugar
2 tsp vanilla extract
2 cups mini marshmallows
24 candy eyes
1. Preheat oven to 400 degrees. Crush one package of cookies into small pieces. Move to side for later use.
2. Combine water, butter, salt and sugar in a medium saucepan. Bring this mixture to a boil. Then lower the temperature and add in all your flour. Mix vigorously until dough pulls away from the edges and bottom of the pan. Stir for 3 minutes longer, then remove from heat and let cool slightly.
3. Once the mixture has cooled down some, put in a mixer. With the mixer on medium speed, add the eggs one at a time, making sure the egg is completely incorporated before adding the next. Fold in the crushed cookie pieces.
4. Using an ice cream scoop or a large spoon, place 1 1/2" diameter mounds of dough on a parchment lined or greased cookie sheet. Bake in a 400 degree oven for 35 minutes.
5. While the cream puffs are baking, make the sweet cream. Mix together cream cheese, mascarpone cheese, sugar, and vanilla extract on medium speed till smooth and light.
6. The cream puffs are done when they have puffed up and are beginning to brown on the edges. When cut open they should have nooks and crannies. Remove from the oven and let cool, they will sink in a little.
7. Split the cream puff in half. Fill with sweet cream mixture. Insert a whole Girl Scout© cookie into the sweet cream so it stays in place. Then use mini marshmallows to create the "teeth. Adhere the eyes with a dab of the sweet cream.
Now it's your turn to share your fun dessert recipe. Rules to the linky party are below.