COOKIE BOMB RECIPES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, softened butter, flour and egg until soft dough forms. Shape into 36 (1 1/4-inch) balls; place in 36 ungreased mini muffin cups. Press 1 OREO™ mini in center of each cookie.
• Bake 10 to 12 minutes or until edges are golden brown. Cool in pan 10 minutes. Carefully run small knife around outside edge of cookie to loosen; remove to cooling rack. Cool completely, about 30 minutes. Place cooling rack of cookies over cookie sheet or waxed paper. Turn cookies over so bottom side is up and OREO™ mini side is down.
• In small microwavable bowl, microwave frosting uncovered on High 30 to 60 seconds or until thin enough to pour. Pour slightly less than 1 tablespoon warmed frosting over each cookie to completely cover, using spoon to help spread if needed. Rewarm frosting in microwave to maintain pouring consistency, if needed.
• In another small microwavable bowl, microwave white vanilla baking chips and shortening uncovered on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle melted white chips over cookies. Let stand about 4 hours or until frosting glaze is set. Store covered in airtight container at room temperature.

Steps:

• Make the cookies In a stand mixer fitted with the paddle, beat the butter until smooth, about 1 minute. Add the sugars and beat until light and fluffy. Beat in the egg and vanilla until smooth.
• In a medium bowl, whisk the flour with the cornstarch and baking soda. With the machine on low, gradually add the dry ingredients to the wet until just incorporated. Fold in the chocolate chips. Cover and refrigerate for at least 1 hour and up to overnight.
• Preheat the oven to 350° and line 12 cupcake molds with liners. Portion the dough into 1/3 cup-size balls, alternatively, use a 2.5-ounce scoop. Working one ball at a time, press your thumb into the center of the dough to form a deep indentation. Spoon about 1 tablespoon of the sprinkles or Nutella into the cavity and seal the cookie dough around the sprinkles, then transfer to the prepared cupcake pan. Repeat with the remaining cookie dough and sprinkles. Bake for 10 minutes, until golden brown and crisp around the edge. Transfer the cupcake pans to a baking rack and let cool completely.
• Make the icing In a stand mixer fitted with the paddle, beat the butter until smooth. Beat in the vanilla. With the machine on, gradually add the confectioners’ sugar, 1/2 cup at a time, until incorporated and smooth. Beat in the crumbled cookies, if using. Spoon into a piping bag with a fluted tip and pipe the frosting onto the cookie bomb cupcakes. Garnish with more sprinkles and serve.