Ingredients
Equipment
Method
Instructions
- Combine the softened cream cheese, ¼ cup powdered sugar, and 1 teaspoon vanilla extract in a small bowl. Beat until smooth, creamy, and free of lumps.
- Cover and refrigerate the cheesecake filling for at least 15 minutes.
- Separate the biscuit dough into 8 biscuits. On a lightly floured surface, flatten each biscuit into a thin circle about 4 to 5 inches in diameter.
- Place one whole chocolate creme sandwich cookie in the center of each flattened biscuit.
- Top each cookie with 1 to 2 tablespoons of chilled cheesecake filling.
- Gather the dough edges over the cookie and filling. Pinch firmly to seal completely, then gently roll into a smooth ball.
- Pour 2 to 3 inches of oil into a deep, heavy-bottomed pot or deep fryer. Heat to 350°F (175°C).
- Fry 2 or 3 bites at a time for 2 to 3 minutes per side, or until puffed and evenly golden brown.
- Remove with a slotted spoon and drain on a paper towel-lined plate. Allow to cool slightly.
- Whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract. Add the remaining milk as needed to reach a drizzling consistency.
- Drizzle the glaze over the warm bites and immediately sprinkle with crushed chocolate creme sandwich cookies.
- Serve warm.