Chocolate Cookie Muffins by Stephenie Moyer

1 3/4 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/3 cup cold butter or margarine
1 egg
1 cup milk
16 cream-filled chocolate sandwich cookies, coarsely chopped

Topping:
3 tablespoons all-purpose flour
3 tablespoons sugar
5 cream-filled chocolate sandwich cookies, finely crushed
2 tablespoons cold butter or margarine
1 cup vanilla chips
1 tablespoon shortening

In a large bowl, combine flour, sugar and baking powder. Cut in butter until the mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients juut until moistened. Fold in chopped cookies. Fill greased muffin cups two-thirds full. For topping, combined flour, sugar, and crushed cookies. Cut in butter until crumbly; sprinkle about 1 tablespoon over each muffin. Bake at 400 degrees for 16-18 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack.

In a heavy saucepan over low heat, melt vanilla chips and shortening until smooth. Drizzle over cooled muffins.

Yield: 1 dozen.