Best 20 Cookies And Cream Recipes

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Indulge in a delightful journey of flavors with our irresistible Cookies and Cream recipes. From classic Cookies and Cream Ice Cream to innovative Cookies and Cream Brownies, this collection caters to every sweet tooth's desire. Dive into the creamy indulgence of our Cookies and Cream Cheesecake, featuring a velvety filling and a crunchy cookie crust. Experience the perfect blend of textures in our Cookies and Cream Milkshake, a refreshing treat that combines creamy ice cream, crunchy cookies, and rich chocolate syrup. For a fun twist, try our Cookies and Cream Popcorn, a delightful snack that combines sweet and salty flavors. Satisfy your cravings with our delectable Cookies and Cream Blondies, featuring a chewy, gooey texture and plenty of chocolate chip and cookie chunks. Each recipe is carefully crafted to deliver a symphony of flavors and textures, ensuring an unforgettable culinary experience. So, prepare to embark on a sweet adventure with our enticing Cookies and Cream recipes, and create memories that will last a lifetime.

Check out the recipes below so you can choose the best recipe for yourself!

OREO® COOKIES AND CREAM DESSERT



Oreo® Cookies and Cream Dessert image

This is a fast and easy dessert a crowd will love!

Provided by Paola Madias

Categories     Desserts     Chocolate Dessert Recipes

Time 8h15m

Yield 20

Number Of Ingredients 7

1 (8 ounce) package 1/3-less-fat cream cheese, softened
1 cup powdered sugar
4 tablespoons butter, room temperature
3 cups milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (16 ounce) package chocolate sandwich cookies (such as Oreo®), crushed into chunks

Steps:

  • Combine cream cheese, powdered sugar, and butter in a large bowl; beat with an electric mixer until creamy. Add milk and vanilla pudding mix and beat until well combined and all lumps are gone. Fold in whipped topping.
  • Distribute 1/2 of the chocolate sandwich cookies on the bottom of a 9x13-inch dish. Cover with the pudding mixture and top with remaining cookie chunks. Cover and refrigerate for 8 hours to overnight.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 36 g, Cholesterol 15.4 mg, Fat 11.7 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 6.1 g, Sodium 355.6 mg, Sugar 25.3 g

COOKIES-AND-CREAM CAKE



Cookies-and-Cream Cake image

If you like cookies-and-cream ice cream, you'll love this cake. Chocolate sandwich cookies are mixed into the batter and pressed into the sweet and creamy frosting for a fun look. -Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 11

1 package white cake mix (regular size)
1-1/4 cups water
1/3 cup canola oil
3 large egg whites
1 cup coarsely crushed Oreo cookies (about 8)
FROSTING:
1/2 cup shortening
4 to 4-1/2 cups confectioners' sugar
1/4 cup milk
1 teaspoon vanilla extract
Whole and crushed Oreo cookies, optional

Steps:

  • In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of cake. If desired, decorate the top with whole cookies and the sides with crushed cookies.

Nutrition Facts : Calories 533 calories, Fat 21g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 354mg sodium, Carbohydrate 83g carbohydrate (60g sugars, Fiber 1g fiber), Protein 3g protein.

COOKIES AND CREAM



Cookies and Cream image

A chocolate chocolate experience that's creamy and delicious. To cut this pie easily, use knife dipped in water.

Provided by Kimberly

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 9h15m

Yield 8

Number Of Ingredients 4

1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 cup crushed chocolate sandwich cookies
1 (9 inch) prepared chocolate cookie crumb crust

Steps:

  • Prepare pudding as directed for pie filling; let set.
  • When pudding is set, fold in whipped topping and crushed cookies. Pour pudding mixture into crust.
  • Freeze overnight. Serve.

Nutrition Facts : Calories 328.6 calories, Carbohydrate 40.8 g, Cholesterol 0.3 mg, Fat 17.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 8.5 g, Sodium 438 mg, Sugar 26 g

DOUBLE CHOCOLATE AND PEPPERMINT ICE CREAM SANDWICH COOKIES



Double Chocolate and Peppermint Ice Cream Sandwich Cookies image

Enjoy a taste of the season with these festive double chocolate ice cream sandwiches rolled in crushed peppermint candies. Make ice cream sandwiches with less mess using this clever hack! Use vanilla ice cream instead of peppermint if desired.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h5m

Yield 24

Number Of Ingredients 13

2 ½ cups flour
⅔ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 egg
2 ounces dark baking chocolate, finely chopped
Reynolds KITCHENS™ Parchment Paper
Reynolds KITCHENS™ Quick Cut™ Plastic Wrap
1 quart peppermint ice cream, slightly softened
⅓ cup crushed peppermint candies

Steps:

  • COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
  • BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
  • DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
  • PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
  • BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
  • MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
  • PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 34 g, Cholesterol 37.9 mg, Fat 11.5 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 180 mg, Sugar 20 g

PEACHES AND CREAM OATMEAL COOKIES



Peaches and Cream Oatmeal Cookies image

Provided by Sunny Anderson

Categories     dessert

Time 44m

Yield 20 cookies

Number Of Ingredients 12

3/4 cup all-purpose flour
1/2 teaspoon baking soda
Pinch salt
1 stick butter, softened
1/4 cup light brown sugar
1/4 cup dark brown sugar
1/4 cup sugar
1 large egg
1 1/2 cups rolled oats
1/2 cup chopped dried peaches
1/2 cup chopped walnuts
1/2 cup white chocolate chips

Steps:

  • Preheat oven to 350 degrees F with the racks in the upper and lower thirds of the oven.
  • In a small bowl, whisk together flour, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing. Slowly add flour mixture, oats, peaches, walnuts, and white chocolate chips. Mix until combined.
  • Line 2 sheet trays with parchment. With wet hands make 20 balls from the dough placing evenly among sheet trays. Press down on cookie dough with palm of your hand to make a flat circle.
  • Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit on sheet trays 1 minute. Remove to cooling racks to cool completely.

COOKIES AND CREAM CHEESECAKE COOKIES RECIPE BY TASTY



Cookies and Cream Cheesecake Cookies Recipe by Tasty image

Here's what you need: cream cheese, salted butter, sugar, flour, cookies

Provided by Hector Gomez

Categories     Desserts

Yield 12 cookies

Number Of Ingredients 5

4 oz cream cheese, softened
8 tablespoons salted butter, room temperature
¾ cup sugar
1 cup flour
10 cookies, crushed

Steps:

  • In a mixing bowl blend, cream cheese, butter, and sugar until fully combined.
  • Add flour to cream cheese mixture and continue to blend together until fully combined.
  • Add crushed cookies to the mixture and gently fold together. Ensure the cheesecake batter is fully mixed.
  • Cover with plastic wrap and chill in refrigerator for 30 minutes, or until batter is firm to touch.
  • Preheat oven to 350°F(180°C).
  • Roll batter into small balls and place on a parchment lined baking sheet.
  • Using your fingers or a warm spoon press down on the dough balls to help form a cookie shape.
  • Bake for 12-15 minutes or until cookies turn golden brown on the bottom.
  • Place cookies on a cooling rack and rest for at least 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 239 calories, Carbohydrate 26 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams

COOKIES AND CREAM BROOKIE RECIPE BY TASTY



Cookies And Cream Brookie Recipe by Tasty image

Here's what you need: semisweet chocolate chips, unsalted butter, granulated sugar, large eggs, vanilla extract, kosher salt, unsweetened cocoa powder, all purpose flour, oreo cookie, unsalted butter, cream cheese, granulated sugar, light brown sugar, large egg, vanilla extract, all purpose flour, baking soda, kosher salt, cookie and cream candy bars, oreo cookie, nonstick cooking spray

Provided by OREO

Categories     Desserts

Yield 24 servings

Number Of Ingredients 21

4 oz semisweet chocolate chips
1 ½ sticks unsalted butter
1 ¾ cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
½ teaspoon kosher salt
2 tablespoons unsweetened cocoa powder
1 cup all purpose flour
1 cup oreo cookie, chopped
1 stick unsalted butter, room temperature
4 oz cream cheese, room temperature
⅓ cup granulated sugar
½ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups cookie and cream candy bars, chopped
1 ¼ cups oreo cookie, chopped
nonstick cooking spray, for greasing

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 9x13-inch (22x33 cm) pan with nonstick cooking spray.
  • To make the brownie portion, place the semisweet chocolate chips and butter in a large, microwave-safe bowl. Place in the microwave and heat on high power in 30-second intervals, stirring between, until the chocolate is melted and smooth.
  • Whisk in the granulated sugar until smooth.
  • Add the eggs, vanilla, salt, and cocoa powder, and whisk until well mixed.
  • Add the flour and, using a spatula, stir carefully until incorporated, but not overmixed.
  • Fold in the chopped Oreos. Set aside.
  • To make the cookie portion, cream together the butter, cream cheese, and granulated and brown sugars in the bowl of a stand mixer, or in a large bowl using a hand mixer, until smooth and fluffy.
  • Mix in the egg and vanilla.
  • Sift the flour, baking soda, and salt together into a medium bowl. Then mix in with the wet ingredients until well combined.
  • Gently fold in the cookies and cream bars and Oreos. Set aside.
  • To assemble the brookie, spread the brownie batter in the prepared pan.
  • Use your hands to evenly drop flattened portions of cookie dough over the top of the brownie mixture in the pan, covering it completely. Note: the cookie dough is not going to easily spread, so just drop in flattened portions; it will bake together.
  • Bake for 40-50 minutes until the top is dark golden brown and a toothpick inserted all the way into the brownie layer comes out clean.
  • Let cool for 1-2 hours and then cut into 24 squares.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 36 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, Sugar 18 grams

COOKIES AND CREAM ICE CREAM CONES



Cookies and Cream Ice Cream Cones image

A chocolaty homemade delight!

Provided by Bridget Mulcahy

Categories     Desserts

Time 21m

Yield 6

Number Of Ingredients 8

10 chocolate sandwich cookies (such as Oreo®), crushed
½ cup white sugar
½ cup all-purpose flour
2 egg whites
¼ cup milk
2 tablespoons butter
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Whisk cookie crumbs, sugar, flour, egg whites, milk, butter, vanilla extract, and salt together in a large bowl until batter is smooth.
  • Heat an oiled griddle over medium-high heat. Drop batter by large spoonfuls onto griddle and cook until edges are set, 4 to 5 minutes. Flip and continue to cook until disc is firm, 1 to 2 minutes.
  • Roll disc into a cone shape. Prop up the disc in place for 1 to 2 minutes until hardened into a cone. Repeat with remaining batter.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 37.2 g, Cholesterol 11 mg, Fat 7.3 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 3.2 g, Sodium 156.5 mg, Sugar 24.1 g

COOKIES AND CREAM FLUFF



Cookies and Cream Fluff image

I found this recipe a few years ago and have been making it ever since. It's really easy to make and best of all, you can use different flavored pudding and cookies to change the flavor! Top with additional cookies, if desired.

Provided by Jess

Categories     Desserts     Specialty Dessert Recipes

Time 5m

Yield 6

Number Of Ingredients 4

2 cups cold milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
15 chocolate cream-filled sandwich cookies, broken into chunks

Steps:

  • Whisk milk and pudding mix together in a bowl until slightly thickened, about 2 minutes. Fold whipped topping and cookie chunks into the pudding. Spoon into dessert cups to serve.

Nutrition Facts : Calories 336 calories, Carbohydrate 45.5 g, Cholesterol 6.5 mg, Fat 15.9 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 398.8 mg, Sugar 34.8 g

OREO™ COOKIES AND CREAM CUPCAKES



Oreo™ Cookies and Cream Cupcakes image

Devil's food cake, fluffy white frosting and Oreo™ cookies capture the fabulous flavor of a favorite ice cream.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Whipped fluffy white frosting
1/2 cup marshmallow creme
1 container Betty Crocker™ Whipped fluffy white frosting
10 Oreo chocolate creme sandwich cookies, coarsely broken (about 1 cup)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
  • By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
  • In medium bowl, stir together filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  • Frost cupcakes. Garnish each with about 2 teaspoons broken cookies. Store loosely covered.

Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 23 g, TransFat 1 1/2 g

COOKIES-AND-CREAM ICE CREAM CAKE



Cookies-and-Cream Ice Cream Cake image

Categories     Cake     Chocolate     Dairy     Dessert     Picnic     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 10

1 16-ounce pound cake, thawed if frozen
6 cups cookies-and-cream ice cream (from 1/2 gallon), slightly softened
1 16-ounce jar purchased hot fudge sauce
1 12-ounce package semisweet chocolate chips
1/4 cup water
10 Oreo cookies, coarsely chopped
1 cup chilled whipping cream
3 tablespoons sugar
Assorted candies (such as M&M's, gumdrops and candy sprinkles)
Birthday candles

Steps:

  • Cut cake into 1/3-inch-thick slices. Halve each slice diagonally, forming triangles. Cover bottom of 9-inch-diameter springform pan with cake by arranging some triangles, points facing in, around edge of pan. Fill in center with more triangles; then cut additional pieces to fill in any spaces. Spread half of ice cream over cake. Freeze until firm, about 1 hour.
  • Stir fudge sauce, chocolate chips and 1/4 cup water in heavy medium saucepan over medium-low heat until melted and smooth. Cool to just barely lukewarm. Spread half of fudge sauce over ice cream. Sprinkle with cookies. Top with enough remaining cake slices to cover. Spread remaining ice cream over. Freeze 1 hour.
  • Stir remaining fudge sauce over medium-low heat until barely lukewarm. Pour sauce over ice cream, spreading to edge. Freeze at least 6 hours or overnight.
  • Beat cream and sugar in medium bowl to peaks. Run knife around pan sides to loosen cake. Release pan sides. Spread whipped cream around sides (not top) of cake. (Can be made 1 day ahead. Freeze.) Arrange candies and candles atop.

COOKIES-AND-CREAM ICE CREAM PIE



Cookies-and-Cream Ice Cream Pie image

Provided by Moneeka Settles

Categories     Food Processor     Chocolate     Dairy     Dessert     Freeze/Chill     No-Cook     Kid-Friendly     Quick & Easy     Bon Appétit     Portland     Oregon     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 7

22 chocolate sandwich cookies, broken into pieces
1/4 cup (1/2 stick) unsalted butter, melted
1 quart cookies-and-cream ice cream, softened slightly
1/3 cup whipping cream
2 tablespoons dark corn syrup
4 ounces semisweet chocolate, chopped
1/4 teaspoon peppermint extract

Steps:

  • Finely grind cookies with melted butter in processor until moist clumps form. Press crumb mixture into 9-inch metal pie pan. Freeze 15 minutes.
  • Spoon ice cream into crust, mounding in center. Freeze until ice cream is firm, about 30 minutes.
  • Combine cream and corn syrup in heavy small saucepan. Bring to simmer over medium heat, whisking constantly. Remove from heat. Add chocolate and peppermint and whisk until melted and smooth. Cool to barely lukewarm, whisking occasionally, about 20 minutes. Spoon over ice cream, covering completely. Freeze until firm, about 30 minutes. (Can be made 2 days ahead. Cover; keep frozen.)

OREO™ COOKIES AND CREAM PANCAKE CAKE



Oreo™ Cookies and Cream Pancake Cake image

Cookies-and-cream pancakes are layered with a cookie-cream filling for a sweet towering cake that's ready in only 35 minutes.

Provided by By Corey Valley

Categories     Dessert

Time 35m

Yield 4

Number Of Ingredients 7

2 cups Original Bisquick™ mix
1 cup milk
1 egg
1 cup roughly chopped Oreo chocolate creme sandwich cookies
3/4 cups powdered sugar
2 tablespoons milk
1/2 cup crushed Oreo chocolate creme sandwich cookies

Steps:

  • In medium bowl, stir together Bisquick mix, 1 cup milk and egg with whisk until well blended. Slowly stir in 1 cup chopped sandwich cookies.
  • Heat griddle or skillet over medium-high heat (375°F). Grease with butter if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/3 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown. This should make about 5 medium-size pancakes.
  • In small bowl, stir together powdered sugar and 2 tablespoons milk.
  • To assemble, place 1 pancake on cake stand or plate. Drizzle with about 2 tablespoons powdered sugar mixture. Top with 1 tablespoon chopped sandwich cookies. Repeat layers with remaining pancakes and filling ingredients.

Nutrition Facts : ServingSize 1 Serving

COOKIES AND CREAM CHURRO ICE CREAM BOWLS RECIPE BY TASTY



Cookies And Cream Churro Ice Cream Bowls Recipe by Tasty image

It's a cookies and cream overload! Freeze and fry edible chocolate cookie churro bowls, coat in sugar, and serve with a scoop of cookies and cream ice cream. Worried about wasting the cookie cream filling? Turn it into an extra sweet whipped cream for a fun topping!

Provided by Betsy Carter

Categories     Desserts

Time 3h20m

Yield 6 servings

Number Of Ingredients 11

48 chocolate sandwich cookies
1 cup all purpose flour
2 cups water
½ stick unsalted butter
1 ⅓ cups granulated sugar, divided
2 large eggs
nonstick cooking spray
2 qt canola oil, for frying
2 cups heavy cream
cookies and cream ice cream, for serving
chocolate sauce, for serving

Steps:

  • Separate the chocolate sandwich cookies from the cream filling into 2 separate medium bowls. Set the cream filling aside.
  • Add the cookies and flour to a food processor and pulse until broken down into fine crumbs.
  • In a large pot over medium heat, combine the water, butter, and ⅓ cup granulated sugar. Bring to a boil.
  • Remove the pot from the heat and stir in the cookie crumb mixture with a wooden spoon until the dough comes together in a ball.
  • Add the eggs, 1 at a time, and stir until completely incorporated and the batter is smooth. Let cool slightly, then transfer to a piping bag or zip-top bag fitted with a wide star tip.
  • Invert a 12-cup muffin tin and grease generously with nonstick cooking spray.
  • Pipe the churro dough in spirals around the inverted cups to form 6 bowls, spacing evenly. Smooth the tops with a spoon or an offset spatula. Transfer the pan to the freezer and freeze until solid, at least 3 hours, or overnight.
  • Heat the canola oil in a deep pot over medium heat until it reaches 350°F (180°C).
  • Remove the muffin tin from the freezer and flex it to release the churro bowls. You may need to wiggle a butter knife under the bottom edges to loosen the bowls first.
  • Add the remaining cup of sugar to a shallow bowl.
  • Working with 1 or 2 bowls at a time (return any remaining bowls to the freezer until ready to fry), fry the churro bowls in the hot oil, turning occasionally for even frying, until fully cooked through, about 4 minutes. Using a spider or slotted spoon, remove the churro bowls from the oil and transfer to a paper towel-lined plate. Dab off any excess oil, then roll in the sugar.
  • Make the whipped cream: To the bowl with the reserved cream filling, add a splash of the heavy cream and, with an electric hand mixer on medium-high speed, beat until smooth. Gradually add the remaining cream and beat until stiff peaks form, 3-4 minutes.
  • Fill the churro bowls with cookies and cream ice cream, drizzle with chocolate sauce, and finish with a dollop of the whipped cream. Serve immediately.
  • Enjoy!

COOKIES AND CREAM MOUSSE RECIPE BY TASTY



Cookies And Cream Mousse Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, heavy cream, powdered sugar

Provided by Betsy Carter

Categories     Desserts

Time 30m

Yield 2 servings

Number Of Ingredients 3

8 chocolate sandwich cookies, plus more for topping
1 ½ cups heavy cream
½ cup powdered sugar

Steps:

  • Separate the cream from the chocolate sandwich cookies. Place the cookies in a plastic bag and the cream in a small bowl.
  • Using a rolling pin, crush the cookies until they are finely ground.
  • Microwave the cream from the chocolate sandwich cookies for 2 minutes.
  • In a chilled medium bowl, beat the heavy cream using a hand mixer until thick and frothy.
  • Add the cream from the cookies and the powdered sugar. Beat until stiff peaks form.
  • Fold in the chocolate sandwich cookie crumbs, saving some as topping for later.
  • Spoon into a piping bag or plastic bag with a piping tip. Pipe into serving bowls or glasses.
  • Top with remaining chocolate sandwich cookie crumbs and half of a chocolate sandwich cookie, if desired.
  • Serve immediately or refrigerate until ready to serve.
  • Enjoy!

Nutrition Facts : Calories 618 calories, Carbohydrate 47 grams, Fat 54 grams, Fiber 0 grams, Protein 4 grams, Sugar 43 grams

PEACHES AND CREAM COOKIES



Peaches and Cream Cookies image

Basic, fluffy sugar cookie with fresh peaches (made out of desperation because my family had so many peaches from our trees!).

Provided by Alliekatt

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Yield 24

Number Of Ingredients 8

1 cup shortening
1 ½ cups white sugar
2 eggs
1 cup fresh peaches, pitted and chopped
3 cups all-purpose flour
1 teaspoon salt
½ tablespoon baking soda
¾ cup chopped walnuts

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.
  • Beat shortening and sugar together. Blend eggs and fruit into the shortening and sugar mixture. Stir flour, salt, baking soda and nuts into the egg mixture; mix well.
  • Drop dough by teaspoonfuls onto the greased cookie sheet. The cookies will double in size while baking, so set the cookies far apart on the cookie sheet. Bake for 12 to 15 minutes.

Nutrition Facts : Calories 212 calories, Carbohydrate 25.3 g, Cholesterol 15.5 mg, Fat 11.5 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 176.7 mg, Sugar 13 g

PEANUT-BUTTER AND CHOCOLATE-ICE-CREAM SANDWICH COOKIES



Peanut-Butter and Chocolate-Ice-Cream Sandwich Cookies image

This irresistible recipe for peanut-butter and chocolate-ice-cream sandwich cookies comes from How Sweet It Is cake studio in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 12 ice cream sandwiches

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, room temperature
1 cup smooth peanut butter
1 cup sugar, plus more for sprinkling
1 cup packed dark-brown sugar
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Chocolate Ice Cream for Ice Cream Sandwich Cookies

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and peanut butter until smooth. Add both sugars and continue to mix until smooth.
  • Add eggs, one at a time, mixing well after each addition. In a large bowl, whisk together flour, baking powder, baking soda, and salt. With the mixer running, add flour mixture in two batches, mixing well after each addition. Continue mixing until a dough forms. Form dough into a ball and wrap with plastic wrap; refrigerate until firm, at least 4 hours.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roll dough into 1 1/2-inch balls. Place on prepared baking sheet about 2 inches apart. Press down on each dough ball using the tines of a fork, once vertically and once horizontally, to make a crosshatch pattern on the cookies. Sprinkle with sugar and transfer to oven. Bake 14 to 16 minutes, rotating baking sheet once during baking. Let cool completely.
  • Place 1 scoop of ice cream on the bottom side of 12 cookies. Top with remaining cookies to form sandwiches. Serve immediately or wrap individually using plastic wrap. Keep frozen up to 1 month.

COFFEE AND CREAM OATMEAL COOKIES



Coffee and Cream Oatmeal Cookies image

Classic soft and chewy oatmeal cookies with a hint of coffee and cream. The cream component is white chocolate chips. Who knew?! From Bake Your Day. The original recipe called for all white chocolate chips, I have taken the liberty to use half white and half dark chocolate. If you have a food scale, measure the sugars for accuracy.

Provided by Sharon123

Categories     Dessert

Time 32m

Yield 18 jumbo cookies

Number Of Ingredients 13

1 1/2 cups oats
1 cup flour plus 2 tbls. flour
2 tablespoons ground coffee (not instant-I use decaf)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks)
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons pure vanilla extract
3/4 cup white chocolate chips
3/4 cup dark chocolate chips (or semi sweet)

Steps:

  • Preheat the oven to 325*F. Melt the butter in a glass bowl. Let the melted butter sit for 10 minutes to cool.
  • In another bowl, whisk the oats, flour, coffee, baking soda, and salt together and set aside.
  • Add the sugars to the melted and cooled butter and mix by hand(a wooden spoon works well) until well blended. Add the egg, egg yolk and vanilla and mix well. Add the egg/flour mixture and stir until incorporated. It will be tough but not to tough to complete by hand.
  • Add the chocolate chips and stir. The dough will be stiff but still easy enough to mix by hand.
  • Chill the cookie dough at least 30 minutes, preferably 1 hour, or up to 24 hours.
  • To make jumbo cookies, use a large cookie scoop(2 3/4 oz.) to scoop the batter. Roll into a ball and repeat with the other dough.
  • For smaller cookies, just use a regular size cookie scoop, or portion into 1 inch balls.
  • Bake for 11-12 minutes(jumbo) or 10-11 minutes(regular sized). Allow the cookies to cool on the baking sheet; they will continue to cook a bit, so don't leave them in the oven too long(in fact, underbake them by a minute, they will set as they cool). Remove and cool completely on a wire rack.

Nutrition Facts : Calories 291.4, Fat 13.5, SaturatedFat 7.8, Cholesterol 41.4, Sodium 99.9, Carbohydrate 40.2, Fiber 2, Sugar 25.5, Protein 4.2

COOKIES AND CREAM ICE CREAM



Cookies and Cream Ice Cream image

If your ice cream maker is large enough, you can easily double the recipe to make 6 cups.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h25m

Yield Makes about 3 cups

Number Of Ingredients 6

1 1/3 cups skim milk
1 1/3 cups heavy cream
1/4 teaspoon coarse salt
2/3 cup sugar, divided
4 large egg yolks
1 3/4 cups chocolate sandwich cookie pieces (13 cookies), plus more for sprinkling

Steps:

  • Combine the milk and cream in a medium saucepan. Add salt and 1/3 cup of sugar. Bring to a simmer. Prepare an ice water bath.
  • Whisk together egg yolks and remaining 1/3 cup sugar. Gradually whisk in half the milk mixture. Pour back into pan, and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 7 minutes. Pour custard through a fine sieve into a bowl set into prepared ice water bath. Let chill, stirring occasionally. Mixture can be made ahead up to this point and refrigerated for up to 2 days.
  • Freeze in an ice cream maker until ice cream holds its shape when machine is turned off, add cookies and churn to combine about 1 minute. Transfer to a loaf pan, sprinkle with crushed cookies. Eat, soft from the machine, or freeze for up to 2 weeks. Soften at room temperature for 10 minutes before serving.

COOKIES AND CREAM SMOOTHIE



Cookies and Cream Smoothie image

Make and share this Cookies and Cream Smoothie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Smoothies

Time 5m

Yield 1-2 serving(s)

Number Of Ingredients 3

3 scoops vanilla ice cream
1/3 cup crushed Oreo cookies
4 -6 ounces milk

Steps:

  • Combine ice cream, cookies and milk in a blender.
  • Blend on medium speed for about 2 minutes or until well combined.

Tips for Making the Best Cookies and Cream:

  • Use high-quality ingredients. The better the ingredients, the better the cookies and cream will be. Use real butter, not margarine, and use good-quality chocolate chips.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a high temperature. This will help them get crispy on the outside and chewy on the inside.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Add the chocolate chips at the end of the mixing process. This will help prevent them from melting too much in the oven.

Conclusion:

Cookies and cream is a delicious and easy-to-make dessert that is perfect for any occasion. With a few simple tips, you can make the best cookies and cream that you've ever tasted. So, what are you waiting for? Get baking!

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