Cookies N Creme Cake Super Easy Recipes

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COOKIES AND CREAM CAKE MIX BROWNIES



Cookies and Cream Cake Mix Brownies image

Add cookies and cream drop pieces to Betty Crocker™ Super Moist™ triple chocolate fudge cake for a candied brownie treat!

Provided by Bree Hester

Categories     Dessert

Time 1h10m

Yield 9

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
1/3 cup vegetable oil
2 eggs
1 pouch (8 oz) cookies and cream drop candy pieces

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or spray with cooking spray.
  • In small bowl, beat cake mix, oil and eggs with electric mixer on low speed until smooth.
  • Press half of the batter in bottom of pan. Cover with candies. Press remaining batter over top.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 30 minutes. Cut into 3 rows by 3 rows.

Nutrition Facts : ServingSize 1 Serving

COOKIES 'N' CREME CREAM CHEESE BUNDT CAKE



Cookies 'N' Creme Cream Cheese Bundt Cake image

HERSHEY'S Cookies 'N' Creme Baking Pieces and decadent cream cheese glaze will keep guests coming back for another slice.

Provided by HERSHEY'S Kitchens

Categories     Trusted Brands: Recipes and Tips

Time 1h30m

Yield 12

Number Of Ingredients 20

Cream Cheese Filling (recipe follows)
½ cup butter or margarine, softened
1 ¾ cups sugar
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
¾ cup HERSHEY'S® SPECIAL DARK Cocoa
1 ½ teaspoons baking soda
1 teaspoon salt
1 ½ cups dairy sour cream
1 (8 ounce) package cream cheese, softened
⅓ cup sugar
1 egg
1 teaspoon vanilla extract
¼ teaspoon salt
1 (9 ounce) package HERSHEY'S® Cookies 'N' Creme Baking Pieces, divided
4 ounces cream cheese, softened
½ cup powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees F. Grease and flour a 12-cup fluted tube pan.
  • Prepare CREAM CHEESE FILLING; set aside.
  • Beat butter and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, beat well. Pour into prepared pan. Spoon cream cheese filling over cake batter.
  • Bake 60 - 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CREAM CHEESE GLAZE; spread over top of cake, allowing glaze to run down sides. Garnish with reserved baking pieces. Cover; refrigerate leftover cake.
  • CREAM CHEESE FILLING: Set aside 1/3 cup baking pieces for garnish. Separate remaining white chips and cookies. Beat cream cheese, sugar, egg, vanilla and salt in small bowl until smooth and creamy. Place white chips in small microwave-safe bowl. Microwave at Medium (50%) 30 seconds; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating until chips are melted and smooth when stirred. Blend melted chips into cheese mixture, fold in chocolate cookies pieces.
  • CREAM CHEESE GLAZE: Beat cream cheese, powdered sugar, milk and vanilla in small bowl until smooth.

Nutrition Facts : Calories 561.4 calories, Carbohydrate 69.2 g, Cholesterol 110.7 mg, Fat 29 g, Fiber 0.5 g, Protein 8.7 g, SaturatedFat 17.8 g, Sodium 712.1 mg, Sugar 40.4 g

COOKIES & CREAM MUG CAKE RECIPE BY TASTY



Cookies & Cream Mug Cake Recipe by Tasty image

It's 10 p.m. and your dessert craving just hit hard. You want something more elevated than store-bought chocolate chip cookies, but you don't feel like starting a serious baking endeavor just for yourself. That's why mug cakes are a total godsend. This cookies and cream version is made with just a handful of basic ingredients. Mix everything into a mug and cook it in the microwave for two minutes. Voilà: A single-serve dessert that'll satisfy your sweet tooth.

Provided by Vaughn Vreeland

Categories     Desserts

Time 2m

Yield 1 serving

Number Of Ingredients 8

4 tablespoons all-purpose flour
3 tablespoons sugar
½ teaspoon baking powder
2 chocolate sandwich cookies, crushed, plus additional for topping
3 tablespoons milk
1 tablespoon oil
1 teaspoon vanilla extract
icing, for topping, optional

Steps:

  • In a 12-ounce (375 ml) mug or larger, mix all ingredients until just combined.
  • Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
  • Let cool one minute before eating. Top with icing and cookie crumbs (optional).
  • Enjoy!

Nutrition Facts : Calories 406 calories, Carbohydrate 61 grams, Fat 15 grams, Fiber 1 gram, Protein 5 grams, Sugar 31 grams

COOKIES 'N CREAM CAKE



Cookies 'n Cream Cake image

Very good, simple cake to make. Always gets a lot of attention.

Provided by Suzanne Stull

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 1h25m

Yield 12

Number Of Ingredients 10

1 (18.25 ounce) package white cake mix
1 ¼ cups water
⅓ cup vegetable oil
3 egg whites
1 cup chocolate sandwich cookie crumbs
3 cups confectioners' sugar
¾ cup shortening
1 teaspoon vanilla extract
2 egg whites
12 chocolate sandwich cookies

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  • In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
  • Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
  • To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.

Nutrition Facts : Calories 551 calories, Carbohydrate 75.2 g, Fat 26.8 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 387.6 mg, Sugar 59.5 g

CREAM CHEESE POUND CAKE I



Cream Cheese Pound Cake I image

My children always loved this cake. They are grown now, but when they come home they ask me to have "the cake" made. It is an easy recipe.

Provided by PSTEWART

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 14

Number Of Ingredients 7

1 ½ cups butter
1 (8 ounce) package cream cheese
3 cups white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
6 eggs
3 cups cake flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
  • Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
  • Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 541.3 calories, Carbohydrate 67.5 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 16.7 g, Sodium 218.2 mg, Sugar 43.2 g

COOKIES & CREAM COOKIES



Cookies & Cream Cookies image

Using a combination of butter and cream cheese, these cookies & cream cookies are extra soft and uniquely creamy-tasting. Chill the dough for at least 2 hours before baking.

Provided by Sally

Categories     Dessert

Time 2h35m

Number Of Ingredients 12

2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces (112g) block full-fat cream cheese, softened to room temperature
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup (180g) white chocolate chips
1 and 1/4 cups (about 110g) roughly chopped Oreos (about 10 regular Oreos)

Steps:

  • Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy. Add the butter and beat until combined (see photo for a visual), scraping down the sides and up the bottom of the bowl as needed. Add granulated sugar and brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, beat in the white chocolate chips. Add the Oreos and beat on low speed or gently fold in with a rubber spatula or wooden spoon (dough is heavy) until combined. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie (I use this medium-size cookie scoop), and place 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more white chips or Oreo pieces into the tops-this is only for looks!
  • Cookies stay fresh covered at room temperature for up to 1 week.

COOKIES & CREAM COOKIES



COOKIES & CREAM COOKIES image

Cookies & Cream Cookies are made with Oreo pudding, white chocolate chips and chunks of Oreo cookies. This delicious cookie recipe yields perfectly soft and chewy cookies every time!

Provided by Jessica & Nellie

Categories     Cookies

Time 20m

Number Of Ingredients 10

1 cup butter (softened)
1/2 cup brown sugar
1/2 cup sugar
1 4.2 oz pkg Oreo Cookies & Cream pudding mix
2 eggs
1 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1 cup white chocolate chips
15 Oreo cookies (coarsely crushed (you want big chunks!))

Steps:

  • Cream the butter and sugars. Add the pudding mix and mix until well blended. Add the eggs and vanilla and mix well. Add the flour and baking soda and continue mixing.
  • Stir in the white chocolate chips and Oreo cookie chunks.
  • Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet.
  • Bake for 10 minutes at 350. Enjoy!

Nutrition Facts : ServingSize 1 g, Calories 150 kcal, Carbohydrate 18 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 112 mg, Fiber 1 g, Sugar 11 g

OREO CAKE



Oreo Cake image

This Oreo cake has all the crunch, creaminess and chocolate you could desire! The crushed cookies in the buttercream are basically magic.

Provided by John Kanell

Categories     Dessert

Time 50m

Number Of Ingredients 18

2 cups all-purpose flour (237g)
1 cup granulated sugar (228g)
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp kosher salt
3/4 cup unsalted butter (176g, room temp)
3 egg whites
1 tsp vanilla extract (5mL)
1/2 cup sour cream (133g, room temp)
1/2 cup whole milk (113g, room temp)
1 cup chopped Oreos (120g)
1 1/2 cup butter (340g, room temp)
5 cups confectioners' sugar (600g)
1 1/3 cups crushed Oreos (165g)
1/4 cup heavy cream (60g)
pinch salt (kosher)
1 cup semisweet chocolate chips (200g)
1/2 cup Heavy cream (110g, heated)

Steps:

  • Butter and flour three six inch pans. I use cake strips on my pans for more even baking as well. Preheat oven to 340F
  • In a standing mixture fitted with a paddle attachment, beat butter until light and fluffy.
  • Sift the dry ingredients together in a large bowl.
  • Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once.
  • Beat the wet ingredients together in a medium bowl.
  • Add the wet to the butter mixture and mix until just combined. Fold in the crushed Oreos at the very end and mix until just combined.
  • Divide the mixture evenly into the cake pans
  • Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.
  • Beat the butter until light and fluffy. Add the confectioners' sugar and cream and mix.
  • Reserve about a cup of the buttercream for the white dollops. Which will be piped with an 869 tip.
  • Mix in the crushed Oreos into the large batch of buttercream.
  • Melt chocolate and cream together on low heat. Whisk together and set aside. You might need to add more or less cream to achieve the desired consistency.
  • Oreo buttercream goes between each layer as well as a swirl of chocolate. Don't go overboard with the ganache as it will overpower the other flavors.
  • Coat outside with buttercream and smooth.
  • Add a skirt of crushed Oreos at the bottom of the cake.
  • Pour the ganache on top and allow to drip. Smooth top with an offset spatula.
  • Pipe white buttercream dollops on top with an 869 tip

Nutrition Facts : ServingSize 1 slice, Calories 390 kcal, Carbohydrate 65 g, Protein 3 g, Fat 12 g, SaturatedFat 12 g, Cholesterol 36 mg, Sodium 140 mg, Fiber 2 g, Sugar 40 g

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