Cookies And Cream Recipes

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COOKIES & CREAM COOKIES



Cookies & Cream Cookies image

Cookies & Cream Cookies are made with pudding mix and Oreo cookies for a perfectly soft and chewy cookie that is sure to be a favorite!

Provided by Jessica & Nellie

Number Of Ingredients 10

1 cup butter (softened)
½ cup brown sugar
½ cup sugar
1 4.2 oz pkg Oreo Cookies & Cream pudding mix
2 eggs
1 tsp vanilla extract
2 ¼ cups flour
1 tsp baking soda
1 cup white chocolate chips (optional*)
15 Oreo cookies (coarsely crushed (you want big chunks!))

Steps:

  • Using a hand mixer, 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 : Calories 150 kcal, Carbohydrate 18 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 24 mg, Sodium 108 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 3 g, ServingSize 1 serving

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

COOKIES AND CREAM



Cookies and Cream image

Provided by Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 7

1/2 pint heavy cream
Sugar
2 large egg yolks
20 blueberries
4 large soft chocolate cookies
4 large soft vanilla cookies
8 peaches, each cut in 4 lengthwise

Steps:

  • Start whipping heavy cream adding sugar, to taste. When the cream begins to thicken, add the egg yolks and whip to stiff peaks. Separate whipped cream in 2 separate bowls. Add blueberries to 1 bowl.
  • Place chocolate cookie on a plate add blueberry cream over, place vanilla cookie on top of the cream then add plain whipped cream on top. Decorate with blueberries and peaches.

COOKIES AND CREAM



Cookies and Cream image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 4 servings

Number Of Ingredients 8

1 cup milk
3 cups cream
15 amaretto cookies
8 tablespoons sugar, plus 1/4 cup
1 vanilla bean, split and scraped
5 sheets gelatin
2 cups pitted cherries
1/4 cup Vin Santo

Steps:

  • Combine milk, cream, cookies, 8 tablespoons sugar, and vanilla bean in a medium saucepan and bring to a simmer. Turn off heat and let rest for 5 minutes. Bloom gelatin in a bowl of cold water. Puree the amaretto cookie mixture. Remove gelatin, combine with all other ingredients. Pass through a chinois. Cool and pour into 4 individual ramekins. Refrigerate until set, about 1 1/2 hours. Combine cherries, Vin Santo, and 1/4 cup sugar in pot. Simmer for 5 minutes. Remove from heat and let cool.
  • To serve, turn each ramekin upside-down over a dessert plate to release panna cotta. Top with a spoonful of marmallata.

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 '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

COOKIES 'N' CREAM PIE



Cookies 'n' Cream Pie image

"This creamy make-ahead dessert is perfect for company," remarks Julie Sterchi of Jackson, Missouri. Convenience foods-including instant pudding, frozen whipped topping, cookies and prepared crumb crust-make it a treat for the cook, too.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6-8 servings.

Number Of Ingredients 5

1-1/2 cups half-and-half cream
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1 cup crushed Oreo cookie crumbs (about 11 cookies)
1 chocolate crumb crust (9 inches)

Steps:

  • In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and cookies. , Spoon into crust. Freeze until firm, about 6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 377 calories, Fat 18g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 389mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

COOKIES 'N' CREAM ICE CREAM RECIPE BY TASTY



Cookies 'n' Cream Ice Cream Recipe by Tasty image

Here's what you need: heavy cream, condensed milk, chocolate sandwich cookies

Provided by Nathan Ng

Categories     Desserts

Yield 8 servings

Number Of Ingredients 3

2 cups heavy cream
14 oz condensed milk, 1 can
12 chocolate sandwich cookies, crumbled, additional cookies for topping if desired

Steps:

  • In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
  • Add the cookies and gently fold to combine.
  • Transfer mixture to a baking pan. Top with additional cookies if desired, then freeze for 3-4 hours.
  • Enjoy!

Nutrition Facts : Calories 390 calories, Carbohydrate 31 grams, Fat 31 grams, Fiber 0 grams, Protein 6 grams, Sugar 30 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 PAVLOVA



Cookies-and-Cream Pavlova image

The story goes that Pavlova, a dessert which both Australia and New Zealand lay claim to, is named after the prima ballerina Anna Pavlova, who performed in both countries in the 1920s. Ms. Pavlova's tutu, billowing round with layers of lace, is the inspiration for the creamy meringue dessert. This simple version combines a crackled, speckled meringue disk - crisp on the outside, chewy on the inside - and a swoopy crown of salted whipped cream. Fans of the marshmallows in Lucky Charms cereal will delight in this four-ingredient Pavlova, whose flavor is reminiscent of those hearts, stars and horseshoes. Here, the "cookies" in cookies-and-cream are, as ever, Oreos, which lend that dreamy teeter-totter of milky white and bittersweet black.

Provided by Eric Kim

Categories     cakes, dessert

Time 2h45m

Yield 8 servings

Number Of Ingredients 8

4 large egg whites
Pinch of salt
3/4 cup/151 grams granulated sugar
10 chocolate sandwich cookies (113 grams), such as Oreos
2 cups/480 milliliters heavy whipping cream
2 tablespoons granulated sugar
Pinch of salt
5 chocolate sandwich cookies (57 grams), such as Oreos

Steps:

  • Heat the oven to 250 degrees. Line a sheet pan with parchment paper.
  • Make the meringue: In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and salt. Whisk on medium speed until frothy, about 1 minute. While the machine is still going, slowly add the sugar in a narrow stream, then raise the speed to high. Whisk the egg whites until glossy, stiff peaks form, about 4 minutes. When you lift the whisk out of the bowl and turn it upside-down, a meringue mountain peak should form without flopping over.
  • Coarsely crush or chop the 10 cookies and add to the meringue. Gently stir with a rubber spatula or large metal spoon until the cookies ripple throughout.
  • Mound the meringue onto the center of the parchment-lined sheet pan and, using the spatula or spoon, gently form into a round that's about 8 to 9 inches wide and 2 to 3 inches high. You can encourage this shape by repeating a circular motion that swirls the meringue and creates lovely waves so the surface doesn't look smooth. When you're happy with your disk, make one final circular motion in the center to create an indent, where you'll pool the whipped cream later.
  • Bake the meringue for 1 1/2 hours, then turn off the oven, leaving the door shut, and let the meringue finish cooking in the residual heat until crisp and dry on the outside with a springy, marshmallowy interior (but it should not be wet), 15 to 30 minutes. Remove the meringue from the oven and let it sit on the counter to cool completely.
  • While the meringue cools, make the topping: In a large, clean bowl or in the stand mixer (with a clean bowl), whisk together the heavy cream, sugar and salt until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat.
  • Pile the whipped cream on top of the cooled meringue, leaving a border, and top the cream with the 5 cookies, crushing them over the cream with your hands or chopping them and sprinkling them on top. Slice and serve the Pavlova like a cake.

COOKIES AND CREAM CUPCAKES



Cookies and Cream Cupcakes image

A sweet surprise awaits in the center of this cupcake -- no messy extra steps required, thanks to the genius addition of a store-bought cream-filled chocolate cookie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h10m

Yield Makes 22 cupcakes

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg plus 1 yolk, lightly beaten
2 tablespoons unsalted butter, melted and cooled
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
24 cream-filled chocolate sandwich cookies, plus more, finely crushed, for sprinkling
Cookies and Cream Buttercream

Steps:

  • Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners. In a large bowl, combine flour, cocoa, sugar, baking soda, baking powder and salt. Add eggs, melted butter, buttermilk, vanilla and 1/2 cup hot water; whisk until smooth.
  • Spoon 1 tablespoon batter into each muffin tin and press a cookie firmly into each cup until batter comes up sides of cookies. Divide remaining batter evenly among cups. Bake, rotating pans halfway through, until cupcakes are puffed and set, 15 to 17 minutes. Let cool completely in pan on wire rack.
  • Put the buttercream in a large piping bag fitted with a 1/2-inch plain round tip (such as Ateco #808). Pipe onto cupcakes and sprinkle with crushed crumbs.

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From thefrostedkitchen.com


COOKIES AND CREAM CUPCAKES | KING ARTHUR BAKING
Instructions. Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper or silicone muffin cups and grease the cups. To make the cupcakes: In a large bowl or the bowl of your stand mixer, sift together the flour, baking powder, baking soda, salt, cocoas, and sugar. Add the butter and mix at low speed for 1 minute.
From kingarthurbaking.com


COOKIES AND CREAM PROTEIN MILKSHAKE - THERESCIPES.INFO
12 Ridiculously Good Protein Shake Recipes! best www.bodybuilding.com. Just mix, blend, and sip. Ingredients 2% milk 1/2 cup Myprotein Impact Whey, Cookies and Cream or Salted Caramel 2 scoops Ripe banana 1 cup Small container Banana Cream Greek yogurt (or plain) 1 Spinach/spring mix 1 cup Quick oats or regular oats, dry 1/3 cup Plain creatine monohydrate 5 …
From therecipes.info


BEST COOKIES AND CREAM ICING RECIPE - HOW TO MAKE COOKIES ...
2017-11-07 Directions. With a hand mixer or a stand mixer fitted with the whisk attachment, whip the butter on high speed for 1 minute. Add the vanilla and …
From delish.com


11 DELICIOUS COOKIES AND CREAMY SHAKEOLOGY RECIPES — LIFE ...
2021-09-07 11 Cookie and Cream Recipes - add all ingredients to blender, blend, and enjoy! Peanut Butter Cookie. 1 cup almond milk, 1 cup ice, 1 packet (or scoop) Cookies and Creamy Shakeology, 1 tablespoon peanut butter powder. Maple Buttercup Cookie. 1 cup almond milk, 1 cup ice, 1 packet (or scoop) Cookies and Creamy Shakeology, 2 teaspoons real maple ...
From liliaslewis.com


COOKIES AND CREAM MUFFINS RECIPE- DINNER, THEN DESSERT
2020-09-29 Instructions. Preheat oven to 350 degrees and line a muffin tin with muffin liners. In a large bowl whisk together milk, sugar, oil, eggs and vanilla extract. Sift together flour, salt, baking powder and baking soda then add to the wet ingredients and whisk until combined.
From dinnerthendessert.com


DELECTABLE COOKIES & CREAMY SHAKEOLOGY RECIPES | THE ...
2021-12-09 2. Mint Chip Cookies & Creamy Shakeology. This smoothie recipe takes two classic flashback flavors and combines them to create a creamy, cold treat. This is one treat you can enjoy every day, thanks to our latest permanent Shakeology flavor, Cookies & Creamy Plant-Based Vegan Shakeology! Get the recipe. 3.
From beachbodyondemand.com


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