Cookies Milk Dessert Recipes

MILK AND COOKIES DESSERT FLIGHT

Steps:

• Make the basic starter by beating butter in a stand mixer with the paddle attachment for one minute.
• Add granulated sugar and beat to combine.
• Add oil and beat to combine.
• Add brown sugar and beat to combine.
• Scrape bowl and beat again.
• Add salt and baking soda and beat to combine.
• With mixer running, slowly add flour until mixed in.
• Scrape and beat again.
• Beat the two eggs and set aside. Two eggs should weigh just under four ounces. One quarter of that is just under one ounce, which will be used in each dough.
• Place four bowls on your counter and divide the dough equally between the four bowls, about a cup of mix per bowl.
• To the first one to make the chocolate dough, completely stir in cocoa powder.
• In a small bowl place ¼ of the egg and whisk in the water, oil and extract then add to the starter mixture and combine with a stiff spatula or wooden spoon. Set this chocolate dough aside.
• To make the chocolate chip dough, beat 1/4 of the egg, oil, and vanilla then add to the starter mixture to form a dough. Add chocolate chips and nuts and mix to incorporate. Set the chocolate chip dough aside.
• To make the peanut butter dough, mix in the all-purpose flour and baking soda together to combine.
• In a separate small bowl, beat 1/4 of the egg with the peanut butter, oil and vanilla then mix into the starter mixture along with the flour mixture with a stiff spatula or wooden spoon until combined. Set the peanut butter dough aside.
• To make the lemon dough, mix the zest and corn starch together and set aside.
• In a small bowl, whisk 1/4 of the egg, butter, food color, lemon juice, lemon extract and honey. Then add this to the starter mixture along with the corn starch mixture and combine with a stiff spatula or wooden spoon. This dough will be looser than the other three doughs.
• Preheat oven to 375 degrees F with the oven rack in the top third of the oven.
• Each dough will make nine mini cookie cups for a total of 3 dozen so for baking, you will need to bake 2-3 batches depending on the size of your tea muffin pan. Our pan held 24 so we baked 24 then another 12.
• Spray a small amount of kitchen pan spray across the top of the tea muffin pan then line your paper tea muffin cups. Fill each batter right up to the top of the paper edge even with the top, do not over fill.
• Bake 10-12 minutes until a toothpick inserted into any flavor comes out clean. Ours took 11 minutes but ovens vary so check at ten minutes.
• Cool for five minutes in the pan and lift out onto a rack to cool completely.
• Refill pan with second batch and repeat.
• Once completely cool, make the ganache by heating the cream and chocolate in a glass bowl in the microwave in ten second intervals, whisking each time to combine.
• To make the mocha frosting, place powdered sugar into a small bowl. In a small cup, whisk instant coffee with brewed coffee then stir into the powdered sugar. Finally whisk in the prepared milk chocolate frosting.
• Frost and decorate each as described above and serve with the milk suggestions.

CHIPS AHOY COOKIES AND MILK DESSERT

Steps:

• Arrange 9 cookies in a single layer in 8-inch square pan.
• Pour milk into large bowl.
• Add pudding and whisk 2 minutes.
• Let stand 5 minutes until thickened.
• Fold in Cool Whip.
• Spread 1/3 of mix over cookies. Repeat layers ending with pudding.
• Freeze at least 1 hours.

COOKIES & MILK DESSERT

Steps:

• Beat milk and pudding mix in large bowl with whisk 2 min. Stir in COOL WHIP.
• Arrange 9 cookies on bottom of 8-inch square dish; top with 1/3 of pudding mixture. Repeat layers 2 times; cover.
• Refrigerate several hours or overnight.

MILK AND COOKIES FUDGE

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Divide the cookie dough between 2 pieces of parchment or wax paper. Spread out the dough lengthwise across the paper, then roll the paper to cover it and use your hands to roll the dough pieces into 14-inch logs about 1/2-inch thick. Slice into 1/4-inch rounds and place on the prepared baking sheet about 1 inch apart. Bake until golden brown, 8 to 10 minutes. Remove to a cooling rack.
• Spray an 9-by-13-inch baking dish with nonstick cooking spray, then line with parchment, leaving a 2-inch overhang.
• Crumble half of the cookies into small pieces, reserving the rest whole for topping. Heat the sweetened condensed milk in a large saucepan over low heat. Add the white chocolate chips, cream cheese and salt and cook, stirring, until melted and smooth. Slowly add the confectioners' sugar, stirring it in vigorously.
• Remove from the heat and stir in the crumbled cookies and red and green sprinkles. Spread into the prepared baking dish. Arrange the whole cookies on top of the fudge sticking upright at different angles. Freeze for 1 hour or until firm.
• Cut into 1-inch squares. Serve chilled or at room temperature.

CHOCOLATE CHIP COOKIE COOL WHIP DESSERT

Steps:

• Combine milk and Amaretto in a shallow bowl.
• Dip cookies into the milk/Amaretto mixture, and place a single layer of cookies in the bottom of a deep dessert dish.
• Once cookies cover the bottom of the dish, spoon out a layer of Cool Whip over the cookies so that it covers the cookies completely. Layer should be about an inch thick.
• Repeate layers, placing cookies so that it covers up the Cool Whip, then Cool Whip to cover up the cookies.
• End the layering with a layer of Cool Whip.
• Crumble remaining cookies over the top of your dessert as garnish.
• Refrigerate for 1-2 hours.
• Serve cold.

MILK AND COOKIES MILK SHAKES

Steps:

• In blender, place all ingredients. Cover; blend on high speed about 30 seconds or until smooth, stopping blender once to scrape sides.
• Pour into 2 glasses. Serve immediately.