Cookie And Cream Recipes

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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 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 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 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



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

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 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.

CREAMY PEACH PIE BARS



Creamy Peach Pie Bars image

With a crisp graham cracker crust, lemony cream cheese filling and a sweet peach topping, these bar cookies are like a cross between cheesecake and juicy peach pie. You can make them a few days ahead of time and store them in the fridge; they're at their best when served slightly chilled.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 3h30m

Yield 24 bars

Number Of Ingredients 13

1½ cups/210 grams graham cracker crumbs (cinnamon flavor or regular)
1/3 cup/48 grams pecans
6 tablespoons/85 grams butter, melted and cooled
Pinch of salt
2 (8-ounce) packages cream cheese (1 pound/454 grams), softened
3/4 cup/180 grams heavy cream, at room temperature
1/2 cup/100 grams granulated sugar, plus more as needed
3 large eggs, at room temperature
1 teaspoon finely grated lemon or lime zest
1 teaspoon vanilla extract
Pinch of salt
3 cups/20 ounces sliced peaches, peeled or unpeeled as desired (3 to 4 peaches)
2 teaspoons fresh lemon or lime juice

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
  • Prepare the crust: In a food processor, pulse together graham crackers, pecans, butter and salt until the mixture feels damp and sandy. Pour into the prepared pan and press it down into an even layer.
  • Bake until firm and slightly darker in color, 12 to 14 minutes. Transfer to a rack and reduce the oven temperature to 325 degrees. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
  • Make the filling: Wipe out the food processor, then add cream cheese, cream and ½ cup sugar, and process until very smooth. Add eggs, lemon zest, vanilla and salt, and process until well combined. Pour the cream cheese mixture onto the crust.
  • Put the peaches into a medium pot and taste one. If it's very sweet, add 1 tablespoon sugar. If it's on the tart side, add 2 tablespoons sugar. Add lemon juice and bring to a simmer. Cook, stirring once or twice, until the sugar dissolves, 2 to 3 minutes. Spoon peaches and their liquid gently over the cream filling.
  • Bake until set and firm, 40 to 50 minutes. Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours before cutting and serving. Bars can be made up to 1 day in advance, and will keep in an airtight container in the refrigerator for a few days. Serve directly from the fridge.

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