7 Cookies and Cream-Flavored Desserts to Make This Spring
Cookies and cream: a classic ice cream flavor. It’s many consumers’ go-to combo and for good reason. Rich chocolate cookies coupled with smooth vanilla ice cream is a match made in ice cream heaven, and now, luckily for us, the flavor has started popping up elsewhere. Found in brownies, cakes, milkshakes, and everywhere in between, we don’t limit cookies and cream to frozen treats anymore. Check out these 7 recipes that prove cookies and cream is a perfect combination in everything.
1. Cookies and Cream Brownies
Grab your elastic pants and get ready. These Cookies and Cream Brownies from Oh Sweet Basil are decadent, delicious, and entirely worth it. With an ingredients list boasting 4 simple staples that will yield crispy brownies with a gooey, creamy center, there’s no reason you can’t whip these sweet treats up as a dessert to celebrate the end of winter. It may still be too chilly outside to indulge in ice cream, but these brownies will warm you up right out of the oven.
- 1 box betty crocker chocolate fudge cake mix
- ¾ cup margarine, melted, and cooled
- ⅓ cup evaporated milk
- 1 (10-ounce) bag Hershey’s Cookies ‘N’ Creme small candy bars or a few king size bars
Directions: Heat the oven to 350 degrees Fahrenheit. Mix the cake mix, margarine and evaporated milk in the bowl of a standing mixer. mix until completely incorporated. Press ½ of the dough into a greased 8-by-9 inch pan. Bake for 6 to 7 minutes or until the brownie is starting to firm up.
Lay the candy bars evenly over the half baked brownie.
Place a large spoonful of dough into your hand and press it out flat. Carefully lift one edge of the dough off of your hand, tilting the hand holding the dough, so that it comes off in one sheet, and place it over the candy bars. Continue this practice until bars are completely covered.
Place back in the oven for another 15-18 minutes, or until set. Set aside to cool for 5 to 10 minutes before serving.
2. Kahlua Cookies and Cream Milkshake
This Kahlua Cookies and Cream Milkshake from Damn Delicious is another way to warm you up from the spring chill. Yes, the milkshake will still be frozen, but its secret Kahlua ingredient will provide you with a liquid blanket. You deserve this boozy milkshake this spring season. Whip it up after your kids go to bed, or if you’re feeling generous, leave out the Kahlua and make enough for your whole family.
- 2 cups vanilla ice cream
- ¾ cup milk
- ¼ cup crushed Oreos, plus more for serving
- 1 ounce Kahlúa coffee liqueur
- Whipped cream, for serving
- Maraschino cherries, for serving
Directions: Combine vanilla ice cream, milk, Oreos, and Kahlúa in blender until smooth. Pour into glasses and serve, garnished with whipped cream, crushed Oreos, and maraschino cherries, if desired.
3. Cookies and Cream Fudge
Next up: Cookies and Cream Fudge from Taste of Home. This confection couldn’t be easier to make or easier to eat. You don’t even need a candy thermometer or your oven. Grab your 5 ingredients and get going. Poppable fudge is the perfect snack or dessert.
- 16 Oreo cookies, broken into chunks, divided
- 1 can sweetened condensed milk
- 2 tablespoons butter
- 2⅔ cups white baking chips
- 1 teaspoon vanilla extract
- Crushed peppermint candies, optional
Directions: Line an 8-inch square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan.
In a heavy saucepan, combine the milk, butter, and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla.
Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares.
4. Skinny Cookies and Cream Oatmeal
We’re taking a step back from desserts for a moment as we highlight this seemingly decadent breakfast from Amy’s Healthy Baking. She has a recipe for Skinny Cookies and Cream Oatmeal and the operative word here is “skinny.” While her oatmeal tastes decadent and creamy thanks to the addition of pudding mix, it’s still heart-healthy and a relatively nutritious dish to serve to your breakfast guests who have a sweet tooth. If you can’t get your kids to eat their oatmeal in the mornings, try this Cookies and Cream Oatmeal and see if a special sprinkling of sugar can do the trick.
- 1 Oreo, cream filling removed
- ⅓ cup old-fashioned oats
- ⅔ cup skim milk
- 0.25 ounces sugar-free, fat-free vanilla instant pudding mix
Directions: Roughly crumble the two halves of the Oreo cookie, and set aside. Add the oats, milk, and pudding mix to a large microwave-safe bowl. Stir to dissolve the pudding mix. Microwave on high for 1 minute 45 seconds. Stir, and microwave again for 1 minute, stirring every 15 seconds to prevent the oatmeal from bubbling over. Let the oatmeal rest for 2 minutes before stirring in the crumbled Oreo cookies.
5. Cookies and Cream Cookies
Back in dessert land, we come to these Cookies and Cream Cookies from Kirbie Cravings. You can’t go wrong with a sweet treat that has “cookie” twice in its name. This decadent recipe not only yields 2 dozen sugar cookies — it also enlists 14 oreo cookies. Use your favorite pantry treat in an indulgent dessert formula and you won’t even miss the extra sleeve of oreos.
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup butter, softened
- 1½ cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- About 14 Oreo cookies
Directions: Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients until dough is formed. Add oreos directly into batter and beat on medium high speed until oreos are crushed and blended into dough. Roll dough into balls about 1 ½ inch in diameter and place onto ungreased cookie sheets lined with parchment paper about 2 inches apart.
Bake about 11 to 12 minutes in the preheated oven or until golden around the edges. Cookies will be initially puffy when taken out from oven and will flatten after they cool.
6. Cookies and Cream Cheesecake Cupcakes
For enforced portion control, bake these Cookies and Cream Cheesecake Cupcakes from Handle the Heat. Bathing suit season is still a few months away and you deserve this treat. Combining oreos, cream cheese, sour cream, and sugar, this is truly a recipe you don’t want to miss. Surprise your dinner guests with this after-meal treat, and they’ll never forget it.
- 21 Oreo cookies, 15 left whole, 6 coarsely chopped
- 1 pound cream cheese, at room temperature
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 large eggs, at room temperature
- ½ cup sour cream
- ⅛ teaspoon fine salt
Directions: Preheat the oven to 275 degrees Fahrenheit. Line 2 standard muffin tins with 15 paper liners. Place 1 whole Oreo cookie in the bottom of each lined cup.
In a large bowl, use an electric mixer to beat the cream cheese until smooth. Add the sugar and beat until combined. Beat in the vanilla then add the eggs, one at a time, beating until combined. Beat in the sour cream and salt. Do not overmix. Stir in the chopped Oreo cookies.
Divide the batter among the cookie-lined cups, filling each almost to the top. Bake until the filling is set, about 22 minutes. Transfer to wire racks to cool completely inside the muffin tins. Refrigerate at least 4 hours, or overnight, before serving. These can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Defrost in the fridge overnight before serving.
7. Cookies and Cream Trifle
And to end things on a devastatingly decadent note, we’re highlighting this Cookies and Cream Trifle recipe from Chef-In-Training. With both a brownie and cookies and cream mousse layer, this dessert is one you definitely won’t be able to resist, and nor should you. An old-fashioned trifle is a treat that every consumer should indulge in, no matter what the month or occasion.
- 1 cup butter, softened
- 2 cup sugar
- 4 eggs
- 1 teaspoon vanilla
- ½ cup unsweetened cocoa
- 1⅓ cups flour
- ½ teaspoon salt
- 1 box Cookies and Cream Instant Jello Pudding Mix, dry, do not prepare
- ½ cup water
- 1 can sweetened condensed milk
- 1 tub cool whip, thawed to room temp
- 1 tub cool whip
- 1 package Double Stuffed Oreos, about 30 cookies, crushed
- Hot fudge
Directions: Preheat oven to 350 degrees Fahrenheit. Cream butter and sugar together in a large bowl. Add eggs and vanilla and mix well. Add cocoa, flour and salt and mix until well combined. Pour into a greased 9-by-13 baking dish. Bake at 350 degrees Fahrenheit for 20 to 25 minutes. Let cool completely.
To make cookies and cream mousse: Whisk Cookies and Cream Instant Jello Pudding mix, water and sweetened condensed milk together in a large bowl for about 2 minutes. Fold in 8 ounce tub of cool whip until no streaks are present. Stir in some extra crushed Oreo pieces as needed. Cover and store in fridge until ready to assemble trifle.
Once brownies are cool, cut them into 1-inch squares. To assemble trifle, place half of the brownie squares at the bottom of trifle dish. Next spread half of the Cookies and Cream Mousse over the top of brownies. Sprinkle half of crushed Oreos over the top of mousse. Spread half of the 12-ounce tub of cool whip over the top of the Oreo crumbs. Repeat layers 1 more time only reverse the crushed Oreo layer and cool whip layer so that the Oreo crumbs garnish the top of the trifle and rest on top of the cool whip layer. Chill in fridge for at least a couple hours and until ready to serve. Scoop into bowls and top with hot fudge.
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