CREAM COOKIES
Very light, flaky cookies, always requested for showers and weddings. Frost with cream cheese icing when cool. Dough can be made days ahead.
Provided by Cindy Zimmerman
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 2h5m
Yield 50
Number Of Ingredients 4
Steps:
- In a bowl, mash the butter and flour together until smooth and creamy. Beat in the cream, 1 to 2 tablespoons at a time, until thoroughly combined.
- Scrape the dough onto a large sheet of plastic wrap, wrap tightly, and chill at least 1 hour to overnight.
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Roll the dough out 1/4 inch thick on a floured work surface, and cut into 2-inch circles with a cutter. Place sugar into a shallow bowl, and dip each cookie into the sugar on both sides. Place the cookies onto the prepared baking sheets.
- Bake cookies in the preheated oven until the edges turn light golden brown, 10 to 12 minutes. Allow to cool for about 5 minutes on sheets before removing to cool completely on racks.
Nutrition Facts : Calories 64 calories, Carbohydrate 5.9 g, Cholesterol 11.9 mg, Fat 4.3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.7 g, Sodium 26.9 mg, Sugar 2 g
COOKIES AND CREAM CHEESECAKE COOKIES RECIPE BY TASTY
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
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 & CREAM COOKIES
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
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 OREO COOKIES RECIPE
When you take the delicious chocolate crunch of an Oreo and combine it with the soft dough of a homemade cookie, you get cookies and cream cookies! This easy recipe is almost too good to be true.
Provided by Becky Hardin - Easy Dessert Recipes
Categories Dessert
Time 23m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, using a hand mixer, cream the butter, cream cheese, brown sugar, and granulated sugar together.
- Add the pudding packet, baking soda, and eggs. Whisk well to combine.
- Next, stir in the flour and crushed oreos, a little bit at a time. Then, fold in the chocolate chips.
- Using a cookie scoop, scoop the dough into your hand. Then, press down gently on the dough in your palm to slightly flatten it into a circle. Place the cookie onto the prepared baking sheet. Repeat until you have used all of the dough.
- Place the cookies in the oven on the center rack and bake for 13 minutes. Place on a wire rack to cool for 5 minutes before serving.
Nutrition Facts : ServingSize 1 cookie, Calories 252 kcal, Carbohydrate 36 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 40 mg, Sodium 226 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 4 g
COOKIES & CREAM COOKIES
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
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
ULTIMATE COOKIES AND CREAM LOVERS CUPCAKES
Not for people watching their waistline but the ultimate cookies and cream experience in a cupcake form.
Provided by Topher
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- For the cupcakes: Preheat the oven to 350 degrees and line 12 muffin cups with paper or aluminum foil liners.
- In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa powder, baking soda, baking powder and salt and set aside.
- In a large bowl, whisk together the milk and vinegar; set aside for a few minutes to curdle.
- Add the sugar, oil and vanilla extract and other extract, if using, and beat until foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain.
- Add the chopped cookies to the batter, stirring just to combine. Spoon the batter into the liner cups, filling them three-quarters full.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack to cool completely.
- Frosting:.
- While cupcakes cook, in the bowl , beat the shortening and butter on medium-high speed for about 5 minutes, until well combined and fluffy.
- Reduce speed to low to add the sugar until incorporated, and then increase to medium-high speed to beat for about 3 minutes.
- Add the vanilla extract and milk; beat on the same speed for 5 to 7 minutes, until fluffy. Add the cookie crumbs, mixing well.
- Frost the cupcakes and serve!
Nutrition Facts : Calories 511.6, Fat 26.5, SaturatedFat 9.1, Cholesterol 23.9, Sodium 296.2, Carbohydrate 68.3, Fiber 1.5, Sugar 52.8, Protein 3.3
COOKIES AND CREAM
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.
PEPPERMINT COOKIES-AND-CREAM COOKIES
These festive cookies are perfect for the holidays, thanks to the generous addition of crushed chocolate sandwich cookies and refreshing peppermint candies. Make sure to chill the dough before baking to ensure a thick and fluffy cookie that your friends and family will enjoy in their holiday tins.
Provided by Food Network
Categories dessert
Time 2h15m
Yield about 25 cookies
Number Of Ingredients 14
Steps:
- Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract and eggs, then continue to beat until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a medium bowl. Gradually add the flour mixture to the butter-sugar mixture and beat on low speed until just combined. Fold in the peppermint puffs, cookie crumbs and candy-coated chocolates until evenly dispersed throughout the dough.
- Divide the dough into 3-tablespoon portions and roll into uniform balls (there should be about 25 dough balls). Transfer to a large plate or baking sheet and refrigerate until chilled through, at least 1 hour and up to overnight.
- Meanwhile, position an oven rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment.
- Arrange the chilled cookie dough balls on the prepared baking sheets, leaving about 2 inches between each ball. Bake one sheet at a time on the center rack until the cookies have puffed, the centers are just set and the edges have just turned golden brown, 15 to 18 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
COOKIES & CREAM COOKIES
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
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 AND CREAM
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
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 & CREAM FRIDGE CAKE
Make this no-cook cookies and cream fridge cake with the help of your fridge - it's ideal for summer evenings when it's too warm to put the oven on
Provided by Cassie Best
Categories Dessert
Time 20m
Yield Serves 12-14
Number Of Ingredients 7
Steps:
- Oil a 20cm loose-bottomed or springform cake tin and line with baking parchment, ensuring the inside of the tin is fully covered. Whisk the cream, mascarpone, vanilla and icing sugar together in a large bowl until smooth and holding soft peaks.
- Line the base of the tin with a single layer of the cookies, (don't worry if there are small gaps, as these will be filled with the cream mixture). Spoon over a third of the cream mixture and smooth with a spatula, spreading it to the edge. Repeat twice with the rest of the cookies and the cream mixture. Cover and chill for at least 24 hrs, or up to two days.
- Melt the chocolate in 20-second bursts in the microwave, or in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Leave to cool for 10 mins. Unwrap the cake, remove it from the tin and peel off the parchment. Drizzle over the melted chocolate, letting it drip down the sides, and crumble over the extra cookies. Serve, or chill for up to 1 hr.
Nutrition Facts : Calories 581 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
COFFEE CAN ICE CREAM
There are few things better than homemade ice cream: You get both delicious flavor and the satisfaction of a job well done. But cooking, cooling and freezing an ice cream base can be difficult and time consuming, and not everyone has an ice cream maker. This simple recipe (cream, milk, sugar, vanilla) is a perfect activity for the kids with rich and creamy results. Start with the delectable vanilla ice cream base, then mix and match your way to your favorite flavor with our easy variations.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the vanilla ice cream base: Add the heavy cream, milk, sugar and vanilla to a 10-ounce metal coffee can with a lid (see Cook's Note). Close the lid and secure it with duct tape, making sure the can is completely sealed. Shake the mixture lightly to combine. Place the sealed can into an empty 3-pound coffee can with a lid.
- Put on rubber gloves to protect your skin from the ice and salt. Add the ice around and on top of the sealed can, so the can is completely encased in ice. Pour 1 cup of the rock salt over the ice. Close the large can with the lid and secure it with duct tape. Place the large can on its side directly on the floor or a yoga mat, if desired (see Cook's Note). Roll the can back and forth, making sure to make a full rotation with each roll, about 20 minutes. The rolling is easier with a partner, but it can be done alone.
- Open the large can and discard the ice and salt. Rinse the small can with water; this will help keep any salt from getting in the ice cream. Open the small can. The mixture should be partially solid with some liquid with crystals forming. Use a large metal spoon to scrape any solids that have accumulated on the sides and bottom of the can and stir them into the rest of the mixture.
- Seal the small can again with the lid and duct tape. Refill the large can with ice and the remaining 1 cup salt. Seal the large can again with the lid and duct tape. Roll for another 15 to 20 minutes. Open the large can and discard the ice and salt. Rinse the small can and open. Scrape the sides and bottom with the large metal spoon. Serve immediately or transfer to an airtight container.
- For the coffee ice cream: Follow the instructions for the vanilla ice cream base, substituting the cold brew or strong coffee for 1/2 cup of the whole milk.
- For the chocolate ice cream: Follow the instructions for the vanilla ice cream base, substituting the full-fat chocolate milk for the whole milk. In addition, add the chocolate syrup to the milk mixture, if desired, for a richer flavor.
- For the cookies and cream ice cream: Follow the instructions for the vanilla ice cream base. After rolling the mixture for the first 20 minutes and stirring in any solid ice cream, stir in the crushed chocolate sandwich cookies. Seal and continue to roll following the instructions.
- For the chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/3 cup finely chopped chocolate (2 ounces) to the cream and milk mixture before rolling.
- For the mint chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/4 teaspoon peppermint extract to the cream and milk mixture before rolling.
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COOKIES AND CREAM COOKIES | BETTER HOMES & GARDENS
From bhg.com
4/5 (13)Calories 133 per serving
- In a large bowl beat butter with a mixer on medium to high 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in 3/4 cup of the crushed cookies. If necessary, cover and chill dough until easy to handle.
- Shape dough into a 2-inch-diameter roll. Coat roll with the remaining 1/4 cup crushed cookies. Wrap in plastic wrap or waxed paper; chill until firm enough to slice (1 to 2 hours in refrigerator or 30 minutes in freezer).
- Preheat oven to 375°F. Use a serrated knife to cut roll into 1/4-inch slices; place 2 inches apart on an ungreased cookie sheet.
- Bake 7 to 9 minutes or until bottoms are lightly browned. Cool on cookie sheet 2 minutes. Remove; cool on wire rack.
COOKIES 'N' CREAM COOKIES RECIPE - THE RECIPE REBEL
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Reviews 16Category DessertCuisine AmericanTotal Time 24 mins
- In the bowl of a stand mixer (or in a large bowl with an electric mixer), cream together butter and sugars.
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- In a large bowl with an electric mixer, beat butter and sugars until well-blended and fluffy in texture.
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From thefoodcharlatan.com
5/5 (1)Total Time 30 minsCategory DessertCalories 313 per serving
- Preheat your oven to 350 degrees F.In a large bowl or stand mixer, beat 1 cup (2 sticks) butter until it is smooth and creamy, scraping the sides and bottom of the bowl.Add 1 and 1/2 cups granulated sugar and beat for about 2 minutes until light and fluffy, remembering to scrape the sides and bottom with a spatula.Add 1 teaspoon vanilla extract and 2 eggs.
- Add 1 and 1/2 teaspoons baking soda and 1 teaspoon kosher salt on top of the flour, and stir it into the flour.
COOKIES AND CREAM COOKIES - CHOCOLATE CHOCOLATE AND MORE!
From chocolatechocolateandmore.com
4.5/5 (76)Estimated Reading Time 2 mins
- Cream butter and sugars until fluffy, about 3 minutes. Add in eggs and vanilla and cream again. Add flour, baking soda and salt. Mix until well combined. Fold in chopped candy bar then fold in Oreo pieces. Spoon cookie dough (I use a medium cookie scoop) onto ungreased cookie tray.
- Bake at 350 for 8-10 minutes just until the edges start to turn golden. Let sit on tray for 5 minutes before removing to racks to cool completely.
COOKIES AND CREAM CAKE - I AM BAKER
From iambaker.net
5/5 (3)Total Time 1 hr 30 minsCategory DessertCalories 972 per serving
- Preheat oven to 350°F and spray two 8-inch round cake pans with nonstick cooking spray, or prepare with GOOP. Set aside.
COOKIES & CREAMY SHAKEOLOGY NICE CREAM | THE BEACHBODY BLOG
From beachbodyondemand.com
4.5/5 (12)Total Time 10 minsCategory DessertCalories 177 per serving
- Place bananas, Shakeology, maple syrup, extract, and almond milk in a food processor or high-powered blender; cover. Pulse for 2 to 3 minutes, or until very smooth, scraping down sides as needed.
- Divide mixture evenly between fours mall bowls; garnish evenly with cacao nibs. Or, store in an airtight container in freezer for up to 4 days until ready to eat. If frozen, set out at room temperature for 15 minutes to soften before serving.
MINT OREO COOKIES AND CREAM COOKIES - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
4.7/5 (3)Total Time 1 hr 2 minsCategory DessertCalories 119 per serving
- In a large mixing bowl, cream together the butter, cream cheese, sugar, and brown sugar until well combined.
- Next, add the flour, cornstarch, baking soda, and salt. On low speed, beat the dry ingredients into the wet until incorporated.
- Add the crushed oreos and chocolate chips. Use a wooden spoon or firm spatula to stir into the cookie dough.
COOKIES AND CREAM TRIFLE - KATY'S FOOD FINDS
From katysfoodfinds.com
Cuisine EnglishCategory DessertServings 20Total Time 4 hrs 25 mins
- For the first layer, cover the bottom of the trifle bowl with half the cubes of sponge or madeira cake. Make sure they are fairly snug. In the photos you can see I have made 2 layers of sponge, however that is up to you as you may get them all in one layer.
- For the second layer, spoon over the 2 cans of drained fruit and spread them out evenly. Drizzle over approximately 90-100ml of the reserved syrup so it starts to seep into the sponge layer and dampen it slightly. I like to make sure I have drizzled some around the edges as visually the colour looks nice too.
- Before doing the third layer, set aside 1/2 cup of the crushed Oreo cookies for decorating the top. For the third layer, halve the remaining crushed Oreo cookies, and sprinkle this over the berry layer evenly. Drizzle well with half of the Baileys Irish Cream (approximately 150ml) or more of the berry syrup for alcohol-free version - you want the Baileys to start to soak the sponge but not get it soggy.
- For the fourth layer, add one of the 900g tubs of double thick custard (you can use a little less custard if you prefer - say 700g but we love custard). Dollop the custard gently and spread out evenly.
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From sugarspunrun.com
5/5 (11)Calories 200 per servingCategory Dessert
- In the bowl of a stand mixer or in a large bowl and using an electric hand mixer, cream together butter, cream cheese, and sugars.
- With mixer on low-speed, gradually add flour mixture to butter mixture. Be sure to scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly combined.
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From kirbiecravings.com
5/5 (4)Category DessertCuisine AmericanTotal Time 27 mins
- Preheat oven to 350°F. 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 on low speed until dough is formed. This should only take about 30 seconds to 1 minute. You want to be careful not to overmix the dough.
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COOKIES AND CREAM COOKIES - I HEART NAPTIME
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4.8/5 (5)Total Time 1 hr 23 minsCategory DessertCalories 287 per serving
- Cube the butter into a large mixing bowl. Mix on medium speed for about 30 seconds to break up the butter. Then add in the sugar and cream and mix for 1 minute or until combined. Next add in the egg, egg yolk, vanilla and 1 Tablespoon of water. Mix until combined.
- Sprinkle the salt, baking soda and cream of tartar with half of the flour and mix until combined. Then add in the remainder of the flour and mix just until combined. Fold in the oreo crumbs and white chocolate chips. Do not over mix.
- Using a large cookie scoop (or 3 Tablespoons), scoop the dough onto the prepared baking sheets. Gently press down the dough balls a little. Bake for 8-10 minutes, or until the tops are not longer wet. Watch them closely towards the end, you don't want the bottom to turn golden brown or they will not be soft.
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5/5 (2)Total Time 2 hrs 10 minsCategory DessertCalories 74 per serving
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- In a large bowl, using a hand mixer or a stand mixer, cream together the butter and cream cheese until smooth (medium speed), about 1 minute.
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COOKIES 'N' CREAM COOKIES RECIPE | MYRECIPES
From myrecipes.com
Servings 18Total Time 2 hrs
- Preheat oven to 350°F with rack in upper position. Line 3 large baking sheets with parchment paper; set aside. Stir together flour, salt, and baking soda in a medium bowl; set aside. Beat butter, cream cheese, brown sugar, and granulated sugar with an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; beat until well combined, about 1 minute. Reduce mixer speed to low; gradually add flour mixture, beating until just combined, about 1 minute. Fold in white chocolate chips and 1 1/2 cups of the chopped cookies using a rubber spatula. Cover dough; chill until firm, about 45 minutes.
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- Bake in 3 batches in preheated oven until cookie edges are set and light golden brown, 12 to 14 minutes. Let cool on baking sheets 10 minutes. Transfer cookies to wire racks; let cool completely, about 15 minutes.
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