Tag Archives: cookies & cream

Cookies & Cream Bundt Cake

Cookies & Cream Bundt Cake​

You may have noticed that, in recent months, I’ve gone from doing two posts a week to one. It’s not because I am not enjoying baking or blogging or anything like that. I’m just generally burnt out. I started to feel it around the holidays (every baker’s busy season), but tried to keep going until I realized that it’s okay to slow down a little bit, especially if the alternative is having a meltdown. I’m working more than ever and getting back to a more pre-pandemic level of socializing, and combining that with my natural introversion and some classic depression and anxiety led me to a bit of a breaking point.

Cookies & Cream Bundt Cake​

Rather than disappearing completely (which I didn’t want to do), I’ve been taking it easy on myself for the time being. It’s been good for my brain and put some joy back in this place. Though I still feel some unnecessary shame for cutting back on posting, I will say that lightening my load has resulted in what I feel is a higher quality of baked goods on here. I really want every one to be a showstopper. Today’s Cookies & Cream Bundt Cake definitely fits that bill!

Cookies & Cream Bundt Cake​

I mean, if the icing and decorative pieces of Oreo don’t immediately grab your attention, the chunks of cookie throughout the cake just might do it. There are 30 Oreos in the cake batter alone—we are not skimping on the cookies in this cookies & cream!

The batter for this bundt is just another variation on my favorite recipe. Why is it my favorite? Because it’s so easy to make! Simply throw all the ingredients in a bowl and mix the living daylights out of them for 3 1/2 minutes, then fold in the Oreos before baking. Here, I’ve added a little sour cream for flavor, texture and to keep all the Oreo pieces from sinking to the bottom. That means you get a little Oreo in every bite!

Cookies & Cream Bundt Cake​

Isn’t she gorgeous? I mean, I’ve never seen an ugly bundt cake, but one with this many Oreos?! That’s showstopper material.

Cookies & Cream Bundt Cake​
Cookies & Cream Bundt Cake
makes one 10-cup capacity bundt

Cake:
2 cups granulated sugar
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large eggs, room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
3/4 cup milk (preferably whole), room temperature
1/4 cup full-fat sour cream, room temperature
30 Oreos (regular or Double Stuf), cut into quarters

Icing & Garnish:
1 1/2 cups confectioner’s sugar
2-3 tablespoons whole milk
pinch of Kosher or sea salt
4-6 Oreos, cut/broken into chunks

Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust with flour. Set aside.

Make the cake. Combine all ingredients except Oreos in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick. Fold in Oreos.

Transfer batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.

Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cake cool completely. Cake may be made up to a day in advance; it will keep double-wrapped in plastic wrap.

Ice and garnish the cake. Place a cooling rack over a sheet of parchment. Place cake on the cooling rack.

Make the icing. In a small bowl, use a fork to whisk together confectioners sugar, 2 tablespoons milk, and salt. Mixture should be very thick, but pourable. If it’s too thick, add more milk by the teaspoon; if it’s too thin, add more confectioners sugar in 2 tablespoon increments. Pour over cake. Immediately scatter chopped Oreos over the top. Let sit for 20 minutes to set. Move cake to a serving plate before slicing and serving.

Leftover cake will keep covered at room temperature for up to three days or in the refrigerator for up to five. Oreo garnish will soften over time.

Cookies & Cream Cookies

Cookies & Cream Cookies

Oreo turned 110 last week, but that’s not the reason I made these Cookies & Cream Cookies.

Cookies & Cream Cookies

No, I made them just because I like cookies & cream, and because I do my best to never be too far from a family size pack of Oreos. I’m not in the business of telling people how to live their lives, but I do endorse that as a lifestyle choice.

If you’re thinking “but why did you put Oreos in cookies when they are already cookies themselves?” Well, that is also a lifestyle choice that I endorse. Cookies in cookies is the kind of energy that I’m bringing in 2022.

Cookies & Cream Cookies

Cookies & Cream Cookies are so good, with irregular chunks of Oreo and white chocolate chips folded into my favorite soft sugar cookie dough. They bake up tall and thick, with tender centers and golden undersides. While the Oreos in these cookies won’t retain their crispness, their flavor and magnificent dark color are all over the place—they meld in here perfectly.

Cookies & Cream Cookies

If you’d like a crisper cookies & cream treat, check out these fabulous blondies. Or better yet, make time for the cookies and the blondies. Now that is my kind of lifestyle choice.

Cookies & Cream Cookies
Cookies & Cream Cookies 
makes about 2.5 dozen cookies

3 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
16 Oreos (regular or DoubleStuf), cut into quarters
1/2 cup white chocolate chips + more for topping

In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until fluffy and lighter in color. Beat in granulated and light brown sugars. Mix in eggs one at a time, followed by vanilla. Add dry ingredients in two installments, beating until combined. Use a silicone spatula or wooden spoon to fold in chopped Oreos, followed by 1/2 cup white chocolate chips. Cover dough with plastic wrap and chill for at least 2 hours, or up to 3 days.

If chilled longer than a few hours, let dough sit at room temperature for 15-30 minutes for easier scooping.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Scoop chilled dough in 2 tablespoon increments, and roll into balls. Place dough balls at least two inches apart on prepared baking sheets. Bake cookies 10-11 minutes, until puffy. Once out of the oven, dot the tops with additional white chocolate chips, if desired.

Let cookies cool on baking sheets for five minutes before removing to a rack to cool completely. Repeat process with any remaining dough, letting the baking sheets come back to room temperature between batches.

Cookies will keep extremely well in an airtight container at room temperature for up to a week.

Cookies & Cream Blondies

Cookies & Cream Blondies

We all know cookies & cream as an ice cream flavor, but have you ever tried it in blondies? You should—it’s outrageously good. Like, I love a good Basic Blondie in all it’s butterscotch glory, but I think I might be a Cookies & Cream Blondie person now.

Cookies & Cream Blondies

These chewy, vanilla-scented squares are filled with big chunks of Oreo, along with some white chocolate chips for good measure. And when I say “filled,” I do mean filled—there might be more mix-ins than batter!

The batch comes together in one bowl, bakes up in half an hour, and slices like a dream once cooled. You’ll notice that the base for these blondies is lighter in color than the usual brown sugar batter. That’s because I only used granulated sugar in this recipe—because of their lighter color and flavor, I think of these as “platinum” blondies. This flavor profile is more in line with traditional cookies & cream, but feel free to swap the base for the brown sugary original, if that’s more your style.

Cookies & Cream Blondies

I cannot overstate how delicious these are. The blondie batter is basically only there to hold the ample amount of Oreos and white chocolate together, so every bite is filled with cookies & cream! There are so many textures here: soft blondie, crispy cookie, smooth white chocolate—these are proof positive that you can have it all. Or at least you can when it comes to dessert.

Cookies & Cream Blondies
Cookies & Cream Blondies
makes one 8- or 9-inch pan, about 16 bars

1/2 cup (1 sticks) unsalted butter, melted and cooled slightly
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 cup all purpose flour
1/2 teaspoon Kosher or sea salt
16 Oreos (or other chocolate sandwich cookies), sliced into quarters + more for topping
1/2 cup white chocolate chips

Preheat oven to 350F. Grease an 8- or 9-inch square pan and line with parchment, leaving overhang for bar-removal. Set aside.

Make the blondie base. In a large mixing bowl, whisk together melted butter and sugar. Mix in eggs and vanilla, followed by flour and salt. Use a silicone spatula or wooden spoon to fold in Oreos and white chocolate chips.

Spread the blondie batter in prepared pan. Top within more Oreos, if desired. Bake 25-30 minutes, until a toothpick inserted in the center comes out mostly clean (no raw batter). Let blondies cool in the pan on a rack until they reach room temperature.

Run a small, thin knife around the edge of the pan, then use parchment to lift them onto a cutting board. Discard parchment. Slice blondies with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Blondies will keep in an airtight container at room temperature for up to 4 days.
Cookies & Cream Blondies
Cookies & Cream Blondies