Cookies & Cream Recipe

Prepare cookie crumbs

Place the chocolate sandwich cookies (whole) in a food processor and pulse until fine crumbs form, about 10–15 short pulses. If you don’t have a food processor, place cookies in a large zip-top bag and crush with a rolling pin until fine. Measure out 1.5 cups of finely crushed cookies; reserve 1/4 cup of those and place aside for garnish.

Combine crumbs and melted butter in a medium bowl. Stir until all crumbs are evenly moistened and the mixture holds together when pressed between your fingers (about 30 seconds).

If making a crust (for a pie or tart): press the buttered crumbs firmly into the bottom (and optionally up the sides) of a 9-inch tart or pie pan. Chill in the refrigerator for at least 20 minutes to set. If making layered cups, press roughly 1–2 tablespoons of the crumb mixture into the bottom of each serving cup and chill while preparing filling.

Soften and blend cream cheese

Ensure the cream cheese is at room temperature. In a medium bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and free of lumps, about 1–2 minutes.

Sweeten the filling

Add the sifted powdered sugar, vanilla extract, and a pinch of salt to the cream cheese. Beat on low-to-medium speed until combined and smooth, scraping down the bowl as needed, about 1 minute.

Whip the heavy cream

In a separate chilled bowl, pour the cold heavy cream. Using clean beaters, whip the cream on medium-high speed until soft peaks form (about 2–3 minutes). Be careful not to overwhip; you want stable but still billowy whipped cream.

Fold whipped cream into the sweetened cream cheese mixture in two additions: gently cut and fold with a rubber spatula until uniform and airy. This creates the light 'cream' texture.

Fold in the remaining cookie crumbs (reserve a small amount for garnish) gently, leaving some marbled streaks of cookie throughout but ensuring even distribution. Reserve the garnish crumbs separately.

Spoon or pipe the cream filling over the chilled crust or into serving cups layered over the pressed cookie crumbs. For individual cups: layer crumb (1–2 tbs), then cream (about 3–4 tbs), repeat to fill cups.

Smooth the tops with an offset spatula or the back of a spoon. Sprinkle the reserved 1/4 cup of lightly crushed crumbs on top of each assembled portion. Add optional mini chocolate chips or a cookie half to each serving, if desired.

Chill assembled dessert in the refrigerator for at least 1 hour to allow flavors to meld and the filling to set. For firmer texture, chill up to 3–4 hours.

Serve chilled. Keep leftovers covered and refrigerated for up to 3 days.