Cookies And Cream Recipe

Prepare chocolate and dry mix

In a small bowl, whisk together the cocoa powder, granulated sugar and pinch of sea salt until evenly combined. Chop the bittersweet chocolate into small pieces so it melts quickly.

In a medium saucepan over medium heat, combine the whole milk and 1 cup heavy cream. Warm gently until small bubbles appear at the edges (do not boil), about 3–4 minutes.

Whisk in the cocoa-sugar mixture until fully dissolved and smooth, about 30–45 seconds.

Add the chopped bittersweet chocolate and continue whisking until the chocolate is fully melted and the mixture is glossy and smooth, about 1–2 minutes. Reduce heat to low to keep warm.

Stir in 1 teaspoon vanilla extract, then taste and adjust sweetness if necessary by adding up to 1 additional teaspoon of sugar.

Place 4 of the chocolate sandwich cookies in a blender or food processor and pulse 6–8 times until coarse crumbs remain. Reserve the crumbs for stirring into the hot chocolate.

Take the remaining 2 cookies and, using a rolling pin or the bottom of a glass, gently crush them into slightly larger pieces for garnish (not too fine). Reserve 1 tablespoon of fine crumbs for rim and garnish.

When the hot chocolate is warm and smooth, stir the coarse cookie crumbs into the saucepan and let steep for 1 minute over very low heat to infuse cookie flavor. Do not boil.

After steeping, use a fine-mesh strainer to strain the hot chocolate into a heatproof pitcher or directly into serving mugs to remove large cookie pieces, pressing lightly on the solids to extract flavor. Discard solids left in the strainer.

While the hot chocolate is steeping, make the cookies & cream whipped cream. In a chilled mixing bowl, add 1 cup cold heavy whipping cream, 1 tablespoon powdered sugar and 1 teaspoon vanilla extract.

Using a hand mixer or whisk, whip the cream to medium-stiff peaks (when you lift the whisk, peaks hold shape but have a slight softness), about 2–3 minutes with a mixer, longer by hand.

Gently fold 2 tablespoons of the reserved fine cookie crumbs into the whipped cream to create a marbled cookies-and-cream effect. Reserve a small amount for topping.

Ladle the strained hot chocolate into two warmed mugs (about 1¼ cups per mug). Top each mug with a generous dollop (about 1/2 cup) of the cookies & cream whipped cream.

Finish each drink with the crushed cookie garnish, the reserved 1 tablespoon fine crumbs sprinkled on top, and a sprinkle of chocolate shavings or mini chips.

Serve immediately with a spoon or straw for stirring.