Cookies N' Cream Tres Leches Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper or lightly flour the pan.

Dry ingredients

In a medium bowl whisk together the all-purpose flour, baking powder, and fine salt until evenly combined.

Wet ingredients

In a large mixing bowl, beat the 4 large eggs with the 1 cup granulated sugar until the mixture is pale, thick, and slightly increased in volume (about 3–4 minutes with an electric mixer on medium-high). Mix in 1/2 cup whole milk and 2 teaspoons vanilla extract until combined. Slowly stream in the 1/4 cup melted butter while mixing at low speed until incorporated.

Combine and bake

Fold the dry ingredients into the wet mixture in two additions, mixing gently until just combined and no streaks of flour remain. Fold in the finely chopped 12 chocolate sandwich cookies lightly, leaving small chunks. Pour the batter into the prepared 9x13 pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs. Remove from oven and let cool in the pan on a wire rack for 10 minutes.

Cool and poke

While the cake is still warm but not hot (about 10 minutes out of the oven), use the handle of a wooden spoon or a skewer to poke evenly spaced holes all over the cake surface (every 1–2 inches). This helps the tres leches mixture soak in.

Make tres leches mixture

In a medium bowl, whisk together 1 cup evaporated milk, 1 cup sweetened condensed milk, 1/2 cup heavy cream, and 1 teaspoon vanilla extract until smooth and homogeneous.

Soak the cake

Slowly pour the tres leches mixture evenly over the warm cake, starting at one side and allowing it to sink in before adding more. Pour in 2–3 additions to ensure even absorption. Cover the pan with plastic wrap and refrigerate for at least 3 hours, preferably 6–8 hours or overnight, until the cake is fully saturated and chilled.

Fold in cookie pieces (optional intermediate step)

If you want extra cookie pieces inside the soaked cake, fold additional 1–2 finely chopped sandwich cookies into any excess soaking liquid and pour over the cake before chilling, or sprinkle them on top before chilling so they soften slightly into the cake.

Chill equipment

Place a mixing bowl and beaters in the refrigerator for 10–15 minutes to chill (helps the cream whip faster).

Make stabilized whipped cream

If using the optional cream cheese, beat 2 oz softened cream cheese in the chilled bowl until smooth. Add 1.5 cups cold heavy cream, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form and the mixture holds shape (about 2–3 minutes). Taste and adjust sweetness if desired.

Top the cake

Remove the soaked cake from the refrigerator. Spread the whipped topping evenly over the chilled cake with an offset spatula or spoon. Smooth the top or create piped rosettes as desired. Sprinkle the 4 tablespoons of cookie crumbs and 2 tablespoons shaved chocolate (if using) evenly over the whipped topping. Arrange up to 4 cookie halves around the edges for garnish.

Chill for at least 30 minutes after topping so the topping firms slightly. Slice into squares using a knife dipped in hot water and wiped dry between cuts for clean edges. Serve chilled.

Store any leftovers covered in the refrigerator for up to 4 days. The cake will become more saturated over time; consume within 4 days for best texture. Do not freeze after assembling with whipped topping, as texture will degrade.