It is impossible to resist these amazing cookies and cream cookies. Soft chocolate sugar cookies topped with creamy cookies and cream frosting and topped with a sprinkling of chocolate cookie crumbs. There is no better way to treat yourself. This post is sponsored by Torani, all thoughts and opinions are my own! #ToraniCookiesandCream
There isn’t anything much better than the combination of deep chocolate flavor and vanilla-infused cream. Cookies and cream is probably one of the most beloved sweet combinations out there. These cookies are a delicious twist to the combination and make a great late-night dessert or as a part of your holiday cookie platters.
What Makes These Cookies So Great
A lot of cookies and cream cookies simply crush chocolate sandwich cookies and put them in regular cookie dough. I wanted something that really celebrated the chocolate aspect but still had its own creaminess outside the sandwich filling or some white chocolate.
These cookies are instead made with a soft chocolate sugar cookie, that has its own notes of creaminess thanks to the addition of cream cheese. You can enjoy these cookies all on their own, too, they’re that amazing. Since they don’t spread, you can also make a few slight adjustments to turn it into a roll-out sugar cookie to use cookie cutters with for the holidays.
The cookies are then topped with the most amazing frosting ever. I wanted my frosting to get the most “cookies and cream” flavor as possible, so I decided to opt for Torani Cookies & Cream Sauce which tastes exactly like a chocolate sandwich cookie with cream.
It tastes magical and made better only by the fact that it’s made from real, simple ingredients. The sauce adds flavor and creaminess to the frosting. It’s so good, you really want to just eat it with a spoon.
You can find the Torani Cookies & Cream Sauce at Walmart in the cocoa aisle.
Where did Cookies & Cream Start?
Like most origin stories, there is some debate as to who was the first. It is widely believed that a dairy plant manager and a couple of his students put chocolate sandwich cookies into ice cream in 1979. This was eventually sold in ice cream shops for a year before an ice cream company picked up the flavor idea and started mass producing it.
From that point on, the mix of crisp chocolate cookie and velvety cream has been a flavor combination that people across the globe crave.
How to Store Your Cookies
These cookies and cream cookies are so good you may have a hard time keeping them around because people tend to grab them by the handful! If you are hoping to set some aside, they will last up to five days at room temperature just fine, as long as they are stored in an airtight container.
If you would like them to last longer, I recommend putting them in an airtight container and placing them in the freezer. Just put them in the refrigerator overnight when you are ready to thaw and eat! Although I will say, it is kind of fun to eat this cookie frozen, if you have the teeth for it!
Want More Cookies?
I don’t blame you! You NEED to try my s’mores stuffed cookies and coconut chocolate chip cookies. For the holidays, I love these German chocolate cookies and these chocolate peppermint cookies. If you want something thick and fudgy, my double chocolate cookies can’t be beaten!
For the Cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1/4 cup cream cheese
- 1/2 teaspoon vanilla extract
- 1 teaspoon Torani Cookies and Cream Sauce
For the Frosting
- ½ cup unsalted butter
- 2 cups powdered sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- ¼ cup Torani Cookies and Cream Sauce
- ½ cup crushed chocolate cookie wafers
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a bowl, mix together the flour, cocoa powder, baking powder, and salt. Set aside.
- In your mixer, beat together the butter and sugar until light and fluffy.
- Beat in the egg, then the cream cheese, followed by the vanilla and sauce. Mix until well-combined.
- Stir in the flour mixture just until there are no streaks of flour.
- Make balls of dough that are 1 ½ tablespoons big and then flatten.
- Bake for 8 - 9 minutes, then remove from the oven. Allow to rest on the baking sheet for one minute before transferring to a wire rack to cool.
- While the cookies are baking and cooling, make the frosting.
- Beat the butter until creamy, then add in the powdered sugar and salt. Beat until well-combined. The mixture will look thick and very clumpy.
- Continue to mix as you drizzle in the vanilla and the cookies and cream sauce. The frosting should become smooth and creamy. Add more sauce as needed to get the desired consistency. Stir in half the crushed cookie wafers.
- Frost the cookies, then top with a sprinkling of the wafers on each cookie.
Store in an airtight container
Serving Size:1 cookie
Amount Per Serving: Calories: 148 Total Fat: 24g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 44mg Sodium: 124mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 1g Sugar: 38g Sugar Alcohols: 0g Protein: 4g