Milk and Cookies Recipes


There is nothing more tantalizing than the smell of freshly baked cookies drifting through the air and waiting for a fresh batch of baked cookies to cool enough to handle.

I feel there is nothing more satisfying than warm cookies paired with a glass of ice-cold milk. The emotional attachment to milk and cookies is irrefutable

Milk and Cookies Casserole

Ingredients
  • 2 packages Chocolate Chips Cookies
  • 1½ cups milk, used for dipping
  • 2 containers Cool Whip
  • Hot fudge sauce
Instructions
  1. Start an 11x7 pan off with a flat layer of cookies on the bottom. Remember, you are going to dip each cookie in the milk before laying it in the pan. Just a quick dip!
  2. Next spread on a layer of cool whip.
  3. Repeat this process until you reach the top! I made 3 cookie layers in my pan.
  4. Drizzle on some hot fudge and broken cookie pieces.
  5. Let sit in the fridge at least 6 hours before serving.

Milk and Cookies Cake 

FOR THE CAKE

1 1/2 c. (3 sticks) butter softened
2 1/4 c. granulated sugar
4 large eggs
1 tbsp. pure vanilla extract
3 c. all-purpose flour
1/4 c. cornstarch
2 tsp. baking powder
1 tsp. kosher salt
1 1/4 c. milk
1 c. mini chocolate chips
9 Chocolate Chip cookies, crushed


FOR THE FROSTING
2 c. (4 sticks) butter softened
1/2 tsp. kosher salt
1 (14-oz.) can sweetened condensed milk
2 c. powdered sugar


FOR GARNISH
Chocolate Chip cookies

DIRECTIONS
  1. Make the cake: Preheat oven to 350°. Line three 8" cake pans with parchment paper.
  2. In a large bowl using a hand mixer (or in the bowl of a stand mixer) beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
  3. In another large bowl, whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined. Fold in mini chocolate chips and crushed cookies.
  4. Divide batter evenly between prepared cake pans. Bake until slightly golden on top and a toothpick inserted into the middle comes out clean, about 38 to 40 minutes. Let cool completely.
  5. Meanwhile, make the frosting: In a large bowl using the hand mixer, or in a standing mixer with the paddle attachment, beat butter and salt until light, fluffy, and lightened in color, 5 to 7 minutes. Slowly beat in sweetened condensed milk until fully incorporated, then beat in powdered sugar until smooth.
  6. To assemble the cake: Use a serrated knife to level tops of cakes. Place a small spoonful of frosting in the center of your serving dish to secure bottom cake. Cut four 3" wide strips of parchment paper, and place in a square on your serving dish. 
  7. Frost crumb coat: Place first layer of cake in the center of your serving dish. Top with 1 cup buttercream and smooth into an even layer. Top with the second cake, frost with another cup of buttercream, then top with final cake and frost with one more cup buttercream. Smooth out excess frosting along sides of the cake until completely coated, adding more fresh buttercream if needed. Refrigerate 30 minutes.
  8. When crumb coat has hardened, continue frosting cake with a thick layer of buttercream, reserving 1/2 cup for piping, if desired.
  9. Decorate the cake with cookies and serve.

Milk And Cookies Shots

INGREDIENTS
1 (16.5-oz.) log refrigerated cookie dough (such as Pillsbury)
3/4 c. semisweet chocolate chips
2 tsp. coconut oil (or butter)
1/3 c. Baileys Irish Cream
1/3 c. milk

Ice

DIRECTIONS
    1. Preheat oven to 350°. Grease the cups of a muffin tin with cooking spray, then fill each one with a small ball of cookie dough (about a 1/2" slice of the cookie log), pressing down gently to form a well. Bake for 14 to 16 minutes, or until the cookies are lightly golden in the center and edges are deeply golden.
    2. As soon as they’re out, use a greased shot glass to gently press down the center of each cookie. Set tray aside to cool for 5 minutes, then remove cookies from the tin. Let cool completely.
    3. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 25-second intervals, stirring in between until chips are fully melted. Line the inside of each cookie dough cup with the melted chocolate, place on a baking sheet or platter, and refrigerate until the chocolate has hardened about 20 minutes.
    4. In a shaker filled with ice, combine equal parts Baileys Irish Cream and milk. Shake, then pour into each cookie shot glass.

Milk and Cookies Ice Cream

Ingredients

  • 5 large egg yolks
  • ½ cup granulated sugar, divided
  • 1 ¾ cups heavy cream
  • ¾ cup whole milk
  • ¼ tsp coarse salt
  • 2 tsp pure vanilla extract
  • 4-6 Thick & Chewy Chocolate Chip Cookies (or your favorite recipe)
  • 1 cup chopped Oreo cookies (about 8-10 cookies)

Instructions

  1. Set a mesh strainer over a medium bowl. Fill a larger bowl about halfway full with ice and water.
  2. Add the egg yolks to a medium heatproof bowl. Whisk in ¼ cup sugar until the sugar dissolves; set aside.
  3. In a medium saucepan set over medium heat, whisk the remaining ¼ cup sugar, heavy cream, milk, and salt together. Once the mixture starts to steam, remove it from the heat. Using a ladle, scoop out some of the milk mixtures from the pan and slowly stream it into the egg mixture, whisking quickly to ensure the eggs don't cook. (Tip: it helps tremendously here to set the bowl on a non-slip oven mitt or Silpat to keep the bowl from sliding around while you're whisking.) Repeat this two more times then whisk the egg mixture into the milk mixture in the saucepan. Bring the mixture to a low simmer and cook until the mixture thickens and just coats the back of a spoon, about 1 to 2 minutes.
  4. Pour the mixture through the mesh strainer, pressing out all of the liquid and catching any cooked egg bits that remain. Stir in the vanilla extract.
  5. Set the bowl inside the larger bowl on top of the ice bath and allow the mixture to cool while stirring occasionally. Once the ice cream base has cooled, cover the bowl tightly and refrigerate for 4 hours or overnight.
  6. Freeze the ice cream base in an ice cream maker according to the manufacturer's instructions. Transfer the soft ice cream to a resealable container and stir in the chopped cookies. Seal the container and freeze for at least 6 hours before serving.

Source

source: inspired by Ben & Jerry's | ice cream adapted from these cookies and cream ice cream

 

Related Posts

How To Write A Recipe
How To Write A Recipe
There are two main parts of almost all recipes, the Ingredient List and the Preparation Method. Below are the basic g...
Read More
Zucchini Bread Recipe You Can Make
Zucchini Bread Recipe You Can Make
One of my favorite ways to enjoy zucchini is to actually use it as an ingredient in bread.   Below is the recipe I h...
Read More
Holiday Season Shipping Helpful Tips
Holiday Season Shipping Helpful Tips
This Season for heavy shipping is almost here and there's no better time than now to get your business prepared for t...
Read More

0 comments

  • There are no comments yet. Be the first one to post a comment on this article!

Leave a comment

Please note, comments must be approved before they are published

USD