Cookies n Cream Smash Cookie

Cookies n Cream Smash Cookie

Who doesn’t love cookies n cream in almost every dessert?? Hopefully, not you…. Because these cookies will knock your socks off!!

Unlike other cookies n cream cookies that are mostly chocolate, I wanted this cookie base to contain chunks of chocolate sandwich cookies with the mottled gray and white colors—not just be chocolatey. I amped up the chocolate flavor with a layer of dark chocolate ganache on top. Delicious!

The flavor of the vanilla bean frosting on top of the ganache layer resembles the cream filling inside a chocolate sandwich cookie. And for looks (and taste), I sprinkled the vanilla bean frosting with cookie chunks and drizzled ganache. Viola!

Ingredients for the Cookies n Cream Smash Cookie:

Here’s a little explanation for some of the ingredients:

• Unsalted butter: I prefer this over salted butter! In the cookie, the butter creates a crisp outside edge. In the frosting, it contributes to the amazing taste!
• Shortening: These cookies use a little shortening to keep the cookies soft. It works like magic! In the frosting, shortening actually helps create a crust, whereas just butter stays soft longer. For a cookie, and for stacking, a little shortening really helps.
• Granulated sugar: For this cookie, I only used granulated sugar.
• Sour cream: A room temperature ingredient and a substitute for not using eggs.
• Chocolate Sandwich Cookies: Smash these by hand, with a Ziploc bag and a rolling pin. Chunky is the goal, instead of finely crushed. Leave the cream in the cookie for this recipe.
• Salt: I really prefer natural or kosher salt. My recipes are created accordingly. If you are using table salt, use less! However, I do put salt in the recipes because it boosts the flavors it surrounds, and it counterbalances the sweetness. Sometimes frosting can be too sweet, the salt helps tone it down!

• Dark or semi-sweet chocolate chips: Buy quality chocolate chips. It really makes a difference! My favorite is Ghirardelli or Guittard, or the semi-sweet chocolate chips from Costco.
• Heavy whipping cream: An essential ingredient for ganache.

• Vanilla bean flavoring: There are a variety of ways to buy vanilla bean flavoring. You can buy the vanilla bean itself and scrape the insides. You can also buy a bottle of vanilla bean paste. It’s an easy product to use and the flavor is terrific. It really levels up the vanilla flavor. But, you can also use regular vanilla as well. I like the Costco brand vanilla best.

This post might contain affiliate links, please check out my full disclosure policy. I only refer products I have tried and tested.

How to Make the Cookies n Cream Smash Cookie:

Cookies n Cream Cookie Dough:

1. Preheat oven to 350° F (177° C) and lightly grease baking sheets.
2. Measure flour, baking powder, and salt. Whisk together and set aside.
3. In mixer with paddle attachment, cream ingredients in this order, scraping bowl between each addition:
   • butter and shortening for 3 minutes on medium-high speed
   • granulated sugar for 3-5 minutes on medium-high speed
   • sour cream for 1 minute on medium speed
4. Add flour mixture all at once. On low speed, mix just until all the flour disappears. Add chocolate cookie crumbs all at once. Mix on low speed until incorporated, about 1 minute. Scrape bowl.
5. Using a 2” cookie scoop, place dough on lightly greased baking sheets (8 cookies per pan). Lightly spray bottom of flat-bottomed glass with cooking spray. Dip in sugar and press cookie flat (to about ½-3/4” tall). Leave a rough edge around the cookie. Dip in sugar again before pressing each cookie.
6. Bake at 350° F (177° C) for 10 minutes. The cookie tops are barely firm and the edges are not brown. DO NOT overcook! Allow the cookies to cool in the pan. The cookies will continue to cook slightly.

Dark Chocolate Ganache:

1. Heat the cream in a microwave safe bowl for one minute. Pour cream into a bowl of semi-sweet chocolate chips. Stir until smooth.
2. If further melting is needed, heat bowl of chocolate in microwave for 30 seconds more. Stir. Set aside at room temperature.

Vanilla Bean Frosting:

1. In bowl of stand mixer, cream butter and shortening until light and fluffy, about 2-3 minutes. Scrape down sides and bottom of bowl.
2. Add powdered sugar, salt, and vanilla all at once. Mix on low speed until clumps form. Scrape down sides and bottom of bowl.
3. Add milk. Mix on low speed until milk is not splashing. Scrape down sides and bottom of bowl. Then, mix on medium-high speed until fluffy and light, about 2-3 minutes. Set aside.

Assemble Cookie:

1. When cookies are completely cool, spread 1-2 teaspoons of Dark Chocolate Ganache on tops of cookie (leaving the thin, rough edge around cookie without frosting). Use a disposable decorating bag to easily squeeze ganache on the cookie. Let ganache set completely, use fridge to set faster.
2. Spread a generous tablespoon of vanilla bean frosting on top of the ganache (leaving a slight edge of ganache showing).
3. Immediately sprinkle with coarsely crushed chocolate sandwich cookies. Drizzle with leftover ganache. Let set. (or eat immediately!)

In less than one hour, you can be eating this amazing cookie with a glass of milk!

Here’s some other smash cookies to try: Biscoff Strawberry Smash Cookie, Berry Smash Cookie, S’mores Smash Cookie.

Enjoy!! –Kim

Print Recipe

Cookies n Cream Smash Cookie

Cookies n Cream Smash Cookie has a soft cookies n cream cookie base topped with dark chocolate ganache, vanilla bean frosting, and crushed chocolate sandwich cookies.

Prep Time40 minutes mins

Cook Time24 minutes mins

Course: Dessert

Keyword: chocolate, cookie, ganache, smash cookie

Servings: 18 cookies

Author: Kim Melanson

Ingredients

Cookies n Cream Cookie Dough:

• ½ cup (113g) unsalted butter, room temperature
• ½ cup (92g) shortening
• 1 ½ cup (296g) granulated sugar
• 1 cup (227g) sour cream, room temperature
• 1 teaspoon vanilla
• 14 cookies (161g) chocolate sandwich cookies coarsely crushed
• 3 ¾ cups (450g) all-purpose flour
• 1 teaspoon baking powder
• 1 ½ teaspoon salt
• 2 Tablespoons granulated sugar for smashing

Dark Chocolate Ganache:

• 1 ½ cups (225g) semi-sweet chocolate chips
• ½ cup (116g) heavy whipping cream

Vanilla Bean Frosting:

• ¼ cup (56.5g) unsalted butter, slightly chilled
• ¼ cup (56.5g) shortening
• 2 cups (227g) powdered sugar
• 1 generous pinch salt
• 2 Tablespoons vanilla bean or vanilla
• 1 ½ Tablespoons milk

Topping:

• 11 chocolate sandwich cookies coarsely crushed

Instructions

Cookies n Cream Cookie Dough:

• Preheat oven to 350° F (177° C) and lightly grease baking sheets.
• Measure flour, baking powder, and salt. Whisk together and set aside.
• In mixer with paddle attachment, cream butter and shortening on medium-high speed, about 3 minutes or until fluffed together. Scrape sides and bottom of bowl.
• Add granulated sugar. Mix on medium-high speed for about 3-5 minutes. Scrape bowl.
• Add sour cream and mix for 1 minute on medium speed. Scrape bowl.
• Add flour mixture all at once. On low speed, mix just until all the flour disappears.
• Add chocolate cookie crumbs all at once. Mix on low speed until incorporated, about 1 minute. Scrape sides and bottom of bowl to be sure everything is mixed.
• Using a 2” cookie scoop, place dough on lightly greased baking sheets (8 cookies per pan).
• Lightly spray bottom of flat-bottomed glass with cooking spray. Dip in sugar and press cookie flat (to about ½-3/4” tall). Leave a rough edge around the cookie.
• Dip in sugar again before pressing each cookie.
• Bake at 350° F (177° C) for 11-12 minutes. The cookie tops are barely firm and the edges are not browned. DO NOT overcook!
• Allow the cookies to cool in the pan. The cookies will continue to cook slightly.

Dark Chocolate Ganache:

• Heat the cream in a microwave safe bowl for one minute. Pour cream into a bowl of semi-sweet chocolate chips. Stir until smooth.
• If further melting is needed, heat bowl of chocolate in microwave for 30 seconds more. Stir. Set aside at room temperature.

Vanilla Bean Frosting:

• In bowl of stand mixer, cream butter and shortening until light and fluffy, about 2-3 minutes. Scrape bowl.
• Add powdered sugar, salt, and vanilla all at once. Mix on low speed until clumps form. Scrape bowl.
• Add milk. Mix on low speed until milk is not splashing. Scrape down sides and bottom of bowl. Then, mix on medium-high speed until fluffy and light, about 2-3 minutes. Set aside.

Assemble Cookie:

• When cookies are completely cool, spread 1-2 teaspoons of Dark Chocolate Ganache on tops of cookie (leaving the thin, rough edge around cookie without frosting). Use a disposable decorating bag to easily squeeze ganache on the cookie. Let ganache set completely, use fridge to set faster.
• Spread a generous tablespoon of vanilla bean frosting on top of the ganache (leaving a slight edge of ganache showing).
• Immediately sprinkle with coarsely crushed chocolate sandwich cookies.
• Drizzle with leftover ganache. Let set. (or eat immediately!)