Go Back
Cookies n Cream Smash Cookie
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
Cook Time24 minutes
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!)