cookies and cream cookies
Loaded with crushed chocolate graham crackers (or Oreos for a more indulgent twist), a hint of vanilla, and the option to make it protein-packed, this recipe is quick, easy, and customizable.
Equipment
- High-Speed Blender
- Mixing Bowl
- Baking Sheet
- Cookie Scoop or Tablespoon
- Cooling Rack
Ingredients
Cookies and Cream Cookie Dough
- 1 scoop vanilla protein powder (or substitute with 6–8 oz vanilla Greek yogurt)
- 1 ½ cups crushed ice (for texture and thickness)
- ½ cup unsweetened vanilla cashew milk (or use almond milk or dairy milk)
- ⅛ teaspoon salt
- 1 chocolate graham cracker, crushed (or substitute with crushed Oreo cookies for a richer taste)
Instructions
Dough Preparation
- Depending on your choice of ingredients, especially the type of protein powder or yogurt, the dough might vary slightly in consistency. It should be thick enough to scoop and hold its shape. If it's too thin, chill the dough in the refrigerator for about 15–20 minutes to let it firm up before scooping.
- Use a medium cookie scoop or tablespoon to portion out the dough onto a parchment-lined baking sheet. Leave about 1–2 inches of space between each cookie, even if you’re not baking them—they’ll need room to chill evenly.
- Gently flatten each scoop with the back of a spoon or your fingers to shape them into round cookie forms. They won’t spread much, so shaping now will help with presentation later.
- Sprinkle the tops with extra crushed graham cracker or Oreo crumbs, a swirl of whipped topping, or even a light drizzle of chocolate syrup if you want that bakery-style finish.