This type of dessert is my boyfriend’s favorite. You may know it as an ice box cake or a no bake cake but my boyfriend calls it a mush cake which is probably the most accurate way to describe it.
Usually this cake is made by layering chocolate wafer cookies (like Oreo wafers) with sweetened whipped cream and then allowing the creation to sit in the refrigerator for at least 4 hours (preferably over night so that cookies become completely softened). However since it is almost Valentine’s Day and I enjoy a little challenge I decided to make a mush cake out of my boyfriend’s two favorite flavors, cookies and cream & chocolate chip cookies.
This is the perfect make ahead dessert and one I truly recommend if you want a cake for one or two. The cookies become softened by the cream and everything seems to meld together and form something completely new in the refrigerator. This little cake is perfect for when you are feeling lazy or when you want to wow a dinner guest with an adorable retro cake!
To make this dessert all you need are two large chocolate chip cookies (I made my own and will include the recipe, although two large chocolate chip cookies from a bakery would work just as well) and 3/4 a cup of heavy whipping cream, powdered sugar, vanilla, and some Oreos.
2 4 inch chocolate chip cookies
3/4 cup heavy cream
2 tbs powdered sugar
1 tsp vanilla
2-3 Oreos crunched up
1. Whip the heavy cream in a small mixing bowl till it forms stiff peaks. Add 2 tbs of powdered sugar and 1 tsp of vanilla to the whipped cream. Beat for another 10-15 seconds till completely combined.
2. Place the first cookie on a small plate and use a dab of the whipped cream to stick the cookie to the plate.
3. Take 2-3 Oreos and crumble them over the cookie on the place. Place a large dollop of whipped cream over the Oreos and spread the cream like you are frosting the middle layer of a layer cake.
4. Place the second chocolate chip cookie on top of the whipped cream and then frost the cake with the remaining whipped cream.
5. Now place the cake into the refrigerator and wait for the magic to happen! I allowed my cake to sit for 24 hours before allowing my boyfriend to devour it but you could eat it sooner than that.
Chocolate Chip Cookies
These cookies are great in the recipe but also wonderful when warm out of the oven and topped with a scoop of ice cream and a drizzle of chocolate and caramel sauce.
For this recipe you will need two 4 inch creme brule dishes or little pans to make the two layer cake.
2 tbs butter
5 tbs brown sugar
1 egg yolk
1 pinch salt
1 tsp vanilla
1/4 cup all purpose flour
1 tbs bread flour
1/2 tsp baking soda
1/4 cup chocolate chips
1. Melt the butter in a small bowl ( you can make these in a cereal bowl!). Add the brown sugar, salt, and vanilla and stir till smooth. Preheat oven to 350 degrees.
2. Separate the egg and add the yolk to the cookie dough and then stir again till combined. I use the leftover whites for making omelets or throw them in frittatas for extra protein.
3. Add both types of flour and the baking soda and mix till it comes together and there are no more flour clumps. Add chocolate chips and give it a final stir.
4. Spray both baking dishes with non-stick spray. Divide the cookie dough in half (I find using a kitchen scale useful for doing this but eyeballing works well too!) and pat into the two baking dishes.
5. Bake for 9-12 minutes at 350 degrees. You want the tops of the cookies to be golden brown but be sure to pull the cookies out if the edges look too dark.
6. Wait for pans to cool, about 10 minutes, before loosening the edges with a knife and gently removing the cookies from the pans. Allow them to cool completely on a plate because assembling the cookie cake as warm cookies will melt the whipped cream.
**These cookies could also be baked on a cookie sheet but you may need to trim the edges to make sure they are exactly the same size so that the cookie cake has even edges.