There’s something about dessert cups that feels like a warm hug on a chilly day, don’t you think? Maybe it’s the way each tiny spoonful is layered with creamy goodness and a delightful crunch. This Cookies and Cream Dessert Cups recipe is a personal favorite of mine—one that always brings smiles, no matter the occasion. The combination of velvety cream and rich chocolate cookies somehow feels both indulgent and comforting at the same time. Trust me, you’ll want to keep this one close to your heart (and your recipe box).
Why you’ll love this recipe
What’s not to adore about cookies and cream? It’s like a nostalgic ride back to childhood, complete with the satisfying crunch of chocolate sandwich cookies. This dessert isn’t just pretty—it’s a symphony of textures, with your spoon diving into silky cream that’s punctuated lovingly by bits of cookie. You can whip these up in no time, making them the perfect dessert to impress friends or just to treat yourself after a long day.
And there’s more—you can chill these little beauties for up to three days! So whether you’re gearing up for a family gathering or simply craving something sweet, these dessert cups give you that flexibility. Each bite is a delicious reminder that sometimes, simplicity is the secret ingredient to joy.
Ingredients Overview
Let’s talk about the magic that makes this dessert happen. Here’s what you’ll need:
2 cups crushed chocolate sandwich cookies: This is the backbone of your dessert. I usually reach for the classic variety, but feel free to experiment with other flavors if you’re feeling adventurous!
¼ cup butter (melted): Just regular unsalted butter here, melted to help bind those cookie crumbs together. It adds richness and depth.
8 oz cream cheese (room temperature): This is the creamy delight that elevates your cups. Don’t skimp on the cream cheese—room temperature ensures a smooth blend.
¾ cup granulated sugar: Sweetness is essential! Sugar balances the richness of the cream cheese and adds that lovely touch you crave.
2 tsp vanilla extract: A dash of vanilla brings warmth and an extra layer of flavor that ties everything together beautifully.
1 ½ cups heavy cream: Whipped to fluffy perfection! This is what gives your dessert its cloud-like texture.
½ cup crushed chocolate sandwich cookies: For folding into the filling and some added texture—more is always merrier!
28 mini chocolate sandwich cookies: These are your charming little garnishes! They’re as cute as they are delicious, and they add a fun twist to each serving.
How this recipe comes together
Ready to transform simple ingredients into something spectacular? Let’s get moving!
Prepare the cookie base: In a small bowl, combine 2 cups of crushed chocolate sandwich cookies with melted butter. Make sure to stir well until the crumbs are evenly coated.
Portion it out: Using a small cookie scoop or spoon, fill 28 two-ounce plastic cups with the crumb mixture. Press firmly at the bottom of each cup using one of the cups to create a solid layer.
Make the cream cheese mixture: In a separate mixing bowl, beat together the room temperature cream cheese and granulated sugar with an electric hand mixer on medium speed until it’s all combined and smooth. This step is crucial—no lumps allowed!
Add in the cream: Now, pour in the heavy whipping cream and vanilla extract. Whip on medium-high speed until your mixture is light, fluffy, and almost cloud-like.
Fold in the cookie crumbs: Gentle now! Fold in the remaining ½ cup of crushed chocolate sandwich cookies to introduce that delightful texture into your filling.
Fill the cups: Load up a piping bag with your cookies and cream mixture. Pipe into each cup until they’re about ¾ full—this is where the magic begins!
Top it off: Crown each cup with a mini chocolate sandwich cookie or some extra cookie crumbs for that added flair.
Chill out: Seal those cups with a lid and chill them in the fridge. You can serve them immediately, but giving them some time to set allows all those flavors to meld perfectly.
How to serve it
Now comes the fun part! When it’s time to enjoy your dessert cups, consider laying them out on a beautiful platter or individual dessert stands. They have this adorable charm that makes them the star of any gathering.
You can dress them up further with whipped cream, a drizzle of chocolate sauce, or even fresh berries for a pop of color. If you’re feeling especially adventurous, a scoop of vanilla ice cream on the side wouldn’t hurt!
Pair them with a nice cup of coffee or a rich hot chocolate for the perfect nightcap. Lifelong memories are just a bite away!
Storage and reheating tips
Let’s be real; you’re probably not going to finish all 28 cups in one sitting. No worries—they store like a dream! Place them in an airtight container and keep them in the fridge. They’ll stay fresh for about 2-3 days.
While I recommend enjoying these cups chilled, if you plan to store them for longer, I wouldn’t freeze them—cream-based desserts can get a bit weird in the freezer. If you must, freeze the cookie bases without the filling and assemble later.
Pro chef tips
Here are a few insider tips to make sure your cookies and cream dessert cups turn out flawless:
Room temperature ingredients: Following this is crucial for a cohesive texture, especially for the cream cheese. If it’s cold, you’ll end up with lumps; nobody wants that!
No electric mixer? No problem!: You can whip the cream by hand if you’re up for a workout! Just make sure your bowl is cold for better results.
Variating cookies: Imagine using peanut butter cookies or even mint chocolate sandwich cookies! Don’t be afraid to switch things up—there are so many cookie flavors, each could tell its own delicious story.
Creative Twists
Now, let’s get inventive! Here are some delicious variations you might want to try:
Nutty crunch: Add chopped nuts to the cookie base for a delightful crunch. Pecans or hazelnuts would be lovely!
Fruit flair: Toss some crushed strawberries or raspberries into the cream for a fruity twist—this could brighten it up beautifully!
Spiced up version: Try adding a teaspoon of espresso powder into the whipped cream for a hint of coffee flavor—that’s sure to wake your taste buds!
Key ingredients
- 2 cups crushed chocolate sandwich cookies
- ¼ cup butter (melted)
- 8 oz cream cheese (room temperature)
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 ½ cups heavy cream
- ½ cup crushed chocolate sandwich cookies
- 28 mini chocolate sandwich cookies
Directions to follow
- Combine 2 cups crushed chocolate sandwich cookies with melted butter in a small bowl.
- Portion the mixture into 28 cups, pressing down firmly at the bottom.
- In a separate bowl, mix cream cheese and sugar until smooth using an electric mixer.
- Add heavy cream and vanilla extract; whip on medium-high speed until fluffy.
- Fold in the remaining ½ cup cookie crumbs.
- Pipe the mixture into each cup, filling them about ¾ full.
- Top with a mini cookie or extra cookie crumbs.
- Seal and chill in the fridge.
Your questions answered
1. How long does it take to prepare?
Prep time is about 30 minutes, plus chill time!
2. Can I use low-fat cream cheese?
You can, but the texture might be a bit different—full-fat gives that creaminess we love!
3. Can I make these ahead of time?
Absolutely! They keep well in the fridge for 2-3 days, making them great for make-ahead desserts.
4. What can I serve them with?
They pair beautifully with coffee or hot chocolate, but a dollop of whipped cream or a scoop of ice cream isn’t a bad idea either!
5. Can I freeze these?
It’s best to skip the freeze with these cups. The cream will separate and lose that lovely texture.
I hope this little journey into the world of Cookies and Cream Dessert Cups inspires you to get into the kitchen. Embrace the mess, savor the process, and don’t forget to share your unique twists with me. Cooking brings us together, and I can’t wait to see what you create!
Cookies and Cream Dessert Cups
Description
These Cookies and Cream Dessert Cups are a nostalgic and delicious layer of creamy goodness with crunchy chocolate cookies, perfect for gatherings or a treat for yourself.Ingredients for Cookies and Cream Dessert Cups
Base and Filling
Instructions
Preparation Steps
Prepare the Base
Combine 2 cups crushed chocolate sandwich cookies with melted butter in a small bowl.Stir until the crumbs are evenly coated.Portion Out the Base
Fill 28 two-ounce plastic cups with the crumb mixture. Press firmly at the bottom of each cup.Make the Cream Mixture
Mix cream cheese and sugar until smooth using an electric mixer.No lumps allowed!Add Cream and Vanilla
Add heavy cream and vanilla extract; whip until light and fluffy.Fold in Cookie Crumbs
Gently fold in remaining ½ cup of crushed chocolate sandwich cookies.Fill the Cups
Pipe the cookies and cream mixture into each cup until they’re about ¾ full.Top and Chill
Top each cup with a mini chocolate sandwich cookie or extra cookie crumbs and chill in the fridge.Let flavors meld for better taste.
Nutrition Facts
Servings 28
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 8g40%
- Trans Fat 0g
- Cholesterol 40mg14%
- Sodium 100mg5%
- Potassium 100mg3%
- Total Carbohydrate 17g6%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 3g6%
- Vitamin A 500 IU
- Vitamin C 0 mg
- Calcium 50 mg
- Iron 1 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 1 mcg
- Thiamin 0 mg
- Riboflavin 0.2 mg
- Niacin 0 mg
- Vitamin B6 0 mg
- Folate 5 mcg
- Vitamin B12 1 mcg
- Biotin 0 mcg
- Pantothenic Acid 0 mg
- Phosphorus 100 mg
- Iodine 0 mcg
- Magnesium 5 mg
- Zinc 0 mg
- Selenium 8 mcg
- Copper 0.1 mg
- Manganese 0.3 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
