Chocolate Chip Cookie Cheesecake Sandwiches

Yes... they are as decadent as they sound!!!!

This is certainly one of my easiest and best recipes that I have... they're always yummy and can be so festive! I made them for my bridesmaid Laurens college grad party and rolled the edges in red & blue (her school colors). I ended up quadrupling the recipe and with well over 40 sammies, there were none left!

Try these once and I guarantee you'll be making them again and again!

Enjoy!

Chocolate Chip Cookie Cheesecake Sandwiches
Makes 10 sandwiches



10 Chips Ahoy Cookies
4 oz. cream cheese, softened
2 tbsp. sugar
1 C Cool Whip, thawed

Beat cream cheese and sugar together until smooth. Stir in the whipped topping.
Cover the flat side of the cookie with approx. 1 T of the cheesecake filling (note: I used a cookie scoop for quick & even filling!). Top each with the second cookie, bottom side down, to form a sandwich.
Freeze for 3 hours.

NOTE: You can dip the sandwiches in chocolate or roll the end in small chocolate chips, coconut, sprinkles, etc! Make them fun & festive!

How ya feelin'? HOT HOT HOT!

So we have been having this incredibly hot weather here in Rhode Island... Feel like was 107 degrees today! Yowza! So on Sunday I wanted to make a dessert but was avoiding turing the oven on at all costs.

I remembered seeing something on the back of the Oreo pie shell regarding an Oreo ice cream pie but alas, I tossed the recipe. Thank goodness for Google & cooks.com! I found a comparable recipe and made a few adaptations (omitted the nuts & added some Oreo pieces to the ice cream filling). This pie is quick, easy, and so refreshing!

Enjoy!

Oreo Ice Cream Pie
(adapted from cooks.com)



1 pkg. Oreo cookies (lg.)
5 tbsp. melted butter
1/2 gallon vanilla ice cream, softened
1/2 tbsp. vanilla
1 (13 oz.) container Cool Whip
Chocolate
syrup

Crush Oreo cookies with rolling pin and reserve 1 cup of crushed crumbs. Combine remaining crumbs with melted butter and press into a greased 9 by 13 inch pan. Combine ice cream, vanilla, 1/2 of Cool Whip, and reserved Oreo crumbs. Place on top of crust and freeze until firm. After frozen, place a collop of cool whip on top and drizzle chocolate syrup.

Chocolate Peanut Butter Chip Walnut Cookie Pie

Weew... that is a mouthfull! I again stumbled upon this recipe on Something Sweet... this is the same blog that I found the fabulous Strawberry Lemonade bars on!

After clicking over to the Hershey website, I found the original recipe and decided to follow it instead of just doing a strictly PB pie.

So I'm just about ready to stir in the peanut butter chips, chocolate chips, and walnuts when I realize that I doubled the amount of flour. Crap. What to do? do I scrap the batter and start again or double up the remaining ingredients and make not only a pie for dessert tonight, but some pie-cakes (aka: pour the batter into cupcake cups and see what happens!).

I chose to double up! I baked off the pie first (it took 55 minutes) and then popped in my 24 pie-cakes. They baked for 25 minutes and were nice and golden brown! They didn't rise at all so it'll be perfect to add in a bit of whipped cream or ice cream on top... after it's warmed up so the chips get soft!

This is such a yummy & quick dessert! I served the pie with whipped cream after heating each slice for 10 seconds. I'm sure it would be equally good with ice cream.

The only adaptation I made was that I chose to use a chocolate cookie crust instead of the graham cracker crust. It adds in a extra kick of chocolate & looks pretty too!

Enjoy :)


Peanut Butter and Milk Chocolate Chip Cookie Pie
(Hersheys.com)





Ingredients:
1/2 cup (1 stick) butter or margarine, softened
2 eggs, beaten
2 teaspoons vanilla extract
1 cup sugar
1/2 cup all-purpose flour
1 cup Milk Chocolate Chips
1 cup Peanut Butter Chips
1 cup chopped pecans or walnuts
1 unbaked 9-inch pie crust
Sweetened whipped cream or ice cream (optional)

Directions:
1. Heat oven to 350°F.

2. Beat butter in medium bowl; add eggs and vanilla. Stir together sugar and flour; add to butter mixture. Stir in milk chocolate chips, peanut butter chips and nuts; pour into unbaked pie crust.

3. Bake 50 to 55 minutes or until golden brown. Cool about 1 hour on wire rack; serve warm with sweetened whipped cream or ice cream, if desired. 8 to 10 servings.