Milk and Cookies Cake

Layer delicious chocolate chip cookies in between a dreamy whipped cream for this Milk and Cookies Cake. Substitute for Oreos in this recipe if you would like!

Milk and Cookies Cake Recipe

This cake is inspired by the afternoon snack I grew up eating: milk and cookies. I used to love coming home from school and pouring a glass of ice cold milk to enjoy alongside my Chips Ahoy chocolate chip cookies. Taking these childhood memories and turning them into grown up versions is one of the reasons I love baking so much. This icebox cake is also a great recipe for kids to help out with. They’ll love layering the cookies and watching as the cake comes together.

Ingredients for Milk and Cookies Cake

  • 2 pints of Heavy Cream
  • 2/3 cup of Mascarpone (You can use regular Cream Cheese if you prefer)
  • 2 teaspoons of Vanilla Extract
  • 1/2 teaspoon of Salt
  • Squeeze of a Lemon (2 tablespoons)
  • 2 13-ounce boxes of Chips Ahoy

How to Make Your Milk and Cookies Cake

  1. In a standing mixer with the whisk attachment, add heavy cream to the bowl. Whisk on medium speed for 2 minutes.
  2. Add in mascarpone cheese and mix on high until you see stiff peaks. 
  3. Add in vanilla extract, salt and lemon juice. Mix until combined.
  4. Fill a large plate with cookies (Make sure to cover as much surface area as possible, and fill in the gaps!) and cover with the cream mixture. Add a new layer of cookie and repeat until you have no more cream left.
  5. Place in the refrigerator overnight. Cut, serve and enjoy!

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