Cookie dough pound cake

Ingredients
  • 4 eggs
  • 250 ml (1 cup) sugar
  • 125 ml (½ cup) softened butter
  • 5 ml (1 tsp) vanilla extract
  • 375 ml (1 ½ cups) flour
  • 15 ml (1 tbsp) baking powder
  • 60 ml (¼ cup) 2% milk
  • 1 container of Cookie Bluff Cookies & Cream cookie dough, softened
  • 500 ml (2 cups) 35% whipping cream
  • 125 ml (½ cup) icing sugar
  • 6 chocolate cookie-sandwiches (Oreo-type), broken into pieces
Cookies & Cream
  • Servings

    10

  • Prep Time

    25 minutes

  • Chilling Time

    30 minutes

  • Cooking Time

    55 minutes

Step 1

Preheat the oven to 180 ° C (350 ° F).

Step 2

In a bowl, beat the eggs with the sugar and butter using an electric mixer until a creamy mixture is obtained. Add the vanilla. Stir.

Step 3

Gradually whisk in the flour, baking powder and milk, until smooth.

Step 4

Line a 20 cm x 10 cm (8 ” x 4 ”) loaf pan with parchment paper, then pour in the dough. Level the surface.

Step 5

Bake for 55 minutes to 1 hour 5 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove from the oven. Let cool and refrigerate for 30 minutes.

Step 6

Cut the cake into thirds crosswise.

Step 7

Top two cake pieces with cookie dough. Layer the two pieces, then place the remaining piece of cake on top. Place the cake on a serving plate. Reserve in the fridge.

Step 8

In a bowl, whip the cream with an electric mixer until soft peaks form. Add the icing sugar and whisk until stiff peaks form.

Step 9

Add half of the chocolate cookies to the bowl and stir, gently folding the mixture with a spatula.

Step 10

Cover the cake with whipped cream. Top with the remaining chocolate cookies. Keep in the refrigerator until you are ready to serve.

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