Cookie dough pound cake

  • 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


  • 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.

Buy, open and enjoy

No more complicated than that!

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