Photo by EvilMidori
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COOKIES 'N CREAM PIZOOKIE®
MENU DESCRIPTION:
A rich chocolate cookie featuring the unforgettable taste of OREO® cookies. Topped with 3 scoops of vanilla bean ice cream and a dollop of creamy mousse - it's amazing!
5.25
More Pizookie® recipes
6-8 servings
Pizookie
2 cups flour
1/4 cup cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 cup butter
1-1/4 cup granulated sugar
2 eggs
1/4 cup corn syrup
3 ounces chocolate (3 squares) melted and cooled
1 teaspoon vanilla
10-20 oreo cookies, crushed-medium chunks (optional)
8 ounces milk chocolate chunks
Chocolate Mousse
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/4 cup cocoa
1 teaspoon vanilla
1/3 cup powdered sugar
1 cup heavy cream, chilled
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To Top Pizookie:
3 scoops Vanilla Bean Ice Cream
Hot Fudge Sauce (optional)
Pizookie:
Preheat oven to 350°.
Prepare (2) 8 inch round cake pans.
In a small bowl combine flour, baking soda, salt, and cocoa; set
aside.
With an electric mixer cream sugar and butter until light.
Add egg and mix until light and fluffy. Mix in corn syrup chocolate and vanilla.
Blend in flour mixture on low speed until just combined.
Fold in the crushed oreos, of using and chopped milk chocolate.
Spread the dough onto the prepared cake rounds.
Bake for 16 to 20 minutes. Cool on the cookie sheet 2-3 minutes.
Chocolate mousse:
Sprinkle gelatin over cold water to soften.
Add boiling water, stir until gelatin is completely dissolved.
Mixture will be clear
Stir together cocoa and sugar in small bowl. Add cream and beat at medium speed until stiff peaks form, add vanilla. Pour in softened gelatin mixture and beat until well blended. Chill 1 hour.
Assemble Pizookie:
Top cookie with 3 scoops of vanilla ice cream, hot fudge, and a large dollop of chocolate mousse.
More Pizookie® recipes.
This is an original Meemo's Kitchen recipe include a direct link to the recipe and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.
COOKIES 'N CREAM PIZOOKIE®
MENU DESCRIPTION:
A rich chocolate cookie featuring the unforgettable taste of OREO® cookies. Topped with 3 scoops of vanilla bean ice cream and a dollop of creamy mousse - it's amazing!
5.25
More Pizookie® recipes
6-8 servings
Pizookie
2 cups flour
1/4 cup cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 cup butter
1-1/4 cup granulated sugar
2 eggs
1/4 cup corn syrup
3 ounces chocolate (3 squares) melted and cooled
1 teaspoon vanilla
10-20 oreo cookies, crushed-medium chunks (optional)
8 ounces milk chocolate chunks
Chocolate Mousse
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/4 cup cocoa
1 teaspoon vanilla
1/3 cup powdered sugar
1 cup heavy cream, chilled
.
To Top Pizookie:
3 scoops Vanilla Bean Ice Cream
Hot Fudge Sauce (optional)
Pizookie:
Preheat oven to 350°.
Prepare (2) 8 inch round cake pans.
In a small bowl combine flour, baking soda, salt, and cocoa; set
aside.
With an electric mixer cream sugar and butter until light.
Add egg and mix until light and fluffy. Mix in corn syrup chocolate and vanilla.
Blend in flour mixture on low speed until just combined.
Fold in the crushed oreos, of using and chopped milk chocolate.
Spread the dough onto the prepared cake rounds.
Bake for 16 to 20 minutes. Cool on the cookie sheet 2-3 minutes.
Chocolate mousse:
Sprinkle gelatin over cold water to soften.
Add boiling water, stir until gelatin is completely dissolved.
Mixture will be clear
Stir together cocoa and sugar in small bowl. Add cream and beat at medium speed until stiff peaks form, add vanilla. Pour in softened gelatin mixture and beat until well blended. Chill 1 hour.
Assemble Pizookie:
Top cookie with 3 scoops of vanilla ice cream, hot fudge, and a large dollop of chocolate mousse.
More Pizookie® recipes.
This is an original Meemo's Kitchen recipe include a direct link to the recipe and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.
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