Chocolate Cookie Cream Roll
A rich no-bake chocolate cookie roll filled with light, fluffy cookies-and-cream filling, finished with a smooth chocolate drizzle and creamy rosettes. Each slice reveals a beautiful chocolate-and-cream spiral—easy, indulgent, and perfect for dessert lovers.
Categories: UNCATEGORIZED
Ingredients
- Chocolate Cookie Dough: 30 chocolate sandwich cookies -1/3 cup milk
- Cookies & Cream Filling: 1 1/2 cups heavy whipping cream -1/3 cup powdered sugar -5 chocolate sandwich cookies, finely crushed
- Decoration: 1/3 cup milk chocolate, melted -1/2 cup whipped cookies-and-cream filling, reserved
Cooking Instructions
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01
Crush the 30 chocolate sandwich cookies into fine crumbs.
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02
Add the milk gradually and mix until a soft, cohesive chocolate dough forms.
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03
Whip the heavy cream with powdered sugar until thick and fluffy.
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04
Fold the finely crushed cookies into the whipped cream.
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05
Place the chocolate dough between two sheets of parchment paper and roll it into an even rectangle.
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06
Remove the top parchment and spread the cookies-and-cream filling evenly over the dough, leaving a small border.
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07
Use the bottom parchment to carefully roll everything into a tight cylinder, then chill until firm.
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08
Drizzle with melted milk chocolate and pipe cookies-and-cream rosettes over the top before slicing.
Chef notes
1. Crush the cookies very finely so the dough rolls smoothly without cracking. 2. Add the milk gradually to avoid making the cookie dough too sticky. 3. Whip the cream to firm peaks so the filling stays stable when rolled. 4. Chill the finished roll for at least 2 hours for clean, defined slices. 5. Use a sharp knife and wipe it between cuts to keep the black-and-white spiral neat.
