I didn’t know if I would ever meet someone that consumes as many, if not more, sweets than I do on a daily basis. Most people say they have a sweet tooth, but they eat a couple desserts a week at most. I, on the other hand, eat something sweet everyday UNLESS I am very consciously trying not to. There is never a day that goes by that I don’t think about when and what dessert I am going to have. I have slowly realized that my dessert needs are not necessarily the norm.
Then, I met Salena. Though she didn’t have the same love of vodka as I did back in college, we did share our love of all things dessert. Chocolate in particular. Amazingly enough, the market on campus (where we could use our dining points) had Ben and Jerry’s ice cream. And just like that, we became fast friends.
Since then, our hang out activities usually involve making or eating something sweet. Sometimes we throw in a workout too. Sometimes. A few weeks ago, we got together, scoured our pinterest boards and made these ridiculous chocolate chip/cookies and cream cookie bars after. They were pretty darn delish, but definitely very sweet, so get your sweet tooth ready.
Chocolate Chip Cookies and Cream Bars
Recipe ever so slightly adapted from Picky Palate
Yields 12-16 bars
- 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 12 Oreo Cookies, broken up
- 2 bars of Hershey’s Cookies and Cream
Preheat your oven to 350 degrees. Grease your 8×8 inch baking pan.
How good are these oreos gonna taste when combined with more chocolate? and butter? and sugar??
Combine the flour, baking soda and salt and set aside. Mix your butter and sugars together, for about 2 minutes.
Add the egg and then the vanilla. Add the flour mixture to your butter mixture and stir until combined. Stir in the chocolate chips and the oreos.
Spread 1/3 of the cookie dough in the pan.
Place the cookies and cream squares evenly across the dough. Spread the rest of the dough on top of the hershey’s pieces.
Bake for 25-30 minutes, or until golden brown. Let cool, cut into squares, and serve!
Today, my dessert-partner-in-crime is turning a quarter century old. She is having a dessert party to celebrate. Fitting, right?
(This is when we ditched the club in Vegas to have milk and red velvet cake).
Happy 25th Birthday Salena!!
