Best Cookie Butter Whipped Cream Recipes

WHIPPED SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended. , With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves. , Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.

COOKIE BUTTER PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Combine the cookies and brown sugar in a food processor; pulse until the cookies form fine crumbs. Add 6 tablespoons of the melted butter and pulse a couple more times, until the mixture resembles wet sand. If the mixture seems dry, add an additional tablespoon of butter. Press the mixture firmly into a 9-inch pie pan, pressing it over the bottom and up the sides. Bake until slightly dried, 7 to 8 minutes. Cool completely.
• For the pie filling: Beat the heavy cream, confectioners' sugar and vanilla bean paste in a clean, cold bowl with an electric mixer until stiff peaks form. Gently scoop half the whipped cream into a pastry bag fitted with a star tip and refrigerate. Scoop the other half of the whipped cream into a clean bowl. In the bowl the cream was whipped in (no need to clean it), beat the cream cheese on medium speed for 1 minute. Add the cookie butter and orange extract and beat until light and fluffy, about 3 minutes.
• Gently fold the whipped cream into the cookie butter mixture, being careful not to overmix. Pour the mixture into the cooled pie crust and refrigerate until set, 2 to 3 hours.
• Using the pastry bag with whipped cream, decorate the top of the pie with small mounds around the perimeter. Garnish with the cashews and orange zest.

E-A-S-Y CAKE MIX AND COOL WHIP COOKIES

Steps:

• Mix all ingredients.
• Form into balls.
• Roll in confectioners' sugar.
• Bake at 350°F for 10 to 12 minutes.
• Cool in pan a few minutes before removing.

COOKIE BUTTER PIE

Steps:

• In a large bowl, beat cream cheese, cookie spread and confectioners' sugar until combined. Fold in 1 carton whipped topping. Divide mixture between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.