Recipes and Cooking Cookies and Cream Cookies 4.2 (13) Why flavor other desserts with cookies and cream when you bake up a batch of these icebox cookies? You can prep this easy cookie recipe ahead of time for a quick dessert later. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 22, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Chill Time: 1 hrs Bake Time: 7 mins Total Time: 1 hrs 37 mins Servings: 24 Yield: 24 cookies Jump to Nutrition Facts Ingredients ⅔ cup butter, softened ¾ cup granulated sugar 1 teaspoon baking powder ¼ teaspoon salt 1 egg 1 teaspoon vanilla 2 cup all-purpose flour 1 cup crushed chocolate sandwich cookies with white filling (about 10 cookies) Directions In a large bowl beat butter with a mixer on medium to high 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in 3/4 cup of the crushed cookies. If necessary, cover and chill dough until easy to handle. Shape dough into a 2-inch-diameter roll. Coat roll with the remaining 1/4 cup crushed cookies. Wrap in plastic wrap or waxed paper; chill until firm enough to slice (1 to 2 hours in refrigerator or 30 minutes in freezer). Preheat oven to 375°F. Use a serrated knife to cut roll into 1/4-inch slices; place 2 inches apart on an ungreased cookie sheet. Bake 7 to 9 minutes or until bottoms are lightly browned. Cool on cookie sheet 2 minutes. Remove; cool on wire rack. Blaine Moats To Store Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months. Rate it Print Nutrition Facts (per serving) 133 Calories 6g Fat 18g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 133 % Daily Value * Total Fat 6g 8% Saturated Fat 4g 20% Cholesterol 21mg 7% Sodium 108mg 5% Total Carbohydrate 18g 7% Total Sugars 8g Protein 2g Calcium 16mg 1% Iron 0.7mg 4% Potassium 24mg 1% Folate, total 20.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.