Cookies 'N Cream Pizookie

Cookies 'N Cream Pizookie

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!

-8 servings

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
8 ounces milk chocolate chunks

Chocolate Mousse
1 teaspoon unflavored gelatin
1 tablespoon cold water2 tablespoons boiling water
1/4 cup cocoa
1 teaspoon vanilla
1/3 cup powdered sugar
To Top Pizookie:
3 scoops Vanilla Bean
Ice Cream
Hot Fudge Sauce

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 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.