Let’s set the scene: You go to the grocery store to pick up your weekly essentials (milk, eggs, Carol’s Cookies, a watermelon, cereal, frozen pizzas) and when you get home find that somehow, your cookie slipped to the bottom of the bag and was crushed to smithereens.
Sound familiar? What’s a cookie lover to do?!
Don’t worry, we’re here to help with recipes that use our cookie crumbs. It’s true. You can still enjoy the sweet, crunchy-yet-chewy, goodness of your Carol’s Cookies even though it seems as though it tried to muffle an atomic bomb.
Chocolate-Coconut Cookie Bars
- 3 cups of finely ground Carol’s Cookie crumbs. We suggest using our Old Fashioned Sugar Cookie
- ¼ cup sugar
- ¾ cup unsalted butter, melted
- 1 cup pecan or walnut pieces
- 1 cup ghirardelli semisweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 ½ cup sweetened shredded coconut
- Preheat oven to 375 degrees. Spritz a 15×10 inch rimmed baking sheet with water, and then line with parchment paper.
- In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Press evenly onto the bottom and sides of the prepared baking sheet. Bake, turning halfway, until firm, about 10 minutes. Transfer to a wire rack and allow for 20 minutes.
- Sprinkle cooled crust with pecans and chocolate. Pour condensed milk over the top, spreading to completely cover (do not drip over the edges). Sprinkle with coconut.
- Bake until coconut is toasted, 10 – 15 minutes. Transfer to rack to cool. Then enjoy!
No-Bake Chocolate Chip Cookie Truffles
- 2 cups Carol’s Cookies chocolate chip cookie crumbs (+ additional crumbs for topping)
- 2 oz cream cheese, softened
- 12 oz melting chocolate
- Combine cookie crumbs and cream cheese in a bowl.
- Roll misture into golf-ball sized balls and chill in refigerator 20-30 minutes.
- Melt chocolate in the microwave on low for 30 seconds at a time, stirring frequently, until all is melted and smooth.
- Take cookie balls from the fridge and dip in melted chocolate, covering completely. Lift cookie balls out with a spoon and let excess chocolate drip off. Place coated cookie balls on a baking tray lined with wax paper.
- Top cookie balls with additional cookie crumbs – we used our old fashioned crumbs to incorporate a different flavor. Keep refrigerated.
Cookie Crumb Topped Cupcakes
Simply bake (or buy) your favorite cupcakes that are topped with frosting. We made Bakerella’s Decadent Chocolate Cupcakes with Hazlenut Frosting. Once made- just dip your frosted cupcake into a bowl of your cookie crumbs. Finish by sprinkling additional crumbs over the top of the cupcake and pressing lightly to make sure they stick.
Chocolate Cherry Cookie Crumb Bites
- 1 cup old fashioned oats
- 1 cup crushed Carol’s Cookies Oatmeal Chocolate Cherry cookie crumbs
- ½ cup peanut butter (or any other nut butter)
- 1/3 cup honey
- ½ cup dried cherries
- 1 tsp vanilla extract
- Stir all ingredients together in a medium to large size bowl until thoroughly mixed. Cover and let chill in the refrigerator for 30 mins.
- Once chilled, roll into balls of about 1” in diameter. Store in an airtight container and keep refrigerator.
Carol’s Cookie Crumb Pie Crust
You can bake along with Carol in this one!
And if you’re not up to baking….you could always scoop yourself a big bowl of ice cream and top with Carol’s Cookie crumbs and whatever other toppings you desire!
Which one are you going to try next time an unfortunate accident happens to your Carol’s Cookies? Or do you have your own recipe to use up all the cookie crumbs? Let us know @carolscookies with #carolscookiescrumbs on Twitter and Instagram! We’d love to see what you come up with!