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Cookies And Cream Funnel Cake Sandwiches

by Matthew Johnson and Karlee Rotoly

Total Time

1 hr

1 hr

Prep Time

15 minutes

15 min

Cook Time

45 minutes

45 min

Total Time

1 hr

1 hr

Prep Time

15 minutes

15 min

Cook Time

45 minutes

45 min

Ingredients

for 10 sandwiches

  • 30 chocolate sandwich cookies, divided, doublestuffed
  • 2 cups
    heavy cream, cold (480 mL)
  • 8 oz
    cream cheese, room temperature (225 g)
  • 2 ½ cups
    all purpose flour (310 g)
  • 1 tablespoon
    baking powder
  • ¼ teaspoon
    kosher salt
  • 2 large eggs
  • ¼ cup
    granulated sugar, 1 teaspoon of vanilla extract (60 g)
  • 1 ½ cups
    whole milk (360 mL)
  • 1 cup
    water (240 mL)
  • ¼ teaspoon
    kosher salt
  • canola oil, for frying
  • powdered sugar, for dusting
    Calories 461
    Fat 34g
    Carbs 35g
    Fiber 1g
    Sugar 11g
    Protein 8g

Estimated values based on one serving size.

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Preparation

  1. Take 20 cookies and separate the cookies from the cream filling. Reserve the filling in a medium bowl and place the cookies in a food processor. Process the cookies until broken down to a fine dust, about 1 minute. Set aside.
  2. Chop the remaining 10 cookies into small pieces.
  3. Add the heavy cream to a large bowl. Using an electric hand mixer, beat the heavy cream until stiff peaks form, about 2 minutes.
  4. To the bowl with the reserved cream filling, add the cream cheese. Using the hand mixer, beat together until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture, then fold in the chopped cookies. Refrigerate until ready to assemble the sandwiches.
  5. In a medium bowl, mix together the flour, cookie crumbs, baking powder, and salt.
  6. In a large bowl, whisk together the eggs, sugar, vanilla, milk, and water.
  7. Sift the dry ingredients into the wet ingredients, about ⅓ at a time. Use a rubber spatula to stir the batter together. Transfer the batter to a 32-ounce (905 G) squeeze bottle with a wide tip (trimmed if necessary).
  8. Fill a small pot, no more than 6 inches (15 cm) wide, ⅔ of the way with canola oil and heat over medium heat until the temperature reaches 350˚F (180˚C).
  9. Starting from the outside and working inward, squeeze a 4-inch (10 cm) wide circle of batter in the center of the hot oil and in a circular fashion, fill in the center of the circle to create the funnel cake. Fry for 90 seconds on each side, until golden brown. Transfer to a paper towel-lined baking sheet to drain. Repeat with remaining batter.
  10. Scoop 2 ounces of filling onto a funnel cake and top with another cake. Repeat with the remaining cakes and filling. Dust with powdered sugar, then serve immediately.
  11. Enjoy!
 

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