I fear that my oven thinks I may have abandoned her. It’s been too long since I’ve turned that dial to bake cakes or cookie treats. But just because I haven’t been baking, doesn’t mean I haven’t been whipping up sweet treats to share. I’ve been relying on no-bake desserts like layered delights, icebox cakes, and fluffs instead.

Chocolate chip cookie fluff is my latest party trick. For this recipe, all you have to do to enjoy this taste of childhood is fold mini chocolate chips and crunchy store-bought chocolate chip cookies into a sweetened whipped cream. It’s a 15-minute, no-bake recipe that is everything you love about dipping freshly baked cookies into a tall glass of milk, but so much easier than baking a batch of cookies.

Why you’ll love it

Key ingredients in chocolate chip cookie fluff

More no-bake fluff recipes

Chocolate Chip Cookie Fluff

Makes 3 1/2 cups; serves 4

1 cup cold heavy cream

2 tablespoons packed light or dark brown sugar

1 teaspoon vanilla extract

1/8 teaspoon kosher salt

1/2 cup marshmallow creme, such as Marshmallow Fluff

1 1/2 cups coarsely crushed crunchy chocolate chip cookies (about 4 ounces), such as Chips Ahoy, plus more for garnish

2 tablespoons mini chocolate chips, plus more for serving

1. Beat 1 cup cold heavy cream, 2 tablespoons packed brown sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon kosher salt together in a stand mixer with the whisk attachment on medium speed until soft peaks form, 3 to 4 minutes. Add 1/2 cup marshmallow creme and beat on medium speed until firm peaks form, 1 to 2 minutes.

2. Fold 1 1/2 cups coarsely crushed crunchy chocolate chip cookies and 2 tablespoons mini chocolate chips into the cream with a flexible spatula until just combined.

3. Divide between four serving cups. Garnish with more crushed chocolate chip cookies and miniature chocolate chips if desired.

Recipe notes

The recipe can be made up through Step 1 up to two hours ahead and refrigerated in an airtight container. Fold in the chocolate chip cookies and miniature chocolate chips just before serving.

Leftovers can be refrigerated for up to one day. The cookies will soften upon storage.

(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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