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Delicious Cookies and Cream Cheese Roll Recipe
Alyssa

Cookies and Cream Cheese Roll

Enjoy this cookies and cream cheese roll—creamy, chocolatey, and packed with cookie goodness. A delightful dessert for any occasion.
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Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour: This is the base of your cake providing structure and a light texture.
  • 1 cup granulated sugar: The sweetener that balances the flavors and contributes to the cake's moisture.
  • 2 tsp baking powder: A leavening agent that helps the cake rise making it fluffy.
  • 1/2 tsp salt: Enhances the sweetness and overall flavor of the cake.
  • 1/2 cup unsalted butter softened: Adds richness and moisture to the cake.
  • 2 large eggs: These provide structure and moisture to the cake.
  • 2 tsp vanilla extract: A key flavor enhancer that complements both the cake and filling.
  • 1 cup whole milk: Adds moisture to the batter ensuring a tender crumb.
For the filling, the following ingredients are used:
  • 8 oz cream cheese softened: This rich and creamy base is the star of the filling, providing a luscious texture.
  • 1/2 cup unsalted butter softened: This adds body and creaminess to the filling.
  • 1 tsp vanilla extract: Enhances the overall flavor profile of the filling.
  • 2 cups powdered sugar: Provides sweetness and helps to stabilize the filling.
  • 1 cup crushed Oreo cookies about 20: These add a crunchy texture and a burst of chocolatey flavor, making this roll truly special.

Method
 

  1. Preheat your oven to 375°F (190°C) and prepare a jelly roll pan by lining it with parchment paper. This fundamental step ensures that your cake does not stick to the pan, making it easier to roll later.
  2. In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until well combined. This dry mixture sets the foundation of your cake.
  3. Add in 1/2 cup unsalted butter (softened), 2 large eggs, 2 tsp vanilla extract, and 1 cup whole milk to the dry ingredients. Mix until smooth; this will create a lump-free batter.
  4. Carefully pour the batter into the prepared jelly roll pan and use a spatula to spread it evenly. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. You want the top to be golden brown.
  5. Once baked, cool the cake in the pan for about 5 minutes. After cooling, gently roll the cake into a log shape with the parchment paper and allow it to cool completely. This step is crucial to avoid cracking when you unroll the cake later.
  6. While the cake cools, prepare the filling. In a separate mixing bowl, beat together 8 oz softened cream cheese, 1/2 cup unsalted butter (softened), and 1 tsp vanilla extract until smooth and creamy.
  7. Gradually add 2 cups powdered sugar to the mixture, continuing to mix until fully incorporated. This creates a sweet and silky filling. Finally, fold in 1 cup crushed Oreo cookies with a spatula.
  8. After the cake has cooled, gently unroll it and spread the cream cheese filling evenly over the surface. Be careful to spread it to the edges, allowing for a generous filling in each bite.
  9. Once filled, carefully reroll the cake tightly without the parchment paper and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes before serving; this helps set the filling and makes slicing easier.