There is a lot of cookie dough and cookies involved in today’s post, guys. I hope everyone is okay with that. 😉
I’ve been wanting to create some trifles like this for quite some time, but could never find any tall and skinny glasses. I was in Target the other day, trying not to look at all their kitchen things, when I happened to look over and these two were randomly sitting there completely out of place. That being said, there is a very real possibility that these are vases. But let’s pretend for now!
So about this bourbon caramel sauce. I bought it. From a really cool local dairy farm called Daysprings Dairy. I bought some immediately after tasting it at a festival a few weeks ago and have been hiding it in the back of my refrigerator until I came up with an idea that seemed worthy enough for bourbon caramel. These cookie dough trifles, friends, are totally worthy. They’re like, hammer of Thor worthy. He would just give them the hammer. Like, hand it right over. To the trifles.
BUT. You can make your own bourbon caramel sauce if you don’t have access to the already existing kind. I’ve made this recipe several times, and it even has step by step photos. Just stir a tablespoon or two of bourbon into the sauce at the end.
The cookie dough layers in these babies are exactly what you think they are. Eggless cookie dough. Except I made it a little thin and folded in some Cool Whip so it would be fluffier. I used a piping bag to layer these trifles, but that probably won’t be necessary if you use wider cups or a trifle dish.
These trifles are the perfect combination of creamy, crunchy, and gooey. It’s really great when you get a spoonful of all three. But, they are not for the faint-hearted. They’re not for your average sweet tooth craving after dinner. If you really want something sweet and totally indulgent, these are the way to go!
- 2 cups flour
- 1 tsp salt
- 1 cup butter, softened
- ¾ cup powdered sugar
- ¼ cup brown sugar
- 1 tsp vanilla
- ¼ cup milk
- ½ cup mini chocolate chips
- Half of an 8-oz container of Cool Whip
- 2 cups chopped chocolate chip cookies
- 1 cup bourbon caramel sauce
- Whisk together flour and salt. Set aside.
- Beat butter on medium-high speed with an electric mixer until smooth and creamy. Add both sugars and vanilla extract, and mix until incorporated and fluffy. Add the flour mixture and milk, and mix well. Fold in the chocolate chips, and then the Cool Whip. (You'll probably get a good arm workout here.)
- In whatever dish or cups you decide to serve this in, spoon or pipe a layer of cookie dough filling. Sprinkle with chopped cookies and drizzle with caramel sauce. Repeat the layers until your container is filled.
- Cover and chill for 2-4 hours.