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Cookies Cream Pound Cake

Cookies and Cream Pound Cake

A rich, buttery pound cake with chocolate sandwich cookie pieces, perfect for a casual family dessert or a delightful treat with coffee.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened At room temperature for easy mixing
  • 2 cups granulated sugar Adjust sweetness to taste
  • 4 large eggs Room temperature eggs for better mixing
  • 3 cups all-purpose flour Sifted to avoid lumps
  • 1 cup milk Room temperature milk for best results
  • 1 tablespoon vanilla extract For flavor enhancement
  • 1 cup chocolate sandwich cookies, crushed For flavor and texture

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add eggs, one at a time, mixing well after each addition.
  4. In a separate bowl, combine the flour and baking powder, then gradually add to the wet mixture alternately with the milk.
  5. Stir in the vanilla extract and the crushed chocolate sandwich cookies until just combined.
Baking
  1. Pour the batter into the prepared loaf pan and smooth out the top.
  2. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Serving
  1. Slice and serve plain or with a glaze if desired.

Notes

This pound cake can be stored at room temperature for a few days or frozen for longer storage. The cookie pieces may become softer over time, but the flavor stays delicious. Pair with a light glaze or a simple dusting of powdered sugar for added sweetness.