Did you know that the President’s Choice Decadent Chocolate Chip cookie is turning 25 this year? I knew they had been around fora while, but I didn’t realize it was 25 years!
To help celebrate, President’s Choice sent me one of their anniversary tins so I could share with you all what yummy treats I made using the cookies. Along with the cookies they also sent me a few recipes to try, the first for a Chocolate Chip Cookie and Hot Fudge Ice Cream Sundae. Can you say yum?
My husband has officially declared that we don’t need to go to Dairy Queen ever again as long as we keep these cookies, ice cream and the fudge sauce in the house! I have to say, I totally agree.
While I don’t think you really need a recipe for this here is one just in case 😉
Ingredients:
2-3 scoops Vanilla ice cream (or your favourite flavour ice cream)
½ cup PC The Decadent Chocolate Chip Cookie pieces
¼ cup Hot Fudge Sauce (I used President’s Choice Chocolate Syrup instead)
Directions:
Drizzle a small amount of hot fudge sauce in bottom of your dish. Sprinkle a few chocolate cookie bits and then add a scoop of vanilla ice cream. Repeat layers and finish with more crumbled chocolate cookie bits.
Another treat we’ve been enjoying is homemade ice cream sandwiches
This one really is as easy as it looks. Take some ice cream, slam it on a cookie, and top with a second cookie. I made a bunch of them and put them all in a plastic container and let them set up in the freezer for 30 min or so before eating. So simple, yet so tasty!
The third recipe I made was more involved than the last two, but is totally worth it. These were GOOOOOOOOD!
I will post the original recipe below and then I’ll note what changes I made (due to necessity as I didn’t have quite all the ingredients on hand)
Ingredients:
Crust:
- 2 cups PC The Decadent Chocolate Chip Cookie pieces
- ¼ cup unsalted butter, melted
- 2 tablespoons sugar
Filling:
- 2 bricks (1 lb) plain cream cheese
- 1 cup white sugar
- 2 cups sour cream
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1 ½ cups PC The Decadent Chocolate Chip Cookie pieces
- ¾ cup semi-sweet chocolate chips
Directions:
Grind cookies into fine crumbs using a blender or a food processor. Add butter and blend until smooth, and then add sugar. Press crust into bottom of 9-inch springform pan and refrigerate while preparing the filling.
Preheat the oven to 350°F degrees.
Beat the cream cheese until smooth in a large bowl using an electric mixer. Blend in sugar and sour cream. Add the eggs and vanilla, and mix until smooth.
Using a wooden spoon, stir in the cookie pieces and ¼ cup of the chocolate chips. Pour filling into crust-lined pan and smooth top with a spatula. Sprinkle remaining ½ cup chocolate chips evenly over the top. Bake 40 minutes. Turn off oven and leave cheesecake in oven for 1 hour to set. Remove from oven and chill in refrigerator until firm, about 3-4 hours.
My changes:
- I halved the recipe as I only had one block of cream cheese
- Instead of using a springform pan I pressed the crust into cupcake cups in a muffin tin to make individual cheesecakes
- I only had 1/8 cup of sour cream (doh!) so I substituted the rest for vanilla yogurt which made the batter a bit thinner than it would have been if I used all sour cream as the recipe asked for.
- Because my batter was quite loose, I opted to put all of the remaining cookie crumbs in the batter to help thicken it up slightly and once cooked it set perfectly so I guess my switch-a-roos worked 😉
Let me know if you give any of these (especially the cheesecake!) a try, would love to hear what you think! <3 I know everyone who tried the cheesecake loved it – it was a total hit! So go pick up yourself an anniversary tin of President’s Choice Decadent cookies and start cooking up some summer snacks!
Disclosure: I was compensated by President’s Choice for this post. All thoughts and opinions are 100% my own!
WOW! Looks absolutely delicious! Those PC cookies are my favorite!