Milk & Cookies Parfaits (or Trifle)

Cookies & Milk: A Tale of Love at First Dunk

Many moons ago, there was a time when cookies and milk had not yet been united. They were separate entities, living it two different worlds, unaware of the other’s existence. They wandered through life with no one to count on, no one to spend their days with. It was a dark time when cookies were dry and milk was devoid of crumbs.

Alas, then came the fateful day when one brilliant soul sat down to eat his cookies and said, “These cookies makes me thirsty, but I have not a drink to quench my parched tongue.” He person entered his fridge where he found a cold bottle of milk just begging to be poured. And poured it he did.

When he sat down to continue his cookie-consuming quest, he brought the cookie to his mouth and paused. He looked from the cookie to the milk, from the milk to the cookie. And suddenly, it all made sense.

The cookie-eater’s eyes widened with enlightenment as he lowered the cookie from his lips. Slowly, but with great certainty, he led his little cookie to edge of glass of milk and halted.

Could he do it?

Yes. Yes, he could.

With sudden feverishness, he submerged the dry cookie into the milk’s icy depths. A thrill rushed through him. When he pulled the cookie back, it was dripping with delicious milk. He knew what he must do. Promptly, he bit off half of the cookie and reveled in the glory that resulted. The cookie was drenched in milky goodness, softer now, but still retaining some crispness. It was some sweet kind of euphoria, and it was all his: A plate of cookies and a tall glass of milk. It was always meant to be.

The innovator looked upon the dry second half of cookie remaining in his hand. It was milk-free, but only for a moment longer. He grinned and dunked the cookie into the milk once more.


So, something new to open up with today, eh? (I don’t know why I said “eh;” I’m not Canadian)

All I have to say about this recipe is that it’s delicious. The magical marriage that is cookies and milk is no secret. It’s a perfect combo. The only way you can make it better is by serving it up parfait-style, or in one big trifle, if that’s more your thing.

Basically, you take chocolate chip cookies and give them a quick dip in a bath of milk. Then you layer them with fresh homemade whipped cream for a truly delightful and simple dessert.

You can buy the cookies or make them yourself; the choice is up to you. I used leftover cookies from my Tollhouse vs. Pillsbury Bake Off. Obviously, homemade or semi-homemade will be tastier, but it is not imperative that you make your own cookies so long as you buy good-quality ones.

The milk soaks into the cookies’ crevices, making them melt-in-your-mouth soft and delicious. Every spoonful evokes memories of childhood when you would endlessly dunk cookies into a cold glass of milk. Toasted walnuts give you that homemade cookie taste, even if you don’t make the cookies yourself. It’s a nice little touch.

This is one sweet dessert. Light, easy to make, pretty to look at, and so insanely, heavenly good. A new favorite of mine for sure.

A Few Tips Before You Get Cooking:

    1. As I said above, you can make this as parfaits or in one big trifle. The recipe below is written for a trifle, but it would be the same with parfaits. You would just have to repeat the steps more times among multiple glasses instead of one trifle dish.
    2. YOU MUST USE HOMEMADE WHIPPED CREAM. Cool Whip does not compare. And homemade is so crazy easy to make!
    3. I imagine you could make this same recipe with Oreos. Yum!
    4. You don’t have to follow the directions exactly. I just eyeballed it for the parfaits.

Milk and Cookies Trifle

Recipe adapted from The Food Network


      • Milk
      • 18 to 24 chocolate chip cookies
      • 2 cups heavy (whipping) cream
      • 1 cup + 2 tbsp. confectioners’ sugar
      • 1 teaspoon vanilla extract
      • 1/2 cup chopped walnuts, toasted


      1. Make the whipped cream: Beat cream, sugar, and vanilla in a large bowl until stiff peaks form. Set aside.
      2. Add some milk to a shallow dish and quickly dip the cookies into the milk.
      3. To a trifle dish, add a layer of sweetened whipped cream and then layer in 6 to 8 dipped cookies on top. Repeat with several layers. Top with walnuts. Serve immediately.
      4. Store leftovers covered in the refrigerator.

P.S. This is a GREAT way to use up all those Christmas cookies you’ll soon have on hand!

Posted in Cookies, Dessert, Holiday, Snacks, The Smart Cookie Cook and tagged , , , , , , , , .

Colleen Bierstine


  1. How cute is this parfait and looks SO delicious!! Feel free to stop by my blog and check out the $50 Williams-Sonoma gift card giveaway going on right now! xoxo

  2. OMG!! What a novel way to use left over cookies, especially with Christmas just around the corner. Loved your story about cookies meeting milk and we all know the rest is history. Great blog.

  3. I give up! I’m never going to be able to lose weight when people like you come up with recipes like this :) love your story too, definitely brought a smile to my face hehehe.

  4. This is a great treat for my kids, just wanted to know how much quantity of milk should I include, there is no measure on the recipe.

    • I didn’t include measurements as there were none in the original recipe and you really just need to eyeball it. I’d say it was probably a cup or so that I used. It’s just however much you need to quickly dunk each cookie in.

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