Cookies and Cream Monkey Bread
Imagine a warm, gooey dessert that combines the delightful crunch of double stuffed Oreo cookies with the soft, fluffy texture of freshly baked biscuits. If that sounds like a dream, you’re in for a treat with this Cookies and Cream Monkey Bread! This fun, shareable dessert is perfect for gatherings, brunches, or just a cozy night in. The sweetness of the white chocolate and the creaminess of the pudding mix elevate this dish from ordinary to extraordinary. Let’s dive into the details of creating this indulgent treat.
What Sets This Recipe Apart
Cookies and Cream Monkey Bread is not your typical monkey bread. The distinct combination of crushed double stuffed Oreos and cookies & cream pudding mix infuses every bite with a rich chocolate flavor, while the gooey white chocolate chips add a creamy element that complements the crunch of the cookies. The best part? It’s incredibly easy to pull together, making it a perfect choice for both novice bakers and seasoned pros.
What to Buy
To make your Cookies and Cream Monkey Bread, gather the following ingredients:
- 16 double stuffed Oreo cookies, coarsely crushed
- 2 (8-count) tubes of Grands refrigerated biscuits
- 1/2 cup butter, melted
- 1 (4.2-ounce) box cookies & cream pudding mix
- 1 cup white chocolate chips
- 4 ounces cream cheese, softened
- 2 cups confectioners’ sugar
- 2 1/2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Be sure to check that all the ingredients are fresh for the best results!
Before You Start: Equipment
Before diving into the baking process, make sure you have the following equipment:
- Large mixing bowl: For mixing your ingredients.
- Bundt pan: This will give your monkey bread its iconic shape.
- Measuring cups and spoons: Precision is key in baking.
- Whisk: For mixing the cream cheese and sugar smoothly.
- Oven mitts: Safety first when handling hot pans!
Cook Cookies and Cream Monkey Bread Like This
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your monkey bread will bake evenly.
Step 2: Prepare the Biscuits
Open the tubes of Grands refrigerated biscuits and cut each biscuit into quarters. This will allow for more surface area to catch all that delicious melted butter and cookie goodness.
Step 3: Mix the Coating
In a large mixing bowl, combine the melted butter with the crushed double stuffed Oreos, and the cookies & cream pudding mix. Stir until the biscuits are well coated.
Step 4: Layer in the Bundt Pan
Sprinkle half of the white chocolate chips at the bottom of the Bundt pan. Then, layer half of the coated biscuit pieces over the chips. Repeat with the remaining chocolate chips and biscuit pieces.
Step 5: Bake the Monkey Bread
Place the Bundt pan in the preheated oven and bake for about 30-35 minutes, or until the top is golden brown and a toothpick comes out clean.
Step 6: Prepare the Cream Cheese Glaze
While the monkey bread is baking, prepare the glaze. In a bowl, beat the softened cream cheese until smooth. Gradually add confectioners’ sugar, milk, and vanilla extract, mixing until you have a smooth and pourable consistency.
Step 7: Cool and Serve
Once baked, remove the monkey bread from the oven and let it cool in the pan for about 10 minutes. Then, invert it onto a serving plate. Drizzle the cream cheese glaze over the warm monkey bread and serve immediately. Enjoy the ooey-gooey goodness!
Seasonal Ingredient Swaps
To keep things interesting throughout the year, consider these seasonal swaps:
- Pumpkin Spice Pudding Mix: For a cozy fall twist.
- Chocolate Pudding Mix: For an extra chocolatey experience.
- Mint Oreos: Perfect for a refreshing minty version, especially around the holidays.
- Peanut Butter Chips: A delightful addition for peanut butter lovers.
Notes from the Test Kitchen
- Ensure the cream cheese is at room temperature for easy mixing.
- Feel free to adjust the amount of white chocolate chips based on your preference.
- Don’t skip the cooling step before inverting the monkey bread; this helps maintain its shape.
- This recipe can be doubled for larger gatherings; just use a larger Bundt pan.
Keep-It-Fresh Plan
To keep your Cookies and Cream Monkey Bread fresh, store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, consider refrigerating it, where it should last for about a week. You can also freeze the monkey bread before baking; just thaw it in the fridge overnight, then bake as directed when you’re ready to enjoy.
Reader Q&A
Can I use homemade biscuits instead of refrigerated ones?
Absolutely! Homemade biscuits will add a lovely, fresh flavor to your monkey bread. Just make sure they are cut into similar sizes for even baking.
What if I don’t have a Bundt pan?
No worries! You can use any oven-safe dish, just be mindful that the baking time may vary depending on the size and shape of the pan.
Can I make this recipe ahead of time?
Yes! You can prepare the biscuit mixture and layer it in the Bundt pan a day in advance. Cover and refrigerate it overnight, then let it sit at room temperature for about 30 minutes before baking the next day.
What can I serve with Cookies and Cream Monkey Bread?
This dessert is delightful on its own, but you could serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat!
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The Takeaway
Cookies and Cream Monkey Bread is a scrumptious dessert that brings joy to any occasion. Its unique combination of flavors and textures makes it a standout treat that everyone will love. Plus, the simplicity of the recipe means you can whip it up quickly without any fuss. So gather your ingredients, follow the steps, and prepare to impress your friends and family with this delightful dessert! Enjoy every gooey, chocolatey bite!
Cookies and Cream Monkey Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Open the tubes of Grands refrigerated biscuits and cut each biscuit into quarters.
- In a large mixing bowl, combine the melted butter with the crushed double stuffed Oreos and the cookies & cream pudding mix. Stir until the biscuits are well coated.
- Sprinkle half of the white chocolate chips at the bottom of the Bundt pan. Layer half of the coated biscuit pieces over the chips. Repeat with the remaining chocolate chips and biscuit pieces.
- Place the Bundt pan in the preheated oven and bake for about 30-35 minutes, until golden brown.
- While the monkey bread is baking, prepare the glaze by beating the softened cream cheese until smooth, then adding confectioners' sugar, milk, and vanilla extract.
- Once baked, let the monkey bread cool in the pan for about 10 minutes, then invert onto a serving plate and drizzle the cream cheese glaze over the warm monkey bread.
Notes
- Ensure the cream cheese is at room temperature for easy mixing.
- Feel free to adjust the white chocolate chips based on preference.
- Let the monkey bread cool before inverting to maintain its shape.
- This recipe can be doubled for larger gatherings.
