Too Many Cookies in the Kitchen

A request for road trip cookies sparked a baking frenzy. An exhibition in over achievement in which dozens of cookies in two different flavors were mixed, scooped, and baked to sustain a grand total of 4 people travelling north for a long weekend.

Needless to say, there were leftovers.


A predicament of this magnitude had not yet been encountered during any previous cookie supply endeavor.

By the time I got around to doing something with the copious stragglers, the cookies were a week old. Simply freezing them for later consumption seemed criminal. Thus spawned the following fortuitous dessert hybrid!

Coconut Milk Irish Liqueur Mousse atop Double Chocolate Peanut Butter Chip Crust


20-24 Double Chocolate Peanut Butter Chip Cookies
1 Stick Unsalted Butter
Dash of Salt

Preheat oven to 350°F
Melt butter in a large sauce pan til it bubbles slightly
Turn off the heat and crumble the cookies into the melted butter
Add dash of salt and stir til cookies are completely saturated with the butter
Press into cupcake papers
Bake 5-6 minutes
Remove and allow to cool


*Note: This makes more crust than needed, so I also baked some mini sized crusts, allowed them to cool, and stored them in a freezer safe zippy bag for later use!


1 Can Coconut Milk (13.5 Oz)
¼ Cup Sugar
½ Tsp. Salt
3 ½ Tbs. Corn Starch
¼ Cup Kerrygold Irish Liqueur
½ Cup White Chocolate chips
1 Tsp. Vanilla Extract

Adapted from Chocolate Coconut Pudding

Give the can of coconut a good shake before pouring half into a saucepan and half into a separate bowl
To the saucepan, whisk in the sugar, salt, and Irish liqueur on medium low heat
Allow that to come to a simmer (not a boil)
Meanwhile, stir together the remaining coconut milk and corn starch
When the saucepan mixture is simmering, add the corn starch mixture, whisking constantly
Whisk and allow to thicken for a few minutes
Take off the heat and whisk in the white chocolate chips and vanilla extract
Cool for a few minutes

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Come Together
Spoon mousse into cookie crust
This should yield about 18-20
Allow to set in the fridge at least a couple of hours before consuming

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I will admit I only waited about 45 minutes… but that is my prerogative.



2 Comments Add yours

  1. Cynthia, we’ve never met but your husband brings in your treats to work on occasion and we all freak out every time because they’re so. darn. yummy! I have to say – these might be my favorite yet!! Thank you for allowing us to enjoy your delicious baking – and I love your blog!!

    Liked by 2 people

    1. HiyaCynth says:

      Huzzah! That brings me so much joy, thank YOU!


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