This playful no-bake dessert combines the richness of homemade whipped cream, the sweetness of marshmallow crème, and the crunch of chocolate chip cookies. It’s light, fluffy, and irresistibly indulgent, with just the right balance of creamy and crunchy textures. Perfect for an easy treat that looks impressive in individual cups.

Ingredients

• 1 cup cold heavy cream
• 2 Tablespoons packed light or dark brown sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon kosher salt
• 1/2 cup marshmallow crème
• 1 1/2 cups coarsely crushed crunchy chocolate chip cookies (about 4 ounces), such as Chips Ahoy, plus more for garnish
• 2 Tablespoons mini chocolate chips, plus more for serving

Preparation

1. Beat the heavy cream, brown sugar, vanilla extract, and kosher salt together in a stand mixer with the whisk attachment on medium speed until soft peaks form, about 3 to 4 minutes.
2. Add the marshmallow crème and continue beating on medium speed until firm peaks form, 1 to 2 minutes.
3. Gently fold in the crushed chocolate chip cookies and mini chocolate chips with a flexible spatula until just combined.
4. Divide evenly between 4 serving cups. Garnish with additional crushed cookies and mini chocolate chips, if desired.

Notes

• Make Ahead: The whipped cream mixture (Step 1) can be prepared up to 2 hours ahead and refrigerated in an airtight container. Fold in the cookies and chocolate chips just before serving.
• Storage: Leftovers may be refrigerated for up to 1 day. Note that the cookies will soften as they sit.