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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

What to do with your leftover Sweet Martha’s Cookies

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For those who don’t know, there’s an institution at the Minnesota State Fair called Sweet Martha’s Cookies. Sweet Martha dishes out chocolate chip cookies. By the bucket, literally. You can get a cup if you want… but the lines are long, and really, what’s the point of getting a cup of ten cookies when you can get 48 cookies in a bucket for only twice as much? At the State Fair? You don’t go to the State Fair to mess around.

I went to the fair for the first time last year, but I didn’t get any Sweet Martha’s. But this year, I went with my brother and our friend, and it was my brother’s first time at the fair, so we decided we had to get the bucket. So I could finally get what all the hype was about! They were pretty great, truly fresh out of the oven, piled together. We didn’t get the unlimited milk, but if you had a group, a bucket, and some unlimited milk, I could see posting up and finishing the whole thing.

Especially if you’ve got a rambunctious group, like the group of six teenage boys who were in line next to us. I’m sure they downed the bucket of 48+ cookies in about 5 minutes.

But alas, with just the three of us, we did not make a huge dent. We ate probably 10. But that left 38 cookies! And I do get that the appeal of the bucket is you get to take some home, but 38 cookies?? That’s a lot!

But I will never let a cookie go to waste, so I reached for this classic recipe. It was given to us by some family friends, after they served it as dessert at a dinner party. We were all raving about this fantastic dessert, and then they revealed it was a three ingredient recipe that took 10 minutes to pull together. Dip cookies in milk, and then layer them with Cool Whip. It takes like cookie dough, but also like milk and cookies. A frozen treat perfect for summer.

This recipe has technically been posted on this blog before. But… I wanted to give it another post. Because it’s just really good, and I think this is an untapped potential for Sweet Martha’s. Think how many leftover cookies are taken home from the fair and can’t be consumed in time! This recipe adds like 2 weeks to their shelf life!

My brother also pointed out… imagine if Sweet Martha served something like that in their buckets? If they made them with their leftover cookies at the end of the day? If there were a limited quantity?? They’d sell like crazy! Not that they need to add anything to their logistic flow though… she makes $4 million in 12 days as it is. She probably doesn’t need my business suggestions.

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Leftover Sweet Martha’s Cookies Cool Whip Pie

  • Author: Audrey
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Ingredients

  • Leftover chocolate chip cookies
  • 1 container Cool Whip
  • about 1 cup milk

Instructions

  1. If you have a bucket, use a bucket. But if you don’t, you can use a springform pan lined with parchment paper.
  2. Pour your milk into a dish, and dip your cookies in milk. Layer them along the bottom of your container, breaking them apart if needed to cover as much space as you can.
  3. Layer on about a half inch of Cool Whip, and spread it out evenly over the top.
  4. Keep layering milk-dipped cookies and Cool Whip until you reach the top of your container or run out of an ingredient. End with a Cool Whip layer, and decorate on top with crushed cookies if desired.
  5. Freeze for 4-5 hours, and then enjoy! Store in the freezer for up to two weeks.

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