Cookies and Cream Frosting

Cookies and Cream Frosting 1 cup butter, room temperature 4 cups powdered sugar 1 teaspoon vanilla 2 tablespoons milk 15 chocolate sandwich cookies, crushed In the bowl of your stand mixer fitted with the paddle attachment combine the butter and powdered sugar, mixing until smooth, scraping the sides of the bowl as necessary. Add in the vanilla and mix and continue mixing until smooth and creamy. Stir in the crushed cookies until evenly incorporated. Notes Frost cake immediately or store airtight, refrigerated for up to 7 days. To make the chocolate ganache melt together 1 1/2 cups chopped chocolate and 2 tablespoons whole milk. Cool slightly and pour on top of the cake slowly, letting it slowly drip down the sides of the cake.