1-Gather and Prep Ingredients: First, separate 24 chocolate sandwich cookies by twisting them apart and scraping the cream into a bowl. Crush the cookies finely in a food processor, or use a resealable bag and a rolling pin if you don’t have one. Add 3 tablespoons of milk and process until a dough forms, adjusting the milk quantity if the dough falls apart by adding a small amount at a time until it holds its shape.

2-Create the Cookie ‘Rice’: Shape the dough on plastic wrap into a rectangle and roll it out evenly using a rolling pin or an object with straight sides like a bottle. Trim the edges for a neat square, then mix the scraped cookie cream with 2 teaspoons of milk until smooth and spread it evenly over the dough. For tips on even spreading, you can use a spatula or place plastic wrap on top and roll gently with a rolling pin.

3-Assemble and Roll: Roll the dough tightly around the cream with the help of plastic wrap, doing it slowly, evenly, and tightly to shape perfect round rolls. Chill the roll in the fridge to firm it up if time permits, which helps prevent squishing when slicing. Once chilled, slice the roll into round pieces and serve, aiming for preparation time of about 5 minutes and total time around 20 minutes including chilling.