I’ve been making this layered cookie cake recipe for years, and it’s always a hit with my family. The combination of crunchy cookies, creamy frosting, and sweet chocolate is a match made in heaven.
I love how easy it is to make, too – just layer the cookies, spread the frosting, and top with chocolate. It’s perfect for special occasions or just a Tuesday.
My kids can’t get enough of it, and I’m happy to oblige their cravings. Plus, it’s a great way to get some extra fiber and protein into our diets – the cookies are made with rolled oats and the frosting is cream cheese-based.
And let’s be real, who doesn’t love a good excuse to indulge in some extra chocolate?
Layered Cookie Cake
4.7 from 1568 votes
A decadent dessert featuring layers of soft, chewy chocolate chip cookie dough baked into a cake-like form, sandwiched with creamy frosting. Perfect for celebrations or a sweet indulgence, this cookie cake combines the best of cookies and cake in one impressive treat.
2Grease two 9-inch round cake pans and line the bottoms with parchment paper.
3In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5In a separate bowl, whisk together the flour, baking soda, and salt.
6Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
7Fold in the chocolate chips with a spatula.
8Divide the dough evenly between the prepared pans and spread it into an even layer using a spatula.
9Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
10Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
11While the cakes cool, make the frosting.
12In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth.
13Gradually add the powdered sugar, milk, vanilla extract, and salt, beating on low speed until combined, then increase to medium-high and beat until light and fluffy, about 2 minutes.
14Place one cooled cookie cake layer on a serving plate.
15Spread a generous layer of frosting on top, about 1/2 cup.
16Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
For a fudgier texture, slightly underbake the layers by 2 minutes. You can substitute milk chocolate chips or add chopped nuts for variety.
Watch Video Of How Layered Cookie Cake Works
To store this layered cookie cake, keep it in the fridge in a covered container. It will stay fresh for up to five days, and the flavors actually meld together beautifully overnight.
When you are ready to serve, let it sit out for about ten minutes so the cookie layers soften slightly. For reheating, you can warm individual slices in the microwave for about 15 seconds.
This makes the cookie gooey and the frosting creamy. I like to serve it with a scoop of vanilla ice cream or a drizzle of caramel sauce.
It works perfectly for birthdays, potlucks, or just a special weekend dessert. My family always asks for it, and I am happy to oblige.
❓ Frequently Asked Questions About Layered Cookie Cake
Q: What type of cookies do I use for this recipe?
A: You can use any type of cookie you like, but I find that a crunchy cookie like a peanut butter cookie or an oatmeal raisin cookie works best. They hold up well to the frosting and don’t get soggy.
Q: How do I ensure that my cookies are evenly baked?
A: Make sure to rotate your baking sheets halfway through the baking time to ensure even cooking. You can also try using parchment paper to prevent the cookies from sticking together.
Q: Can I use a different type of frosting?
A: Yes, you can use any type of frosting you like – cream cheese-based or buttercream work well. Just be sure to adjust the amount of liquid in the frosting recipe accordingly.
Q: How do I store leftover cookie cake?
A: You can store leftover cookie cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, consider freezing individual slices and thawing as needed.
Q: Can I make this recipe gluten-free?
A: Yes, you can make this recipe gluten-free by using gluten-free cookies and substituting the all-purpose flour with gluten-free flour in the frosting recipe.
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