I know I have been fairly infrequent in my posting lately, which kind of stinks. Life has really been happening (all good things), but none of it has to do with this blog. So, of course, it has suffered a little bit. However, I’m pretty excited that my favorite baking months are ahead, so there will be more recipes for me to share. I tend to get more inspiration in the kitchen during the cooler months, so I’m pretty excited to share recipes more frequently again. 🙂
This past week was my coworker’s birthday. At my current job, I’ve sort of become one of the unofficial birthday cake makers. When I asked my coworker what she would like for her birthday, she asked for the New York Times cookies that I posted about a while back. I was originally thinking of decorating the cookies with buttercream and just passing those out, but then I thought that a cookie cake would be especially fun. I love the look of the un-iced cakes lately, so I went for that look with this cookie cake.
This post isn’t really a recipe, because the recipe for the cookies and buttercream have already been posted. However, I did want to share how I went about making this recipe, which is meant for individual cookies, into a layered cookie cake.
Layered Chocolate Chip Cookie Cake
Source: inspired by un-iced cakes, which are all over the Internet lately
- 1 recipe NYT Chocolate Chip Cookie dough (chilled in the fridge for 48 hours)
- 1 recipe Easy Vanilla Buttercream
- sprinkles and food coloring, for decorating
- Preheat the oven to 350 degrees. Line 2 8-inch cake pans with parchment paper.
- Divide the cookie dough into four pieces (Just to note: As you can see, this cookie cake has three layers. I only used three of the pieces for this recipe, and baked the rest of the dough into individual cookies). Press one piece evenly into the bottom of the 8-inch cake pan. Repeat with another piece of cookie dough into the other pan.
- Bake the two layers in the oven for 18-22 minutes, until the top of the cookie layers are golden brown. Remove the pans from the oven, and allow the cookie pans to cool in the pan for 15 minutes. The pans will still be hot after this, so carefully flip the pans over onto a cooling rack, remove the parchment paper and allow them to finish cooling on the rack.
- When one of the pans is fully cooled, line the pan with parchment paper and press another piece of cookie dough evenly into the pan. Bake the last layer for 18-22 minutes, and allow it to cool the same way as the other two layers.
- Once all of the layers are cooled, place a small dollop of buttercream frosting on the cake serving plate, and place the first layer over the frosting. The dollop of frosting will help the cake adhere to the plate. If you’d like, you can dye the buttercream whatever color(s) you’d like. Set aside about 1 cup frosting for decorating the top/sides of the cake for after you’re done assembling the cookie cake.
- With the buttercream that you didn’t set aside, evenly spread half of the buttercream on top of the first cookie layer. Place the second cookie layer directly over the frosted first cookie layer. Then, evenly spread the rest of the buttercream (not including the cup you set aside) on top of the second cookie layer. Finally, place the third cookie layer on top of the second cookie layer.
- With the remaining cup of buttercream, I added a few piped swirls on top and piped some buttercream along the sides of the cake, to make things look cleaner. Add sprinkles, if you’d like! Slice like a normal cake and enjoy!