Double Decker Cookie Cake
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Guys!! This was not a planned post but after I made it I knew I needed to share it with you! Thank you to Baking with Blondie (I am obsessed with her Instagram account...you NEED to follow her) for giving me this idea and cookie recipe. I saw her create these beautiful and fun new versions of cookie cake and I knew I had to make this Double Decker Cookie Cake immediately!
I started with Mandi's cookie base and made as directed. I actually did this one day before and just wrapped in plastic wrap until I needed it. You can make any letter or number you want. This would be PERFECT for birthdays and be an adorably cute new spin on a birthday treat (can you guess what Justin will get next year?! Added bonus - cookie cake and funfetti cake are what he always gets....oh the ideas I am already thinking of!). I just went with B for our last name since I technically was making this just for fun. I drew out a "B" on parchment paper then cut out for a stencil. I halved the cookie dough and rolled both out. Using a knife, carefully trace around the letter or number you made. Use 2 large spatulas to pick up and place on a baking sheet. Bake and let cool completely before you start assembling.
I decided to make this cake themed off Justin's favorite girl scout cookie, the Samoas! We had just polished off a box so I was fresh off the caramel and coconut coma and needed another fix. You can go with any theme or flavor. Look at #cookiecake on Instagram for all kinds of flavor combos and inspiration.
I went ahead and baked off the rest of the cookie dough that wasn't used because I knew I wanted to incorporate it into the frosting. I went with a cream cheese frosting and didn't make it quite as sweet. I really wanted to taste more of the cream cheese than straight buttercream sweetness. Then I had this crazy and awesome idea to add in the cookies to make it a shortbread cookie frosting! GAME CHANGER! All you need to do is take the extra cookie parts you baked off and throw in a blender or food processor. Pulse until ground but still has little chunks. Mix into frosting once it is finished and place into a piping bag. Guys, it is so good! The subtle cookie flavor and the little chunks you bite in to....oh my! You have to make this!
To assemble the Double Decker Cookie Cake:
- Cut a large tip of your disposable piping bag (or use a gallon zip lock bag) or use a Wilton 1 A tip with a piping bag. Take your letter or number combo and place on parchment paper. Line the outside edges with a large dollop of icing.
- Place the second cookie on top.
- Pipe large dollops over the entire surface.
- Drizzle with melted chocolate
- Drizzle with salted caramel.
- Decorate with Samoas, chocolate covered caramel squares, salted caramel coconut clusters, toasted coconut, and chocolate sprinkles.
I made Sallys Baking Addiction Salted Caramel recipe for this creation. I toasted off a whole bag of coconut and once finished I took about half of that, placed in a bowl and poured in just enough salted caramel to coat entirely. Mixed until combined and then spread evenly on parchment paper and freeze for 10 minutes. Once I was ready for it I just pulled off in chunks and places around the cookie.
Be sure to watch the video below to see how I assembled this Double Decker Cookie Cake. The recipe is long and seems complicated but don't let the multiple steps intimidate you, it is very easy!
Use your imagination with this! The ideas are endless! I will say this will feed an ARMY. This cookie cake would easily feed 20, if not more. It is very rich so a serving doesn't need to be that big. This is perfect for a big crowd at a birthday party and it also freezes beautifully! Cut into individual serving sizes and place in a freezer safe container for up to 3 months. It is very good eaten frozen as well (not that I know from experience or anything 😉 ).
Please tag me at #fuelingasouthernsoul on Instagram and send me all your pictures if you make this! It is so easy and fun. Go crazy with the toppings, be creative, choose themes, anything! Happy baking friends!
**The cookie dough recipe is from Baking with Blondies blog and the Salted Caramel recipe is from Sally's Baking Addiction blog**
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Double Decker Cookie Cake
- Total Time: 1 hour 25 minutes
- Yield: 25 1x
Description
You will love this Double Decker Cookie Cake! Delicious shortbread cookie dough is layered between mounds of cream cheese icing and decorated with Girl Scout Samoa cookies and all things related in flavor. You won't be sorry you made this.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, cubed, cold
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 2 teaspoons baking powder
- 3 cups flour
Salted Caramel:
- 1 cup granulated sugar
- 6 Tablespoons salted butter, room temperature cut up into 6 pieces
- ½ cup heavy cream
- 1 teaspoon salt
Frosting:
- 2 Sticks Butter
- 1 - 8oz Block Cream Cheese
- 2-4 Cups Powdered Sugar (sifted)
- 1 Teaspoon Vanilla
- 1- 1.5 Cups Crushed Shortbread Cookies
- Chocolate Drizzle:
- 4 oz Dark Chocolate Chunks
Toppings:
- Chocolate Drizzle
- Salted Caramel Drizzle
- Girl Scout Samoas
- Chocolate Covered Caramel & Sea Salt Square candies
- Toasted Coconut & Salted Caramel Chunks
- Toasted Coconut
- Chocolate Sprinkles
Instructions
For the cookies dough:
- Preheat the oven to 400 degrees.
- Cream together the butter and sugar until light and fluffy in a stand mixer. Add in the egg and vanilla, and mix for about 30 seconds longer. Add in salt and baking powder, then slowly add in the flour, about a cup at a time until just combined.
- Half the dough and roll out both cookie dough sections on parchment paper. Cut out the shape of the number/letter you'd like, then remove the excess dough.
- Bake for 7-9 minutes, or until just barely done (don't overbake, you want a little bit underdone). Remove from the oven and let cool completely (at least 20 minutes) before moving them. Make sure to bakeoff excess cookie dough to use in the frosting.
For the Salted Caramel:
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula or wooden spoon.
- Sugar will start to form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. It will start to smell fragrant as the sugars cooks and browns.
- Once sugar is completely melted, immediately add the butter. Carefully whisk until incorporated, 2-3 minutes, the butter will bubble and boil so be careful.
- Very slowly, drizzle in ½ cup of heavy cream while stirring. Again, this will bubble as the cream is added so be careful.
- Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt. Pour into a jar container to store and allow to cool down before using.
For the frosting:
- In a large stand mixer whip butter on high for 5 minutes, until soft and fluffy.
- Add in cream cheese and beat together for 2-4 minutes.
- Add in powdered sugar ½ cup at a time. Cover mixer with cloth so the sugar doesn't get everywhere and start mixing on low. Add in enough until the desired sweetness (leave on the more unsweet side).
- Add in vanilla and mix,
- In a food processor or blender, add in the leftover cooked cookie that was not used and pulse until a small crumbly texture with some chunks still visible.
- Add in 1 to 1.5 cups of cookie crumbles into the mixture with frosting and mix until just combined. Taste to make the sure level of sweetness is correct ( not too sweet).
- Place frosting in a piping bag. This can be made the day before and kept in the refrigerator. Leave on counter for 30 minutes before using if you do that to soften.
For the chocolate drizzle:
- Make a double boiler and place 4 ounces of chocolate into a glass dish placed over a simmering pot of water. Let sit until completely melted, stirring to make sure it is smooth.
- For toasted Coconut:
- Preheat oven to 350.
- Place coconut on baking sheet and place in oven for 5-10 minutes or until fragrant and golden brown. Be careful not to burn.
For caramel coconut mixture:
- In a small bowl add in half of the toasted coconut. Drizzle over about ½ of salted caramel.
- Mix until all is incorporated.
- Pour out onto parchment paper and spread into an even layer.
- Place in freezer for 10 minutes or until set.
- Take out and tear into chunks.
To assemble:
- Take one of the cooked cookie cuts and place on parchment paper. Cut a large opening in a piping bag (or use a Wilton 1A tip). Pipe large dollops all around inside and outside borders of cookie (you can leave middle empty).
- Place the other cookie on top and repeat with frosting dollops but making sure to cover completely.
- Drizzle melted chocolate over cookie in a diagonal pattern using a spoon or small squeeze bottle.
- Repeat step but with warm salted caramel.
- Take a couple Samoas and place randomly over cake. You may leave whole or break in half and arrange.
- Go in with some salted caramel coconut chunks and arrange around the cookie.
- Add in chocolate covered sea salt caramels on the cookie.
- Sprinkle with toasted coconut and chocolate sprinkles.
- Serve immediately or store in refrigerator until needed.
- This can be stored in the freezer for up to 3 months. Cut into chunks and store in freezer safe container or tight wrap in plastic wrap.
- Enjoy!
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Double Decker Cookie Cake
