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.
- 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
- 1 cup granulated sugar
- 6 Tablespoons salted butter, room temperature cut up into 6 pieces
- 1/2 cup heavy cream
- 1 teaspoon salt
- 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
- Chocolate Drizzle
- Salted Caramel Drizzle
- Girl Scout Samoas
- Chocolate Covered Caramel & Sea Salt Square candies
- Toasted Coconut & Salted Caramel Chunks
- Toasted Coconut
- Chocolate Sprinkles
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 1/2 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 1/2 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 1/2 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.
- 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.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Double Decker Cookie Cake