Three Layer Chocolate Chip Cookie Cake
A cookie cake with three layers
Equipment
- 3x9 inch baking pans
- Stand mixer
- Medium mixing bowl
Ingredients
Cookie Cake
- 3 cups All purpose flour
- 2 tsp corn starch
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips
Peanut Butter Frosting
- 1 cup unsalted butter
- 1/2 cup creamy peanut butter
- 1 cup confectioners’ sugar
- 1 tsp pure vanilla extract
Instructions
Cookie Cake:
- Preheat oven to 350°F. Grease 3X9-inch cake pans, line with parchment paper and grease the parchment paper. (If there is anything I've learned in baking is always grease the parchment paper).
- Whisk the flour, cornstarch, baking soda, and salt together in a mixing bowl.
- Use a stand mixer fitted with a paddle attachment and beat the butter, brown sugar, and granulated sugar together on a medium-high speed until smooth. This took about 5 minutes. Add the eggs individually followed by the vanilla extract. Make sure it's evenly distributed.
- Slowly add bowl of dry ingredients to the bowl of wet ingredients. Mix on a low setting until evenly combined. Then add the chocolate chips. The dough will be VERY thick and sticky.
- Divide cookie dough between the pans and press down to make flat and even.
- Bake for 20 minutes or until the cake layers are lightly brown on top and a toothpick inserted in the center comes out mostly clean. You'll probably get melted chocolate chip on there and that's fine.
- Let completely cool.
Frosting
- Beat the butter and peanut butter together on medium speed until creamy and smooth. Then add the sugar, vanilla extract, and 1 Tablespoon milk. After completely mixing, add the second tablespoon of milk. You can add more milk if you find the frosting too thick.
Assembly:
- Place 1 cake layer on stand. Evenly cover the top with frosting. Add each layer with a layer of frosting. Then add frosting to the sides.
- Stored covered in your refrigerator