Layered Chocolate Chip Cookie Cake

by Heather on January 24, 2011

Y’all, I know exactly what I’m doing.  This is the kind of recipe that crushes all New Year’s resolutions with a sugar high that could last a week.  It’s not low-fat, low-carb, low-anything.


And it is amazing.


Now, first things first:  you could totally make this 100% homemade, but since I lack the skills at the moment to make chocolate chip cookie dough at high altitude, I got by with a little help from my friends.  Betty Crocker knows her stuff, and she saved me some time.  Who am I to fight that?

So what was this cake for?  What sort of occasion could possibly render such a decadent dessert?  Well, you see, it was Nate’s birthday yesterday.  And he is obsessed with loves chocolate chip cookies.


So much so that we had those in lieu of a groom’s cake at our wedding.  He likes them.  A lot.

When I started brainstorming what to make for his cake this year, I was so torn.  I have a TON of amazing family recipes that I have been dying to make, many of which call for obscene amounts of butter and sugar.  But deep down in my heart I knew that to truly make this year special I needed to take the cookie theme and run with it.


And run with it I did.

OK, so what actually happened?  It’s cookie dough…pressed into 9-inch cake pans…baked into cake layers….and frosted with cream cheese frosting.



Like I said:  sugar high for a week.  But it’s totally worth it!


Besides, it’ll save you money on coffee.  At least til you crash anyway…

I don’t think a 28th birthday (or 4th 25th birthday…however you want to count it) has ever tasted so sweet…


  • 2 packages chocolate chip cookie mix (or 2 batches homemade chocolate chip cookie dough)
  • 2 cans cream cheese frosting (or 2 batches of homemade cream cheese frosting

Preheat oven to 375.  Mix cookie dough according to package or recipe directions.  Press into 2 greased 9-inch round cake pans.  Bake for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean.  Lightly run a knife around the edge immediately after removing from the oven.  Let cook completely before frosting.  To remove from the cake pans, re-run a knife around the edge.  Place a plate on top, then gently invert the cookie cake.  It should slide out easily; however, you might need to shake it gently to get it to fall onto the plate.  Frost as desired with the cream cheese frosting!

Y’all, people that don’t even like sugar loved this cake.  So if you like sugar?  Oh boy, you are in BIG trouble.


All I’m saying is I’m not responsible.  Please and thank you :)

Share and Enjoy:
  • Print
  • Digg
  • StumbleUpon
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks

Leave a Comment

{ 36 comments… read them below or add one }

Previous post:

Next post: