Description
Stacked Cookie Cake is a delicious and eye-catching dessert made by layering giant cookies with swirls of buttercream frosting in between. It’s the perfect mix of chewy cookie texture and creamy sweetness—ideal for birthdays, parties, or cookie lovers!
Ingredients
Units
Scale
- For the cookie layers
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 1 1/2 cups mini chocolate chips or mix-ins of choice
- For the frosting
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 2–4 tbsp milk or cream
- 2 tsp vanilla extract
- Food coloring and sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C). Line 2 or 3 baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter and sugars until light and fluffy. Add eggs and vanilla and mix well.
- Gradually add dry ingredients and stir in mini chocolate chips.
- Divide dough into 3 even portions. Roll or press each into a 6–7 inch circle on a baking sheet. Bake 10–12 minutes, until edges are golden. Cool completely.
- For the frosting, beat butter until creamy. Add powdered sugar gradually, then vanilla and milk until fluffy. Add food coloring if using.
- Once cookie layers are cool, pipe or spread frosting on top of one cookie. Stack the next, repeating until all are layered.
- Decorate the top with extra frosting, sprinkles, or cookie crumbles.
Notes
- You can shape dough into hearts, numbers, or letters for themed occasions.
- Chill layers before stacking for clean edges.
- Try different flavors like peanut butter, funfetti, or oatmeal cookies.
Nutrition
- Calories: 480
- Sugar: 40g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
