Chocolate Cookie Cake

It's a cake made from cookies! We loved the idea of a British chocolate biscuit cake so we made our version using Betty Crocker sugar cookies.

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Prep Time 1 hr 10 min
Total Time 4 hr 10 min
Servings 12

Ingredients

Cake

1: pouch (1 lb. 1.5 oz) Betty Crocker® sugar cookie mix

: Butter and egg called for on a cookie mix pouch

1 1/3: cups dark chocolate chips (8 oz)

2/3: cup whipping cream

2: tablespoons butter

Frosting

2/3: cup dark chocolate chips (4 oz)

1/3: cup whipping cream

1: tablespoon butter

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Directions

1 Heat oven to 350°F. Make and bake cookies as directed on package. Cool completely. Break 15 baked cookies into 1-inch pieces; set aside. (Save remaining cookies for another use.)
2 Line a 6- or 8-inch round cake pan with foil. Spray with nonstick cooking spray.
3 In medium bowl, place 1 1/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 2/3 cup whipping cream and 2 tablespoons butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth.
4 Add cookie pieces to chocolate mixture, gently fold until all pieces are coated. Spoon into the prepared cake pan. Gently press mixture into pan. Refrigerate cake for 3 hours or until firm.
5 Remove cake from cake pan and turn upside down onto a serving plate. Remove foil. In small bowl, place remaining 2/3 cup chocolate chips. In 1-quart saucepan, heat remaining 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth. Pour the melted chocolate over the cake; frost top and sides using a butter knife or offset spatula. If desired, decorate with melted milk chocolate.