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.

  • 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
  • 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.

Expert Tips

For a flavor twist, try chocolate chip or peanut butter cookies. Or mix in 1/2 cup toasted hazelnuts.