I adore cake – and cookies – so it only seems right to put these too together sometimes (like this peanut butter S’more cookie cake). The first time I made one was for my Oldest 10th birthday – and she’s requested it every year since! It’s also my mom’s favorite… SO I probably make this 2-3 times every year!
Don’t miss the video (above) where the girls and I create a mothers day care package for my mom – but this cake isn’t just for mothers day – it’s year round goodness – perfect to take to parties as well! Like Holiday parties! surprising a friend with a birthday cake, bribing someone to help weed your yard..,. Etc.!
Now this can be done with any cookie as long as it’s a thicker cookie – the runny, thin cookies could totally be a cake, but a slightly different style – and I like this thick version! more on the cake side than some cookie cakes!
bake large cookies and stack them together with some rich chocolate ganache.
- 2 lbs chocolate
- 2 C heavy whipping cream
- 1 1/2 C granulated sugar
- 1 1/2 C packed light brown sugar
- 1 1/2 C butter softened
- 3 eggs
- 1 1/2 tsp baking soda heaping
- 1 1/2 tsp baking powder
- 3-4 tsp vanilla
- 3/4 tsp salt
- 4 1/2 C oatmeal ground turns into 3 C
- 3 C all-purpose flour
- 11.5 oz bag Chocolate chips
- 6 oz bag dry roasted macadamia nuts pieces
- Make the ganache - chop the chocolate and place in a bowl
- bring the cream to a simmer - pour over the chocolate and let sit for 5 mins
- stir until smooth
- let cool - stirring occasionally, it will thicken as it cools
- Preheat oven to 320
- Beat sugar and brown sugar and butter
- Add eggs and vanilla and blend
- Add the ground oatmeal, flour, baking soda, baking powder and salt and mix until smooth
- Add chocolate chips and nuts
- place 1 1/2 C of dough into 5 prepared 8 inch cake pans (bakers joy and parchment circles) flatten out dough evenly into pan
- bake 15-17 mins - the outer edges will start to brown and pull away from the pan sides
- let cool in the pan 10-15 mins, then carefully flip out onto your hand, then flip back and let cool on the flat side
- Once all the layers are completely cool use a serrated knife and cut off the tall edges
- Fill the layers and frost the "cake" with the cooled ganache
Seriously I’m drooling just remembering this cake! I recommend using a serrated blade so a regular cake knife doesn’t just crush the cookies as you cut! also to get a clean slice chill the cake for 15 mins – to help the ganache set.
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