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Layered Cookie Cake with Cream and Caramel Drizzle

Layered Cookie Cake with Cream and Caramel Drizzle

Layered Cookie Cake with Cream and Caramel Drizzle is the dessert that makes any occasion feel like a celebration. This show-stopping treat features layers of soft, chewy cookies piled high with luscious whipped cream and finished with a generous drizzle of rich caramel. Perfect for birthdays, holidays, or just because, this cookie cake is sure to impress your guests and satisfy your sweet tooth.

Why You’ll Love This Recipe

This dessert combines the best elements of cookies and cake into one indulgent treat. Each bite is a delightful mix of textures and flavors that will leave everyone craving more.

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  • Decadent Layers: The combination of cookie types adds depth and variety.
  • Creamy Whipped Topping: Light and fluffy whipped cream balances the sweetness perfectly.
  • Show-stopping Presentation: This dessert looks as good as it tastes, making it perfect for gatherings.
  • Easy to Customize: Feel free to mix and match cookie flavors or toppings!

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup sugar cookies (store-bought or homemade)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 cup caramel sauce, plus extra for drizzling

How to Make Layered Cookie Cake with Caramel Drizzle

  1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy. Add the egg and vanilla extract, mixing until well combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the semi-sweet chocolate chips.
  5. Spread half of the cookie dough evenly in the prepared cake pan. Bake for 12-15 minutes or until golden brown. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough to create a second layer.
  6. Once the cookie layers are completely cool, whip the heavy cream and powdered sugar together in a medium bowl until soft peaks form.
  7. Place one cookie layer on a serving plate. Spread half of the whipped cream over the first layer, then add a layer of sugar cookies, followed by another layer of whipped cream.
  8. Top with the second cookie layer and spread the remaining whipped cream on top. Drizzle generously with caramel sauce.
  9. Chill the layered cookie cake in the refrigerator for at least 30 minutes before slicing and serving.

Tips for the Best Results

  • Make sure your butter is softened for easier mixing.
  • Chill the whipped cream before whipping for a fluffier texture.
  • Allow the cookie layers to cool completely to prevent melting the cream.
  • Use a serrated knife to slice the cake for clean edges.

Easy Variations

  • Substitute the semi-sweet chocolate chips with white chocolate or peanut butter chips.
  • Add chopped nuts or crushed candies between layers for extra texture.
  • Use flavored whipped cream, such as vanilla bean or chocolate, for a twist.

What to Serve With It

  • A scoop of vanilla ice cream for a classic combo.
  • Fresh berries for a pop of color and freshness.
  • A drizzle of chocolate sauce for extra indulgence.
  • A cup of coffee or tea to balance the sweetness.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cookie cake is best enjoyed fresh, but if you need to reheat it, lightly warm individual slices in the microwave for about 10-15 seconds.

Recipe Card

Layered Cookie Cake with Cream and Caramel Drizzle
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8 servings
Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup sugar cookies (store-bought or homemade)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 cup caramel sauce, plus extra for drizzling

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy. Add the egg and vanilla extract, mixing until well combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the semi-sweet chocolate chips.
  5. Spread half of the cookie dough evenly in the prepared cake pan. Bake for 12-15 minutes or until golden brown. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough to create a second layer.
  6. Once the cookie layers are completely cool, whip the heavy cream and powdered sugar together in a medium bowl until soft peaks form.
  7. Place one cookie layer on a serving plate. Spread half of the whipped cream over the first layer, then add a layer of sugar cookies, followed by another layer of whipped cream.
  8. Top with the second cookie layer and spread the remaining whipped cream on top. Drizzle generously with caramel sauce.
  9. Chill the layered cookie cake in the refrigerator for at least 30 minutes before slicing and serving.

Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days.

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