4th of July Layered Cookie Cake

I saw this recipe in my Google Reader and knew instantly that I would be making it soon. Since my family was going to be in town for the holiday and we all love cookie cakes, I had the perfect opportunity. And I would have the opportunity to use my flag plate which only comes out once a year.

My little sister and I made the cake and everyone LOVED it! The filling between layers was a perfect compliment to the chewy chocolatey cookie layers. We halved the recipe and it made about 12 servings. We made it with half chocolate chips and half M&Ms so that it was festive for the 4th of July. We had my little brother sort out a bag of M&Ms and just pull out the red and blue ones. What a great guy!
Below, I am listing the halved recipe that I used. Please see original post for original recipe and her story about the cookie cake. We used a small flag and some festive cupcake decorations so spice up the look of the cake. The cookies were very moist and easy to cut through. I ended up only using about 3/4 of the filling and it worked out to be a good ratio of cookie to filling.

Layered Cookie Cake – from Dozen Flours – originally from Martha Stewart Online
2 cups all-purpose flour
3/4 teaspoons baking soda
3/4 teaspoons salt
3 tablespoons unsalted butter, softened
3/4 cups packed light brown sugar
6 Tbsp granulated sugar
1 1/2 teaspoons pure vanilla extract
1 large egg, plus 1 egg yolk
6 Tbsp heavy cream
3/4 cups semisweet chocolate chips
3/4 cups red and blue M&Ms

If you have a Silpat mat: Trace an 6 1/2 inch circle on a piece of parchment paper using a marker. Place it face up on a cookie sheet. Place your Silpat mat face up on top of the parchment. You should be able to see the circle you drew peeking beneath the Silpat. If you don’t have a Silpat mat, flip the parchment paper face down on the cookie sheet.

Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl. Put butter and brown and granulated sugars into mixer bowl and mix on medium until well combined (it will look very dry and not fluffy at all). Mix in vanilla, eggs, and yolks. Reduce speed to low. Add flour mixture in 2 batches, alternating with the cream. Stir in chocolate chips and M&Ms.

Divide the batter evenly into 3 bowls. Drop batter onto center of baking sheet. Keep unbaked dough refrigerated while the other dough is baking. Using a small offset spatula, spread into a circle, using the drawing on the parchment paper, or as close as you can get it.

Bake for 10 minutes. Rotate cookie and reshape if necessary (mine did not need to be reshapen). Bake for 8-10 more minutes untile edges are golden brown. DO NOT OVER COOK! Remember you’re going to have to cut through all 3 cookies. Slightly under-cooked cookies is what you want. Transfer to wire rack; let cool. Can be stored airtight up to 1 day.

Cream Cheese Filling2 8oz packages of full fat cream cheese, room temperature
1 teaspoons vanilla extract
1 cups confectioners’ sugar

Mix cream cheese, vanilla, and confectioners’ sugar in clean mixer bowl on medium-high speed until pale and fluffy. Divide in half spread onto 2 cookies. Stack cookies onto a cake board or platter, placing unfrosted cookie on top. Refrigerate until frosting is set, at least 20 minutes or overnight. Serve at room temperature.

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8 Responses to “Superbowl Dessert Sneak Peak”

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    admin — February 6, 2010 at 4:59 pm

    such a cute idea!

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    Jeanette — February 6, 2010 at 8:51 pm

    You are so creative!

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    Carlos — February 6, 2010 at 8:55 pm

    Woohoo can’t wait for the party!

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    A Scientist in the Kitchen — February 7, 2010 at 7:13 am

    I’m having my first Superbowl Sunday ever, and I can’t wait for the food! Did I say I’m also having my first snow? 🙂

    Gay

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    Sunshine — February 7, 2010 at 2:46 pm

    My sister and I did something similar last night. We got a box of white cake mix, followed the instructions, separated it into 2 bowls, and dyed one bowl a dark blue and the other black. After baking, we dyed a bowl of frosting yellow for the black cupcakes and left the rest white. They look pretty cool, and we can’t wait for the family to see it. Next time, I’m going to try the team logos. Thanks for the good idea.

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    Cookie is my hero! — February 8, 2010 at 12:05 pm

    Wow, let those creative juices flow! I like this idea ALOT :p

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    The Utts — September 6, 2010 at 12:22 am

    What brand of candy melts did you use? I’m having a hard time finding the dark blue. I am wondering if I can take the light blue ones and tint them darker.

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    Jen — September 12, 2010 at 1:00 am

    The Utts – I found the dark blue candy melts at AC Moore about a year ago. I know Wilton doesn’t make dark blue. I found them online as well since I can’t remember what brand they were. Here’s a link to where you can order some online.

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