Tag Archives: cookie cake

Blog, Recipes

Peanut Butter Cup Football Cookie Cake

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Peanut butter cup cookie cake shaped and decorated like a football for Super Bowl!

Best cookie cake ever!

While you should be excited about making a fun football-themed treat for Super Bowl, you should be really, really excited about how good this cookie cake is. I warned you about the peanut butter treats this month and this cookie cake packs a serious peanut butter punch. The cookie dough bakes up so that the cookie cake is chewy and fudgy (can something be fudgy if it isn’t chocolate based?). Bonus points for chunks of peanut butter cups in every bite. You probably won’t care so much about who wins the game because this dessert is clearly winning.

How to make a football cake for super bowl!

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Peanut Butter Cup Football Cookie Cake
 
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Peanut butter cup cookie cake shaped and decorated like a football for Super Bowl!
Author:
Recipe type: Dessert
Makes: 12-16 servings
Ingredients
Peanut Butter Cup Cookie Cake:
  • 130g (~1 cup) all-purpose flour
  • 12g (1 ½ teaspoons) baking soda
  • 113g (½ cup) unsalted butter, softened at room temperature
  • 258g (1 cup) creamy peanut butter (not all natural)
  • 160g (~¾ cup) granulated sugar
  • 117g (~1/2 cup) packed light brown sugar
  • 100g (2 large) whole eggs, at room temperature
  • 5 milliliters (1 teaspoon) pure vanilla extract
  • 290g (1 3/5 cup) chopped peanut butter cups
Milk Chocolate Glaze
  • 120g (3/4 cup) milk chic chips
  • 43g (3 tablespoons) unsalted butter
  • 15 milliliters (1 tablespoon) corn syrup
  • 2 milliliters (1/2 teaspoon) pure vanilla extract
For decorating:
  • 20g (3 tablespoons) white chocolate chips
Instructions
Make the cookie cake:
  1. Pre-heat the oven to 350 degrees ; put square piece of parchment paper on bottom of an 11-inch tart pan (corners should slightly overlap edges of pan) and set aside
  2. In a medium bowl, whisk together flour and baking soda, set aside
  3. Using a mixer, in a large bowl beat peanut butter, butter and sugars on high until light and fluffy
  4. Beat in the eggs and vanilla until combined; reduce speed to low and stir in flour mixture just until combined; stir in peanut butter cups
  5. Evenly press cookie dough into tart pan; bake 18-20 minutes until edges are brown and a toothpick comes out clean from center
  6. Allow to cool completely (about three hours) and then carefully remove from pan by sliding onto a cutting board with parchment paper still on bottom
  7. Cut a two inch strip out from center of cookie cake (each slice should be 4 ½ inches from edge of cookie cake); carefully place two outside pieces of cookie cake on a large serving plate; push them together so that cut edges are touching and cookie is now shaped like a football
Make glaze
  1. Combine chocolate, butter and corn syrup in a small pot over low-medium heat whisking constantly until melted and smoothie; remove from heat and stir in vanilla
  2. Pour glaze carefully over cookie cake so that all surface except for edges is covered
  3. Allow to cool for 15 minutes
  4. Decorate with white chocolate chips for football appearance
Notes
Cover carefully with seran wrap and store at room temperature; best enjoyed within two days
Cookie cake can be frozen without decorations; wrap well with tin foil and freeze up to one month
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Brown Butter Chocolate Chunk Cookie Cake

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Black and White Cookie Cake

Black and White Cookie Cake

Thin Mint Cookie Cake

Thin Mint Cookie Cake

Blog, Recipes

Thin Mint Cookie Cake

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Thick and fudgy cookie cake loaded with Thin Mints and topped with Thin Mint Buttercream!

Thin Mint Cookie Cake!!! Time to find some girl scouts

I’ve said it before but I’ll say it again, one of the reasons I’ve loved blogging so much (and probably why I’ve stuck with it for almost five years) is that I’ve made some great friends. Not only have I established relationships with people who live near me, but I also have wonderful friends spread out all over the country. Today we are celebrating my friend Madison! We’ve been virtual friends for years and I was lucky enough to meet her in person as well. In case you were wondering, she is just as sweet (and pretty!) in real life as she seems on the blog.

Thin Mint Cookie Cake

Madison’s shower is truly special because I know how badly she wanted a baby and she has been through so much along the way. We don’t know yet if she is having a boy or girl (it’s a secret), but I do know that baby will be LOVED. I’m just so happy for her and Joey. And Madison, from experience, it might be hard to believe, but being a mom is even better than you think it will be!

For Madison’s shower we are serving all things sweet (like her!) and of course I wanted to bring something rich and chocolatey. Plus, it’s Girl Scouts’ season and given the fact that we still had Thin Mints from last year (I cut myself off after I ate an entire sleeve in one sitting), I thought it was time I finally baked with them. This cookie cake was the perfect choice. It’s rich and fudgy (almost brownie like) with crunchy chunks of Thin Mints throughout. Oh yeah, and the Thin Mint buttercream is something to get excited about as well. The extra frosting in my freezer is calling my name…

Thin Mint Cookie Cake!!! omg!!

Thin Mint Cookie Cake
 
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Thick and fudgy cookie cake loaded with Thin Mints and topped with Thin Mint Buttercream!
Author:
Makes: 12-16 servings
Ingredients
  • 113g (1/2 cup) unsalted butter
  • 170g semisweet chocolate, roughly chopped
  • 198g unsweetened chocolate, roughly chopped
  • 159g (~1 ¼ cups) all-purpose flour
  • 4g (3/4 teaspoon) baking powder
  • 3g (1/2 teaspoon salt)
  • 200g (~4 large) eggs at room temperature
  • 213g (~1 cup) granulated sugar
  • 234g (~1 cup, packed) light brown sugar
  • 10 milliliters / 2 teaspoons vanilla
  • 130g (~1 ½ cups) roughly chopped thin mints (~16 cookies)
  • Thin Mint Buttercream
  • 170g (3/4 cup) unsalted butter, softened at room temperature
  • 114gregular or light cream cheese
  • 320g (~2 cups) powdered sugar
  • 5 milliliters / 1 teaspoon vanilla extract
  • 40g (~1/3 cup) finely ground Thin Mint crumbs (~5 cookies)
Instructions
  1. Pre-heat oven to 350 degrees; grease or use non-stick cooking spray to prepare an 11-inch tart pan; set aside
  2. Place semi-sweet and unsweetened chocolate with butter in a microwave-safe bowl
  3. Microwave the ingredients for a minute and stir; microwave again for 30-second increments until everything is almost melted; stir the remaining lumps until smooth; set aside
  4. Whisk together dry ingredients (flour, baking powder and salt) and set aside
  5. In the large bowl of a stand mixer with paddle attachment, combine eggs, sugars and vanilla; beat on high speed for about 5 minutes or until mixture is light and fluffy
  6. Reduce the speed of your mixer and add in melted chocolate and butter
  7. When that is well-combined, stir in flour mixture but do not over-mix; fold in chopped thin mints
  8. Spread dough evenly into prepared tart pan
  9. Bake cookie cake for ~30 minutes or until a knife comes out clean from center (do not overbake)
  10. Remove from oven and allow to cool completely before removing from pan
  11. Once cookie cake is completely cooled, carefully remove from tart pan; pipe frosting as desired
  12. To make the buttercream:
  13. Beat butter and cream cheese in the bowl of an electric mixer with the paddle attachment on high speed for several minutes until butter is light and creamy
  14. Add 1 cup of powdered sugar and mix on low speed until combined; add remaining powdered sugar and vanilla and increase speed of mixer to high and beat until frosting is light and fluffy
  15. Stir in Thin Mint crumbs until evenly distributed
Notes
Best enjoyed within two days (cover carefully with seran wrap)
Cookie cake can be wrapped in seran and frozen up to one month
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Thin Mint Cookie Cake!!! So fudgy, love!

Be sure to check out all of the other sweets for Madison’s shower!

Thin Mint Cookie Cake from Keep It Sweet Desserts
Mini Orange Creamsicle Cupcakes from  Greens & Chocolate
Gingered Pear Coffee Cake from Food Loves Writing
Peanut Butter Chocolate Chippers from Urban Wife Diaries
Lemon meringue pie cupcakes from Heather’s Dish
Chocolate Malt Milkshakes from The Avid Appetite

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Blog, Recipes

Pumpkin and Ginger Ice Cream Sandwich Cookie Cake {Guest Post}

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Today I have a guest post from my friend Erin. If you don’t know her blog, The Spiffy Cookie, you definitely need to head over there and explore. Erin and I both have a big love of chocolate, peanut butter and all things sweet. Some of my favorite recipes of hers are the Peanut Butter Pretzel Brownies, Biscoff Cheesecake Ice Cream and the Mini Chocolate Caramel Peanut Butter Cheesecakes. Also, Erin is awesome. She is seriously smart (she just got her PhD!) and does things like die her hair purple. Now if only she was smart enough to make this gigantic ice cream sandwich appear before my eyes… PS feel free to flashback to this guest post Erin shared over THREE years ago:-)

Pumpkin & Ginger Ice Cream Sandwich Cookie Cake 4

Hello Keep It Sweet readers! My name is Erin and I blog over on The Spiffy Cookie. While Lauren takes a break to soak up every last minute with her adorable new baby son, I am here to distract you with delicious sweets.

I actually had the pleasure of meeting Lauren last year and got to try many of her amazing cookies and bars available through her former baking business. She’s also the culprit who got me hooked on caramelized white chocolate! Obviously she knows her stuff and I am honored to be guest posting for her today.

Pumpkin & Ginger Ice Cream Sandwich Cookie Cake 2

There’s nothing wrong with enjoying ice cream during the fall and winter months especially when it can be transformed into any flavor you would like, including all your favorite fall flavors. Ginger may not be one that first comes to mind but it is a wonderful flavor to add to others such as pumpkin, which is why I didn’t stop after making the candied ginger ice cream.

Pumpkin and Ginger Ice Cream Sandwich Cookie Cake {Guest Post}
 
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Author:
Recipe type: Dessert
Makes: 8-12 servings
Ingredients
  • Ice Cream
  • 1 cup heavy cream
  • ¼ tsp ground ginger
  • ½ can sweetened condensed milk (about ¾ cup)
  • ¼ cup chopped candied ginger
  • Cookie Cake
  • 1-3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ¼ tsp nutmeg
  • ⅛ tsp allspice
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup light brown sugar, lightly packed
  • ½ cup pumpkin puree
  • 1 egg
  • ½ tsp vanilla extract
  • 4 oz. (1/2 cup) chopped dark chocolate
Instructions
  1. Line a 10-inch (or 9-inch) cake pan or springform pan with plastic wrap and set aside.
  2. In a large, chilled bowl, whip heavy cream to soft peaks. Add the ground ginger and whip to stiff peaks.
  3. Using a rubber spatula, gently fold in the sweetened condensed milk into the whipped cream. Fold in chopped candied ginger.
  4. Pour ice cream into the plastic lined cake pan, cover with more plastic wrap and freeze for 6 hours or overnight.
  5. Preheat oven to 350 degrees. Place parchment paper in the bottom of two 10-inch (or 9-inch) cake pans or springform pans. Grease the sides.
  6. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, and allspice. Set aside.
  7. In a large bowl, beat butter and sugar together until creamy, about 3-4 minutes. Mix in pumpkin, egg and vanilla extract. Add flour mixture until combined. Fold in chopped chocolate.
  8. Divide and spread the cookie dough out evenly into the pans. Bake for 20-22 minutes or until set.
  9. Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely.
  10. Once completely cooled, arrange one layer of the cookie cake on a large plate or platter. Remove ice cream from freezer, unwrap, and place on top. Sandwich with the second layer of the cookie cake. Slice and serve immediately. Store any leftovers in the freezer covered in foil or plastic wrap.
Notes
Source: Ice cream adapted from my No-Churn Chocolate Almond Ice Cream. Cookie Cake adapted from my Reese's Peanut Butter Cookie Cake.
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Sandwiched around the ice cream is a pumpkin dark chocolate chip cookie cake creating in one giant ice cream cookie sandwich. Slice it up, serve, and devour!

Pumpkin & Ginger Ice Cream Sandwich Cookie Cake 3

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Blog, Recipes

Black and White Cookie Cake

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This giant black and white cookie is a huge version of the classic New York treat!

Black and White Cookie Cake - classic NY bakery dessert but better!

Before moving to New York City eight years ago, or I guess before I lived here the summer before that, I didn’t understand the fixation on the Black and White Cookie. Matt loves them and you can find them in almost every bagel shop and deli throughout the city. A basic glaze on a cakey cookie just seemed like a weird in-between dessert to me (is it a cookie or a cake? where is the buttercream?), but when I tried my first good one I finally understood.
What you really want is a FRESH black and white cookie, one where the bottom is soft and cake-like but firm. The icing should be sweet but not too sweet (that’s tough with a glaze). I’m biased to the dark side but that works out perfectly since Matt prefers the white. This giant version fulfills those requirements and even has a bit of lemon zest in the cookie giving it a hint of flavor that isn’t just sugar.

It's a giant Black and White Cookie!!!!!

Black and White Cookie Cake
 
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This giant black and white cookie is a huge version of the classic New York treat!
Author:
Recipe type: Dessert
Makes: one giant cookie, serves 8-12
Ingredients
  • Cookie Cake:
  • 166g (~1¼ cups) all-purpose flour
  • 145g (~1¼ cups) cake flour
  • 1g (1/4 teaspoon) baking powder
  • 1g (1/4 teaspoon) salt
  • 113g (1/2 cup / 1 stick) unsalted butter, softened at room temperature
  • 175g (~3/4 cup + 2 tablespoons) granulated sugar
  • 1g (~1 teaspoon) lemon zest
  • 105g (2 large) whole eggs, at room temperature
  • 177 milliliters (3/4 cup) milk at room temperature
  • 2 milliliters (1/2 teaspoon) vanilla extract
  • Icing:
  • 320g (~2 cups) powdered sugar
  • 45-60 milliliters (3 tablespoons – ¼ cup) cup boiled water
  • 43g unsweetened chocolate, roughly chopped
  • 1 teaspoon light corn syrup
Instructions
  1. Pre-heat oven to 375 degrees; line a baking sheet with parchment paper and set aside
  2. In the large bowl of an electric mixer, cream butter, sugar and lemon zest on high speed until light and fluffy
  3. In a medium bowl, whisk together flours, baking powder and salt; set aside
  4. Reduce speed to medium and add eggs, one at a time; add milk and vanilla; mix on medium speed until combined and then scrape the sides of the bowl with a spatula
  5. Add half of dry ingredients and mix on low speed just until combined; add remaining dry ingredients and mix on low just until combined; do not overmix
  6. Use your spatula spread dough into a large round cookie shape (10 inches in diameter)
  7. Bake for ~20 minutes or until edges are golden brown and a toothpick comes out clean from center
  8. Cool cake completely before making icing
  9. To make icing, place powdered sugar in a large heat-safe bowl
  10. Whisk in about ¼ cup of boiling water; continue to whisk and add water, about one tablespoon at a time, until you have a thick but spreadable mixture; be careful not too add too much water or icing will be too runny
  11. Carefully turn cookie cake upside down (you will want flat side on top)
  12. Spread icing over half of cookie
  13. Place remaining icing over a pot of simmering water and whisk in unsweetened chocolate until melted; stir in light corn syrup and remove from heat
  14. Ice the “naked” half of the cookie with chocolate frosting; if the frosting becomes to dry to spread, whisk in an additional teaspoon of hot water as needed, again careful not to make icing too runny
  15. Allow icing to set before serving
  16. Cookie cake is best enjoyed the day it is made but leftovers can be stored in an airtight container or ziplock bag up to three days
Notes
Adapted from Zabar’s via New York Times (seen on Smitten Kitchen)
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It's a giant Black and White Cookie! Such a good idea for birthdays

 

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Blog, Recipes

Brown Butter Chocolate Chunk Cookie Cake

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This is the best cookie cake that I’ve ever had.  It has a a chewy center, crispy edges and a wonderful brown butter flavor.

The BEST Cookie Cake! Chewy center, crispy edges and a wonderful brown butter flavor!

I’m turning 30 this year.  And actually, August 21st isn’t that far away.  How I feel about the age is a story for another post, but what I want for dessert on my birthday is always on my mind.  I have a few celebrations to plan with family and friends but the first thing that I thought about was what sweet treat each of those celebrations will involve.

The BEST Cookie Cake! Perfect for a party... and there is brown butter!

Growing up, I detested birthday cake.  And even now, it has to be a really good birthday cake to win me over.  Homemade layer cakes are  a different story but even as a kid they weren’t my first choice.  In fact most birthdays involved brownies, ice cream pie or a cookie cake (or all of the above).  My poor buttercream loving mom couldn’t win.

It’s been a while since I’ve had a cookie cake, but I imagine that the basic Mrs. Field’s type wouldn’t really appeal to me today.  For good or for bad, I’ve become a complete dessert snob when it comes to flavor.  Sweet is not a flavor and that’s pretty much what you get with any standard bakery item.  So I figured the basic cookie cake was due for an upgrade.  A brown butter upgrade to be exact.  Chewy center, crispy edges and that nutty caramel-y brown butter flavor.  Next time I’ll sprinkle some flaky sea salt over top and really be in grown-up cookie cake heaven.

Brown Butter Chocolate Chunk Cookie Cake
 
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This is the best cookie cake that I’ve ever had. It has a a chewy center, crispy edges and a wonderful brown butter flavor.
Author:
Recipe type: Dessert
Makes: 8 servings
Ingredients
  • 113g (1/2 cup) unsalted butter, softened
  • 50g (~1/4 cup) granulated sugar
  • 155g (~2/3 cup) packed light brown sugar
  • 55g (1 large) egg at room temperature
  • 10 milliliters (2 teaspoons) vanilla extract
  • 190g (~1½ cups) all-purpose flour
  • 4g (1/2 teaspoon) baking soda
  • 3g (1/2 teaspoon) salt
  • 170g (~1½ cup) dark chocolate chunks
  • Buttercream and sprinkles for decorating (optional)
Instructions
  1. Brown the butter: Heat butter in a small heavy duty saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to cool
  2. Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
  3. Add egg and vanilla, mix on medium speed until well mixed
  4. In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix
  5. Slowly stir in chocolate chunks
  6. Spread dough evenly into an 11-inch tart pan; chill 24 hours for best results (minimum of 2 hours) before baking
  7. When ready to bake, pre-heat oven to 325 degrees
  8. Bake cookie cake until firm: 18-22 minutes or until edges are golden brown and a toothpick comes out clean from center
  9. Allow to cool before serving frosting and serving
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This Brown Butter Chocolate Chunk Cookie Cake was amazing!

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