Cream Filled Cookie Cake
Indulge in the ultimate dessert experience with this Cream Filled Cookie Cake, a decadent fusion of soft-baked cookie layers and a luscious whipped cream filling, all crowned with a rich chocolate glaze. Perfect for celebrations or an over-the-top treat, this recipe combines buttery, chocolate chip-studded cookie dough with a smooth and airy cream cheese filling, creating a sublime balance of sweetness and texture in every bite. The homemade chocolate glaze drips elegantly over the layers, making this dessert as visually stunning as it is delicious. With just 30 minutes of prep time and simple ingredients like heavy cream, brown sugar, and dark chocolate, this showstopping creation is surprisingly easy to make. Slice into this irresistible cookie cake to wow your guests or satisfy your own sweet tooth with bakery-style perfection at home. Perfect for lovers of cookies, cream, and chocolate, this recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 225 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 100 grams Brown sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 275 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 200 grams Chocolate chips
- 250 ml Heavy cream
- 50 grams Powdered sugar
- 150 grams Cream cheese, softened
- 100 grams Dark chocolate
- 2 tablespoons Milk
Instructions
Preheat the oven to 180°C (350°F) and line two 9-inch (23 cm) round baking pans with parchment paper. Lightly grease the sides.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Mix in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
Divide the cookie dough evenly between the prepared baking pans, smoothing out the tops with a spatula.
Bake for 18-20 minutes or until the edges are golden brown and the centers are set. Allow the cookie layers to cool completely in the pans before removing.
While the cookie layers are cooling, prepare the cream filling. In a mixing bowl, beat the cream cheese until smooth and fluffy.
Gradually add the powdered sugar, beating until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined. Refrigerate the filling until ready to use.
Once the cookie layers have cooled, place one layer on a serving plate. Spread a generous amount of cream filling over the top.
Place the second cookie layer on top, pressing gently to secure.
For the chocolate glaze, heat the dark chocolate and milk together in a microwave-safe bowl in 30-second intervals, stirring until melted and smooth.
Pour the chocolate glaze over the top of the cookie cake, letting it drip down the sides for a decorative effect.
Refrigerate the assembled cake for at least 1 hour to set. Slice and serve. Enjoy!
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 32.1 g | 161% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 380 mg | 17% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 55.2 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 70 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
