I have been a long time fan of the Cookie Cake. There’s just something about the concentrated cookie flavor in the shape of a cake slice that is just so appealing. I have tried many times–unsuccessfully–to re-create this cookie cake flavor on my own. Attempts including rolling out dough into a circle on a cookie sheet–failed, doesn’t cook evenly. I have also tried using a recipe for chocolate chip cake–failed, it’s actually just cake with choc. chips in it, not cookie like at all. Well I have dominated the Cookie Cake thanks to Ariel and her ingenious idea: to use a pie dish!
I’m not sure how it all got started but thank goodness it did. We were lazing around on Sunday when Ariel found a ballin’ recipe for Mac n’ Cheese (in her last post). In my hungover state from Halloween I promptly jumped on the bandwagon pleading with Ariel to go to the grocery store to get the ingredients and make it. Carbs, Pasta, Cheese, Cream, Salt–pleaseeeee. While she was there she picked up a roll of cookie dough, now I remember, that’s how it started. Later on in the night after stuffing ourselves with mac n’ cheese and continuing to do absolutely nothing we decided to get the cookies going. That’s where the genius happened.
Maybe it was our Holiday cheer, started by my insistence on blasting my christmas playlist all day and lighting my cinnamon scented candle, or maybe it was our sweet craving, but this cookie cake was awesome. I suppose I could have made my own chocolate chip cookie dough and put it in the pie dish…but that would have required far more effort that I was willing to put into this impromptu baking session. And it was still delicious. The cookie cake cooked up perfectly with a tender and a little bit doughy center and a crisp crust on the outside. I had some left over Chocolate Buttercream frosting from some cupcakes I made last weekend that is fantastic that I piped on. Since we were impatient I piped it on while the cookie cake was still hot, hence the melted and deformed N & T that was supposed to stand for Nosh & Tell. Oops. Don’t put me in a room with baked goods that shouldn’t be eaten immediately.
1 roll of Pillsbury Chocolate Chip Cookie Dough
Chocolate Frosting (double chocolate recipe below)
Preheat oven to 350 degrees F.
Spray an 8 inch pie dish with Pam cooking spray. Flatten out the whole roll of cookie dough into the pie dish until it is in one even layer. Bake for 15-20 minutes or until cookie cake is golden brown and puffed up. Pipe on frosting once cooled (or don’t and prepare for it to melt like me!)
Double Chocolate Frosting
Adapted from Billy’s Chocolate Buttercream recipe
1 cup unsalted butter (2 sticks)
3 oz milk chocolate, melted and cooled
3 oz dark chocolate, melted and cooled
1 1/2 tbsp milk
3/4 tsp vanilla
2 1/2- 3 cups confectioners sugar
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.