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Thick Layered Cookie Cake with Tahini Frosting. Made with three layers of delicious chocolate chip cookies and creamy tahini butter cream frosting and topped with chopped chocolate.
Who doesn’t love a delicious cookie cake? Growing up in the 90’s and early 2000’s cookie cakes were THE dessert of every birthday party, holiday party and pretty much any other special occasion.
We’ve always been obsessed with the classic cookie-frosting combo, but wanted to create a more modern, sophisticated version of the traditional dessert of our childhood. We thought it would be fun to layer multiple cookie cakes on top of each other with layers of frosting in between.
One of our favorite flavors to pari with chocolate desserts is tahini. It may sound strange, but it’s super delicious and adds a unique, addicting flavor to the cookie cake.
This layered cookie cake is the perfect cake for a dinner party with friend, a birthday or any special occasion!
This post is all about layered cookie cake.
Thick Layered Cookie Cake with Tahini Butter Cream
What’s in this recipe?
Cookie Cake:
Flour: The flour adds structure to the cake. We always prefer to use unbleached all-purpose flour.
Baking Soda: Baking soda makes these cookies chewy and dense.
Baking Powder: The baking powder helps to lift the cookies and make them puff up more.
Salt: A bit of salt is added to the cookies to offset the sweetness.
Butter: We use unsalted butter in this recipe adds moisture and fat to the cookie. We softened the butter a little bit to create a more golden, chewy cookie.
Brown Sugar: Brown sugar adds a rich depth of flavor to these cookies.
Granulated Sugar: A bit of granulated sugar is added to the cookies for sweetness and to create a soft cookie.
Eggs: Eggs add moisture and structure to the cookies.
Vanilla: We added vanilla flavor to this cookie cake to enhance the flavor.
Chocolate Chips: You can use semi-sweet chocolate chips or dark chocolate chips in this recipe. Both will create a rich, delicious chocolate chip cookie.
Tahini Butter Cream:
Butter: Butter is the base of the butter cream and adds a delicious creamy flavor.
Tahini: The addition of tahini to the frosting adds such a delicious flavor and compliments the chocolate chip cookie as well.
Powdered Sugar: Powdered sugar add sweetness and makes the frosting lighter as well.
Vanilla: Vanilla extract is added to the frosting to enhance the flavor.
Salt: A bit of slat is added to the frosting to offset the sweetness of the frosting.
Equipment You’ll Need for This Recipe:
How to Make the Layered Cookie Cake
Make the Cookie Dough…
To start, you’ll want to preheat your oven to 350°F and grease three 9-inch cake pans with butter. We also like to line the bottom of our cake pans with a circular piece of parchment paper, so the cookie comes out nice and clean.
Then, in a medium mixing bowl whisk together flour, baking soda, baking powder and salt until combined. Set the mixture aside, because you’re going to add it in later.
In a stand mixer, cream the butter and sugars together until smooth. Then, add each egg at a time. Slowly add the vanilla and then mix in the chocolate chips on the lowest speed (speed 2) on your mixer. This will ensure the chocolate chips don’t break into pieces.
Divide the dough evenly into the three cake pans. Press down in an even layer and bake for 18-20 minutes (depending on how your oven cooks, you’ll want to cook it less or more than the required time).
Make the Tahini Butter Cream…
While the cakes are baking, it’s time to make the tahini butter cream. This is truly the most delicious part of the cake. Plus, the frosting by itself is lightly addicting.
In your stand mixer, combine butter, powdered sugar, tahini, vanilla and salt until the frosting smooth. Once it’s whipped together, cover with plastic wrap and place in the fridge until the cookies are baked and cooled.
Layer the Cake…
Once the cookies have completely cooled it’s time to start layering the cake! This is the fun part!
Start by spreading a layer of the tahini butter cream over one of the cookies, place another layer of cookie on top and repeat the process two more times. Add the butter cream to the top layer and sprinkle chopped chocolate on top.
Serve at a dinner party, spacial occasion or at a birthday party and enjoy! This layered cookie cake is also delicious with a hot cup of coffee too!
Thick Layered Cookie Cake with Tahini Butter Cream
- Total Time: 35 minutes
- Yield: 0 slices 1x
Ingredients
Cookie Cakes
- 3 1/2 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup butter (softened)
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 4 tsp vanilla extract
- 2 cups chocolate chips
Tahini Butter Cream
- 1 cup butter
- 1/2 cup tahini
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F. Grease three 9-inch cake pans with butter and line the bottom with parchment paper.
- In a medium size mixing bowl, whisk together flour, baking soda, baking powder, and salt together. Set aside for later.
- In a stand mixer, cream the butter, brown sugar, and granulated sugar until combined. Add the eggs in one at a time. Mix in the vanilla until combined. Add the chocolate chips on speed 2 until combined.
- Divide the dough evenly into the three cake pans and press the dough into an even layer. Bake for 18-20 minutes. Remove the cookies from the oven and let them cool completely.
- To make the butter cream, combine the butter, tahini, powdered sugar, vanilla and salt until smooth.
- To make the layers, start by spreading a layer of butter cream on top of one of the chocolate chip cookies. Repeat two more times. Once you get to the top layer of frosting, you can swirl a knife to make a swirled detail. Add chopped chocolate chips to the top. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
This post is all about layered cookie cake.
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Looks Delicious!!