Chewy chocolate chip cookies are baked in small cake tins, sliced in half, then filled and frosted with chocolate cream cheese buttercream. These mini cookie layer cakes are cute and chewy, with crunch and fluff that can’t be beat! Bonus, these are a perfect way to spruce up chocolate chip cookies with a decadent makeover!
Baking these cookies in mini tins yields a cake-like appearance and gives them the height you need for making mini layer cookie cakes. If you love cookie cakes with swirls of chocolate buttercream then you will go wild for these! Mini layer cookie cakes are a great way to spruce up any cookie recipe. These are a fast, easy, and delightful cookie cake dessert that everyone will love.
I came across some adorable mini baking tins the other day. As if I need anymore baking equipment… But I bought them since I’m crazy for baking and knew they’d be great for small batch cakes or for an alternative look for cupcakes.
The schools around here have officially decided we are doing virtual school. So that translates to a lot of homeschooling with baking lessons galore! The girls have really gotten the baking bug since the pandemic hit. When Bea wanted to bake chocolate chip cookies yesterday I immediately knew I should make individual cookie cakes for a post.
The craze for these cuties is real and I can’t wait to see your pics of these mini cookie layer cakes. Thanks for making these individual chocolate chip cookie layer cakes. Please join me on Instagram and tag me when you make these!
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Mini Cookie Layer Cakes
Chewy chocolate chip cookies are baked in small cake tins, sliced in half, then filled and frosted with chocolate cream cheese buttercream. These mini cookie layer cakes are cute and chewy, with crunch and fluff that can’t be beat!
Ingredients
Cookie Cakes
- 1/2 cup salted butter room temperature
- 1/4 cup granulated sugar
- 2/3 cup dark brown sugar
- 1 large egg room temperature
- 1/2 tablespoon vanilla extract
- 1 ⅓ cup AP Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup bittersweet chocolate chips
Chocolate Cream Cheese Frosting
- 1 cup Unsalted butter room temperature
- 8 ounces full fat cream cheese softened
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder Dark
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy whipping cream
Instructions
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Preheat oven to 350 degrees. Set 10 mini cake tins onto a baking sheet and set aside.
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Use a stand mixer fitted with a paddle attachment to cream butter with sugars for 5 minutes on medium speed.
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Scrape bowl. Then add eggs one at a time, beating for 1 minute after each addition.
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Add vanilla. Beat for 5 additional minutes, until fluffy and pale.
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Then whisk together the dry ingredients. Turn mixer to low. Gradually add flour mixture.
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Then finish with chocolate chips.
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Divide into mini cake tins, scooping two tablespoons into each.
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Bake 15-17 minutes.
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Allow to cool before removing from the tins. Make buttercream.
Chocolate Cream Cheese Buttercream
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Use a clean bowl and the whisk attachment of your stand mixer.
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Cream butter and cream cheese for 3 minutes on medium speed, until smooth and fluffy.
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Turn mixer off. Sift together the cocoa powder and powered sugar. Add half to mixture and mix on lowest speed.
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As it comes together, add cream and vanilla extract.
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Then add the rest of sifted mixture. Once it comes together, turn mixer to medium high speed and whip for 5 minutes. Add salt and whip for 1 more minute.
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Remove to piping bag.
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Slice the cookie cakes in half. Pipe icing in middle. Then put top layer of cake on and pipe the top. Repeat with remaining cakes.
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