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chocolate chip cookie layer cakes

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!

Prep Time 20 minutes
Cook Time 15 minutes
Servings 12
Calories 697 kcal

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

  1. Preheat oven to 350 degrees. Set 10 mini cake tins onto a baking sheet and set aside.

  2. Use a stand mixer fitted with a paddle attachment to cream butter with sugars for 5 minutes on medium speed.

  3. Scrape bowl. Then add eggs one at a time, beating for 1 minute after each addition.

  4. Add vanilla. Beat for 5 additional minutes, until fluffy and pale.

  5. Then whisk together the dry ingredients. Turn mixer to low. Gradually add flour mixture.

  6. Then finish with chocolate chips.

  7. Divide into mini cake tins, scooping two tablespoons into each.

  8. Bake 15-17 minutes.

  9. Allow to cool before removing from the tins. Make buttercream.

Chocolate Cream Cheese Buttercream

  1. Use a clean bowl and the whisk attachment of your stand mixer.

  2. Cream butter and cream cheese for 3 minutes on medium speed, until smooth and fluffy.

  3. Turn mixer off. Sift together the cocoa powder and powered sugar. Add half to mixture and mix on lowest speed.

  4. As it comes together, add cream and vanilla extract.

  5. 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.

  6. Remove to piping bag.

  7. 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.

Nutrition Facts
Mini Cookie Layer Cakes
Amount Per Serving
Calories 697 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 24g150%
Cholesterol 103mg34%
Sodium 566mg25%
Potassium 259mg7%
Carbohydrates 86g29%
Fiber 2g8%
Sugar 67g74%
Protein 6g12%
Vitamin A 1041IU21%
Vitamin C 1mg1%
Calcium 125mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.