Oh hi guys, welcome back to a new blog post. This week it is for this delicious giant cookie sandwich. Cookies are so underrated, aren’t they? They are soft and gooey and utterly delicious! This cookie sandwich cake is two 8” cookies sandwiched together with vanilla buttercream.

Cookie Dough

This is the last instalment in my cookie dough mini-series. I hope I have given you some inspiration for what you can do with cookie dough. I have so many ideas of other bakes I can make using cookie dough and you can experiment and add it to cheesecakes, ice cream, fudge, rocky road etc. If you do bake something delicious with cookie dough I would love to see it just use #aspoonofvanilla on social media so I can see it.

This recipe came about when I was making my Cookie Dough Showstopper Cake and made FAR FAR too much cookie dough, so I turned some of it into these Mini Chocolate Chip Cookies and the remaining I made into this Giant Cookie Sandwich.

In the cookies, I used white and dark chocolate chips but you could use any chocolate chips you want. You could use all of one chocolate chip or a mixture.

To make the cookie dough for this Giant Cookie Sandwich I mixed the light brown sugar and butter until it was soft and lighter in colour. I then added in the flour, vanilla and cornflour and mix again until all the ingredients are combined. If the cookie dough is too dry you can add 1tbsp of milk one at a time until it is the consistency you like.

Next, I add in the chocolate chips and fold them through the mixture. Split the mixture between your two 8” cake tins and bake in the oven for 25-30 minutes.

Decorating

Once your giant cookies have cooled I decorated them with a simple vanilla buttercream. If you wanted you could use chocolate buttercream instead check out the Alternatives section below for the recipe.

You might find the cookies sink ever so slightly in the middle, this is nothing to worry about and is just because of the weight of the cake.

Related Posts

Mini Chocolate Chip Cookie

Cookie Dough Showstopper Cake

Peanut Butter Cookies

To decorate the cake I put one of the cookies on my plate and used a Wilton 1M Piping Tip. I piped the decoration around the border and smoothed the buttercream on the centre of the cookie. Next, I put the second cookie on top and piped swirls around the top of the cake. I decorated it with some leftover chocolate chips.  

What ingredients do I use?

Light Brown Sugar – I use Billingtons.

Unsalted Butter – You can use either Stork or Unsalted Butter in the cookie but you must use Unsalted Butter in the buttercream. If you use Stork it will be too soft.

Vanilla Extract – I used Dr Oetker.

Self-Raising Flour – I used a supermarket own brand.

Chocolate Chips – I used a supermarket own brand.

Cornflour – I used a supermarket own brand.

What equipment do I use?

8” Cake Tin – These cake tins are my go-to cake tins I always use them. You can use a larger cake tin but the cookie will be thinner than mine and will take less time to bake. You could use a smaller cake tin but your cookie will be thicker than mine and take longer to bake.

Spatula – I use a spatula rather than a wooden spoon it means I can get all the cookie dough from around the side of the bowl, even more, cookie deliciousness.

Scales – It is so important to weigh your ingredients. So many things go wrong if you don’t weigh your ingredients.

Piping Tips – I used a Wilton 1M Piping Tip

Piping Bag – I used these Savoy Piping Bags they are quite large but it means I can get all the buttercream into the bag.

Alternatives

You could use any flavour of chocolate chips you want. You could use one kind or you could use a mix.

If you would prefer chocolate buttercream just use 375g Icing Sugar, 25g Cocoa Powder, 200g Unsalted Butter.

You could make a chocolate cookie instead of vanilla just use 350g of Self-Raising Flour and 50g of Cocoa Powder

Giant Cookie Sandwich

Sarah Mark
Cookies are so underrated aren’t they? They are soft andgooey and utterly delicious! This cookie sandwich cake is two 8” chocolate chipcookies sandwiched together with vanilla buttercream.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Decorate Time 20 mins
Total Time 1 hr
Servings 12 servings

Ingredients
  

For the Cookie

  • 350 g Light Brown Sugar
  • 175 g Unsalted Butter
  • 1 tsp Vanilla Extract
  • 400 g Self-Raising Flour
  • 1 tsp Cornflour
  • 2-3 tbsp Whole Milk
  • 300 g Chocolate Chips

For the Buttercream

  • 400 g Icing Sugar
  • 200 g Unsalted Butter
  • 1 tsp Vanilla Extract
  • 2-3 tbsp Whole Milk
  • 50 g Chocolate Chips

Instructions
 

To Make the Cookies

  • Line your cake tins and leave to one side.Preheat your oven to 180C (160F).
  • Mix together your brown sugar and unsalted butter until they are combined.
  • Add in the Vanilla, Flour, Cornflour and mix again until all the ingredients are combined.
  • If your dough is quite dry add in the milk 1tbsp at a time until it reaches the desired consistency.
  • Add in the chocolate Chips and fold through.Until they are all evenly distributed throughout the mixture.
  • Split the mixture between your two cake tins and press down.
  • Bake in the oven for 25-30 minutes. You will know it is ready when the top of the cookies look dry and it doesn’t wobble.
  • Remove the cookies from the oven and leave to cool.

To Make the Buttercream

  • While the cookies are cooling make your buttercream. In a bowl mix together the icing sugar and butter until it is smooth.
  • Add in the vanilla and mix again. If you find your buttercream it too thick add in 1tbsp of milk on at a time.
  • Pop the buttercream into your piping bag.
  • Take one of your cookies and pop it on your plate.Decorate the bottom layer of the cookies with the buttercream and add thesecond cookie and decorate.

Pin it for Later

If you make any of my recipes use #aspoonfulofvanilla on social media so I can see all the deliciousness! If you have any recipe suggestions or any comments good and bad about this post and others on my blog, then you can either leave them in the comments section below. You can also find me on InstagramTwitter and Pinterest or you can email me at aspoonfulofvanilla@outlook.com.

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