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Chocolate Cookie Cake
Chocolate Cookie Cake
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Prep Time:
1 hour 10 minutes
Total Time:
4 hours 10 minutes
Decadent British-inspired chocolate biscuit cake using Betty Crocker sugar cookies.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • Butter and egg called for on a cookie mix pouch
  • 1 1/3 cups dark chocolate chips (8 oz)
  • 2/3 cup whipping cream
  • 2 tablespoons butter
  • 2/3 cup dark chocolate chips (4 oz)
  • 1/3 cup whipping cream
  • 1 tablespoon butter
Instructions:
  • Preheat oven to 350°F. Follow package instructions to bake cookies. Allow them to cool completely. Break 15 baked cookies into 1-inch pieces and set aside. Save the rest for later use.
  • Prepare a 6- or 8-inch round cake pan by lining it with foil and then spraying it with nonstick cooking spray.
  • Place 1 1/3 cups of chocolate chips in a medium bowl and set aside. In a 1-quart saucepan over medium heat, combine 2/3 cup of whipping cream and 2 tablespoons of butter. Stir until the butter is melted and the mixture comes to a boil. Pour the cream mixture over the chocolate and stir until smooth.
  • Gently mix cookie pieces into the chocolate mixture until evenly coated. Transfer the mixture to the prepared cake pan and press gently to flatten. Refrigerate the cake for 3 hours or until set.
  • Invert the cake onto a serving plate, removing any foil. Place the remaining 2/3 cup chocolate chips in a small bowl. In a 1-quart saucepan, heat up the remaining 1/3 cup whipping cream and 1 tablespoon butter until melted and boiling. Pour this cream mixture over the chocolate and stir until smooth. Drizzle the melted chocolate over the cake, frosting the top and sides with a butter knife or offset spatula. For an extra touch, garnish with melted milk chocolate.