Milk and Cookies Overload Cake

IMAG1813

I know, I know. I couldn’t help myself.

IMAG1817

I’ve been dreaming of this one for months!

 

IMAG1814Finally, a cake that combines my love of my Chock Full O Cookies and Cream Cake, the peanut butter cookie dough from my Peanut Butter Chocolate Cake, and the ability to build layer upon layer of complementary flavors. Who says you have to choose between cookies or cake for dessert? Have ’em both! (And serve it with some vanilla ice cream if you really want to party!)

IMAG1823

Here’s the basic story: Five layers of vanilla cake, each with a cookie-themed mix-in. A vanilla malt soak. Four types of cookie dough frosting, four types of homemade mini cookies (plus Oreos) for crumbling in between the layers and decorating the top, and a vanilla whipped cream Oreo frosting. (Whew!)

IMAG1827.jpg

I debuted this cake at a get-together on Saturday and everybody raved over it. It’s definitely a sweet cake, but not in a sickening way, just in an incredibly good perfect milk and cookies combination. (I didn’t even realize until I was putting the cake together Saturday afternoon that “Milk and Cookies” was my favorite Mount Holyoke tradition. You know it’s been too long since you’ve seen fellow alumnae when you don’t even realize you’re making the perfect MHC cake!)

 

It took me about six or seven hours total to craft this confection, but it was a perfect weekend break from the piles of schoolwork, and it was definitely worth the work when I saw everyone’s reactions! I’d recommend making the mini cookies one day, then baking the cake and filling and decorating it the next day. (I let all the cakes cool and then made the malt soak and the frostings one at a time, in order, as I assembled the cake.) You could even bake the cakes on a second day and wrap and freeze them to decorate a third day if you wanted. (It took me about two hours to make all the cookies and four or five hours to do the rest.)

Cookies

*I aimed to make about 12 mini cookies of each type for the top and then just used the rest of the dough to bake one big cookie for crumbling. You will definitely have extra sugar and chocolate chip cookies, but you can always just add a few extra when you serve each slice.

IMAG1792

Chocolate Chip Cookies

I modified this recipe— doubled it and swapped some brown sugar for white.

  • 4 T butter, softened
  • 4 T brown sugar
  • 2 T white sugar
  • 1/4 tsp salt
  • 1/2 egg
  • 1/2 t vanilla
  • 2/3 cup flour
  • 1/4 t baking soda
  • 1/4 cup mini chocolate chips, plus more for topping
  1. Preheat oven to 350. Cream butter and sugars in mixer.
  2. Add salt, egg, vanilla, flour, and baking soda and combine.
  3. Stir in chips.
  4. Divide half the dough and place as a large ball in the center of a baking sheet. Bake at 350 for 12-14 minutes.
  5. Spoon small amounts of the rest of the dough into a mini muffin pan (cups should be no more than half full). Press a few mini chips into the top of each. You could also just make very small spheres if you didn’t have a mini muffin pan, but I think the pan is great for ensuring uniform size and perfect circles. Bake for 5-6 minutes.

Sugar Cookies

I modified this recipe by doubling it and adding some extra vanilla.

  • 4 T butter, soft
  • 6 T sugar
  • 1 egg
  • 1.5 t vanilla
  • 3/4 cup flour
  • 1/2 t baking soda
  • 1/2 t salt
  • 1/2 t cream of tartar
  • 2 T sprinkles
  1. Preheat oven to 350 and cream butter and sugar.
  2. Add egg, vanilla, flour, baking soda, salt, and cream of tartar and mix to combine.
  3. Stir in sprinkles and divide half the dough into a big ball in the middle of a baking sheet. Bake for 14-16 minutes.
  4. Place small amounts of the rest of the dough into the mini muffin pan, add additional sprinkles on top, and bake 4-6 minutes.

IMAG1790

Oatmeal Cookies

I adapted this recipe by leaving out the cinnamon and butterscotch chips.

  • 2 T butter, softened
  • 2 T sugar
  • 2 T brown sugar
  • half egg
  • 1/2 t vanilla
  • 1/4 cup flour
  • 1/4 cup oats
  • 1/4 t baking soda
  • 1/2 t cinnamon
  1. Preheat oven to 350 and cream butter and sugars.
  2. Add egg and vanilla and mix.
  3. Add flour, oats, baking soda, and cinnamon and mix.
  4. Divide half the dough into a big ball in the middle of a baking sheet. Bake for 13-15 minutes.
  5. Place small amounts of the rest of the dough into the mini muffin pan, add additional sprinkles on top, and bake 4-6 minutes.

Peanut Butter Cookies

I used the same recipe from my Salted Chewy Peanut Butter Cookies but adapted it ever-so-slightly, and reduced it to approximately one-third.

  • 1/3 plus 1/4 cup brown sugar
  • slightly less than one egg
  • 1/4 tsp vanilla
  • 1/3 plus 1/4 cup peanut butter (I used natural here, unlike when I make the full batch. It didn’t seem to make much difference.)
  • sea salt, to finish
  1. Preheat the oven to 350. Whisk the brown sugar and egg together.
  2. Add in the peanut butter and vanilla and mix until just combined. The dough will be a little sticky.
  3. Freeze the dough for 15 minutes.
  4. Place 2T size balls on a baking sheet (I made three), sprinkle with sea salt, and bake for 10-14 minutes. (Just check that the edges are just beginning to brown.)
  5. Place small amounts of the rest of the dough into the mini muffin pan, add sea salt on top, and bake 4-6 minutes. (These really don’t spread out much, so mine ended up smaller than the other cookies I made. I liked the look of them, but you could add more dough that for the other cookies if you want them to be the same diameter.)

IMAG1799

Cake Base

I used the vanilla layer from my Chock Full O Cookies and Cream Cake. That recipe makes two layers and I needed five. I didn’t want scaling up to mess with the outcome, so I made the cakes in two separate batches. I made two layers in the first batch and three in the second.

For two layers

  • 1/2 cup butter, softened
  • slightly more than 1 cup caster sugar (I made mine by blending about 1.5 cups white sugar)
  • 1 egg and 3 egg whites
  • 1 cup cake flour
  • 2.5 t baking powder
  • 1/2 t salt
  • 3/4 cup cream
  • 1 t vanilla

For three layers

  • 3/4 cup butter, softened
  • slightly more than 1.5 cups caster sugar
  • 2 eggs and 4 egg whites
  • 1.5 cups cake flour
  • 3 and 1/4 t baking powder
  • 3/4 t salt
  • 1 cup plus 2T cream
  • 1.5 t vanilla
  1. Preheat the oven to 330.
  2. Cream the butter and sugar for about five minutes, until light and fluffy.
  3. Add the eggs in small amounts until incorporated.
  4. In a medium bowl, mix the flour, baking powder and salt.
  5. In a small bowl mix the heavy cream and the vanilla.
  6. Add the dry and wet ingredients to the butter and sugar alternately, starting and ending with the dry. Mix until just combined.
  7. Divide the batter into two or three equal portions and add the following
    –1/4 cup sprinkles for the sugar cookie layer
    –add half the batter to the pan then sprinkle with 1-2T  cinnamon/brown sugar mixed together. Add the rest of the batter then sprinkle with another 1-2T cinnamon/brown sugar. (I used about 1/4 cup brown sugar and 1 T cinnamon.) This is to complement the oatmeal layer.
    –Add 1/4 cup mini chocolate chips for the chocolate chip cookie layer.
    –Add 1/4 cup peanut butter chips for the peanut butter cookie layer
    –Add 8 roughly crushed Oreos for the Oreo layer.
  8. Bake the layers for 16-18 minutes, until edges just start to brown and pull away from the sides of the pan. The middle will look underdone, but it is ok.

Cookie Dough Frostings

These all make just enough to fill one layer of cake. I thought it ended up being the perfect amount, even if I was a little worried at first. You add milk or cream to reach a spreadable consistency. I didn’t measure exactly, but I probably added between somewhere around 1/2 cup to each frosting.

Sugar Cookie Frosting

I based this off of this recipe.

  • 1 and 1/3 cup flour
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1/2 t vanilla
  • 1/4 tsp almond extract
  • milk or cream (I used my very vanilla soy milk)
  1. Cream butter and sugar until combined.
  2. Add flour, vanilla, and almond extract and mix.
  3. Add milk or cream 1-2T at a time, beating quickly until it reaches a nice creamy spreadable consistency. You definitely want it to be easy to spread, not a paste.

Cinnamon “Oatmeal” Frosting AND Chocolate Chip Cookie Frosting

This recipe is enough for both frostings– you simply divide it up before you add the brown sugar and cinnamon or the chocolate chips.

  • 6 T butter
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 cup flour
  • 1/4 t salt
  • 1.5 t vanilla
  • milk or cream
  1. Cream the butter and sugars
  2. Add the flour, salt, and vanilla and mix.
  3. Add milk or cream 1-2T at a time until spreadable.
  4. Divide and use half in the oatmeal layer (simple sprinkle with cinnamon and brown sugar before topping with cookies) and half on the chocolate chip layer (sprinkle with mini chocolate chips).

Peanut Butter Cookie Frosting

Based off of this recipe, one of my favorites.

  • 1/4 cup and 2 T flour
  • pinch salt
  • 2 T butter, softened
  • 1/4 cup peanut butter
  • 2 T sugar
  • 2 T brown sugar
  • 1/2 t vanilla
  • milk or cream
  1. Cream the butter, peanut butter, and sugar briefly.
  2. Add the flour, salt, and vanilla and mix.
  3. Add milk or cream 1-2T at a time until spreadable.

Malt Soak

  • 1/2 cup milk or cream
  • 2 T malt powder
  1. Mix to combine. (Yep. Easy.)

Oreo Whipped Cream Frosting

  • 2 cups heavy cream, chilled
  • 1 T vanilla
  • Approximately 1/2 cup powdered sugar, to taste.
  • 8 Oreos, blended or crushed to very fine crumbs
  1. Whip the heavy cream in a chilled mixing bowl until soft peaks.
  2. Beat in the vanilla and powdered sugar. Add more of either to taste.
  3. Gently fold in the Oreo crumbs.

And now, the moment you’ve all been waiting for…

Cake Assembly

  1. Place the sugar cookie cake layer (the one with sprinkles) on your base. Add malt soak. Top with sugar cookie dough frosting and crumbled sugar cookies.
  2. Add the cinnamon cake layer, and add some malt soak. Top with half of the oatmeal/chocolate chip cookie frosting and sprinkle on some cinnamon and brown sugar. Sprinkle on some crumbled oatmeal cookies.
  3. Add the chocolate chip cake layer and malt soak. Top with the other half of the oatmeal/chocolate chip cookie frosting and sprinkle on some extra mini chocolate chips and crumbled chocolate chip cookies.
  4. Add the peanut butter chip cake layer, malt soak, peanut butter cookie frosting, and crumbled peanut butter cookies.
  5. Add the Oreo cake layer.
  6. Frost with Oreo whipped cream.
  7. Top with mini sugar, oatmeal, chocolate chip, and peanut butter cookies. Also add some Oreos broken into half circles.
  8. Chill for at least half an hour before enjoying.

This cake is fine in the fridge, covered, for four days (maybe longer, but mine didn’t make it that long)!

IMAG1813

 

 

 

 

 

 

Advertisements

About Amanda Bakes Cakes

Baker. Grad student. Hiker. Crossword puzzler. Trivia junkie.
This entry was posted in Cakes, Cookies, Uncategorized and tagged , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s