![]() ![]() Add mini chocolate chips and fold them into the dough. It will become the consistency of cookie dough. The dough will get crumbly so add milk to pull everything together. If you want to weigh a third, it will weigh 193g.Īdd vanilla, mix it in, and then add the cooled flour and mix that in. Take a third of this out now to use for the cookie dough. ![]() This is going to the base of the cookie dough AND the brown sugar frosting. In the bowl of an electric mixer, mix butter and brown sugar together at medium speed until it’s light and creamy. Let the flour cool and then sift it to get rid of any lumps. This kills any bacteria so that it’s safe to eat the cookie dough raw. Now for the cookie dough, bake flour for 5 minutes at 350F or 175C. It will thicken to a pudding-like consistency. Cover it with plastic wrap and put it in the fridge to cool to room temperature. Mix that in and then transfer the mixture into a bowl. Remove the pan from the heat and add vanilla. It will feel somewhere in between being liquid and solid. It needs to be thick enough to holds its texture when you stir it. Scraping along the bottom and sides of the pan, stirring for about two minutes until the mixture thicken enough to leave ribbons when you lift the whisk: The mixture will thicken suddenly so don't stop whisking for a moment! As soon as it starts to thicken, switch to a spatula. Whisk it constantly until it simmers to prevent any lumps forming. Start by preparing the brown sugar frosting, which begins by cooking flour, milk and salt over a medium low heat for about 5 minutes. Prepare the base for the brown sugar frosting and cookie dough filling I use my Very Vanilla cake layers for this cake but my Perfect Chocolate Cake tastes delicious with the cookie dough filling and brown sugar frosting, too! You'll find the ingredients and step by step instructions for the cake layers at the bottom of this page. There are quite a few parts to this cake but I’ll show you the quickest way to make and assemble it all. All rights reserved.In this cookie dough cake, cookie dough is sandwiched between super soft vanilla cake layers and covered with silky smooth brown sugar frosting. Reprinted with permission from Ulysses Press. "Dessert Mashups: Tasty Two-in-One Treats Including Sconuts, S'morescake, Chocolate Chip Cookie Pie and Many More" by Dorothy Kern © Ulysses Press 2014. Peanut butter cups make a fabulous cookie cake! Try substituting the M&Ms with any sort of candy or chocolate chip you love. Place the frosting in a pastry bag fitted with a 1M tip, and frost the outer ring of the cake. Add the remaining 2 or 3 teaspoons milk as needed to reach the desired consistency. ![]() Mix in the salt, vanilla, and 2 teaspoons of the milk. Slowly mix in the powdered sugar and cocoa powder. Let cool completely before frosting.įor the frosting: Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth. When the dough is cold, bake for 20 to 25 minutes, until the top is golden brown. Spray a 9- or 10-inch round cake pan with cooking spray, or line with foil and spray with cooking spray for easy removal and cleanup. Slowly add the flour, and mix until the dough just comes together, scraping the sides of the bowl as necessary. Add the egg, vanilla, milk, baking soda, and salt, and mix until combined. For the cookie cake: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, brown sugar, and granulated sugar, about 1 minute. ![]()
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