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Chocolate Chip Cookie Cake with Toasted Marshmallow Filling and Cookie Dough Frosting


Chocolate Chip Cookie Cake with Toasted Marshmallow Filling and Cookie Dough Frosting | www.chocolatemoosey.com

Six years. Six whole freaking years. That’s how long I’ve been blogging. I feel so old saying that. A lot of my blogging friends are celebrating their first and second years, and here I am with six. Has it really been that long? I wanted to celebrate with my favorite dessert – chocolate chip cookies. But I didn’t just want to make cookies. I wanted to make a layered chocolate chip cookie cake, complete with toasted marshmallows for the filling and cookie dough frosting. Some of my favorite things rolled into one cake.


Chocolate Chip Cookie Cake with Toasted Marshmallow Filling and Cookie Dough Frosting | www.chocolatemoosey.com

April 27, 2007 is when I started it all. A lot has happened since my last anniversary. I’ve written 170 posts. I improved my photography and writing. My traffic has more than tripled. My social media following has grown from the hundreds to the thousands. I now moderate two blogging communities. I attended two blogging conferences. I won a cookie contest. I’ve “met” so many great people that some bloggers are now my best friends. This blog has even helped me improve my skills professionally. This past year was such a great year, I can’t wait to see what this upcoming year has in store. For starters, I am speaking at the Food and Wine Conference in July (um someone remind me why I agreed to speaking?!)


Chocolate Chip Cookie Cake with Toasted Marshmallow Filling and Cookie Dough Frosting | www.chocolatemoosey.com

I thought it would be fun to do two layers of chocolate chip cookie instead of cake. Don’t get me wrong – I love cake, but the way to my heart is chocolate chip cookies. Slightly soft, slightly chewy. Just the way I like my cookies.


Chocolate Chip Cookie Cake with Toasted Marshmallow Filling and Cookie Dough Frosting | www.chocolatemoosey.com

And boy is this cake heavy! I almost lost it on the cake stand because I accidentally bumped it. That’s one good thing about frosting a cake because you can just smooth the frosting over the fingertip marks. Ahem. Moving on. I thought it would be fitting to use my moose ornament that Jennie of The Messy Baker got me for Christmas as the cake topper.


Chocolate Chip Cookie Cake with Toasted Marshmallow Filling and Cookie Dough Frosting | www.chocolatemoosey.com

I didn’t feel like messing with the filling, so I literally put mini marshmallows on top of one layer, put it under the broiler, toasted until brown, then topped it with the remaining cookie layer to stick the two together. Of course for the frosting, it just had to be cookie dough. I think I’m getting better at this whole frosting cakes thing. I didn’t bother making a crumb layer because I was in a hurry. Can you believe I ran out of butter?! I was going to frost my cake then go shopping for a bit, but when I discovered I was out of butter, I had to go shopping then come back and frost (and photograph) the cake before the sun went down.


Chocolate Chip Cookie Cake with Toasted Marshmallow Filling and Cookie Dough Frosting | www.chocolatemoosey.com

So here’s to another year of blogging. Another year of sugar, butter, eggs (and calories). Another year of valuable friendships. Thank you, my readers, for your support. After all, if you weren’t visiting, then I would have no reason to push myself to bring you the best recipes I can bring.
Chocolate Chip Cookie Cake with Toasted Marshmallow Filling and Cookie Dough Frosting

Chocolate Chip Cookie Cake with Toasted Marshmallow Filling and Cookie Dough Frosting

Yield: 2-

Ingredients

Cookie Cake

  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips

Filling

  • 1 cup mini marshmallows

Frosting

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/3 cup brown sugar
  • 1/3 cup all purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar
  • 1/3 cup heavy whipping cream

Instructions

    For the cake:

    1. Preheat the oven to 350F. Line two 9-inch round pans with parchment paper or grease with cooking spray. Set aside.
    2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
    3. In a large mixing bowl, beat together the butter and sugar until creamy and fluffy, 2-3 minutes. Beat in the eggs, one at a time, until well blended. Beat in the vanilla. Gradually beat in the flour mixture then add the chocolate chips.
    4. Divide the dough between the two cake pans. Bake 20 minutes or until golden and a toothpick comes out clean. Cool completely in the pans.

    For the filling:

    1. Turn on the oven broiler. Remove one of the cookie layers from its pan and place onto a broiler-safe tray. Place the mini marshmallows on top on the cookie in a single layer. Broil until the marshmallows are puffed and toasted. Remove from the broiler. Remove the remaining cookie layer from its pan and place on top of the toasted marshmallows. Press down to ensure it sticks together. Let the cake cool a few minutes before moving (it may be a little fragile when warm. It'll be come sturdier when it cools).

    For the frosting:

    1. In a large bowl, beat together the butter and sugar until creamy and fluffy, about 2-3 minutes. Beat in the flour, salt, and vanilla. Gradually beat in the powdered sugar. Beat in the heavy cream and beat another 1-2 minutes or until the frosting is fluffy.

    To assemble the cake:

    1. Place the cake onto a cake stand or plate. Spread the frosting over the top and sides of the cake.

    Notes

    © Chocolate Moosey. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish a recipe, please rewrite it in your own words or link back to the post for the recipe.

    © Carla Cardello (www.chocolatemoosey.com)

    Sources: Can’t remember where the cookie recipe came from. Frosting from The Cookie Dough Lover’s Cookbook
    —-
    If you liked this Chocolate Chip Cookie Cake With Toasted Marshmallow Filling and Cookie Dough Frosting, you may also like these recipes:

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    Reader Interactions

    Comments

    1. Congratulations on six years!!! Such a big milestone that I can only hope to reach one day :). I love your blog, the pics, recipes and writing. Keep it up and here’s to many more!

      Reply

    6. Wow Carla! Six years of blogging is a long time. Congratulations and I can’t wait to see what to come in the next six years and beyond.
      Now this cake has just blown me away. Seriously. I’m struggling to put into words as to how much this cake appeals to me. Everything about it is sheer heaven to me. Awesome and simply divine!!!

      Reply

    7. Aww, Carla! HAPPY BLOGGAVERSARY!!! Looking back at your early posts, you’ve come a long way in terms of photography, writing and style, and even in the past year that I’ve known you (thank goodness for blogging, eh?) you’ve demonstrated what an amazing teacher you are too! This cake looks like a wonderful way to treat.yo.self. so I hope you enjoy every bite! Calories well deserved! xo

      Reply

      • I still crack myself up over my first recipe being PBJ crackers haha I actually thought of a way to kinda redo the recipe. One of those “redo the first recipe you’ve ever blogged” kind of challenges, maybe for New Year’s or next anniversary. I’m so glad to have you met you, Kelly! Your words and encouragement mean the world :)

        Reply

    12. Ok, first of all: HAPPY BLOGAVERSARY, you’re amazing. 6 years-that is awesome.

      Secondly; SHUT THE EFF UP!!! ARE YOU KIDDING ME??!!!! This is insanity. OMG. I wants. Cookies…toasted marshmallows….cookie dough….*sigh* it’s like heaven….

      and I <3 the lil moosey on top! (Jennie is the best :D)

      Reply

    15. Happy blog anniversary Carla! I so love the idea of two giant chocolate chip cookies put together as cake. This is my type of cake, since I don’t always love traditional cake! I’m so glad you’ve kept things up and we’ve had a chance to get to know each other better this year.

      Reply

    21. Girl, no wonder you’re a total pro in the kitchen, behind the camera, and with your words – happy 6 year blogiversary! That’s incredible! You should feel incredibly proud of everything you’ve accomplished. You wouldn’t have such a huge and loyal following if you weren’t uber talented and incredibly genuine. And the fact that I won’t get to meet you and hear you speak is one of the biggest reasons why I’m so disappointed I can’t make it to the conference this year. I’m so thankful I get to call you a friend, Carla. I’ll be following you for the next six years and beyond.

      Reply

      • I’m so sad you won’t be at the conference, but some day our paths will cross! Your words always make me smile. Thank you for being a great friend :)

        Reply

    22. I’m an idiot – I totally forgot to tell you what an incredible cake this is. It’s your party and if you want chocolate chip cookies instead of cake, all the power to you, especially when it looks this amazing!

      Reply

    25. What a great cake to celebrate. That moose is the best thing, genius jennie! Love it. You should top a mousse with the moose…ja, I´m full of spark today. Have a sweet day, and it´s so great to read that this was a great year, you deserve it!

      Reply

    29. Congratulations on six wonderful years! I, too, started with the blogging bug many years ago with a family blog in 2007. I updated it through 2009. It’s still listed under my Blogger info but since my girls were so young, it’s private. That gave me a taste of journaling in the blogosphere though, and after my youngest graduated from high school in 2011, I decided, with my daughters’ pushing, that maybe I was ready for a worldwide view. Food bloggers like you have been my examples, and my mentors. I look to the “old hands” with admiration and I am forever grateful to those who have come before. Through your “how to” posts and your interaction in groups like Sunday Supper and Food Bloggers Network, you have educated me on how to be a good food blogger. Thank you! May you – and your readers – enjoy many more years of your delightful blogging.

      Reply

      • I actually had CM before 2007 as a personal journal throughout high school, so it’s technically older than 6 years. I didn’t start sharing recipes until 2007. I enjoy teaching people if it means helping them from my experience. Thank you for being a supportive friend :)

        Reply

    30. Congratulations Carla!! Six years is absolutely incredible. You’re so inspiring to have grown and accomplished so much. I think most of us can only hope to still be going strong at the six year mark!

      Reply

    31. Congrats on 6 years! I’m just a tiny bit a head of you and totally know about feeling like a dino in this blogging world.
      What a great looking cake!

      Reply

      • I haven’t tried it, but you should be able to pipe with it. You may or may not need to adjust and add more sugar if it’s not stiff enough to pipe.

        Reply

    34. Hmmm should I refrigerate this cake? It’s summer here and I’m concerned that the butter and cream will go off if I leave it out.

      Whatcha think?

      Reply

      • You can refrigerate the cake as a precaution, especially if it’s hot out. I would let it sit out at room temperature shortly before serving, maybe 30 minutes, so the frosting gets soft enough to cut and eat.

        Reply

    35. WOW! What an amazing looking cake…and an impressive 6 year old (almost 7 now!) blog.
      As a newbie to blogging it’s comforting to read that you are ever evolving and learning. Sometimes it feels like you have to have it all perfect from day 1….so not the case!
      I think I might try my own version of this cake…using chickpeas!

      Reply

      • Haha noooo you should see my very first recipe – peanut butter and jelly sandwich crackers. That’s not even a real recipe! :) There’s going to be fun days then there’s going to be hard days, but I promise if you love recipes as much as I do, it’s worth it.

        Reply

    36. Hi Carla, congrats on this milestone although by now you are on your EIGHTH year of blogging!

      Just one question, I read there’s quite a bit of flour in the frosting, and I am puzzled because it doesn’t get cooked… I am concerned it might taste raw and be eventually hard to digest.

      thanks!
      marcella from Italy

      Reply

      • Don’t forget the flour is for the entire frosting, so when you eat one slice, you aren’t eating the entire 1/3 cup (which is equivalent to 5 tablespoons) in one bite. That’s 5 tablespoons divided by however many slices of cake you serve. I cannot speak for the digesting part, but I’ve had no problems with it. If you suspect you might have trouble, I caution to eat at your own risk.

        Reply

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