Decadent Cookie Dough Delight Cake
🍪 Ingredients:
3/4 cup salted butter, room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 egg
1 1/2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 1/4 cups semi-sweet chocolate chips
1.5 quarts Cookie Dough Ice Cream (softened)
4 oz Cool Whip
Mini Chips Ahoy cookies (for topping)
Chocolate sauce (e.g., Smucker’s Chocolate Sundae Syrup)
🍰 Instructions:
Prepare the Cookie Base:
Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
In a large mixing bowl, cream together the salted butter, dark brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Fold in the semi-sweet chocolate chips.
Press the cookie dough evenly into the bottom of the prepared springform pan.
Bake for 12-15 minutes, or until the edges are golden brown. Let the cookie cool completely in the pan.
Assemble the Cake:
Once the cookie base has cooled, spread the softened cookie dough ice cream evenly over the top, forming a thick layer.
Cover the cake with plastic wrap and freeze for at least 4 hours, or until the ice cream is firm.
Decorate the Cake:
Remove the cake from the freezer and release the springform pan. Spread a layer of Cool Whip evenly over the ice cream.
Sprinkle Mini Chips Ahoy cookies on top for added texture and decoration.
Drizzle with Chocolate:
Drizzle the top of the cake generously with chocolate sauce to add a rich, decadent finish.
Chill and Serve:
Return the cake to the freezer for 30 minutes to allow the toppings to set.
Slice and serve this Decadent Cookie Dough Delight Cake for an irresistible ice cream and cookie combo.
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