Thanks for all the great feedback on the cookie cake, everyone! Lots of people asked, so I'll post what I did.

Here's the recipe I used:

INGREDIENTS:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup butter flavored shortening
3/4 cup packed light brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups semisweet chocolate chips (I used mini)


DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Sift together flour, baking soda and salt. In another bowl, cream together butter, shortening, both sugars and vanilla until light and fluffy. Beat in egg.

Gradually add flour mixture and mix well. Stir in chocolate chips. (At this point you can drop by spoonfuls onto a lined baking sheet and bake for 8-10 minutes, for regular cookies)

I made a double batch because I have enough pans. If you don't, just do one batch at a time. I greased four 8" round cake pans with cake release, and measured about 1 1/2 cups dough into each. (I had a little dough left over, which I dropped onto parchment, froze til they were solid, put in a freezer bag and put back in the freezer so I can bake them later). I patted them down so they were level, then popped them all in the oven. I really couldn't tell you how long they took to bake, as I never set a timer. Maybe 20 minutes, but I'm not sure.

Just bake them until the edges start to brown slightly. I took mine out while the centers were still very soft, they even jiggled when I shook the pan. It's okay, they will set. You don't want to overbake them because they will be too dry and crumbly to cut later. The edges baked higher than the centers, so I just took the back of a spoon and smooshed them down right after I took them out of the oven, so they were level.

I left them in the pans until they were set, then ran knife around the sides and flipped them onto cooling racks. I inverted them so they were right-side-up again, because the tops were still a bit soft and I didn't want to leave them in case they weren't quite stable yet.

Once they were completely cooled, I started stacking just like cake layers, with my usual crusting buttercream. Use whatever BC you like. Use just enough BC between layers to give a level surface - remember, cookies are much richer than cake. Once it's assembled, do a crumb coat, even if you don't usually. The cookies are very crummy, so a crumb coat is neccessary.

Once the crumb coat is set, ice and decorate as you normally would. When it comes time to cut, use a very sharp knife, stick it straight down in the middle and lower the handle slowly to slice the cake. Making the cake a day in advance will also make it easier to slice, as the buttercream will have a chance to soften the cookies slightly.

I had lots of fun with this one, I'm going to start experimenting with different cookie flavors and fillings!

Thanks for posting your directions. My youngest (who HATES cake) will love this!

i want to sink my teeth right into my computer..... YUMMY!!!!
What a great idea!
thank you!

What a great idea!!!!!!!!
I agree, it looks soooo tasty. I could chew right thru my computer screen too. i'm going to have to try that, my kids & DH will go crazy.

ml

Okay, I didn't mean to say that three times but my computer seems to have a mind of it's own. Mayby my computer wants a bite too..LOL..

ml

Steph,

Your cookie cake looks so good. Thanks so much for sharing your recipe and instructions.

Cindy

Oh My Gosh I can not wait to make this. Thank you So much for posting this!! My mouth has been watering ever since I saw the pic early this morning. YUM!!

Thank you so much for all the info. I can't wait to try this.

Thanks for posting the recipe! I am quite sure this will be a big hit.

Thanks for the idea! I get lots of orders for cookie cakes and this might be something kind of different rather than just a flat cookie!

Thank you so much for sharing Steph!! I can't wait to give this a try!!! It looks so yummy!!

Hugs, ~Denise

Clever woman! I have to try this......will do one for dh to take to work for the 'buzzards' in his crew soon......thanks for sharing!

What a great idea! Thanks for sharing!

Thanks so much edencakes for taking the time to post your recipe and such wonderful directions on how you did it ... I cannot wait to try this one out

What a great idea! Just when you think there isn't another "New" idea around someone wonderful like you shares their creativity!!
Thank you

What a great idea! Just when you think there isn't another "New" idea around someone wonderful like you shares their creativity!!
Thank you

interesting!! thanks !!!

This would be good for in between a real cake too, like a cookie filling! I'm excited!

Thanks for sharing....and as I sat here thinking of the possibilities.....
maybe a thin layer of vanilla ice cream between the cookie layers....
Peanut butter cookies with a fudge icing ....mmmmm
OK I think you started something here....Gotta go bake now.

Thank you so much for sharing your WONDERFUL idea. I can't wait to try it!

I love the idea of this! I think this is a great alternative for customers. Thanks for sharing! I'm trying to brainstorm cookie/icing combos. So we have choc chip w/ vanilla bc, and RAVUN's idea of a peanut butter cookie with fudge icing...any other ideas? I'm really bad at coming up with flavor combinations.

Your cookie cake came out yummy looking You can make these using regular sized cookies too. I think they're one of the best ways to make rich, mini cakes...easy, easy! I've made mine with both pudding and yogurt fillings. I've also used store-bought bake and break cookies instead of scratch with really good results. My favorite flavor combo is

Pillsbury White Chocolate Chunk Macadamia Nut cookies with Creme Caramel yogurt filling and buttercream icing. It is TDF! It has to be kept refrigerated though.

Here's a quick and easy recipe I've used but you can sub out cookies, fillings and flavors. The kids love making these. They think they're little cakes just for them.


http://www.cakecentral.com/cake_recipe-1955-4-Cookie-Cakes.html

Darn I just got back from the store, think I might have to go back to get stuff to make this! I LOVE cookies and icing so this is perfect!!!
Thanks for the idea.
Think I'll try 2 layers of pb and 2 layers of chocolate chip, 2 buttercream and one fudge. YUM!!

Wow! I love this idea! I think you could have pattented it and started you own company! Thanks for sharing! I can't wait to try it.

Thanks for sharing your recipe! You & Martha must be on the same page. Her kids edition has a cookie cake too but it doesn't look nearly as scrumptious as yours.

bikegal

Thank You for sharing.
I can't wait to try this
marie

What a great idea!

Here's another flavor combo. You can make brownies instead of cookies with a chocolate mousse filling and chocolate icing.

When you say butter for the recipe, do you mean salted or unsalted? Thank you in advance!! :0)

Unsalted

thank you very much :0)