Giant caramel cookie – a crisp and soft cookie with masses of chocolate and caramel. I’ve made this kind of cookie cake before (see this recipe). It’s such a nice cake to serve. I made the cookie cake with my chocolate chunk cookies recipe – the world’s best cookies! You can add different things to the cookie dough – nuts, different kinds of chocolate or marshmallows. I added a layer of dulce de leche between the cookie dough just to make it extra delicious! The cookie cake is baked in a pan that is ovenproof, preferably a cast iron pan like this one this one from Le Creuset (*advertising link). Serve the cookie cake with ice cream and fresh berries. Enjoy!
Giant cookie cake with caramel
Ingredients
Cookie doughInstructions
Cookie dough
Make the cookie dough and refrigerate for 30 minutes.
Meanwhile, heat the oven to 185 C convection.
Divide the dough in half and place one half of the dough in a greased pan, preferably a cast iron one that’s ovenproof. Spread the dulce de leche on the dough and then top with the other half of the dough. Bake the cookie for 45-50 minutes. Ovens are different, so check if your cookie cake needs more or less time in the oven. It should be a little soft in the middle and crisp on the edge and top. Let the cookie cool slightly and then serve. Enjoy!
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