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!
Bake 1 portion of this cookies
1/2 tin of dulce de leche
Ice cream and fresh berries for serving
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!