ChipsAhoy Cookie Cake

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ChipsAhoy Cookie Cake

When I grew up, sometimes for breakfast I ate ChipsAhoy cookies and milk for breakfast. This may be a hint to the reason I had to shop in the husky section at stores. I decided to take it back to my childhood with this one.

2 sticks of butter

1/2 c extra virgin olive oil

2 1/2 cups sugar

5 large eggs

1 cup whole milk or butter milk

2 teas vanilla

3 cups flour

2 teas baking powder

1/4 teas salt

1 package of ChipsAhoy cookies

Soften the butter, add the olive oil and whip in the sugar. Whip in one egg at a time. Add the rest of the wet ingredients (milk and vanilla).

Sift together the dry ingredients and fold into the the wet ingredients. Whisk together until smooth for about 2-4 minutes.

Preheat oven to 350 degrees.

Bake for 27 minutes.

This will make three 9 inch round cakes, one 9×13 or two dozen cupcakes.

Buttercream Frosting:

3 C confection sugar

1 C butter

1 teas vanilla

2 tab whipping cream

With a hand mixer or standard mixer whisk together all ingredients until light and fluffy.

Crumble the cookies or pulse in a food processor.

Layer the cake, then frosting, then sprinkle a layer of the cookies crumble and repeat.

Eat, enjoy, INdULGE

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