Mini Chocolate Chip Cookie Layer Cakes

If I could hop into my DeLorian, go back to two years ago, and pass on a message to myself, it would be this: Don’t make a cake to celebrate Ellie’s half birthday.

Alas, my two year ago self had two things I no longer have. A child who naps, and a little more time on my hands. Half day kindergarden doesn’t leave much time to leave the house and actually do things. Naturally it made sense to just stay home and play in the kitchen.

But it’s become a tradition, this half birthday thing. We’ve celebrated five and a half, six and a half, and today- seven and a half. Wait. What? Seven and a half? What the? How’d that happen? Anyway.

MnM Mini Cookie Cake (Ellie's Bites)


Those MnMs are pretty, right? They’re also heavy! They kept sliding down the side of the cake like little downhill skiers on a steep slope.

Mini Cookie Cakes (Ellie's Bites)


I made a few more cakes, too. One little mini “I am baker” rose cake because I just love the look.  And one with chocolate sprinkles and a strawberry because adding fruit makes it healthy.

These aren’t just ordinary mini cakes, though. They are tiny, three layer chocolate chip cookie cakes.

Mini Chocolate Chip Cookie Cakes (Ellie's Bites)


I baked a batch of my favorite chocolate chip cookies and made some yummy buttercream icing.

Chocolate Chip Cookie Cake (Ellie's Bites)


Then I assembled the little cakes just like a regular cake. They layers are a bit more slippery so I recommend a good chill in the refrigerator after stacking the cookies before attempting to  frost the sides and tops. After your cakes are decorated, put them back in the fridge for a little while and the cookies will soften up and be a little easier to slice and share. If you even want to slice or share. I make my cookies pretty small.

I needed to share these cakes with you because not only do they make adorable half birthday cakes, but they also make some cute Valentine’s Day treats!

If you like these cakes, you may also enjoy these posts:




A “Cookie Monster” Birthday (Part 2)

I’m hoping my computer holds out just long enough so that I can share the rest of the party treats with you!

Let’s see. I already shared the cake and cupcakes. There was another dish at the dessert table and that one held cookies.

The pictures I took at home came out much better than the pictures from the party. These minis were served on a plate of chocolate chip cookies.

And these cookies went into the favor bags.

Just one more, because I love how these cute little guys turned out!!!

Each of these “Cookie Monsters” was packed into a cellophane bag with a large chocolate chip cookie, and tied with a ribbon.

I made enough of those to include in the goody bags, and I also put some out in a basket for the moms and dads to take home.

Along with the cookies, the kids each got a monster mask (found at Target) and a MYO monster plush (I found those at 5 Below). Do you see Wendi’s monster on the bags?

So my little monster had a blast, and I am told all of the kids enjoyed themselves. I hope they all slept as well that night as my kids did!!

One last picture…

I would LOVE to know what Ellie and her cousin are talking about here. Any guesses? (There were a few very cute five year old boys at the party. Could it be starting already?)

I hope you enjoyed looking at the pictures of the treats as much as we enjoyed eating them!

Chocolate Chip Cookie Cupcake (Part 2)

Hi! I promised I would be back with the rest of the recipe, and here I am!

The only problem is -I spent the day at the beach with my husband, my almost 5 year old and my 15 month old. It was a BEAUTIFUL day. The best part was finding out about “wrist band Wednesdays”. Every Wednesday, from 1-4, you can purchase a wristband for 20$ and get unlimited rides. Usually the ride tickets are $1.00 a piece, and of course the rides range from 1-5 tickets each. It was such a treat to be able to say to Ellie, “Sure! Go on the Scrambler a few more times!” Even better, was when she met a new friend, so we didn’t have to go on the rides with her! When 4:00 rolled around it was easy to lure her away from the rides with the promise that we could go dip our toes in the ocean. This turned in to a full out spontaneous soak in the water fully dressed. Who knew that a baby, who screamed in mortal terror when faced with the man who makes balloon animals, would L-O-V-E the ocean and everything about the ocean and the sand. I just couldn’t resist the cuteness. Fortunately, I had had the forsight to pack the kids bathing suits into the car. So after their impromptu swim, we were able to change them into their bathing suits while we let their clothes dry.

Yes, the problem is that I am now exhausted, a little sunburned, and fully jacked up on Johnson’s Popcorn, and when I am this tired, I tend to ramble. So, I will finally get on with the rest of the recipe. (You can find the first part here…)

My base cookie dough is from “The New Basic’s Cookbook”. I have been using this recipe for as long as I can remember baking cookies. Over time I have tweaked it a bit to make it my own. For this recipe, however, I went strait from the book.

  • 1 stick of unsalted butter, softened
  • 6 TBSP sugar
  • 6 packed TBSP light brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup plus 2 TBSP all purpose flour
  • 1/2 tsp baking soda
  • pinch of salt
  • chocolate chips (I usually use Ghirardelli’s 60% dark chocolate, but for this, I used Nestle’s mini chips)
  1. Cream butter and both sugars in  the bowl of a stand mixer with the paddle attachment
  2. Add egg and vanilla, and continue to beat until mixed
  3. In a small bowl whisk together flour, baking powder, and salt.
  4. Slowly add flour mixture until incorporated.
  5. Add chocolate chips

From here, press a tablespoon of dough into the prepared cupcake pans. If you wanted to make the cookies, you could scoop the dough (I use a 1 tablespoon cookie scoop) onto parchment lined baking sheets and bake at 375 degrees for 9 minutes.

The cupcake recipe I used is adapted from Martha Stewart Living. I suggest you buy the July issue while it is on the stands. There are a TON of great ideas, including the inspiration for these cupcakes. I adjusted things a little to make 2 dozen cupcakes as opposed to 3 dozen.

  • 1 cup all purpose flour and 1 cup cake flour
  • 2 tsp baking powder
  • pinch of salt
  • 1 1/2 sticks softened butter (unsalted)
  • 3/4 c sugar and 3/4 c brown sugar
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 1 cup whole milk
  1. Whisk together both flours, baking powder, and salt.
  2. Cream together butter and both sugars in a stand mixer with the paddle attachment.
  3. Add eggs and vanilla and mix until incorporated.
  4. Beat in 1/3 of the flour mixture, 1/2 of the milk, 1/3 of the flour mixture, the rest of the milk, then the rest of the flour mixture.
  5. Scoop about 1 1/2-2 tablespoons of cupcake mixture into the baking cups over the cookie dough.
  6. Bake at 350 degrees for about 18-20 minutes (That time is according to Martha, it actually took mine closer to 25 minutes. When in doubt press the top of a cupcake lightly with your fingertip. If the cake holds it’s shape, it is ready. If it sinks, bake for another minute, then check again.)

The frosting is adapted from The Girl Who Ate Everything:

  • 1 cup shortening
  • 1/2 packed cup light brown sugar
  • 3 cups confectioner’s sugar
  • 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons vanilla
  • milk to reach desired consistency, about 2 tablespoons
  1. Cream shortening and brown sugar in the bowl of a stand mixer with the paddle attachment
  2. Mix in confectioner’s sugar.
  3. Add salt and flour
  4. Add milk until you have the consistency you want
And that’s it! Once the cupcakes are baked, allow to cool completely and top with frosting (you can pipe it on however you would like, I tried to pile it high, but knew I wouldn’t have enough frosting. If you like a lot of frosting, you may need to adjust your amounts. The original recipe actually calls for more, but I didn’t have enough shortening, so I worked with what I had.)
I hope I didn’t ramble too much, especially since I am coming down from my caramel popcorn high, and I am just realizing the true depths of my exhaustion.
I hope you try these, please let me know if you do!

Chocolate Chip Cookie Cupcake

I am very new to this blogging thing. I know the two biggest rules: One- be yourself and write about what makes you happy (or miserable if that’s the type of blog you write) and, two- always give credit to your sources!!

I know good recipes and tutorials help, but it is great photography that catches the eye. I am working on this. I have a great camera as far as “point and shoot”, and I keep saying my next big purchase will be a really good digital camera with all sorts of cool lenses and a big book on photoshop for dummies. I am also doing extensive research on Pinterest, trying to find the best photography tutorials and DIY lighting and backdrops… but I keep getting distracted by all of the shiny things 🙂

What I am completely clueless about is follow-up. As in- how am I going to follow up this recipe? I have a couple of things in the works, and a couple of things floating around in my head. But NOTHING like Chocolate Chip Cookie Cupcakes With Cookie Dough Frosting, Topped With A Chocolate Chip Roll-out Cookie Decorated To Look Like A Chocolate Chip Cookie!!!!!!!!!!

pour yourself a cold glass of milk and read on

Cupcake concept inspired by, and cupcake recipe by Martha Stewart. Frosting recipe adapted from  “The Girl Who Ate Everything“. The recipe for the cookie base is from “The New Basics Cookbook”. The cookie topper is my own recipe.

First, I will outline the steps involved, then I will give the recipe.

  1. Make the roll-out cookie dough, cut out with a circle cutter, and if you want, use a scalloped circle to add a bite. Bake, cool, decorate, and let dry. (I used light brown and piped dark brown “chips” using the wet-on-wet method -for an excellent how-to check out
  2. Make the base dough. Line 24 standard cupcake/muffin tins with cupcake wrappers, and press about a tablespoon of cookie dough into the bottom of the cups.
  3. Make the cupcake batter, add two tablespoons of cupcake batter to the cups on top of the cookie dough. Bake.
  4. Make frosting.
  5. After cupcakes have baked and cooled, top with frosting and cookie.

Roll-out dough:

  • 1 1/2 sticks unsalted butter
  • 1/2 cup sugar and 1/2 cup brown sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 2 1/4 cups all purpose flour
  • pinch of salt
  • 1 cup mini chocolate chips (I usually like Ghiradelli’s but I couldn’t find them this time, so I used Nestles)
  1. Cream butter and both sugars until smooth
  2. Add egg and vanilla and beat until smooth
  3. Add flour and salt and beat until smooth
  4. Fold in mini chips
  5. Chill for about an hour
  6. Roll out and cut shapes. Place on parchment lined baking sheet and bake for 11 minutes. Allow to cool completely.
  7. Decorate with royal icing

(Oops… just realized that I forgot to mention to preheat oven then bake cookies at 350 degrees… sorry!)

Royal Icing (this is my version which, after much trial and error, I have found works best for me. It’s more of a cross between RI and glaze I think…):

  • 16 ounces confectioners sugar (I always weigh it)
  • 1 1/2 tablespoons meringue powder
  • 6 tablespoons water
  • 1/2 tsp vanilla (clear flavoring if I plan to keep my icing white, pure extract if I will be dying it anyway)
  • 1 overflowing teaspoon of light corn syrup
  1. Place sugar and meringue powder in the bowl of a stand mixer with the whisk attachment
  2. Add water and start beating on a very slow speed
  3. Add vanilla and corn syrup and increase speed to medium
  4. Beat for 2-3 minutes, stop and scrape down sides with a rubber spatula. Continue beating for another minute or two until soft peaks form. Transfer to a tupperware for storage.
  5. Spoon the amount you will be using into a small bowl and add gel or paste food coloring and water until you reach the color and consistency you need, let sit covered with a damp towel for several minutes  to allow air bubbles to rise to the surface so you can pop them with a spatula (or a plastic baby spoon which is what I use).

I realize that I don’t beat my icing to a stiff peak, like EVERYONE recommends. This is just the way I have found that gives me a shiny smooth cookie. I also get cratering a lot, maybe my consistency  is the reason? If you can offer any advice on that, please leave me a comment!

By cratering, I mean the little caved in areas in the caterpillar's small sections.

I just realized I am dangerously close to breaking another unspoken blogging rule. This post is getting way too long. So go ahead and make  your roll out cookie toppers. They will store nicely in an airtight container. I will be back later this week with the rest of the recipe.

Thanks for reading!

I shared this post with Hugs and Cookies XOXO

Random Acts Of My Children (Involving Ice Cream and Cookies)

Anyone know a band looking for a drummer?

If anyone gets hungry, I can also whip up some mean spaghetti right here in my drum!

 If I lack in rhythm, I make up for it in noise and enthusiasm. Oh, and I will work for Cheerios! (Or any food for that matter! Maybe ice cream???)

Last night, Ellie and I made our own ice cream. I never realized how easy it is! We will probably do a version of this every night this summer!

(Slightly adapted from Parent’s Magazine, June 2011 issue)

In a quart size freezer bag, pour 1 cup milk, 1/4 cup sugar, and 1/4 tsp vanilla. (Add any other flavoring here, too. Ellie wanted hers blue- like the cotton candy flavor at Cold Stone Creamery, so I added a miniscule drop of blue food coloring). Squeeze the air out of the bag and seal well.

Place bag in a gallon size freezer bag and add to that bag 2 cups ice and 3/4 cup coarse salt. Seal bag and place the whole contraption in a plastic grocery bag.

Shake bag for 10 minutes or so (also a good arm workout!). When milk mixture is thick, rinse  the salt off of the quart bag and enjoy your ice cream!

Blue Ice Cream

Ellie was a little camera shy last night, so I didn’t get a good picture of her making the ice cream.

Tonight, I think I may puree some fresh strawberries to add to the bag and serve it on top of one of these

"Killer Chocolate Chip Cookies" from Hugs and Cookies xoxo

(For the cookie recipe go to Hugs and Cookies xoxo on Facebook, or her blog. Make sure you “Like” her on Facebook. I have tried two recipes so far from her weekly bake-a-longs and I haven’t been disappointed yet!)