Chocolate Chip Cookie Layer Cake with Nutella Buttercream

We are officially moved out of our house here in Vegas, which is kind of bittersweet. I’m looking forward to our next adventure in Florida, but it’s sad to say goodbye to the house that Rob and I first lived in together. It’s where we came home to after many fun trips, where I slowly replaced all of his bachelor furniture (except for an ugly lamp that he wants to keep just because he knows I hate it) and where we planned our wedding. There are also things I won’t miss though, like the colorful walls, tiny backyard and lack of driveway. Before we fully packed up the kitchen I tried to bake as many recipes as I could with the ingredients we had left over. I had everything I needed to make chocolate chip cookies, plus I had some hazelnuts and Nutella that I needed to use up. Thus the chocolate chip hazelnut cookie layer cake with Nutella buttercream was born! Just the name alone is a mouthful, and you’ll want quite a few mouthfuls of this delicious stack of goodness. I’ve used this Nutella frosting from Sally’s Baking Addiction in a few other recipes as well, like these macarons. It’s so creamy and delicious! As for the cookies, I just used a classic chocolate chip recipe and added chopped hazelnuts. When scooping the dough onto a baking sheet it helps to use a cookie scoop so that each one is about the same size (I love this one from Crate & Barrel). Once the cookies are cool, pipe some frosting on top of one, then top with another cookie and repeat! With this recipe I was able to make four cakes, each about 5 cookies tall. I topped it with part of our wedding cake décor for a cute look because who doesn’t heart Nutella and chocolate chip cookies?!

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Print Recipe

Chocolate Chip Cookie Layer Cake with Nutella Buttercream

Chocolate chip hazelnut cookies layered with Nutella buttercream for a unique, mini cookie cake!

Course

Dessert

Servings

4 cookie cakes

Ingredients

For the cookies

• 1 cup + 2 Tbsp. flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup butter softened to room temp
• 1/4 cup + 2 Tbsp. brown sugar
• 1/4 cup + 2 Tbsp. sugar
• 1/2 tsp. vanilla extract
• 1 large egg
• 1 cup mini chocolate chips
• 1/4 cup chopped hazelnuts

For the buttercream

• 1 cup butter room temperature
• 2 1/2 cups powdered sugar
• 3/4 cup Nutella
• 3 Tbsp. heavy cream
• 2 tsp. vanilla extract
• 1/4 tsp. salt

Course Dessert Servings 4 cookie cakes Ingredients For the cookies 1 cup + 2 Tbsp. flour 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup butter softened to room temp 1/4 cup + 2 Tbsp. brown sugar 1/4 cup + 2 Tbsp. sugar 1/2 tsp. vanilla extract 1 large egg 1 cup mini chocolate chips 1/4 cup chopped hazelnuts For the buttercream 1 cup butter room temperature 2 1/2 cups powdered sugar 3/4 cup Nutella 3 Tbsp. heavy cream 2 tsp. vanilla extract 1/4 tsp. salt

Instructions

For the cookies

1. Preheat oven to 375F. Line a baking sheet with parchment paper or a silicone baking mat.
2. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugars and vanilla until smooth and creamy. Add egg and mix until combined
3. In a large bowl, whisk together flour, baking soda and salt. Gradually add to butter mixture and stir until fully combined. Gently stir in the mini chocolate chips and chopped hazelnuts. Scoop onto prepared baking sheets and bake for about 10 minutes, until golden brown. I'm all for under baked cookies, but with this recipe you want them to be somewhat crisp. Let cool.

For the frosting

1. In the bowl of a standing mixer, beat the butter for about 2 minutes until smooth and creamy. Gradually add powdered sugar and beat on medium until combined. Add heavy cream, vanilla extract and salt, mixing until fully incorporated. Slowly add more powdered sugar if the mixture is too thin, or add more heavy cream if mixture is too thick.
2. Transfer to a piping bag fitted with a medium-sized round tip. Pipe onto cookie (I spiral it starting with the edges and working my way in). Top with another cookie and continue until you've reached the desired height. Repeat with remaining cookies. To serve, place on a small cake stand and top with a small cake topper.