Chocolate Chip Cookie Layer Cake with Nutella Buttercream
Chocolate chip hazelnut cookies layered with Nutella buttercream for a unique, mini cookie cake!
Servings
4cookie cakes
Servings
4cookie cakes
Ingredients
For the cookies
For the buttercream
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.