Best 8 Chocolate Chip Cookie Icebox Cake Recipes

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CHOCOLATE CHIP COOKIE ICEBOX CAKE



Chocolate Chip Cookie Icebox Cake image

Provided by Nancy Fuller

Categories     dessert

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1 tablespoon plus 2 teaspoons vanilla extract
2 large eggs, at room temperature
2 1/2 cups semisweet mini chocolate chips
3 cups heavy cream
1/4 cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, salt and baking soda, then set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Add 2 teaspoons of the vanilla extract and the eggs and blend until incorporated. Lower the speed to a stir, add the flour and mix until just combined. Then stir in 2 cups of the chocolate chips until incorporated.
  • Drop the dough in teaspoon-size balls 2-inches apart onto the prepared baking sheets. Bake until the cookies are golden and crisp, 12 to 15 minutes. Cool the cookies for 5 minutes in the pan and then transfer to a wire rack to cool completely.
  • Whip the heavy cream, confectioners' sugar and the remaining 1 tablespoon vanilla until medium peaks form. Place about 1/4 cup of the whipped cream in a 9-inch circle on a cake plate and then cover the whipped cream with some cookies. Layer 1 cup whipped cream over the cookies and arrange another layer of cookies over the top. Repeat the layers three more times, finishing with a layer of cream. Sprinkle the remaining 1/2 cup chocolate chips over the top. Refrigerate the cake until the cookies soften, at least 4 hours or up to overnight.
  • Slice into wedges to serve.

CHOCOLATE CHIP COOKIE ICEBOX CAKE



Chocolate Chip Cookie Icebox Cake image

Incredible icebox cake made with chocolate chip cookies and whipped chocolate cream.

Provided by Jessica Holmes

Categories     Dessert

Time 9h

Number Of Ingredients 6

600 ml (2 and 1/2 cups) thickened or heavy cream
2 tablespoons cocoa powder
2 tablespoons icing or powdered sugar
440 grams (approximately 18 large) store bought chocolate chip cookies
240 ml (1 cup) milk
100 grams (2/3 cup) chocolate chips

Steps:

  • Line an 8 or 9 inch springform cake baking with baking or parchment paper.
  • Start by whipping your cream using an electric beater until it forms stiff peaks. Sift in cocoa powder and sugar. Stir until chocolate cream is smooth and creamy.
  • To assemble, dip your cookies, one at a time, in milk. Then arrange cookies in the bottom of your cake tin in one layer. Break up a few cookies to fill in the gaps (it's ok if it's not perfect).
  • Add a little less than half of your cream. Spread it across the cookies in one even layer.
  • Repeat with another layer of cookies. Dipping them in milk and then adding them on top of your cream. Add the remaining cream and smooth it out to form an even layer. Cover and place in the fridge for at least 8 hours or even better, overnight.
  • Before serving, sprinkle over the chocolate chips. Gently run a butter knife around the edges and then loose and remove the side of the tin. Cut and serve.

CHOCOLATE CHIP COOKIE ICEBOX CAKE



Chocolate Chip Cookie Icebox Cake image

The cake starts out sturdy but softens overnight in the fridge. At that point, it can be sliced into pieces like a traditional cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 6

4 cups cold heavy cream
8 ounces mascarpone cheese
2 tablespoons sugar
1 tablespoon whiskey (optional)
8 dozen cookies from Chocolate Chip Cookie Base (2 1/4 inches, baked until crisp)
Chocolate shavings, for garnish

Steps:

  • Whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add sugar and whiskey. Whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours).
  • Arrange 9 cookies in a circle (with cookies touching) on a cake stand or a plate. Place 2 cookies in center. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layers, ending with cookies (you'll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight.
  • Whisk remaining cup cream until soft peaks form. Spread over top of cake just before serving. Garnish with chocolate shavings.

MOCHA CHOCOLATE ICEBOX CAKE



Mocha Chocolate Icebox Cake image

Provided by Ina Garten

Time 12h20m

Yield 8 servings

Number Of Ingredients 9

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
  • To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
  • Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

EASY CHOCOLATE ICEBOX CAKE



Easy Chocolate Icebox Cake image

People are very impressed when they eat this, because the cookies get soft and meld together with the cream. They think that somehow you made really thin strips of chocolate cake, and they can never figure out how you got them to stand up. Best if you make it the day before.

Provided by isobel

Categories     Desserts

Time 8h30m

Yield 8

Number Of Ingredients 6

1 ½ cups heavy whipping cream, divided
½ cup sweet sherry
1 (9 ounce) package chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
1 tablespoon grated milk chocolate
1 tablespoon slivered almonds, for garnish
aluminum foil

Steps:

  • Beat 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Spread a long rectangular layer of whipped cream, about 10 inches by 2 inches, onto a serving plate.
  • Pour sherry into a flat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread one side of it with whipped cream, and stand it up on the layer of cream on the serving plate. Position a glass or can to hold the cookie up on the plain side, if necessary.
  • Repeat, spreading cream on one side of a cookie and placing it next to the cream-covered side of the previous cookie. Continue until all cookies are used. Cover the cake with aluminum foil and refrigerate 8 hours to overnight.
  • Unwrap the cake. Beat remaining 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Cover the cake on all sides with whipped cream. Sprinkle with grated chocolate and almonds.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 27.3 g, Cholesterol 62.1 mg, Fat 21.8 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 11.9 g, Sodium 290.5 mg, Sugar 10.2 g

CHOCOLATE CHIP ICEBOX COOKIES



Chocolate Chip Icebox Cookies image

Putting chocolate chips in these refrigerator cookies make them deliciously different. This treat is always welcome at my house.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 20 cookies.

Number Of Ingredients 11

3 tablespoons butter, softened
2 tablespoons shortening
1/4 cup sugar
1/4 cup packed brown sugar
1 large egg yolk
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup miniature semisweet chocolate chips
1/4 cup finely chopped pecans

Steps:

  • In a small bowl, cream the butter, shortening and sugars. Beat in egg yolk and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Shape into a 9-in. roll; wrap in plastic. Refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 129mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

MOCHA CHOCOLATE CHIP ICEBOX CAKE



Mocha Chocolate Chip Icebox Cake image

A little espresso powder adds richness to this chocolate chip cookie icebox cake.

Provided by Cally

Categories     Desserts     Cakes

Time 4h15m

Yield 10

Number Of Ingredients 6

1 cup heavy cream
1 (8 ounce) container mascarpone cheese
¼ cup white sugar
1 tablespoon instant espresso powder
1 teaspoon vanilla extract
1 (13 ounce) package crispy chocolate chip cookies

Steps:

  • Combine heavy cream, mascarpone cheese, sugar, espresso, and vanilla extract in a large bowl; beat with an electric mixer until firm peaks form.
  • Arrange a single layer of chocolate chip cookies in an 8-inch cake pan or springform pan, covering the bottom as much as possible. Spread 1/3 of the whipped cream mixture evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by 1/2 of the remaining cream. Repeat with the remaining cookies and cream.
  • Smooth the top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight.

Nutrition Facts : Calories 379.3 calories, Carbohydrate 29.4 g, Cholesterol 60.6 mg, Fat 28.3 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 14 g, Sodium 130.5 mg, Sugar 17.7 g

NUTELLA CHOCOLATE CHIP COOKIE ICEBOX CAKE



Nutella Chocolate Chip Cookie Icebox Cake image

An icebox cake is essentially cookies layered with cream, left to sit overnight or for a few hours - the cookies soften up, and the end result is like a layer cake! Super simple. And absolutely delicious! This cake uses a nutella cream, layered with chocolate chip cookies.

Provided by Leb25

Categories     Dessert

Time 12h20m

Yield 1 cake, 12-48 serving(s)

Number Of Ingredients 5

2 cups heavy cream
1 (13 ounce) jar nutella
1/4 cup cocoa powder (or more or less...just until its a nice brown color and tastes chocolatey)
2 (13 ounce) bags chocolate chip cookies (DO NOT USE SOFT ONES. MUST USE HARD, CRUNCHY ONES. I used Chips Ahoy, or the store brand equivalent)
1/2 cup milk

Steps:

  • Whip the heavy cream until it starts to become thick (not fully whipped).
  • Add the entire jar of nutella and the cocoa powder to the cream, and beat thoroughly. There should be no lumps, and the cream should be whipped. make sure not to overbeat or the cream will separate.
  • Briefly dip each cookie in the half cup of milk, then put one layer of chocolate chip cookies on the bottom of an 8x8 inch square pan (fill in holes with pieces on each layer of cookies, doesn't have to be flat or attractive -- just needs to cover the layer. Since you're putting round cookies in a square pan, square off the edges by breaking the cookies in half to line the flat sides against the edge of the pan, then just fill in the rest).
  • Layer 1/3 of the cream mixture on top.
  • Repeat cookie and cream layers until you finish with the cream on top (there are three layers of cookies and three layers of cream).
  • Refrigerate overnight or at least 12 hours (it needs time to soften!).
  • This gets better over time, and can be stored for at least a week in the refrigerator - perfect for a large party, to get dessert out of the way far ahead of time!

Nutrition Facts : Calories 613.9, Fat 41.8, SaturatedFat 23.2, Cholesterol 75.5, Sodium 255.2, Carbohydrate 57.6, Fiber 4, Sugar 16.7, Protein 6.7

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