Layers of chocolate chip cookie and caramel sauce make this Dulce de Leche Mocha Cookie Cake an absolutely delicious and stunning dessert!
Dulce de Leche Mocha Cookie Cake? Say whatttt? Yup – I went there.
Hey everybody! It’s Kristie, back again from The Sweet & Simple Kitchen and super pumped to be sharing this recipe! It’s such a fun recipe – especially if you are; 1. Addicted to cookies (like myself) and 2. looking to try something a little different for an upcoming celebration.
So let’s get right down to it; this Dulce de Leche Mocha Cookie Cake is made out of chocolate chip cookies. Yup. Delicious, chewy chocolate chip cookies that have been layered with silky smooth Dulce de Leche.
Now if you don’t know what Dulce de Leche is; just imagine if caramel and a creamy custard got together and had a baby. The most delicious baby ever. Basically dulce de leche is sweetened milk that has been caramelized. Now who wouldn’t want to eat that – especially drizzled over a stack of cookies?
For this recipe I made my own Dulce de Leche at home, but you could just as easily use some good quality store-bought dulce de leche for this recipe. That said – I would definitely encourage you to give making your own a try sometime. Even though it’s a bit time consuming, it is actually a super easy process that leaves you with a result that is well worth the effort.
Although I must warn you – Once you discover the art of making homemade dulce de leche out of a can of condensed milk, you may find yourself wanting to make it everyday, because it is sooo delicious. Like eat it with a spoon straight from the can delicious. You have been warned.
Now back to this cookie cake…
I made this for my fiancés birthday; we both enjoyed it so much that ever since I haven’t been able to stop imagining all of the different cookie and filling combinations you could use to make all kinds of different cookie cakes.
Like what about chewy vanilla sugar cookies with strawberry buttercream filling? Or what about stacking double chocolate cookies with vanilla ice cream and freezing it into a cookie ice cream cake!? Uhmm yes!
Okay, I could go on and on – so I’m going to stop myself. Here is the recipe friends; I hope you enjoy it as much as we did. p.s We enjoyed this one with a scoop of vanilla ice cream; more dulce de leche on the side (highly recommended) Enjoy!
Dulce de Leche Mocha Cookie Cake
- 1 cup butter , softened
- 1 cup granulated sugar
- ¾ cup brown sugar
- 1 ½ teaspoons pure vanilla extract
- 1 egg
- 1 Tablespoon espresso powder
- 1 Tablespoon milk
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1/8 teaspoon cinnamon
- 1 cup dark chocolate , chopped
Homemade Dulce de leche
- 1 can of sweetened condensed milk
Dulce de leche
- Make your dolce de leche first – this could even be made the day before.
- Remove the label from a can of sweetened condensed milk. Fill a large pot with water (one large enough to fully submerge the can of condensed milk) Place the can into the water on its side, making sure it is covered by at least 2-3 inches of water. Bring the pot to a boil over medium-high heat.
- Once boiling you are going to cook the can of condensed milk for 2-3 hours (depending on how caramelized you want your dulce de leche. For this cookie cake I let mine cook for 2 hours. Be sure to check your pot of boiling water every 20-30 minutes to make sure the water is still above the can. You will most likely need to top it off every so often. Try not to let the water level go below the can as this might cause it to cook unevenly.
- Once the 2-3 hours is up, remove the can from the water and place on a wire rack to cool completely to room temperature. Do not try to open it while it is still hot / warm, as the pressure inside will just result in the dulce de leche oozing out all over the place. Be patient – it’s worth the wait.
Chocolate Mocha Cookies
- While your dulce de leche cools; make your cookies.
- Preheat your oven to 350 degrees regular or 325 convection if possible. (Convection is my
- favourite way to bake cookies) Line two large baking sheets with parchment paper.
- In a large mixing bowl, cream together butter and sugars until pale and creamy. Add in your egg and beat on high until fluffy. Add in your vanilla, milk and espresso powder; mix on high until combined.
- In a small bowl, whisk together flour, baking soda, salt and cinnamon. Add dry ingredients to the wet ingredients and beat on low until it starts to come together; increase the speed and beat until completely combined. Beat in your chopped dark chocolate and mix to combine.
- Use a large cookie scoop to portion the dough into 10 large balls – and I mean large, they should be about 100g each in size. Distribute them onto two prepared baking sheets; place them in the freezer for a quick 10 minutes each before baking.
- Bake the cookies 1 pan at a time. Bake them for 10 minutes, and spin the rack around in your oven.
- Let them cook another 4 minutes or so or until the edges are a light golden brown. In total your cookies will bake for about 14-15 minutes. For the purposes of this cookie cake recipe, it’s best if your cookies are a little underbaked, so don’t worry if the centers don’t look quite set, they will continue to cook once you remove them from the oven.
- ** Tip: If you want to create a crackly top on your cookies, at the 10 minute mark, lift one side of the pan a few inches off the rack and let it fall; repeat this process a couple of times before shutting the oven door and allowing your cookies to continue to cook. You will notice that your puffy cookies will have sunken a little bit – this is what you want. Repeat this process every 2 minutes until your cookies are baked. This is what will create those tasty looking crackles.
- Remove your cookies from the oven and allow them to cool completely before assembling your cookie cake.
- Once your cookies and your dulce de leche are completely cooled, you are ready to assemble.
- This recipe makes 10 cookies, but I usually just use 8 fore my cookie cakes.
- Place your first cookie onto the plate that you would like to serve it on. Spoon about 1 tbsp of the dulce de leche on top and use the back of a spoon or an offset spatula to spread it to the edges, leaving a little bit of a border, as the dulce de leche will spread more on its own as you continue layering.
- Repeat this process with the following 6 cookies, being gentle as you add each layer and spread on your dulce de leche. Place the final cookie on top; allow the cookie cake to sit for at least 15 minutes just to let the dulce set up so that it is easier to cut into. Use a sharp knife to dig in!