Chocolate Cookie Torte
This fabulous torte is made of cookies baked into large rounds, layered with a chocolate peanut butter filling.
INGREDIENTS | SERVES 12
- 2 (16-ounce) rolls refrigerated chocolate chip cookie dough
- 1 (16-ounce) can ready-to-spread chocolate frosting
- 1 (8-ounce) package cream cheese, softened
- ¼ cup cocoa powder
- ⅓ cup peanut butter
- 1 teaspoon vanilla
- ½ cup candy-coated chocolate pieces
Preheat oven to 350°F. Spray 4 8″ round cake pans with nonstick baking spray containing flour.
Divide dough into 4 pieces; press each piece into a pan.
Bake for 10 to 12 minutes until cookies are set and light brown. Remove from pans and cool on wire rack.
In large bowl, combine the chocolate frosting with the cream cheese, cocoa powder, peanut butter, and vanilla; beat well until mixture is smooth.
Place 1 cookie layer on serving plate; spread with ¼ of the frosting mixture. Repeat layers. Do not frost sides.
Sprinkle top with candy pieces. Cover and refrigerate 3 to 4 hours before serving.
Cookie Dough
There are several flavors and brands of refrigerated cookie dough on the market. Any of them could be substituted for the chocolate chip cookie dough in this recipe. For peanut butter cookies, fill with the same frosting. For sugar cookies, fill with a strawberry frosting.
