Celebrating Six Sweet Years: The Ultimate Chocolate Chip Cookie Cake with Toasted Marshmallow Filling and Cookie Dough Frosting

Can you believe it? Six glorious years have flown by since I first embarked on this blogging adventure. It feels like just yesterday I was hesitantly hitting ‘publish’ on my very first post, and now, here we are, celebrating half a dozen years of sharing recipes, stories, and a whole lot of deliciousness. When many of my wonderful blogging friends are commemorating their first or second anniversaries, it’s a bit surreal to look back and realize just how long this incredible journey has been. The passage of time truly feels different when you’re deeply immersed in something you love.

For such a momentous occasion, a simple celebration wouldn’t do. I wanted to mark this milestone with a dessert that truly speaks to my heart, a treat that encapsulates my enduring passion for baking and my favorite flavors. And what better way to do that than with my absolute favorite dessert: chocolate chip cookies? But not just any chocolate chip cookies. I envisioned a grand, multi-layered confection – a spectacular Chocolate Chip Cookie Cake, complete with a delightfully gooey toasted marshmallow filling and a generous spread of irresistible edible cookie dough frosting. It’s a dream dessert, a symphony of some of my most cherished flavors, all rolled into one magnificent cake. This isn’t just a recipe; it’s a celebration baked into every single crumb.

A Journey of Growth: Six Years of Blogging Milestones

It all began on April 27, 2007. Six years might seem like a long time to some, but to me, it feels like an exhilarating whirlwind of learning, creating, and connecting. Since my last blog anniversary, the growth and evolution of this space have been truly astounding. I’ve penned over 170 posts, each one a labor of love, a new recipe shared, or a culinary experiment brought to life. Looking back at those early posts, I can vividly see the improvements in my photography and writing style. What started with humble snapshots has evolved into carefully styled food photography, aiming to capture the true essence and deliciousness of each dish. Similarly, my writing has become more confident, refined, and, I hope, more engaging for you, my cherished readers.

Beyond the creative aspects, the numbers tell a story of incredible community support. My website traffic has more than tripled, reaching an audience far wider than I ever imagined possible. My social media following, once in the hundreds, has blossomed into the thousands, creating vibrant communities where we share baking tips, successes, and even occasional mishaps. I’ve had the immense privilege of moderating two thriving blogging communities, fostering connections and helping fellow creators on their own journeys. Attending two blogging conferences provided invaluable insights, networking opportunities, and a renewed sense of inspiration that continues to fuel my passion.

One of the most thrilling moments this past year was winning a cookie contest – a testament to the skills honed through countless hours in the kitchen and on this blog. But perhaps the most profound achievement has been the relationships forged. Through this digital space, I’ve “met” so many wonderful people, some of whom have become not just fellow bloggers but true, lifelong friends. This platform has transcended a mere hobby; it has significantly enhanced my professional skills, pushing me to learn about marketing, content creation, community management, and so much more. This past year truly has been a banner year, filled with growth and exciting opportunities, and I eagerly anticipate what the upcoming year will bring.

Why a Cookie Cake? Indulgence Beyond Expectation

When it came to choosing the perfect celebratory dessert, the decision was surprisingly easy. While I absolutely adore traditional cakes, there’s just something about a chocolate chip cookie that holds a special place in my heart – and stomach! The way to my heart is paved with those classic, comforting, slightly soft, slightly chewy, melt-in-your-mouth chocolate chip cookies. So, instead of a conventional sponge cake, I decided to go for two glorious layers of a giant chocolate chip cookie. This creates a dessert that’s familiar yet entirely novel, offering that beloved cookie texture in an impressive, celebratory format.

And let me tell you, this cookie cake is substantial! It’s delightfully heavy, brimming with layers of cookie, marshmallow, and frosting. I even had a small moment of panic when I accidentally bumped the cake stand, nearly sending my masterpiece tumbling. Thankfully, one of the many forgiving qualities of frosting is its ability to smooth over minor imperfections – a secret weapon against stray fingertip marks, if you will. For the finishing touch, I knew just the right decoration. A charming moose ornament, a thoughtful Christmas gift from a dear friend, perfectly topped the cake, adding a personal and whimsical touch that truly represented the spirit of my blog.

Crafting the Perfect Layers: Toasted Marshmallow and Cookie Dough Bliss

Creating the filling for this indulgent cookie cake was surprisingly simple yet incredibly effective. I wasn’t in the mood for any complicated concoctions; I wanted pure, unadulterated gooey goodness. So, I took one of the baked cookie layers, adorned it with a generous blanket of mini marshmallows, and popped it under the broiler. Watching those little white puffs transform into a golden, toasted, and wonderfully gooey blanket was pure magic. Once perfectly browned and bubbly, I carefully placed the second cookie layer on top, gently pressing down to ensure the two layers adhered beautifully. It creates a delightful texture contrast and an irresistible flavor burst in every bite. While the cake might be a tad fragile when warm, it firms up beautifully as it cools, making it easier to handle.

And for the frosting? There was simply no other choice. It had to be edible cookie dough frosting. It’s rich, creamy, and carries that nostalgic flavor we all adore, perfectly complementing the cookie layers. I’m quite proud to say that I feel I’m continuously improving my cake frosting skills with each project. While I usually advocate for a crumb layer, a crucial step for a pristine finish, I skipped it this time due to a sudden, unexpected twist in my baking day. Picture this: I had planned to frost the cake, then head out for a quick shopping trip. But just as I was about to begin, I made a shocking discovery – I was completely out of butter! This meant an immediate, unplanned dash to the grocery store. The race against the setting sun to get back, frost, and photograph the cake before losing all natural light was quite the adventure. But hey, it’s all part of the charming chaos of home baking, and it certainly adds a memorable story to this special anniversary cake!

To Another Year: A Heartfelt Thank You to My Readers

So, here’s to another fantastic year of blogging! Another year filled with the comforting aroma of sugar, the richness of butter, the essential goodness of eggs, and yes, the delightful calories that come with every delicious bite. But more than just ingredients, it’s another year of valuable friendships, cherished connections, and the shared joy of culinary exploration. This journey wouldn’t be half as rewarding without all of you.

To my incredible readers, thank you, from the bottom of my heart, for your unwavering support. Your comments, your shares, your recreations of my recipes, and simply your visits to this blog mean the world to me. You are the driving force behind my passion. After all, if you weren’t visiting, engaging, and enjoying the content, I would have no reason to constantly push myself, to experiment, to learn, and to strive to bring you the best and most inspiring recipes I possibly can. Your encouragement keeps this kitchen buzzing and this blog thriving. Here’s to many more sweet years together!

Chocolate Chip Cookie Cake with Toasted Marshmallow Filling and Cookie Dough Frosting

Yield:
2-

Ingredients

Cookie Cake

• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Filling

• 1 cup mini marshmallows

Frosting

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/3 cup brown sugar
• 1/3 cup all purpose flour
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 4 cups powdered sugar
• 1/3 cup heavy whipping cream

Instructions

For the cake:

1. Preheat the oven to 350F. Line two 9-inch round pans with parchment paper or grease with cooking spray. Set aside.
2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat together the butter and sugar until creamy and fluffy, 2-3 minutes. Beat in the eggs, one at a time, until well blended. Beat in the vanilla. Gradually beat in the flour mixture then add the chocolate chips.
4. Divide the dough between the two cake pans. Bake 20 minutes or until golden and a toothpick comes out clean. Cool completely in the pans.

For the filling:

1. Turn on the oven broiler. Remove one of the cookie layers from its pan and place onto a broiler-safe tray. Place the mini marshmallows on top on the cookie in a single layer. Broil until the marshmallows are puffed and toasted. Remove from the broiler. Remove the remaining cookie layer from its pan and place on top of the toasted marshmallows. Press down to ensure it sticks together. Let the cake cool a few minutes before moving (it may be a little fragile when warm. It’ll be come sturdier when it cools).

For the frosting:

1. In a large bowl, beat together the butter and sugar until creamy and fluffy, about 2-3 minutes. Beat in the flour, salt, and vanilla. Gradually beat in the powdered sugar. Beat in the heavy cream and beat another 1-2 minutes or until the frosting is fluffy.

To assemble the cake:

1. Place the cake onto a cake stand or plate. Spread the frosting over the top and sides of the cake.

Notes

© Chocolate Moosey. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish a recipe, please rewrite it in your own words or link back to the post for the recipe.

Did you make this recipe?

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Sources: The specific cookie recipe’s origin has been lost to time, a testament to countless hours spent experimenting and perfecting. However, the delightful frosting recipe is a cherished gem from The Cookie Dough Lover’s Cookbook, a book that has certainly inspired many sweet creations in my kitchen.

More Irresistible Cookie Creations You’ll Love

If you’ve fallen in love with this Chocolate Chip Cookie Cake with Toasted Marshmallow Filling and Cookie Dough Frosting, you’ll surely enjoy exploring these other cookie-inspired delights from my kitchen:

• Smores Chocolate Chip Cookie Bars – All the campfire flavor in a chewy bar!
• Smores Blossoms – A charming twist on classic s’mores, perfect for any gathering.
• Chocolate Chip Cookie Dough Cheesecake Bars – Two favorite desserts in one decadent bite.

Discover More Sweet Inspiration from Fellow Bloggers:

And for even more delightful cookie recipes from the wider baking community, check out these fantastic creations:

• Fleur de Sel Chocolate Chip Blondies from Bake Or Break – A sophisticated take on a classic.
• Mexican Chocolate Chip Cookie Dough Truffles from Love And Olive Oil – Unique flavors packed into a small treat.
• Smores Cookie Bars from Chocolate, Chocolate, and More – Another fantastic rendition of the beloved s’mores experience.