Milk N Cookie Cake Recipe
Make Milk N Cookie Cake Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Cake Base
Milk-Flavored Filling (Cream Layer)
Cookie Crumble Topping & Finish
Method
Cookie Cake Base
- 1
Prepare and preheat
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or line a 9-inch round cake pan with parchment paper, leaving a slight overhang for easy removal.
- 2
Dry ingredients
In a medium bowl whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp fine sea salt. Set aside.
- 3
Cream butter and sugars
In a large bowl or stand mixer fitted with a paddle attachment, cream 3/4 cup softened unsalted butter with 1/2 cup granulated sugar and 3/4 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- 4
Add eggs and vanilla
Add 2 large eggs one at a time, mixing briefly after each until incorporated. Add 2 tsp pure vanilla extract and mix until combined.
- 5
Combine wet and dry
With the mixer on low, add the dry ingredients to the butter mixture in two additions, mixing until just combined. Do not overmix; a few streaks are fine.
- 6
Fold in chocolate
Fold in 1.5 cups semisweet chocolate chips with a spatula, distributing evenly.
- 7
Press into pan and bake
Press the cookie dough evenly into the prepared 9-inch pan to form a flat, even layer. Bake in the preheated oven for 18–24 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs (it should be slightly underbaked to remain tender). Remove from oven and let cool in the pan on a wire rack while you make the filling.
Milk-Flavored Filling (Cream Layer)
- 8
Temper and heat milk
In a medium saucepan, combine 1 cup whole milk and 1/2 cup heavy cream. Warm over medium heat until it’s steaming but not boiling (small bubbles around the edge), stirring occasionally.
- 9
Mix dry and yolks
In a bowl, whisk together 1/2 cup granulated sugar and 3 tbsp cornstarch until uniform. Add 3 egg yolks and whisk until smooth and slightly pale.
- 10
- 11
Cook until thickened
Return the pan to medium-low heat and cook, whisking constantly, until the mixture thickens to a custard that coats the back of a spoon, about 3–5 minutes. Do not boil vigorously; if small bubbles appear, continue whisking to prevent curdling.
- 12
Finish the custard
Remove from heat and whisk in 2 tbsp unsalted butter, 1 tsp pure vanilla extract, and a pinch (1/8 tsp) of salt until smooth. Taste and adjust salt or vanilla as needed.
- 13
Chill
Pour the warm milk custard into a shallow bowl, press plastic wrap directly on the surface to prevent a skin, and let cool to room temperature for 20–30 minutes. Then refrigerate at least 30 minutes until fully chilled and set but still spreadable.
Assembly and Topping
- 14
- 15
Add crumble and finish
Scatter 1 cup mini chocolate chip cookies or broken cookie pieces over the custard. If desired, drizzle 2 tbsp melted chocolate over the top and dust lightly with 1 tbsp powdered sugar. Finish with a pinch of flaky salt to contrast the sweetness.
- 16
Chill or serve
Chill the assembled cake in the refrigerator for at least 1 hour to let flavors meld and the filling firm up. Serve chilled or at room temperature. Slice with a sharp knife wiped between cuts for clean slices. Optionally serve with a small glass of cold milk for dunking.
- 17
Storage
Store leftovers covered in the refrigerator for up to 3–4 days. If you want a crisper crumble, add the cookie pieces just before serving.