I'm reluctant to say that I want cookie cake to be the next big thing because that would mean it's a passing trend. What I actually want is for cookie cake to be around forever and to (eventually) rival regular cake in popularity for celebrations. So, I hope after reading this post, y'all will get as permanently excited as I am about this spectacular innovation.
I recognize, of course, that putting icing on cookies isn't a particularly new idea. Frosted sugar cookies have long been a staple of the holidays, and random Mrs. Fields locations (especially in malls) have sold larger cookies with iced birthday messages. But the relatively recent widespread appearance of cookie cakes in supermarket bakery departments signals that Americans (or at least Texans) are beginning to be more open to the fact that chocolate chip cookies, not just traditional cake, can serve as a base for frosted decorations, and, in so doing, act as a viable alternative to traditional festive confections.
I'm sure some of you reject even the notion of cookie cake on the assumption that it will be "too sweet" or "too rich." Personally, I have no understanding of either of those concepts, having never encountered a food that was either for my tastes. But I guess I will concede that the possibility exists that layering sugary frosting on top of an equally sugary chocolate chip cookie might be cloying. My response: Don't knock it till you've tried it.
The majority of cookie cakes for sale at the supermarket or at chain cookie stores are, most unfortunately, single layer. I try to be patient since I know retailers are perhaps hesitant to offer such a mind-blowing, awesome dessert. But I can only wait so long for H-E-B and Mrs. Fields to catch up to the inevitability that is a multilayer cookie.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Bakers on the cutting edge, such as Teri (Central PA represent!), have succeeded in making such cookie cakes. I salute their courage in breaking new ground in the world of cookie cakes and only ask them to keep pushing the "boundaries" for what constitutes a cookie cake. Someday, maybe bakeries will not only offer multilayer cookie cakes, but will coat them entirely in frosting. Dare to dream!