Chocolate Chip Cookie Cake w/Cookie Dough Frosting

[PurplePuppy]

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

Makes one 2-layer 9-inch cake

Ingredients:

For the Cookie Cake:

3 cups flour
2 tsp baking powder
1 tsp salt
1 cup 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 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 cake:

Prepare pans: grease two 9" round pans or line with parchment.

Preheat the oven to 350F.

Whisk together the flour, baking powder, and salt.

In another large mixing bowl, beat together the butter and sugar until creamy and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, until well blended; add the vanilla. Gradually beat in the flour mixture then add the chocolate chips.

Divide the dough between the two cake pans and bake for 20 minutes or until golden and a toothpick comes out clean. Cool completely in the pans.

For the filling:

Turn on your broiler. Remove one of the cookie layers from its pan and place it on a broiler-safe tray. Place the mini marshmallows on top of the cookie in a single layer. Broil until the marshmallows are puffed and toasted, then remove the cake from the broiler. Place the second cake layer on top of the toasted marshmallows and press down lightly to make sure it sticks together. Let the cake cool a few minutes before moving - it's fragile when warm.

For the frosting:

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

To assemble the cake:

Place the cake onto a serving plate and spread the frosting over the top and sides of the cake.