America's Favorite Triple Layer Cookie Cake

Products Used


Sugar Cookie Layer

  • 1 1/8 cups all-purpose flour*
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 cup unsalted butter
  • 1/3 cup + 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup sour cream
  • 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar, for sprinkling cookie surface

Peanut Butter Cookie Layer

Chocolate Chip Cookie Layer

Chocolate Sauce

Whipped Cream

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. For sugar cookie layer sift together flour, salt, baking powder, and baking soda. Set aside.
  2. Mix soft butter and sugar until light and fluffy. Add vanilla extract.
  3. In a small bowl beat egg until yolk and white is well blended. Add 2 tablespoons beaten egg to above. (Remaining egg will be used in peanut butter cookie layer.)
  4. Once combined, add sour cream. Add dry ingredients all at once and mix just until ingredients are combined.
  5. Place dough onto a plastic food film and shape into a round and place in refrigerator.
  6. For peanut butter cookie sift together flour, baking soda, baking powder, and salt. Set aside.
  7. Mix butter until light and fluffy. Add peanut butter and, once combined, add brown sugar.
  8. Add 2 tablespoons beaten egg and vanilla. Add dry ingredients in one step and mix just long enough to combine.
  9. Shape dough into a round shape onto plastic and place in refrigerator.
  10. Turn oven to 350°F.
  11. For chocolate chip cookie dough layer, sift together flour, baking soda, and salt. Set aside.
  12. Cream butter until smooth, add both sugars and cream further. Add beaten egg and vanilla and mix until light and creamy.
  13. In one step add dry ingredients to creamed mixture and mix until just combined. Do not over mix.
  14. Add chocolate chips and nuts.
  15. Press chocolate chip cookie dough into an even level 6-inch diameter round shape on parchment lined cookie sheet. (Dough will spread in oven.)
  16. Place in oven and bake until edges are golden, about 14-16 minutes. Center will still feel soft, but will firm as it cools. Set aside to completely cool.
  17. Meanwhile on another parchment lined cookie sheet press peanut butter dough into a 6-inch even round. Place in oven and bake until center has set, about 14-15 minutes.
  18. Press sugar cookie dough on a parchment-lined cookie sheet in a 7 1/4-inch round. (Sugar cookie dough does not spread as much as the others.) Sprinkle with granulated sugar and place in oven. Bake for 15-16 minutes or until edges are light golden and center has set.
  19. Prepare chocolate sauce by boiling cream and sugar. Remove from heat and whisk in chocolate. (If using bar, it needs to be precut in chip size pieces.) Once whisked smooth cover and set aside.
  20. All cookie layers must be completely cooled to room temperature before proceeding.
  21. Whip cream, sugar and vanilla extract to firm peaks.
  22. Place chocolate chip cookie layer on a serving platter and using a piping bag with a large French tip pipe shells or rosettes in intervals on edge of cake. Pipe some cream in center as well but it does not have to be filled completely with piped cream.
  23. Place peanut butter cookie layer on top and repeat with cream. Cover with sugar cookie layer and decorate edge of cake with whipped cream.
  24. Make certain chocolate sauce is no longer warm before proceeding. Gently spoon on center of cake and allow to drip on sides.
  25. If desired decorate with pistachios or pecans.
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