Triple Layer Chocolate Cookies

Triple Layer Chocolate Cookies are 3 layers of extreme decadence. Chocolate cookies are topped with a nougat filling and frosted with chocolate ganache

You guys, before we get to Triple Layer Chocolate Cookies…

I did something I’ve never done before. In fact I swore I’d never do it. I set two of my friends up on a date! I know. I used to always wonder why people play match-maker. But now, I get it. When you’re happy you want every one to be happy.

So when I looked at two of my friends at our Super Bowl party and thought, ‘why haven’t they ever gone out?’ I started plotting to get them together. Actually, it was as simple as ‘Have you ever gone out with him? Would you like to?’ and ‘Have you ever one out with ‘her’? Would you like to?’ And Boom! Pow! Simple as that! This is going to be great… love, romance, kids, divorce. Oh, hell, then they’ll blame me! Ack, now I know why you don’t set friends up.

Stay tuned, maybe it won’t get that far..

Now, as I promised. Cookies…Triple Layer Chocolate Cookies to be exact and they are awesome!!

Besides setting up friends at said Super Bowl party, I also got the idea for these cookies. My friend brought a layered dessert of brownies, frosting and rice krispies. In the name of research I ate three!

We won’t talk about how many of these Triple Layer Chocolate Cookies I ate!

These Triple Layer Chocolate Cookies are so good. I can’t adequately describe how rich and decadent they are. You cannot eat just one. Between the fudge cookie, the crunchy nougat and the smooth chocolate ganache lies dessert heaven. If you think you’re making these to share, go ahead and make two batches!

Triple Layer Chocolate Cookies Tips

• Use 2 cookie sheets. Allow the cookie sheets to cool completely before placing second batch of dough on them. Never place cookie dough on a hot sheet.
• Use a spring release scoop so that all the cookies will be the same size. They will cook more evenly being the same size, plus they’re just prettier.
• Chill the dough 30 minutes to one hour in the refrigerator before baking. This allows the butter to firm up again which results in a fatter, chewier cookie. Room temperature butter will make a thinner, crisper cookie.
• You can also freeze the cookie dough. This is what I most often do. This way you can take a few out at a time and bake them. The method for freezing is, scoop all the cookies out using a spring release scoop. Place balls of dough on waxed paper or parchment paper on a pan that will fit into your refrigerator. After the dough is chilled and firm, you can then transfer them to a zip-top freezer bag. Store up to 4 weeks frozen.
• To bake frozen Triple Layer Chocolate Cookies, remove from oven and place on a cookie sheet 10 to 15 minutes before baking. Bake as directed below. For a large scoop, bake 17 minutes. For a small scoop, bake 12 to 13 minutes. Of course these are soft baked, chewy cookies. Bake them to your liking. If you like them more crunchy, bake a couple minutes longer.

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Print Recipe

Triple Layer Chocolate Cookies

Using a large scoop, I had 26 cookies. If you make them small (regular size), you'll have about 4 dozen. Use 2 cookie sheets. Allow the cookie sheet to cool off before placing second batch of dough on them. Never place cookie dough on a hot sheet.

Prep Time20 mins

Cook Time17 mins

Total Time37 mins

Servings: 4 dozen

Author: Paula Jones

Ingredients

• Cookie
• 1 and 1/4 cup butter softened
• 2 cup white granulated sugar
• 2 eggs room temp
• 2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Nougat
• 1 - 16 ounce contianer prepared vanilla frosting
• 1 and 1/4 cup crispy rice cereal
• Chocolate Ganache
• 1/4 cup butter
• 2 tablespoon unsweetened cocoa
• 2 to 3 tablespoon milk
• 2 and 1/2 to 3 cups confectioners sugar sifted so there are no lumps
• 1 teaspoon vanilla

Instructions

• In a large mixing bowl, beat butter and sugar until light and fluffy.
• Add eggs and vanilla and beat well.
• In another bowl, stir together flour, cocoa, baking soda and salt. Gradually add this to the butter mixture.
• The mixture will be THICK.
• Heat oven to 350 degrees F.
• Chill in refrigerator 10 minutes.
• I used a regular sized ice cream scoop for extra large cookies.
• Drop dough onto a greased, cold cookie sheet.
• Bake 17 minutes at 350 degrees for crisp edges and gooey centers.
• Remove from oven and allow cookies to sit on cookie sheet 2 minutes before removing.
• After 2 minutes, using a thin spatula, move to a wire rack to cool.
• Nougat
• Microwave frosting 30 seconds just to make it easier to blend. Stir.
• Stir in crisp rice cereal.
• Ganache
• Stir together first 3 ingredients in a sauce pan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thick. Remove from heat. Whisk in powdered sugar and vanilla. Whisk until smooth.

Assemble cookies:

• Spread nougat onto cooled cookie. Top with warm ganache. Allow to cool.
• Enjoy.

Notes

Store cooked, assembled cookies in an air-tight container for 2 days. Store refrigerated dough up to 4 days or Frozen dough up to 4 weeks. ©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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