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Triple Layer Chocolate Cookies

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 Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
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

  1. In a large mixing bowl, beat butter and sugar until light and fluffy.
  2. Add eggs and vanilla and beat well.
  3. In another bowl, stir together flour, cocoa, baking soda and salt. Gradually add this to the butter mixture.
  4. The mixture will be THICK.
  5. Heat oven to 350 degrees F.
  6. Chill in refrigerator 10 minutes.
  7. I used a regular sized ice cream scoop for extra large cookies.
  8. Drop dough onto a greased, cold cookie sheet.
  9. Bake 17 minutes at 350 degrees for crisp edges and gooey centers.
  10. Remove from oven and allow cookies to sit on cookie sheet 2 minutes before removing.
  11. After 2 minutes, using a thin spatula, move to a wire rack to cool.
  12. Nougat
  13. Microwave frosting 30 seconds just to make it easier to blend. Stir.
  14. Stir in crisp rice cereal.
  15. Ganache
  16. 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:

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

Recipe 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.