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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.
Course Dessert
Cuisine American/Southern
Keyword chocolate, chocolate cookies, cookies
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 48 cookies
Calories 112kcal
Author Paula Jones



  • 1 and 1/4 cups butter softened
  • 2 cups white granulated sugar
  • 2 large eggs room temp
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  • 1 - 16 ounce contianer prepared vanilla frosting
  • 1 and 1/4 cups 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


  • 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.


  • 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. 


Calories: 112kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 102mg | Potassium: 41mg | Fiber: 1g | Sugar: 6g | Vitamin A: 189IU | Calcium: 7mg | Iron: 1mg