Description

These adorable bento-style cookie cakes combine chewy chocolate chip cookie layers with fluffy buttercream, creating a single-serve treat that’s perfect for gifting, celebrating, or decorating just for fun. They’re simple to make, forgiving, and endlessly customizable.

Ingredients

Scale

For the Cookie Layers

1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp fine sea salt
1 ½ cups semi-sweet chocolate chips (or chips + chopped chocolate)

Optional Tip:
Replace ¼ cup of the flour with cornstarch for extra tenderness.

For the Vanilla Buttercream

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar, sifted
1–2 tbsp milk or heavy cream
1 tsp vanilla extract
Gel food coloring, optional

Instructions

ACT 1 — Bake the Cookie “Cake” Layers

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter, brown sugar, and granulated sugar for 2–3 minutes until fluffy.
Add eggs one at a time, then mix in vanilla.
Whisk flour, baking soda, and salt separately. Add to wet ingredients on low speed; mix just until combined.
Fold in chocolate chips.
Scoop dough into 3-inch, ½-inch-thick discs (about 3 tbsp or 75 g each).
Bake 10–12 minutes, until edges are golden and centers look soft.
Cool 5 minutes on the tray, then transfer to a rack to cool fully.

Tip:
Chill shaped dough discs for 15 minutes before baking if you want perfectly round layers.

ACT 2 — Make the Buttercream

Beat softened butter for 3–5 minutes until pale and fluffy.
Add powdered sugar gradually on low speed.
Add vanilla and 1 tbsp milk/cream. Beat on medium-high for 2–3 minutes until smooth.
Adjust consistency:
- Too thick → add more milk 1 tsp at a time
- Too thin → add more powdered sugar
Add gel colors if using.

ACT 3 — Assemble the Mini Cakes

Pair cookie layers by size (use 2 or 3 layers).
Spread 1–1½ tbsp frosting between each layer.
For a clean finish, apply a thin crumb coat, chill 15 minutes, then frost smoothly.
Decorate with piping, sprinkles, chocolate chips, or simple designs.

No piping tips?
Use a spoon to swirl frosting or a zip-top bag with the corner snipped.

Notes

Cookies spread too much?
• Butter was too soft or dough wasn’t chilled enough.
• Chill shaped discs 15–20 minutes next time.
• Make sure flour is measured correctly (spoon & level).

Frosting too runny?
• Chill 20–30 minutes, then re-whip.
• Add more powdered sugar if needed.

Make ahead:
• Cookie layers: 2 days at room temp or 1 month frozen.
• Buttercream: 1 week refrigerated; re-whip before using.
• Assemble the day you serve.