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Chocolate Christmas Log (Cookie Cake)

“This is a Christmas tradition in my family. We often have to make more than one and somehow ingredients tend to go missing in action. It is so easy, kids love to help (which explains the missing ingredients). To make cookie cake, double the recipe and place the cookies and cream in layers in a springform pan (topping with a layer of whipped cream). After refrigerating at least overnight, remove sides of pan and apply more whipped cream as icing.”
READY IN:
13hrs 10mins
YIELD:
1 log
UNITS:
Metric

Ingredients Nutrition

  • 226.79 g package chocolate wafer cookies
  • 473.18 ml whipping cream
  • sugar
  • chocolate shavings, for decoration
  • 78.07 ml no-sugar-added peanut butter (optional)

Directions

  1. Whip 1 1/2 c of cream add sugar to taste (1/4- 1/2 cup).
  2. Put a teaspoonful of sweetened whipped cream on a cookie, top with another cookie.
  3. Add another teaspoonful and another cookie.
  4. Repeat.
  5. Place on one end of a flat rectanglar serving dish (or plate), with the cookies vertical.
  6. Put a teaspoonful of cream on a cookie and add it to the end.
  7. Repeat until all the cookies and cream are used in a log shape.
  8. Coat with remaining cream and cover lightly in plastic wrap.
  9. Refrigerate at least overnight.
  10. When ready to serve, whip remaining cream and sweeten.
  11. Recoat the log with the whipped cream and decorate with chocolate shavings.
  12. To serve, cut on the diagonal.
  13. For darker frosting color, add 1/3 cup unsweetened peanut butter to whipped cream mixture.

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