Chocolate Chip Cookie Icebox Cake

By Friday, July 8, 2016

I don’t know about you, but when my kids birthday’s roll around I attempt to manipulate them into picking a dessert I dig. I’ve succeeded with my eldest, who chooses buttertarts, my most favourite dessert. However, not any buttertart will do, we specifically go to the Maid’s Cottage, truly home of the best buttertart.

Anyway, this year I knew Billie was undecided about what she wanted as her celebration dessert. I thought I was going to have my work cut out for me. I was wrong. I showed her a picture of the chocolate chip cookie icebox cake by Martha Stewart and she was sold instantly.


I made this cake once before, and it clinched Wizz and I the title at the 2013 Christmas Bake-off. Side note, Wizz and I are two time champs, winning back to back titles. In 2014 we made chocolate covered beer marshmallows to nab the title a second time. Out of all the recipes I have tried at our annual bake-off, very few I would consider making again, except this icebox cake. It did not disappoint the second time.

Chocolate Chip Cookie Icebox Cake


  • 4 cups cold whipping cream
  • 1 cup mascarpone cheese
  • 3 tablespoons sugar
  • 8 dozen chocolate chip cookies (2 1/4 inches, baked until crisp)
  • 1/2 tsp vanilla
  • Chocolate shavings, for garnish


  1. Whisk 3 cups of cream with mascarpone in a chilled bowl until soft peaks form.
  2. Add 2 tbsps. of sugar and whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours).
  3. Arrange 9 cookies in a circle (with cookies touching) on a cake stand or a plate. Place 2 cookies in centre. Carefully spread 1 cup of cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layers, ending with cookies.
  4. Refrigerate, lightly draped with plastic wrap, overnight.
  5. Whisk remaining cup of whipping cream with vanilla and tbsp. of sugar until soft peaks form. Spread over top of cake just before serving.
  6. Garnish with chocolate shavings.


Recipe adapted from


Listen to me, the chocolate chip cookie you use in this recipe is fundamental to the outcome. It has to be crispy enough that the cake does not become overly mushy. Also, it has to be a stand alone solid biscuit, no shitty cookies in this cake. I consistently make this chocolate chip cookie recipe with amazing results: New York Times Voted Best Chocolate Chip Cookie. Usually I bake them in the oven for 8-9 minutes, when using them in the icebox cake I kept them in for 11 minutes.

I think you will be really happy with this bad boy.



  • wendy marshall
    July 8, 2016

    Meg…fabulous cake…bravo

  • Mel
    July 12, 2016

    Love this!
    I see in cookie recipe, it calls for cake flour ~ is that what you’ve used?

    • Meg
      July 12, 2016

      Hey Mel, I use bread flour and all-purpose because I usually have those on hand. I have made them with just all-purpose before too. You will still like the results!

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