Yup, you read that right. Quadruple layer cookie cake. It was what I had planned to make if the Bills were in the Super Bowl. And even though they came up a game short, I made this cake anyways because it is the Super Bowl. The NFL is the one sport that managed to get through it’s entire season without a single cancelled game. For this treat, I went with a peanut butter cookie layer, flourless brownie layer, chocolate chip cookie layer and a sugar cookie layer. I used a marshmallow fluff frosting. I actually make the peanut butter, sugar and chocolate chip cookie doughs the day before and took them out of the fridge about an hour before baking to get them to room temperature so they were easier to press into the pans. If you use a 9 inch cake pan, your baking time will be less. Remember to preheat your oven to 350 degrees for 20 minutes before you start baking. And make sure you don’t overbake your cookie cakes. This cake is quite heavy, so make sure your container is sturdy. You may have to hold it from the bottom when transporting it, or cut the cake ahead of time.

• Peanut butter cookie ingredients
• 1/2 cup Crisco or butter, softened
• 3/4 cup peanut butter
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 egg
• 1 tbs milk
• 1 3/4 cups flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Directions – line an 8 inch round cake pan with parchment paper and spray with baking spray. Ina bowl, cream crisco/butter and peanut butter. Mix in brown sugar and sugar. Add egg and milk. Stir in dry ingredients. Press into prepared pan. Bake 20 minutes (will be lightly golden around the edges). Cool completely

• Flourless Brownie cookie layer
• 6 tbs butter
• 3/4 cup dark chocolate chips
• 2 eggs
• 2/3 cup sugar
• 1/4 cup baking cocoa
• 3 tbs cornstarch
• 1/2 tsp salt

Directions – line a round 8 inch cake pan with parchment paper and spray with baking spray. Melt butter and chocolate chips in 40 second increments until you can stir smooth. Add eggs and sugar. Blend in cocoa, cornstarch and salt. Spread into prepared pan. Bake for 20 minutes (toothpick inserted into center comes out with a few moist crumbs). Cool completlely

• Chocolate chip cookie layer
• 1/2 cup butter, softened
• 1/4 cup Crisco
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 yolk
• 2 tsp vanilla
• 3/4 tsp baking soda
• 2 tsp Cornstarch
• 1 2/3 cup flour
• 1 cup chocolate chips

Directions – line an 8 inch round cake pan with parchment paper and spray with baking spray. cream butter, Crisco, sugar and brown sugar. Add egg, yolk and vanilla. Blend in dry ingredients. Fold in chips. Press into prepared pan. Bake 20 to 23 minutes (will be dark golden on top. May seem a little doughy, but will firm up. You can also firm it up by popping it in the fridge too for a bit. Cool completely.

• Sugar cookie layer ingredients
• 1/2 cup butter, softened
• 1/4 cup plus 2 tbs oil
• 1/2 cup sugar
• 1/2 cup powdered sugar
• 1 egg
• 1 tbs vanilla
• 1/2 tsp cream of tartar
• 1/2 tsp baking soda
• 2 1/4 cups flour

Directions – line an 8 inch round pan with parchment paper and spray with baking spray. mix butter, oil, sugar and powdered sugar. Add egg and vanilla. Blend in dry ingredients. Press into prepared pan. Bake 20 minutes. (Will be light golden around the edges.) Cool completley.

• Frosting/filling ingredients
• 1 cup butter, softened
• 2 cups marshmallow fluff
• 4 cups powdered sugar
• Heavy cream or milk

Directions – cream butter and fluff. Slowly blend in powdered sugar. Add enough milk or cream to get the consistency you want. Assembly instructions below.

You can leave the cake as it is above, or frost the entire thing. I opted to frost the entire thing. 😁. Store in covered container.