Thin Chocolate Cookie Layered Dessert
Thin Cookie Layered Dessert, left over pie dough becomes the best fast and easy creamy dessert. Any leftover dough can be rolled very thin, cut out and baked to make this delicious and pretty dessert!
I just happened to have some leftover chocolate pie dough leftover from making my Chocolate Vanilla Panna Cotta Tart, and decided with Valentine’s Day just around the corner, this would make the best dessert to serve! And who doesn’t like or need a little chocolate in their life?
Recipe Ingredients
Chocolate Pie Dough Recipe – I used half the dough for this recipe, the remaining dough can be fridgerated and used within 2-3 days or frozen in a freezer bag for up to 6 months.
For the Whipped Cream Filling
- Gelatine
- Cold water
- Cream – whole, heavy or whipping cream with at least 30% fat
- Powdered sugar – also known as confectioners’ sugar or icing sugar
How to make A Cookie Layer Dessert
Roll the dough out on a floured flat surface, flour the rolling pin also. Roll out very thin and cut with your favorite large cookie cutters.
Place the cutouts on the prepared baking sheets and bake for approximately 5 minutes. Let the cookies cool on pan for a couple of minutes then move to cooling racks to cool completely before filling.
Make the Whipped Cream filling
In a small pot combine the gelatine and cold water, let stand for approximately 10 minutes, place the pot over low heat, stirring constantly just until the gelatine dissolves. Remove from the heat, add to the whipped cream.
In a medium bowl whip the cream and icing sugar until soft peaks form, continue beating and add the gelatine, whip on high until stiff peaks form.
Place a cookie on a plate top with a little whipped cream, place another cookie on top and more cream, you can make 1-2 layers. Top with fruit such as fresh strawberries or berries, don’t forget to top with chocolate shavings or chocolate chips. Serve immediately.
FAQs
For this recipe I used some leftover chocolate pie dough that I had making Chocolate Mousse Tarts, but a simple pie dough even my brown sugar pie crust or even an Italian Dough would work perfectly. For the brown sugar you could add a little cinnamon to the whipped cream and cut up some apples for the topping.
If you don’t like to use gelatine then you can substitute with powdered agar in equal amounts. This recipe calls for 1 1/4 tablespoons of gelatine, so you would use 1 1/4 tablespoons of agar powder instead.
How to store the Layered dessert
To tell the truth I would make the dessert just before serving so you know the exact amount to make, letting it sit can make the cookies soggy. The plain cookies can be stored at room temperature for up to 5 days or in the fridge for up to 7 days.
The cookies can also be frozen in a freezer bag or container. They will keep for up to three months in the freezer.
These thin chocolate cookies made the perfect Cookie Layered Dessert and they were even pretty yummy on their own. So next time you have some left over dough, it might just make a delicious dessert. Enjoy!
More Layered Desserts
- Easy Puff Pastry Tiramisu
- Creamy Chocolate Lasagna
- Easy No-Bake Brownie Cheesecake Parfait
- Berry Trifle with Italian Pastry Cream
Thin Chocolate Cookie Layered Dessert
Ingredients
- 1 chocolate pie dough
FOR THE STABILIZED WHIP CREAM
- 1 teaspoon gelatine
- 4 teaspoons cold water
- 1 cup cream whole, heavy or whipping cream
- 2 tablespoons powdered sugar
Instructions
- Pre-heat oven to 350°F (180°C) Line one or two baking sheets with Parchment paper.FOR THE CHOCOLATE PIE DOUGH (click)Roll the dough out (a small amount at a time) on a floured flat surface, flour the rolling pin also. Roll out very thin and cut with cookie cutters, place on prepared baking sheets and bake for approximately 5 minutes. Let cool completely, best to fill just before serving.
FOR THE STABILIZED WHIP CREAM
- In a small pot combine the gelatine and cold water, let stand for approximately 10 minutes or until thick, place over low heat, stirring constantly just until gelatine dissolves. Remove from heat and let cool slightly (but not set).In a medium bowl whip the cream and icing sugar until soft peaks form, continue beating and add the gelatine, whip on high until stiff.
PUTTING IT TOGETHER
- Place one cookie on a plate with some whipped cream, fresh fruit, another cookie and repeat, place another cookie on top add whipped cream sprinkle with grated chocolate and fruit. Serve immediately. Enjoy!
This looks so delicious and easy! I bet you could make the cookies ahead of time, too and freeze them!
Hi Terri, thanks so much Im sure you could freeze them.
Ooooh, yum! Those look beautiful AND delicious! And let’s just jump back to the whole chocolate pie dough thing–MIND BLOWN.
Hi Nikki, haha thanks so much. Have a great weekend.