Monster Cookie Candy Cake

Choc chip and candy cookie layers with peanut butter and chocolate ganache. Topped with more candy.


  • Giant cookies
  • 1 cup plain (all-purpose) flour
  • 1 tsp bicarb soda
  • 1/2 tsp. salt
  • 1/2g unsalted butter, softened
  • 1/4 cup caster sugar
  • 1 cup brown sugar
  • 3 tbsp milk
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/2 cups dark chocolate chips
  • 1 cup white chocolate chips
  • 1 cup m&m’s
  • 1/2 cup mini marshmallows
  • Chocolate Ganache
  • 4 cups dark chocolate
  • 1 cup whipping cream
  • Peanut Butter Frosting
  • 500g - 2 cups unsalted butter, softened
  • 500g - 4 cups icing (confectioners’) sugar
  • 2–4 tsp vanilla extract or vanilla bean paste
  • 1/2 cup peanut butter
  • Decorations
  • 8 mini peanut butter cups
  • 1/2 cup mini marshmallows


  1. Chocolate Ganache
  2. Combine the chocolate and cream in a large, microwave-safe bowl. Microwave on high, for 30 seconds at a time, mixing between each interval until smooth. Once fully melted, cover with plastic wrap and leave to set at room temperature.
  3. Alternatively, you can use the double-boiler method. Fill a large saucepan one-third of the way with water and bring to the boil. Place the chocolate, butter and cream in a large glass or metal mixing bowl and set it over the pan, making sure the bottom of the bowl doesn’t touch the water. Gently stir the mixture until it is completely melted and smooth. Remove from the heat and leave to set at room temperature.
  4. To soften the ganache to spreading or piping consistency, microwave on high for 10 seconds at a time, mixing well between each interval, until it becomes soft enough to spread easily but firm enough to hold its shape. If you soften it too much, don’t panic, just let it sit at room temperate again until it firms up enough to use.
  5. To use it as whipped ganache, soften it to the piping consistency using the above method. Add it to the bowl of a stand mixer fitted with the paddle attachment and start by whipping on medium speed. Once it has softened a little and looks slightly paler, turn the mixer up to high and whip for 5–6 minutes until it becomes light, fluffy and pale in colour.
  6. Peanut Butter Frosting
  7. Before you begin, it’s really important to make sure the butter is soft enough. Some people keep their butter out of the fridge, others chill it. Even if you keep it out, it may not be soft enough. You want your butter to be soft enough so that when you stick your finger in it, it glides in, but not without a little bit of resistance. The best way to get it too that softness is to place your butter on a microwave safe plate, microwave for 10 seconds at a time, testing the softness each time. If it needs longer than 10 seconds, turn the butter over and repeat until it’s ready.
  8. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use an electric hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in colour.
  9. Stop your mixer and scrape down the side of the bowl using a spatula. Add the powdered sugar peanut butter and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)
  10. Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until the butter turns pale in color and becomes fluffy again. If you want to soften your buttercream and make it a little smoother, add the milk and continue mixing for another couple of minutes on medium speed.
  11. Assembly
  12. To put it all together, fit the end of two piping bags with open star tips. Add the ganache to one bag and the peanut butter to another one.
  13. Place one of the cookies onto a serving plate and pipe frosting on top. Sprinkle with candy and then place the other cookie on top. Pipe more frosting on top and then finish by sprinkling with more candy. Use a large knife to serve.