Cookie Cake

Instructions

1. Crush the biscuits into fine crumbs using a food processor or by hand in a plastic bag. If using cocoa powder, mix it with the biscuit crumbs.
2. In a medium saucepan, combine milk and sugar. Heat gently over medium heat until the sugar dissolves completely. Do not boil.
3. Add the butter to the warm milk mixture and stir until melted and smooth.
4. Gradually add the biscuit crumbs to the milk-butter mixture, stirring constantly to form a thick, spreadable dough.
5. Line a sheet pan with parchment paper. Spread the cookie mixture evenly across the pan and press gently to create a smooth surface.
6. Refrigerate for at least 2–3 hours until firm.
7. Once set, decorate the top with chocolate chips, nuts, fruit, or any toppings of your choice. Cut into squares or slices to serve.

Recipe Details

• Prep Time: 20 minutes
• Chill Time: 2–3 hours
• Total Time: 2 hours 20 minutes
• Servings: 8–12
• Difficulty: Easy

Variations & Substitutions

• Use gluten-free biscuits for a gluten-free version.
• Add 1 teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
• Mix in dried fruits or coconut flakes for extra texture.
• Replace milk with plant-based milk for a dairy-free version.

Serving Suggestions