Basil and Pineapple Cookie Cake Recipe


This cookie cake recipe closes our week featuring Boyajian exquisite oils and vinegars. I was inspired to make this recipe by Martha Stewart’s giant chocolate chip cookie cake. I used the basil oil both in the cookie dough, which by the way contains no butter, and the mascarpone cheese filling.

To repeat and reinforce the flavors in the filling, I deep-fried basil leaves, coated them in raw sugar, crumbled them and mixed them into the mascarpone filling. I also included freshly chopped ripe pineapple to add some sweetness to this gourmet dessert.

Happy weekend everybody!

1. Info for Basil and Pineapple Cookie Cake Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 4
  • Calories: unavailable

2. Ingredients for Basil and Pineapple Cookie Cake Recipe

  • 1 egg
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 6 tablespoons Boyajian basil oil
  • 6 tablespoons heavy cream
  • 2 tablespoons vegetable oil
  • 6 fresh whole basil leaves, torn into quarters
  • 16 ounces mascarpone cheese, at room temperature
  • 4 ounces fresh pineapple (or canned), sliced, then chopped

3. Directions:

3.1 For the cookies

Preheat the oven to 350°F.

Beat the whole egg and egg yolk s with ¾ cup raw sugar. Add vanilla extract, then stir well. Add the flour, baking powder and salt. Mix well. Add heavy cream and 4½ tablespoons basil oil. Mix until well combined. Divide the dough into 12 equal portions (about 3 tablespoons of cookie dough for each cookie).

Place the cookies on 2 baking sheets lined with parchment paper or a silicone mat. Make sure the dough is spaced out so the cookies don’t touch each other when they expand while baking. Flatten the cookie dough balls into 3″-diameter cookies. Sprinkle them with 1½ tablespoons raw sugar.

Bake for 22 minutes. Transfer the cookies to cooling racks. Allow to cool completely.

3.2 For the basil leaves

Heat the vegetable oil in a small saucepan. Add the pieces of basil leaves and deep fry until crisp and golden. Transfer to a plate lined with paper towels. Immediately sprinkle with the remaining raw sugar. Crumble them and set aside.

3.3 For pineapple filling

Whip the mascarpone cheese until smooth. Sweeten with powdered sugar and add the remaining basil oil, the fried basil leaves and chopped pineapple. Stir until well distributed.

3.4 Assembly time

Pipe the basil and pineapple filling onto the top of 4 of the cookies. Place a second cookie on top and gently press to make the filling visible. Repeat the same procedure until all the cookies are used.

Sprinkle with powdered sugar using a fine mesh strainer.

Bon appétit!

4. Tips and advices:

  • I used Boyajian basil oil.
  • I served these as individual desserts but you could bake 3 giant cookies to create a giant cookie cake.

Please rate this article