1-Prepare the edible cookie dough: Preheat your oven to 350°F (175°C) and get your pans ready, as this sets the stage for a smooth baking process.

2-First: cream together the unsalted butter and sugars for the cookie dough until it’s light and fluffy. Add in the milk and vanilla extract, then mix in the flour, salt, and mini chocolate chips. Shape some dough into flattened patties and chill them in the fridge this keeps them soft and ready for the cake layers.

3-Next: for the cake itself, mix the dry ingredients like flour, baking powder, and salt in one bowl, and combine the wet ingredients like butter, sugar, eggs, vanilla, milk, and Greek yogurt in another. Alternate adding these mixtures together, then fold in the mini chocolate chips. Divide the batter into your prepared pans, add those chilled cookie dough patties on top, and cover with more batter.

4-Bake: for 30 to 35 minutes until a toothpick comes out clean, then let the cakes cool completely on a wire rack. Once cooled, make the buttercream by creaming butter and brown sugar, gradually adding powdered sugar and the flour blended with milk, then stir in salt and vanilla. Assemble the cake with layers of buttercream, chill it, and mix mini chocolate chips into the rest for the outside frosting.

5-Finally, for the chocolate ganache, heat the cream and pour it over the chopped bittersweet chocolate, adding vegetable oil to thin it out. Pour it over the chilled cake and top with crumbled cookie dough for a finishing touch. If you’re looking for more ideas, check out our easy cookie recipes for additional inspiration on the blog.