The process of making this candy is similar to that of making caramel. Put some of this into the cookie dough and it dissolves, infusing the cookie with the flavor of the candy. It’s incredibly crunchy with a sticky, chewy inside and a slightly bitter taste. In some parts of the UK, it might also be known as hokey pokey, cinder toffee, or sponge toffee. I don’t have an apiary in my backyard where I harvest honeycomb for bakes. Of course, milk chocolate chips are folded into the dough, adding that sweetness that every double-chocolate cookie needs.Īs good as chocolate is, the real star of these cookies is the honeycomb. There’s a richness to the flavor instead of a dry bitterness and they’re better than I ever dreamed they could be. That brings me to this version–the combination of melted chocolate and cocoa powder adds a lightness and an extra layer of depth to these cookies. I cut the amount of cocoa powder in half the next time I made them, but they still weren’t as good as I knew they could be. They were still edible, but I knew they could be better. My first batch of these used too much cocoa powder and resulted in an insanely dense cookie. The cookie itself is made with both dark cocoa powder and melted bittersweet chocolate, a combination that took three tries to get right. Combine that with the crunch of the honeycomb candy on top and the textures of this are unbelievable. The edges of these are insanely crispy but, once you reach the inside, there’s that perfect chocolate-y chew. If I have to confess, I ate two of them the day I made them despite repeatedly telling myself I could stop at one. Get the recipe for the No-Bake Honeycomb Cheesecake featured in the bonus video.Warning: these cookies are addictive. The bees won't be the only ones buzzing about this cute cake! This honeycomb cake with mascarpone cream is a real eye-catcher and will impress whoever you serve it to.
Decorate the cake by placing 1 bee made out of fondant on top. Cover the sides of the cake with the mascarpone cream, dust the lower half with the sugar cookie crumbs that you set aside earlier, and drizzle honey on top. Layer the cake, alternating between layers of sugar cookie, honey, and mascarpone cream, making sure the final layer is a sugar cookie.Ĩ. Fill in the wells on top of the sugar cookies with honey.ħ. Whip the heavy cream, then carefully fold the whipped cream into the mascarpone mixture.Ħ. For the mascarpone cream, beat together the mascarpone, powdered sugar, and honey in a large mixing bowl. Crush up the leftover pieces of the honeycomb cookie sheet and set them aside for later.ĥ. While the honeycomb cookie sheet is still warm, use a cup or a round cookie cutter that's 3 –4 inches in diameter to cut out 4 circular pieces. If the dough was frozen, add another 5–7 minutes to the baking time.Ĥ. Remove the baking tray from the fridge or freezer, transfer it to the oven, and bake the cookie dough at 350☏ for 10 minutes. Once the dough is almost done chilling, preheat the oven to 350☏. Transfer the baking tray to either the refrigerator or the freezer and let the dough chill for about 90 minutes. Once the whole sheet of cookie dough has been molded, carefully remove the bubble wrap.ģ. Roll out the dough into a large rectangular shape and place it on the baking tray, then place the bubble wrap on top of the dough and press down gently.
Line a baking tray with parchment paper and thoroughly clean a large piece of bubble wrap. Wrap the cookie dough in plastic wrap, transfer it to the refrigerator, and chill for 30 minutes.Ģ. For the sugar cookie dough, combine the flour, butter, eggs, and sugar in a large bowl and mix everything together by hand. Yield: 1 Prep Time: 50 minutes Cooking Time: 10 minutes Inactive Time: 2 hours Difficulty Level: Moderateġ. But don't worry – it doesn't take a whole hive to make! This honeycomb cookie cake tastes just as sweet as it looks. We're using an original technique involving bubble wrap to make the cookie base of this cake look just like a honeycomb, stacking up the cookies in between layers of a rich mascarpone cream, and finishing everything off with some delicious honey.
There are few things in this world as sweet as honey, and we owe all of that sweetness to the little worker bees who work so hard to make it! This recipe for a honeycomb cookie cake is inspired by our busy, buzzy little friends.
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