Basil and Pineapple Cookie Cake Recipe

Basil and Pineapple Cookie Cake Recipe 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!

basil oil


Yields: 4 servings

1 egg
1 egg yolk
¾ cup raw sugar, + 2 tablespoons
2 teaspoons pure vanilla extract
1 cup all-purpose flour
¾ teaspoon baking powder
¾ teaspoon salt
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
¾ cup powdered sugar, + extra for dusting
4 ounces fresh pineapple (or canned), sliced, then chopped


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. 

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.

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.

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!


I used Boyajian basil oil

I served these as individual desserts but you could bake 3 giant cookies to create a giant cookie cake. 

Published By: Jacqueline Pham on August 23, 2013.


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