Thin Mint Cookie Cake: I'm thinking of a sort of crunchy, cookie brownie for this. Any tips or recipes for that sort of thing? What about the best way to incorporate mint flavor into a baked item? I'd also like to make it sort of dimpled and chocolate-covered, like a thin mint, but that may just take some practice.
Samoa Cookie Cake: I want that chocolate-covered vanilla cookie bottom, with a really chewy, dense coconut caramel top. This may be difficult, because I'll need a 4 inch "chewy" layer. Maybe the secret is to make the coconut element more to scale? Like, instead of flakes, I make coconut bars, and toss that in caramel? Any ideas?
Tagalong or Do-Si-Do Cookie Cake: The final challenge. I don't want to make a Tagalong, because it'll just be a flattened chocolate-covered peanut butter dome on a chocolate base. I already have a chocolate-covered cookie in the Thin Mint, and I want to have some fun. The alternative is to make two giant crunchy peanut butter cookies, and layer them with a peanut butter cream. Is it possible to make a giant peanut butter cookie that's cooked long enough to make it crispy w/out burning it? Ideas welcome.
