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I went to see Boyz II Men, Paula Abdul, and New Kids on the Block with some pals this past weekend. It was a lot of fun, but it also completely startled me in a few of ways. I went to watch Boyz II Men and Paula, two artists I used to listen to a lot as a youngster and continue to do so now. I went to an En Vogue and Boyz II Men concert with one of the same buddies a few years ago, and it was the best concert I’ve ever seen. I love both of those bands, therefore we were disappointed with Boyz II Men’s concert.

Despite knowing just one of their songs and having never really listened to them as a youngster, NKOTB was the show’s greatest portion! It was a party, and the program was obviously planned around them. They were a love of fun to watch, had a fantastic sense of humor, and I was completely smitten with Donnie Wahlberg. He seems to be one of the nicest people you’ll ever meet. I’d want to be his best buddy in certain ways.

This cookie cake is also up for a good time and rocks the house. What’s not to love about it? It’s festive, colorful, and chock-full of chocolate and peanut butter.

For as long as I can remember, my family has been eating cookie cakes. My father was the house’s cookie monster, and he’s never gotten anything other than a cookie cake on his birthday. I’ve prepared various variations over the years (including a Reeses Peanut Butter Cookie Cake, Funfetti Cookie Cake, and Triple Chocolate Cookie Cake), but I haven’t posted a new one in a long time. My father like oatmeal cookies, such as this Oatmeal Raisin Cookie Cake, as well as the traditional Chocolate Chip Cookie Cake. And as far as “cakes” go, this one is about as simple as they get.

Ingredients

MONSTER COOKIE CAKE

  • 1/4 cup (56g) unsalted butter
  • 6 tbsp (105g) peanut butter
  • 1/2 cup (72g) brown sugar
  • 3 tbsp (39g) sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup (130g) flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups (110g) quick cook oats
  • 3/4 cup (150g) M&Ms
  • 1/2 cup (85g) chocolate chips

CHOCOLATE FROSTING

  • 1/2 cup butter
  • 1 3/4 cup (201g) powdered sugar
  • 1/4 cup (29g) natural unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 1–2 tbsp water or milk

Instructions

  1. To make the cookie bottom, preheat the oven to 350°F (176°C). Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
  2. Cream the butter, peanut butter and sugars together until light and fluffy, about 3-4 minutes.
  3. Mix in the egg and vanilla extract until combined.
  4. In a separate bowl, combine the flour, baking soda, baking powder and salt.
  5. Add the dry ingredients to the butter mixture and mix until well combined.
  6. Stir in the oats. The cookie dough will be thick.
  7. Stir in the M&MS and chocolate chips. They may not stick to the dough completely, but will be fine once in the cake pan.
  8. Pour the the dough in the prepared cake pan and evenly press into the bottom. Press some of the mix-ins that wouldn’t stick to the dough into the cake pan.
  9. Bake for 16-18 minutes or until the edges are slightly golden.
    Remove from oven and allow to cool completely in the pan.
    To make the frosting, beat the butter until smooth.
  10. Slowly add about half of the powdered sugar and mix until well combined.
  11. Add the cocoa, vanilla extract, 1 tablespoon of water and the remaining powdered sugar and mix until smooth.
  12. Add more water, if needed to get the right consistency.
  13. Pipe the frosting onto the edges of the cookie cake, then store in an airtight container until ready to serve.

 

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