What’s better than a cake? A cookie cake. What makes a cookie cake even better? Baking it in a heart-shaped pan, of course!
If I had to decide what to bake somebody on Valentine’s Day, which I don’t (see below), I’d definitely go for cookie cake. It’s easy and fast, but it just oozes love and chewy delight.
This year for Valentine’s Day, Kenny is getting chocolate and a book. I’ve done enough baking leading up to this heart-shaped day, and we need no more. You feel me? #foodbloggerproblems
Over the course of my not crazy long life, I’ve heard phrases and expressions come and go. One of the more recent (and a growing irritant for me) is the term “conversational snow.” It refers to snow that falls but doesn’t stick anywhere. It’s what I would call “pointless snow,” or if I’m in a better mood, “pretty snow.” After all, it’s a lot more fun to drive home in a light snowfall that isn’t accumulating than in a driving rain.
Another expression that continues to gain momentum? “It is what it is.” I know several people who can’t stand this particular turn of phrase, but it doesn’t bother me that much. After all, how else would you describe something that just cannot be changed?
But I’ll tell you what I can’t stand: “I don’t know what to tell you.” What does that even mean? You say that to someone when they have a problem and there’s no solution, but not much is more frustrating to hear. It’s like an admission of failure.
And finally, nobody likes it when someone says, “That’s the way the cookie crumbles.” Not only is it a stupid expression, but everyone knows that good cookies do not crumble. That’s just a bad cookie.
What is magical is the perfect cookie cake. They sure as heck don’t crumble, and they’re fantastic. On the spectrum of sweets to give your sweetie, this one ranks high.
It’s a peanut butter cookie, of course. But even better, it’s filled with delightful peanut butter M & Ms and piped with hot pink frosting. Let the good times roll, everyone!
The only expression I want to hear this weekend is “I love you.” Over and over. Other than that, all the cliched phrases and conversational snow can just go away. Give me a snowstorm and a cookie cake and we’re in good territory!
Peanut Butter Cookie Heart Cake
3/4 cup peanut butter
1/2 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/4 cup sugar
1 teaspoon vanilla
1 and 1/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup peanut butter M & Ms
1 tub vanilla frosting
red food gel coloring
pink sugar sprinkles
- Preheat the oven to 350. Line a heart-shaped pan with parchment paper cut to fit the bottom and coat with cooking spray. Set aside.
- In the bowl of a stand mixer, beat the eggs, butter, peanut butter, vanilla, brown sugar and sugar until creamy.
- Add the dry ingredients and mix until just combined. Mix in most of the M & Ms, reserving a few for the top.
- Press the cookie dough into the prepared pan and place a few extra M & Ms on top for aesthetics if desired. Bake the cookie cake for 25-30 minutes until set. Cool.
- When the cookie cake is completely cool, carefully remove it from the pan and place on a plate or tray.
- In a medium bowl, mix the food coloring into frosting until the desired shade of pink comes out. Using a star tip, pipe a border around the cookie cake and cover with sugar sprinkles.
- Slice into wedges and serve. Store in an airtight container.