Time to whoop it up, my friends. My birthday approaches!
When it comes to my birthday, I still feel like a little kid. I want presents, parties, and many celebrations. Sometimes that means I’m setting myself up. Let’s face it: I’m a mom of three and nobody has thrown me a party since I was 25. That was a loooooong time ago. But still, I hold out hope!
One thing I’ve learned to do is bake my own birthday treat. A few years ago, I baked this cookie cake for the first time. It was my favorite cookie cake ever, but my photo skills weren’t so great back then. Plus, I wanted to see if I could make the whole thing GF and a little easier. Done and done!
Now that I’m off the hook for jury duty (I didn’t get selected, but I did make it into a courtroom, so that’s always fun), I’m full steam ahead on getting ready for the school year ahead. That means a lot of organizing, cleaning, and decision-making.
When I changed schools earlier this summer, I left a very beautiful school building behind in exchange for one with a lot more history and age. My new work home is a lot older, but it’s kept up nicely and I’ve been feeling at home here.
The thing is, I’ve been getting this reaction from some people about my change of venue that is less than desired. People tend to set a lot of store by new and sparkly things. Hey, how can I blame them? New is usually very nice. But no matter how nice a space is, a school especially, the end result is what everyone makes of it.
Students make schools come alive, not awe-inspiring entryways or corporate-looking office spaces. This is a school, and it looks like one. Personally, I find that comforting.
Okay, end rant. Can I talk about this cookie cake now?
It’s chewy in the center and crispy at the edges, just like my favorite cookies are. There’s a layer of hot fudge that glues the peanut butter cups (both chopped up snack-sized and miniatures) to the top. And there are more chopped PB cups in the actual cookie.
Hey, it’s about to be my birthday. I want to do it up, and that means lots of peanut butter lover’s cookie cake for me. And if anyone wants to throw me a crazy wild party, just name the time and the venue. I’ll be there!
- Preheat the oven to 350. Coat a 9-inch springform pan 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. Fold in the chopped peanut butter cups.
- Spread the batter evenly into the prepared pan. Bake for 25-30 minutes. Cool completely.
- When the cookie is cool, remove the sides of the springform pan.
- Heat the hot fudge for 30 seconds in the microwave. Spread a thin layer over the top of the cookie.
- Pile the peanut butter cups on top of the fudge layer, pressing down lightly to make sure they stick.
- If desired, pipe hot fudge over the top with a small round tip.
- Cut into wedges and serve!