I had to do it.
I had to make another cookie cake. I was so stoked with how great the first one turned out, that I had to go back and do it again. This time, however, on a much smaller scale, after all, this blog is supposed to be about SMALL Indulgences. 😉
This time, I used an 8″ pan, but with the same technique as the 12″ – keeping it about 1/2″ thick, and just freezing the rest of the dough for a future cookie cake.
I was chatting with a friend today regarding my new found desire to corner the cookie cake market, and he commented on how you only see chocolate chip cookie cakes. Why should the other cookies be left out of the fun??? No more, I say! Oatmeal cookie cake, sugar cookie cake, white chocolate macadamia nut cookie cake! It’s happening people. I shall be crowned queen of the cookie cake and live in a castle made entirely of cookie cake, with two cupcake towers, surrounded by a moat of pastry cream, in which dwells a giant gummy worm who wards off unwelcome invaders from neighboring candylands. (too much?)