My birthday is exactly 2 weeks after Christmas.
Long enough that I feel like enough time has passed that it’s acceptably separate from Christmas, but short enough that everyone is still mentally and financially recovering from the holidays, so it sneaks up on them.
I get it. My birthday is an “oh crap, it’s here already?”.
With that being said, I only have two real requirements for my birthday: That I don’t have to cook dinner, and that my husband gets me a cookie cake FROM THE MALL.
And he always pulls through. I’ve had overly sweet cookie cakes decorated with turtles and sparkles and even a wiener dog wearing a crown (I don’t even know) but one year for some reason, he decided to go to his mom’s and make my cookie cake himself.
Which is a nice idea in theory, but I guess my husband didn’t know about leaving room for cookie dough to spread on the cookie sheet, so he pressed it to the edge of the pan. It overflowed into his mom’s oven, the whole thing smoked up, and when he surprised me with my cake, it tasted like cookie smoke. So I went and cried, and almost died by eating smoke inhalation.
Yes, that exists, pretty sure I heard of it on Grey’s.
It was a nice idea and all, but this is a prime example of why men should listen to their wives. Pillsbury cookie dough, smoke, and store bought frosting in a tube will never compare to a mall cookie cake. I’m pretty sure they put magic in their frosting or something.
Even though I save the cookie cake for once a year, I do stop by and get a Double Doozie from time to time. Although, I have to limit my trips because by the time you grab something for your kid and a Diet Coke, you’ve spent like a million bucks. So…I decided that I needed to find a way to make those babies at home.
Everyone deserves Double Doozies in their lives.
These aren’t EXACT, but they are as close as you’re going to get and a mighty fine substitute, if I do say so myself.
These are such a fun alternative to cupcakes for your next party or cookout…they’re a hit with kids and adults alike!
- 2 sticks salted butter, slightly softened
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 1/4 cups bread flour
- 1 1/4 cups brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 Tablespoons milk
- 2 teaspoons vanilla extract
- 1 cup semi sweet chocolate chips
- 2/3 cup Mini M&M’s, plus an extra 1/2 cup for tops
- 1 cup vegetable shortening
- 5 cups powdered sugar
- 1 teaspoon vanilla
- 1/3 cup water
1. In a medium sized bowl, stir together the flour, baking soda, and salt and set aside.
2. In the bowl of a mixer, cream together the butter and both sugars on medium speed until smooth and combined, about a minute. Add egg, egg yolk, milk, and vanilla and mix on medium low until fully combined. With the mixer on low speed, slowly add flour mixture until completely mixed in. Using a wooden spoon, fold in chocolate chips and 2/3 cup Mini M&Ms.
3. Refrigerate dough for at least an hour.
4. Preheat oven to 350. Scoop dough with a small cookie scoop onto an ungreased baking sheet. Bake until edges are just turning golden brown, about ten minutes. HALFWAY THROUGH BAKING, remove baking sheet from oven and press a few M&Ms into the top of each cookie, if you want a more authentic, colorful look.
5. Let cookies cool on baking sheet for a minute, then remove to racks to cool completely.
6. Make your frosting: In the bowl of a mixer, combine shortening and powdered sugar on low speed until just combined. Add water and vanilla extract, and beat on high for about 2 minutes, until light and fluffy. Pipe or spread frosting on the flat side of a cookie and top with another.
Makes about 3 dozen Double Doozies
Adapted from Alton Brown’s The Chewy