Ingredients

The following ingredients have 13 Servings
  • 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
  • 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

Instruction

  • 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.
  • . Mix in the egg and vanilla extract until combined.
  • . In a separate bowl, combine the flour, baking soda, baking powder and salt.
  • . Add the dry ingredients to the butter mixture and mix until well combined.
  • . Stir in the oats. The cookie dough will be thick.
  • . 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.
  • . 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. 10
  • Remove from oven and allow to cool completely in the pan. 11
  • 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.