I love celebrating birthdays, I love attending birthdays, I love shopping for birthdays, I love cooking for birthdays. I just freakin’ love birthdays.
And I am kinda sorta depressed that it’s no longer acceptable for adults to have birthday parties. You can go out for drinks, you can invite friends over for a dinner party, but if you sent out smiley-face invitations from Party City and make up favor bags filled with miniature playing cards, funky rings and bite-sized candy bars, you’re considered weird, socially awkward and your friends no longer want to speak to you.
Hey, I’m not saying booze and loud music can’t be present at these grown-up birthday parties… they totally can. Think how much fun it would be playing Pin The Tail On The Donkey while taking shots of Jager? Or how cool it would be doing karaoke to ‘Talk Dirty To Me’ while wearing party hats with those kazoo thingies?
So much fun, right?!
But when people reach a certain age, it’s like they don’t care about birthdays anymore. It’s like, your birthday is a plague and we absolutely cannot talk about it once you become a teenager. I don’t know about you, but I was still a freak about my birthday as a teen and even as an adult. I figure if you’re alive, you may as well celebrate, right? Plus, you get presents, tons of attention, and free junk on your birthday. If you hate that, you’re a lost, hopeless cause and I hope you can find happiness in a free scoop of ice cream at some point in your mundane life.
Anyway, one thing I also love about birthdays happens to be the birthday cake. It’s so hard to resist a huge slice of that sprinkle-loaded, sugar bread and the overly sweet buttercream frosting. Plus, cake batter flavor happens to be an all-time favorite of mine, so when Oreo released the Birthday Cake Oreos, I was allllll obsessive over ’em. Even though they’re nothing new, I still walk past them and stare longingly at their sprinkle-covered package and dream of the ways I can stuff them into desserts or use them to spice up existing recipes.
And then it hit me: a deep dish cookie filled with Birthday Cake Oreos. Yesssss. It was kismet, y’all. A deep dish cookie filled with more cookies. And lots of sprinkles, because nothing screams ‘birthday’ like a boatload of sprinkles. I also threw in some of those Birthday Cake M&M’s for good measure. Heads-up: these M&M’s taste nothing like birthday cake, so I would substitute regular M&M’s next time. And there will be a next time, because LOOKATIT. It’s magical.
Pluuuuus, today happens to be one of my best bloggy friend’s birthdays! Mandy from Mandy’s Recipe Box is celebrating her 21st birthday today (yay, Mandy!) and is hosting a super awesome giveaway! Be sure to use the Rafflecopter below to enter to win some amazing prizes!!
- 1 stick butter, melted
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 Tbsp vanilla extract
- 1 & ⅓ cups all-purpose flour
- 1 tsp cornstarch
- Pinch salt
- ½ cup semi-sweet chocolate chips
- About 9 Birthday Cake Oreos
- ½ cup M&M's (I used birthday cake flavor, but they don't taste like birthday cake and I recommend using regular M&M's or whatever's accessible)
- Rainbow sprinkles
- Preheat oven to 350 degrees F. Liberally spray a 9" pie plate with cooking spray and set aside.
- In a large bowl, whisk together the melted butter, brown sugar and white sugar with a fork until combined. Add in the egg and vanilla. Whisk in the flour, cornstarch and salt until a soft dough forms. Stir in the chocolate chips and the sprinkles.
- Spread HALF of the cookie dough into the prepared pan. Top the cookie dough with the Oreo cookies in a circular pattern. Top with the remaining cookie dough, trying to cover the Oreos as completely as possible. Some may peek through and that's okay. Press the M&M's into the dough and top with remaining sprinkles if you'd like.
- Bake the cookie pie for about 24-26 minutes or until a toothpick inserted near the center comes out mostly clean or with a few moist crumbs. The pie's center will likely deflate as it cools; that's okay. Allow the pie to cool in the dish for at least 30 minutes before cutting and serving. Store leftovers airtight at room temperature, or in the fridge to extend it's life. Allow pie to come to room temperature before eating, or microwave for 20 seconds before serving.
This pie is totally awesome, y’all. One of my favorite things about it has to be its texture — it has INCREDIBLE texture. Soft, chewy, and slightly underbaked — this pie is the antithesis of a dried out, cakey cookie. It’s all tender, all buttery and simply mouthwatering. Plus, I love the Oreo surprise in the middle — they offer a fun crunchy texture from the cookie and a nice, creamy pop from the birthday cake filling.
While this pie is rockin’ on its own, it’s even BETTER topped with ice cream. But shhhh, don’t tell my diet I said that 🙂
Have a fantastical day!!