“It’s a batch of cookies smushed into a pie pan.”

ingredients

Cookie

• 2 1/4 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 stick) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chips

Buttercream Frosting

• 1 cup unsalted butter, softened
• 3 1/2 powdered sugar
• 1/2 cup cocoa powder
• 3 tbsp milk
• 1/2 tsp salt
• 2 tsp vanilla extract
• SPRINKLES MF

instructions

1. Preheat oven to 325. Line the bottom of a big pie pan with parchment paper, spray with pam.
   –
2. Combine flour, baking soda, and salt into a small bowl.
   –
3. Beat butter, sugars, and vanilla extract in your stand mixer.
   –
4. Add eggs, once at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and spread into pan.
   –
5. Mix butter and sugar in the stand mixer. Then, beat in eggs and vanilla for 1-2 minutes, until fluffy and light in color.
   –
6. Bake for 35-40 minutes (until just set), depending on the size of the pan tbh.
   –
7. While it’s baking, make the buttercream frosting. In a perfectly clean and dry stand mixer, cream butter on medium for about 2 minutes. Add powdered sugar, cocoa powder, milk, salt, and vanilla. Beat on low speed for 30 sec, then high speed for 1 minute. Add more powdered sugar if too thin, more milk if too thick.
   –
8. When cookie cools, frost around the edges (and in the middle if it sinks!). Maybe throw on some sprinkles or a happy birthday danny!

Adapted from https://www.verybestbaking.com/toll-house/recipes/original-nestle-toll-house-chocolate-chip-pan-cookie and https://sallysbakingaddiction.com/favorite-chocolate-buttercream/.