PEANUT BUTTER COOKIE CAKE
Makes 1 (6-cup) cake
Layers of crunchy peanut butter cookie crumbles are baked within a rich and moist cream cheese pound cake that’s generously topped with creamy peanut butter icing It’s a peanut lover’s paradise!
Cookie:
3 tablespoons (42 grams) unsalted butter, room temperature
2 tablespoons (32 grams) creamy peanut butter
¼ cup (55 grams) firmly packed light brown sugar
½ cup (64 grams) all-purpose flour
½ cup (57 grams) chopped unsalted peanuts
1 teaspoon (3 grams) kosher salt
Cake:
¼ cup (57 grams) unsalted butter, softened
⅔ cup (170 grams) creamy peanut butter
4 ounces (113 grams) full-fat cream cheese, room temperature
½ cup (100 grams) granulated sugar
½ cup (110 grams) firmly packed light brown sugar
2 large eggs (100 grams), room temperature
1 teaspoon (4 grams) vanilla extract
1⅓ cups (167 grams) all-purpose flour
½ teaspoon (1.5 grams) kosher salt
¼ cup (60 grams) whole milk, room temperature
Icing:
1½ cups (180 grams) confectioners’ sugar
¼ cup (64 grams) creamy peanut butter
¼ cup (60 grams) heavy whipping cream
1 teaspoon (4 grams) vanilla extract
1. Preheat oven to 325°F (170°C). Line a baking sheet with parchment paper.
For cookie: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, and brown sugar at medium speed until light and creamy, about 2 minutes, stopping to scrape bottom and sides of bowl. Add flour, peanuts, and salt; beat at low speed until just combined. Transfer dough to prepared
