PEANUT BUTTER COOKIE CAKE: – 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled) – 3/4 teaspoon baking soda – 1/4 teaspoon salt – 1/2 cup (115 grams) unsalted butter , softened to room temperature – 3/4 cup (190 grams) creamy peanut butter – 3/4 cup (150 grams) brown sugar – 1/4 cup (50 grams) granulated sugar – 1 large egg , room temperature – 1 teaspoon vanilla extract – 1 cup miniature peanut butter cup CHOCOLATE FROSTING: – 1/2 cup (115 grams) unsalted butter , softened to room temperature – 2 cups (240 grams) powdered sugar – 1/4 cup (22 grams) unsweetened cocoa powder – 2 tablespoons (30 ml) heavy cream – 1/2 teaspoon vanilla extract – salt , to taste
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