Peanut Butter Cookie Cake 2.0

The original version of this cake can be found here.  I went a wee bit overboard on this version.  I may have finally gone too far on a dessert.  ;)  I didn't think I'd ever hear myself say that though.  The peanut butter cup chunks really rocket up the richness factor.  Cut the pieces as small as possible. 

You can put chocolate on both sides of your peanut butter cup chunks, but I don't think it's necessary.  I did the double sided version by spreading a thin layer of chocolate on the peanut butter...chilling it to set...flipping it over and spreading another layer of chocolate on the back.  Honestly it's going to get broken up for garnish so there's no need for the extra effort.  If you're short on time you can just chop up some peanut butter cups instead of making your own version.


Peanut Butter Cookie Cake

Cookie Layers:
1 cup butter
1 cup brown sugar
3/4 cup sugar
2 eggs
1 cup creamy natural peanut butter
2 cups unbleached all purpose flour
2 tsp baking soda
12oz semi sweet mini chocolate chips

Cream butter and sugars together.  Mix in eggs and peanut butter.  Mix in flour and baking soda.  Fold in chocolate chips.  Divide batter between 3 greased 9in square pans.  Spread the cookie dough out into an even layer.  Bake at 350 for 10 to 14 minutes or until cookies are done.  Remove from pans and cool.

Peanut Butter Cup Chunks:
1 cup creamy natural peanut butter
2 cups powdered sugar
2 tbls butter
enough milk to make mixture easy to spread
6oz milk chocolate chips

Mix together peanut butter and butter.  Heat in the microwave until smooth and melted.  Stir in powdered sugar.  Add enough milk to make the mixture easy to spread with a spoon.  Line a cookie sheet with waxed paper and spread peanut mixture out into a thin layer.  Melt milk chocolate chips and spread across top of the peanut butter.  Chill to set.  Break into chunks.

Chocolate Glaze:
14oz non fat sweetened condensed milk
12oz milk chocolate chips
1 tsp vanilla
2 tbls milk

Mix all ingredients together in a bowl.  Microwave, stirring often, until mixture is melted and smooth. Stir in milk to thin glaze slightly.

Filling:
8oz reduced fat cream cheese
14oz no fat sweetened condensed milk
12oz peanut butter chips
1/4 cup creamy natural peanut butter
3/4 of the peanut butter cup chunks

Melt peanut butter chips in the microwave until smooth.  Set aside.  Blend together cream cheese, sweetened condensed milk, and peanut butter until smooth.  Mix in melted peanut butter chips.  Fold in the peanut butter cup chunks.

Spread 1/3 of the peanut butter filling on top of a cooled cookie layer.  Spread a thin layer of chocolate glaze on top of the filling.  Top with another cookie layer and spread another 1/3 of the peanut butter filling.  Spread another layer of chocolate.  Repeat with final layer, spreading the chocolate down the sides of the cake as well as the top.  Garnish with remaining peanut butter cup chunks.  Chill to set.