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peanut butter milk n' cookies cake
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Luscious peanut butter frosting enrobes layers of thick, creamy no-bake peanut butter cookie dough and brown butter chocolate chip vanilla cake. All of my favorite flavors in one whimsical yet elegant manifestation of a cake.
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Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings 12

Ingredients
  

brown butter vanilla chocolate chip cake

  • 10 tbsp butter
  • 1/4 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 tbsp vanilla extract or paste
  • 1 cup warm milk (oat or whole preferred)
  • 2 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 cup dark chocolate chips
  • 2 tbsp all purpose flour

peanut butter cookie dough

  • 1/2 cup creamy peanut butter
  • 1/4 cup butter, soft
  • 2 tsp vanilla extract
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 tsp salt (omit if using salted butter/peanut butter)
  • 2 cups all purpose flour
  • 2-3 tbsp milk or water

peanut butter buttercream

  • 1/2 cup butter (1 stick)
  • 1/2 cup creamy peanut butter
  • 2 cups powdered sugar

Instructions
 

  • Heat oven to 350 degrees. Grease 3 6-inch cake pans liberally with butter or oil. In a small saucepot, melt butter over medium heat until solids begin to separate and butter turns a rich golden brown. Remove from heat and let cool 5-10 minutes.
  • In the bowl of a stand mixer or a medium bowl with a hand mixer, cream brown butter, yogurt, and sugar until fluffy, about 2-3 minutes. Whip in one egg at a time, then add vanilla and warm milk and mix thoroughly. In a separate bowl, combine flour, salt, and baking powder. Add in two batches to the wet ingredients and mix until mostly incorporated. Some streaks of flour are okay. Toss chocolate chips with 2 tbsp flour - this helps prevent the chips from sinking to the bottom of the cake layers - and fold into batter with a spatula.
  • Split batter evenly between the three cake pans. Bake 30-35 minutes until tops are set and a knife or toothpick comes out clean. Remove from oven and cool 5 minutes in the pans, then run a knife around the edges of the cakes to loosen and turn onto a wire rack. Cool completely.
  • While cakes bake, prepare the cookie dough. Cream peanut butter, butter, and sugars until soft, then blend in vanilla extract. Fold in flour. If the dough is crumbly, add milk or water 1 tbsp at a time until dough adheres. Cover with plastic wrap and set aside.
  • When cakes are ready, make the buttercream. With the stand mixer or a hand mixer, whip butter, peanut butter, and powdered sugar until soft and creamy.