Ingredients
3cupsall-purpose flour,(375g), spoon & leveled
2tspcornstarch
1tspbaking soda
1tspsalt
1cupunsalted butter,(230g), softened to room temperature
1cupbrown sugar,(200g) packed light or dark
½cupgranulated sugar,100g
2large eggs,at room temperature
2½tsppure vanilla extract
2cupssemi-sweet chocolate chips,(360g) used mini, plus extra for garnish
1cupunsalted butter,(230g), softened to room temperature
½cupcreamy peanut butter,130g
3½cupsconfectioners’ sugar,420g
½cupunsweetened natural,(45g) or dutch-process cocoa powder
1tsppure vanilla extract
2tbspmilk
salt,to taste
Preparation
Preheat oven to 350 degrees F. Grease 6-inch cake pans, line with parchment paper, then grease the parchment paper.
Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl using a stand mixer, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamed, about 2 minutes.
Add the eggs and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the chocolate chips. Dough will be thick and sticky.
Divide cookie dough between the number of cake pans. Press evenly into each.
Bake for 20 to 22 minutes or until the cake layers are lightly brown on top and a toothpick inserted in the center comes out mostly clean.
Allow cakes to cool for 10 minutes in the pans. Run a sharp knife around the edges, then carefully invert the pan so the warm cookie cake slides out.
Set the baked cakes on a wire rack to cool completely. The cakes must be completely cool before frosting and assembling.
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and peanut butter together on medium speed until creamy and smooth, about 2 minutes.
Add confectioners’ sugar, cocoa powder, vanilla extract, and 1 Tablespoon milk. Mix on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Add another tablespoon of milk if the frosting is too thick.
Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Continue layering the cake layers and frosting.
Spread the remaining frosting all over the top and sides. If desired, top with chocolate chips. Slice and serve.
Cover leftover cake tightly and store in the refrigerator for 5 days.
