Directions
For that cookie cake: Within the bowl of the stand mixer fitted using the paddle attachment, cream together the butter, peanut butter, brown sugar, and granulated sugar. about one minute. Add some egg. vanilla, milk, sodium bicarbonate, and salt, and blend until combined. Gradually add some flour, and blend before the dough just all comes together, scraping the edges from the bowl as necessary. Stir within the M&Ms or choc chips .
Spray a 9- or 10-inch round cake pan with cooking spray, or line with foil and spray with cooking spray for simple removal and cleanup. Press the dough in to the pan. Refrigerate for half an hour.
Preheat the oven to 350 levels F. Once the dough is cold, bake for 25 to 25 minutes, before the top is golden brown. Let awesome completely before frosting.
For that frosting: Utilizing an electric hands mixer or perhaps a stand mixer fitted using the paddle attachment, beat the butter until smooth. Gradually add the powdered sugar and cacao powder. Add the salt, vanilla, and a pair of teaspoons from the milk. Add some remaining two or three teaspoons milk when needed to achieve the preferred consistency.
Put the frosting inside a pastry bag fitted having a 1M tip, and frost the outer ring from the cake. Dust with sprinkles if using.
Notes
Try substituting the M&Ms with any kind of chocolate or chocolate nick you like. Peanut butter cups create a fabulous cookie cake!
