Beat butter and peanut butter with an electric mixer with a paddle attachment until smooth. Gradually add in milk and powdered sugar.
Place one chocolate cake on a cake platter. Add the Peanut Butter Cookie Dough and top with second chocolate cake. Frost cake with an offset spatula and decorate as desired.
Add mini chocolate chips or mini peanut butter cups.
Serve with a tall glass of milk.
by Karyn Granrud
The cake pictured was made in 6 inch round pans and the cookie dough was formed in a 6 inch springform pan. The recipes make a full 9 inch cake. If you reduce the pan size, you will have leftover cake batter to make about 10 cupcakes.