Chocolate Peanut Butter Icebox Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • CHOCOLATE WAFER COOKIES
  • ½ cup (8 tablespoons) unsalted butter, room temperature
  • ¾ cup sugar
  • ½ cup packed dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup milk of choice (I used almond milk)
  • PEANUT BUTTER WHIPPED CREAM
  • 1 quart heavy cream (or whipping cream)
  • 1 tablespoons sugar
  • ½ tablespoon vanilla extract
  • ¾ cup natural peanut butter (don't buy the kind with added sugar or hydrogenated oil!)
Instructions
  1. MAKE CHOCOLATE WAFER COOKIES
  2. In a large mixing bowl, cream together the butter, sugars and vanilla until light and fluffy, about 2 minutes.
  3. Add the flour, cocoa powder, baking soda and salt. Mix until combined.
  4. Add the milk and mix.
  5. Make balls about the size of a walnut.
  6. Place on a greased cookie sheet and flatten with your palm.
  7. Bake for 8 minutes at 350 degrees.
  8. Let cool on cookie sheet for 5 minutes than transfer to a wire rack to cool completely.
  9. MAKE PEANUT BUTTER WHIPPED CREAM
  10. Begin by whipping ½ quart of heavy cream, 1 tablespoon sugar and 1 teaspoon vanilla.
  11. Be careful not to over whip or you will have sweet butter!
  12. You know the whipped cream is ready when it is thick and clings to the whisk, but is still airy.
  13. Add ¼ cup peanut butter with ½ cup of whipped cream.
  14. Whip again until combined to keep as much air in the whipped cream as possible.
  15. Add the rest of the peanut butter and another ½ cup of whipped cream and whip again.
  16. Add the other ½ quart of heavy cream and whip until thick, but still airy.
  17. Again, be careful not to over whip!
  18. Time to assemble the cake.
  19. Put a generous amount of whipped cream on a cookie and place another one on top.
  20. Add more whipped cream and another cookie until you have stacks of about 6-10 on your plate.
  21. Keep adding cookie stacks to create a rectangle shape.
  22. Generously cover the cake with whipped cream.
  23. I added chocolate chips (flat side up) to make it a polka dot cake (optional).
  24. Cover with tinfoil and place in the refrigerator for at least 6 hours (best if you can leave it overnight). This gives the cookies time to get nice and soft.
  25. To serve cut slices on a diagonal to make the cake look like a multilayer cake.
Recipe by Homegrown Friends at https://homegrownfriends.com/home/chocolate-peanut-butter-icebox-cake/