1/2cuppeanut butter M&M's or peanut butter cupscoarsely chopped
1/2cuppeanu butter chips
1/2cupdry roasted peanutscoarsely chopped
creamy peanut butter frosting
8Tbsp(1 stick) butterroom temperature
1/4cupcreamy peanut butter
pinch of salt
Preheat oven to 350 degrees. Line one giant (11") cookie pan with parchment paper, set aside (I usually just cut out a large circle for the bottom).
In the bowl of a stand mixer, beat together sugars, butter and peanut butter until smooth, about 2-3 minutes. With mixing speed on low, add vanilla, heavy cream and one egg. Mix until incorporated, then add remaining egg.
In a medium size mixing bowl, whisk together flour, baking soda, baking powder and salt. With mixing speed on low, gradually add dry ingredients, mixing until no visible dry ingredients remain. Remove bowl from stand and gently fold in M&M's (or peanut butter cups), peanut butter chips and chopped peanuts.
Using a spatula, place the dough into the pan, pressing to create an even layer. Place the pan in oven and bake for 16-20 minutes or until the edges become golden brown in color. Remove from the oven and allow to cool for 45 minutes before frosting.
Meanwhile, to prepare the frosting, beat all ingredients together for 3 minutes or until mixture becomes light and fluffy. Place into a piping bag with desired tip and pipe onto the cooled cookie, around the edges or in the center if you want to write something on it.
-Makes 1 (11") cookie cake. It can also be baked in an 8x8" square pan for extra thick bars or a 9x13" pan for thinner bars.