Instructions

• Preheat oven to 350°F (175°C).
• In the bowl of an electric mixer fitted with the paddle attachment, cream ½ cup softened unsalted butter, ¾ cup peanut butter, ¾ cup packed brown sugar, and ¼ cup granulated sugar until light and combined, about 1 minute.
• Add 1 egg, 1 teaspoon vanilla, 1 tablespoon milk, ½ teaspoon baking soda, and ½ teaspoon salt; mix until combined.
• Slowly add 1 ½ cups flour and mix just until the dough comes together, stopping to scrape down the sides of the bowl as needed.
• Stir in one 1-cup portion of chocolate chips and 1 cup chopped peanuts, if using.
• Line a 9-inch round cake pan with foil and spray the foil with cooking spray. Press the dough evenly into the prepared pan.
• Bake in the preheated oven for 18–22 minutes, until the top is golden brown. Remove from oven and let the cookie cake cool completely in the pan.
• When cool, make two long, parallel cuts lengthwise through the cookie cake about 1 inch apart and just off center to remove the 1-inch-wide strip between the cuts; set that strip aside (discard or eat).
• Melt the remaining one 1-cup portion of chocolate chips with 1 teaspoon vegetable oil or shortening in the microwave: heat on high in 30-second increments, stirring between each increment, until smooth.
• Use a knife or small offset spatula to spread some of the melted chocolate on the cut faces of the two remaining cookie halves, then press the halves together so the cut faces meet and form an oval football shape. Hold briefly until the chocolate begins to set; let the sealed cookie cake sit until the chocolate firms.
• Pour the remaining melted chocolate over the top of the assembled football-shaped cookie cake and spread evenly. Chill until the chocolate is set.
• Pipe laces onto the top of the chilled cookie cake using 1 tablespoon white frosting or melted white chocolate.