Peanut Butter Cookie Lasagna Recipe

Ingredients

• 24–28 peanut butter cookies (for the base and layering)
• 1/3 cup milk (for dipping the cookies so they soften)
• 1 package (8 oz / 225 g) cream cheese, softened (for a creamy, tangy base)
• 1 cup creamy peanut butter (for the rich and nutty filling)
• 1 cup powdered sugar (for sweetness)
• 1 cup heavy cream (for making the whipped cream layer)
• 1/2 teaspoon vanilla extract (for flavor enhancement)
• 1 cup mini chocolate chips (optional, for topping and added chocolate flavor)

Instructions

1. Prepare the peanut butter cookie layers: In a shallow dish, pour the 1/3 cup of milk. Quickly dip each peanut butter cookie into the milk, making sure not to soak them too long — just enough to soften them. Lay the soaked cookies in the bottom of a 9×13-inch baking dish to form the first layer. Continue dipping and layering the cookies until you cover the bottom of the dish completely. Set aside.
2. Prepare the cream cheese and peanut butter filling: In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and well combined. Add the powdered sugar and mix until smooth and creamy. The filling should be thick but spreadable. Set this mixture aside.
3. Whip the cream: In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Be careful not to over-whip, as this can turn the cream into butter. Gently fold the whipped cream into the cream cheese and peanut butter mixture until everything is fully incorporated and smooth.
4. Assemble the lasagna: Spread half of the peanut butter cream mixture evenly over the first layer of cookies in the baking dish. Smooth it out to cover the cookies completely. Add another layer of dipped peanut butter cookies on top of the cream mixture, pressing them down gently to create an even surface. Spread the remaining peanut butter cream mixture on top of the second cookie layer.
5. Top with chocolate chips: If using, sprinkle the mini chocolate chips evenly over the top layer of cream filling. This adds a touch of chocolate that pairs perfectly with the peanut butter.
6. Chill the lasagna: Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and the flavors to meld together.
7. Serve: Once chilled, slice the Peanut Butter Cookie Lasagna into squares and serve. This dessert is best served cold and is guaranteed to satisfy any peanut butter and dessert lover!
   

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