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1
Whisk together all-purpose flour, baking soda and salt in a medium bowl.
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2
Reserve.
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3
Combine the butter, peanut butter and light brown sugar in another medium bowl.
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4
Beat with an electric mixer until light and fluffy, about 2 minutes.
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5
Add the flour mixture and blend until just combined.
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6
Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long.
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7
Use your hands to pat the dough into a log about 7 inches long and 2 inches around.
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8
Roll the plastic wrap around the dough.
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9
Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay).
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10
Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
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11
When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven.
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12
Line 2 baking sheets with parchment paper.
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13
Remove the plastic wrap from the dough and use a serrated knife to slice the dough into 1/8-inch thick rounds.
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14
Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet.
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15
Press a halved peanut in to the center of each cookie.
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16
If the dough is still very cold, it might crack slightly around the peanut.
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17
Simply use your finger to lightly push the dough back together.
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18
Bake the cookies until the edges are very lightly browned, 10-12 minutes.
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19
Halfway through cooking, rotate the baking sheets front to back and top to bottom.
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20
Cool the cookies slightly on the baking sheets for 5 minutes then transfer to a cooling rack and cool completely.
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21
Place the heavy cream and confectioner's sugar in to a large mixing bowl and use a hand mixer to whip until stiff peaks.
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22
Line a 1.5 quart loaf pan with plastic wrap.
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23
The plastic wrap should come up the sides of the loaf pan and have at least a 2-inch over-hang.
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24
On the bottom of the loaf pan, lay 5 cookies face-side-down in a single layer.
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25
The cookies should touch but not over-lap.
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26
Spread 1 cup of whipped cream evenly over the cookies.
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27
Continue this layering process 3 more times.
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28
Place the last 4 cookies on the whipped cream and top the cookies with any of the remaining whipped cream.
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29
Fold the plastic wrap over the top of the loaf pan so that the entire top layer is covered.
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30
Refrigerate overnight.
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31
For the Peanut Butter Glaze:
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32
Right before serving, whisk together the milk, confectioner's sugar, and peanut butter until smooth in a mixing bowl.
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33
To serve, flip the icebox cake out on to a platter and remove the plastic wrap.
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34
Drizzle the glaze all over the top of the icebox cake.
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35
Reserve extra peanut butter glaze to drizzle over individual slices.
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36
Serve immediately.
