Preheat oven to 350 degrees and spray three 9 inch round cake pans with pam baking spray, set aside

Using a hand mixer and a large mixing bowl, beat all cake ingredients together until fully combined.

Divide batter between the two baking pans and bake in the preheated oven for 25-35 minutes or until a toothpick comes out clean in the center

Allow to cool completely on the counter.

Once cooled, remove cakes from cake pan and cut the domes off

Using a standing mixer, combine the butter, powdered sugar, heavy whipping cream, peanut butter and vanilla and mix on medium speed until smooth and creamy

Place the first cake layer onto a serving plate

Scoop 1 C of frosting onto the first layer and smooth out evenly

Place the second layer of cake onto the first layer of frosting

Place another scoop of frosting onto the second layer of cake and smooth evenly

Repeat steps with remaining cake layers

Once all layers have been frosted, frost entire cake

Scoop remaining frosting into a piping bag and set aside

Using a small pot, heat up the heavy whipping cream until steaming

While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl

Once the heavy whipping cream is heated, pour over the chocolate chips

Allow to sit for 1 minute before whisking until smooth

Pour ganache into the squeeze bottle

Using the squeeze bottle, to create a drizzle effect around the top of the cake, squeeze some ganache over the side allow the chocolate ganache to drip down

Pour ganache onto the center of the top of the cake and smooth evenly to coat the top

Allow to sit for 10 minutes to allow ganache to harden

Pipe dollops of frosting onto the top cake

Place a nutter butter cookie onto the top and side of the frosting dollops

Cut into slices and grab a large glass of milk!

Enjoy!