In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.
Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top.
Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired.
Test Kitchen Tips
Tapping the cone gently helps batter settle into nooks and crannies.
Two scoops are better than one. Serve these with ice cream on top instead of frosting. Warning: Napkins required!
Reduced-fat peanut butter is not recommended for this recipe.