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I LOVE dessert. I could eat it for every meal (which doesn’t help when I’m trying to look good for my wedding)! Every time I go home I stop at this cute, local sandwich shop, Cutler’s, for my favorite treat. Their Frosted Peanut Butter Cookies are every chocolate-and-peanut-butter lover’s dream! When I found the recipe on their blog, I was ecstatic. They taste just like the real deal! And I am sure that you will love them just as much as I do. 😉
Related Recipe: These ROLO COOKIES are so easy to make and only 4 ingredients.
Cutler’s Frosted Peanut Butter Cookies Recipe
They taste just like the real deal! And I am sure that you will love them just as much as I do.
Serving
Ingredients
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1 cup white sugar
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla
- 2 eggs
- 3¼ cups cake flour
- 10 ounces Reese's Peanut Butter Chips, 1 bag
Peanut Butter Frosting
- ½ cup butter, softened
- 3 cups powdered sugar
- ½ cup peanut butter
- 3 Tablespoons milk, (to thin to proper consistency)
Chocolate Frosting
- 1 cup butter
- 5 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 1 Tablespoon vanilla
- ¼ cup milk, up to 1/3 cup
Instructions
Cookies
- Pre-heat oven to 350 degrees and place rack in center of oven. Cream together butter, sugars, salt, baking soda and powder. Add vanilla and eggs. Mix well. Add flour and peanut butter chips. Mix just until flour and chips are blended together. Scoop into 2 inch balls and place on a parchment lined cookie sheet about 4 inches apart. Bake for 10-12 minutes.
Peanut Butter Frosting
- Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside.
Chocolate Frosting
- Cream butter and 5 cups powdered sugar. Add cocoa and vanilla. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.
- After cookies are cooled, frost with peanut butter frosting. Then frost on top of the peanut butter frosting with the chocolate frosting. When spreading the chocolate frosting on top of the peanut butter frosting, be very gentle and leave a small space between the edge of the peanut butter frosting and the chocolate frosting for a layered frosting look.
Nutrition
Calories: 560 kcal · Carbohydrates: 78 g · Protein: 7 g · Fat: 26 g · Saturated Fat: 16 g · Trans Fat: 1 g · Cholesterol: 67 mg · Sodium: 357 mg · Potassium: 96 mg · Fiber: 2 g · Sugar: 62 g · Vitamin A: 618 IU · Calcium: 32 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Recipe from: Cutler’s Cookies
Yum, these look so good. I should have looked at this recipe AFTER I ate dinner.
OOOh! These sound so good! I will be trying these as written, but a TOTAL of 8 c. of powdered sugar sounds like a lot!!
Ok people they are frosted cookies from scratch they are going to have a ton of sugar. You are basically doing 2 icings and a cookie if you are worried about sugar don’t eat them
These sound incredible! How many does the recipe make?
Out of curiosity, why cake flour? I actually have all the stuff to make these, but I only have all purpose flour and bread flour. Thanks 🙂
I don’t keep cake flour on hand either. Recently I looked up a substitute (2 T corn starch & then the rest of cup of AP flour for each cup you need) it worked great. Hope that helps.
I made these and they were DELICIOUS! But it easily makes twice as much frosting as I could fit on the cookies, so I ended up freezing half of it. Also, since the frostings were so soft they just ended up swirling together which I thought looked better anyway.
I’m sure all purpose flour would work too. The cake flour is soft and smooth. That is what the recipe called for, so we followed it as directed. Let us know how the all purpose flour works.
It makes around 2 dozen. Depends on how big you roll your cookie dough.
It seems like a lot because there are 3 layers to these cookies!
How do you store the cookies after they are frosted? Does the frosting harden so you can stack them?