Cutler’s Chocolate Frosted Peanut Butter Cookies from their own website. These might be my favorite cookie ever. A sugar cookie with peanut butter chips in it topped with not one but two frostings. That’s how I roll!
Imagine if you were fined for being overweight. I know I don’t talk about my husband’s job a lot on this blog but he plays football for the Miami Dolphins and they are fined for every pound that they are overweight. They are each given a weight that the coaches deem appropriate and every Thursday they weigh in. If you don’t meet your weight you are fined $500 per pound/per day. So if I had that job, I would be fined about $2500 a day as we speak. Oh sure, we all think we would love that. Love to “have” to keep in shape. But…some guys don’t care. They just let the fines build up. Then there are other guys who skip meals on Wednesday nights and are in the sauna all Thursday morning hoping to sweat some more pounds out to avoid being fined.
These cookies…I’ve thought about sending these into the locker room, Thursday night after everyone has weighed in. They are the ultimate treat and might be one of my favorite cookies of all-time. These Chocolate Frosted Peanut Butter Cookies come from Cutler’s Cookies in Utah. They actually give the recipe on their blog here. The first day I made them I made myself sick because I couldn’t stop eating them. Believe it or not, I actually enjoyed them more the second day when I just ate one. The secret in my opinion is the cake flour. Don’t worry. I give an easy way to make your own in the notes of this recipe. It keeps the cookies incredibly soft which is hard to do with peanut butter cookies. Well these are actually sugar cookies with peanut butter chips which is genius!!Not one, but two frostings. A peanut butter and a chocolate. My sisters would be proud. They’re known to do frosting shots for lunch. Each cookie is its own decadent dessert. It’s more than a dessert – it’s an experience. And really, you can’t or shouldn’t eat more than one.
|Cutler's Chocolate Frosted Peanut Butter Cookies|| |
- 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 (see notes for homemade cake flour substitution)
- 1- 12 oz bag Reese's Peanut Butter chips (no substitutions)
- ½ cup butter, soft-room temperature
- 3 cups powdered sugar
- ½ cup creamy peanut butter (not natural)
- milk to thin to proper consistency
- 1 cup butter, softened
- 2-3 cups powdered sugar
- 2 tablespoons unsweetened cocoa (or less if you like a lighter cocoa frosting)
- 1½ teaspoons vanilla
- 2 tablespoons milk (more if needed)
- For the Peanut Butter Cookies: Pre-heat oven to 350 degrees and place rack in center of oven. Line cookie sheets with parchment paper.
- 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.
- Using a cookie scoop or ice cream scoop, or just a large spoon, scoop into 2 inch balls and place on a parchment lined cookie sheet about 4 inches apart.
- Bake for about 10-12 minutes, or until set. Cool completely.
- For the 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.
- For the Chocolate Frosting: Cream butter and 2 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.
Source: From Cutler's Cookies. I did cut the chocolate frosting in half because it was plenty that way.
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