It’s January 15. Are you ready to break your New Years resolution? Read on. Back in November, Curt Cutler taught a class on one of his best sellers: Frosted Peanut Butter cookies. The class was packed, and everyone left with little tricks and tips on how to make the perfect chocopeanutbutter treat. You’ve never had one of these delightful goodies? Think of chocolate chip cookie dough, only with peanut butter chips instead of chocolate. Add a thin layer of peanut butter frosting, topped with chocolate butter cream frosting. Oh my. Forget the diet.
Get out the mixer.
BTW – If you live in the area and want to learn how to make Cutler’s famous Sugar cookiesCurt’s teaching a class on Wednesday, January 30. Two classes:
10 am and 2 pm (update-both filled as of 1/24). Ten dollars buys you: instruction, recipes, a sample and lunch. Pre-registration required. Hurry classes are filling up fast.
Where else can you get a deal like that?
Cutler’s Frosted Peanut Butter Cookies
1 cup butter, room temperature
1 cup brown sugar
1 cup white sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
3 1/4 cups cake flour ( he uses cake flour in all of Cutler’s cookies)
1- 12 oz bag Reese’s Peanut Butter chips (no substitutions)
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.
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. I bake about 8 cookies per sheet.
Bake for about 12 minutes, or until set.
Peanut Butter Frosting
1/2 cup butter, soft-room temperature
3 cups powdered sugar
1/2 cup peanut butter (not natural)
milk to thin to proper consistency (whole milk is best)
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.
1 cup butter or 1/2 and 1/2 blend butter/margarine
5-6 cups powdered sugar
1/4 cup unsweetened cocoa (or less if you like a lighter cocoa frosting)
1 tablespoon vanilla
1/4 to 1/3 cup milk
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 (see photos).