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
- 2 eggs
- 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
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
- 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
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.
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.
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).