Desserts | January 15, 2013

Cutler’s Frosted Peanut Butter Cookies

Cutler’s Frosted Peanut Butter Cookies are a chocolate and peanut butter cookie lover’s dream! Soft cookie with peanut butter chips, peanut butter frosting and chocolate frosting on top. It’s soft and creamy and literally melts in your mouth!

Cutler’s is a little cookie and sandwich shop located in Bountiful, Utah. Yes, the same Bountiful where we lived when I started this blog back in 2008! Back when this cookie was first posted, I collaborated with Curt Cutler and he taught classes in the shop and offered a class, cookie samples and a coupon for lunch for $10. Yes TEN DOLLARS. Amazing.

When we started working together, Curt scaled down the cookie recipes for baking at home, which had not been done previously. We have recently re-worked some of the recipes with the help of Cutler’s to make sure they will turn out as good as the store bought cookies in a home kitchen! This recipe in particular, needs to be made with All Purpose flour for best results. We also highly recommend refrigerating the dough after shaping for an hour for best results!

Curt and his wife Nancy are the kindest and most generous people. The recipes for Cutler’s Cookies on ABK are not copycat recipes, they are straight from Curt and his shop! If you are in the Bountiful area, make a stop at Cutler’s and try all of their delicious treats and sandwiches. My favorite is the turkey avocado, no sauce, add mayo on white. So good!

 

4.2 from 5 votes
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Cutler's Frosted Peanut Butter Cookies

Curt Cutler

Ingredients

  • 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 All purpose flour Curt uses cake flour in Cutler's cookies, but we found AP flour works better at home
  • 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

Chocolate Frosting

  • 1 cup butter
  • 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

Instructions

  1. Pre-heat oven to 350 degrees and place rack in center of oven.
  2. Cream together butter, sugars, salt, baking soda and powder. Add vanilla and eggs. Mix well.
  3. Add flour and peanut butter chips. Mix just until flour and chips are blended together.
  4. 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.
  5. Bake for about 12 minutes, or until set.
  6. 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.
  7. 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.
  8. 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).

Recipe Notes

  • At Cutler's they use Cake flour in the cookies. After testing these at home, we found All Purpose flour works best and still tastes about the same. With all cake flour, the cookies spread out a bit too much. 
  • Highly recommended, but not essential, refrigerate the dough for 30-60 minutes after shaping for best results! 

52 thoughts on “Cutler’s Frosted Peanut Butter Cookies

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    1. Any tips for why my cookies flattened out more than the picture here shows? Should I have refrigerated the dough first? did I beat it too long? Thanks, Leah M

      1. That happened to me too. They look like normal chocolate chip cookies would. I’m at high altitude, do I need more flour?

  1. These look absolutely amazing- can't wait to try them! The texture of the soft cookie, the chewy chips, the luscious frosting….oh me, oh peanut buttery my. And that class sounds like the best deal in town- i hope to be there:)

  2. I made these last night and took them into work… everyone was RAVING about them!!! BIG HIT!!! Thank you for sharing!!!

    My all time favorite cookie at Cutlers is the chocolate/mint one. Do you have a recipe for that one????

    1. Hi Debra, Glad you liked this recipe. It is one of my favorite! I do not have the mint recipe, but will talk to Curt about teaching this one next time around. Thanks for reading!

    1. Hi Rachelle, The classes are taught at Cutler's Bakery on 500 South in Bountiful. Check back here for notices, or on A Bountiful Kitchen's Facebook page.

  3. Just curious. Why no substitution on the Reese's Peanut Butter chips? Can I use another peanut butter chips? Maybe there's no better PB chips than Reese's? Not that I want to substitute, I just like to know why. Thanks!

    1. Hi Amy, When Curt taught a class on making this cookie, he said they have tried many types of peanut butter chips and Reese's was the very best. Can't argue with that! Have a great day 🙂

  4. I love your blog! I've made these cookies twice now. They are so easy. I thought they would be much harder. They turned out so yummy and several people have asked me for the recipe. I sent them all to your blog. I would like to post this recipe on my own blog with a link back to your blog if that is alright with you. Thanks for sharing.

  5. I know I’m late in coming……but, I wanted to confirm there is no peanut butter in the cookie itself, right? If I wanted to cut the frosting out, for example (😱), the only peanut butter would be from the Reese’s chips? Thanks! I am a big fan of your site, following it quietly for years

    1. Hi Tisha,
      Thanks for being a loyal reader! Yes, the peanut butter is in the chip and in the frosting. You will love this cookie!
      xo
      Si

  6. You chocolate frosting looks better than some other versions of this recipe I have seen online. Do you have a recommendation of which brand unsweetened baking cocoa to use? One other question…does Curt use light or brown sugar? THANKS!

    1. Hi Cheryl,

      First, thanks for reading ABK. I so appreciate your support. I am the only blogger Curt has worked with directly to my knowledge. This recipe is directly from Cutler’s, unlike many of the recipes on my blog which are copycat versions. So this is exactly what you get when you visit the store! I am not sure what brand of cocoa Cutler’s uses, but I most often use Callebaut. The flavor is rich and it is moderately priced! Oh, and I believe he does use light brown sugar in this recipe.
      thanks!
      Si

      1. Thank you Si! I am so glad I found your blog! I made these cookies today and my husband is LOVING them! Mine spread during baking. I’m wondering if I should have refrigerated the dough to keep this from happening. TIA! And thanks again for sharing your cooking expertise!

        1. Hi Cheryl,

          If the cookies are flat, you can add a couple of tablespoons of flour to the dough. Also, refrigerating will help the cookies hold their shape. I always make sure the eggs are cold and I don’t overheat the dough. Hope this helps!
          xo
          Si

  7. 5 stars
    This is my go to for a crowd pleasing impressive cookie. They’re gone in no time at all. It may not seem worth the extra time and effort to make 2 frostings but it is!

    The only hang up I’ve had is when doubling this recipe is the flour ratio wasn’t quite right so I had to add extra.

  8. 5 stars
    One of the hardest parts of leaving Bountiful was leaving these cookies. I was thrilled to find this recipe! These are my all-time favorite. Thank you for sharing. I’m less depressed about living in West Jordan!

  9. 2 stars
    I almost don’t want to leave a poor review, since I only tried the recipe once, but for some reason it didn’t work out at all for me. I’m pretty careful about following recipes, so I think I did everything as written, but when I baked them, instead of being almost the texture of a firm sugar cookie, the batter spread out everywhere, it was a mess. I was disappointed, I love these at Cutlers. Maybe I’ll give it another shot, and if it turns out better I’ll revise!

    1. Hi Becky, I’m sorry to hear that! If the cookies are spread out, you can add a couple of tablespoons of flour to the dough. Also, refrigerating will help the cookies hold their shape. I always make sure the eggs are cold and I don’t overheat the dough. Let me know how they turn out for you the second time around and thanks for reading ABK.
      xo
      Si

    2. Hi Becky!
      We welcome all reviews! It is so important to leave an honest review. After seeing that several people had issues with spreading, we re tested the cookie. There are many factors that go into converting a store baked cookie in a commercial oven to a home baked recipe. After testing we recommend using all purpose flour and refrigerating the dough before baking. We have updated the recipe as well. I hope this helps!
      thanks for reading ABK!
      xo
      Si

    1. Hi Lacy, yes you can freeze these cookies, make sure they are in an air tight container! Thank you for asking and for reading ABK,
      xo
      Si

  10. 4 stars
    I’ve made these cookies a few times.
    I do agree they tend to spread out. I do think refrigerating them first would help. I refrigerate my batter between baking batches and the last batch is ‘puffier’.
    You do have to make sure you bake them long enough so they bake thoroughly but not so long that they get crispy. I find the middle over rack works best, and 12 minutes for my particular oven.
    The frosting is divine. No need to sift the powdered sugar for the pb frosting, but I do for the chocolate since it’s more visible.
    These are wayyyyy too sweet for me, but my co-workers LOVE them. It has been by far the most requested ‘re-make’. It uses so many dishes and is a little time consuming, so I don’t make them often, lol.

  11. 5 stars
    Oh theses cookies are heaven! I moved to Wisconsin from Utah a few years ago and so cutlers cookies are something I miss and dream about. When I saw this recipe on your daughter Brooke’s Insta story I knew I had to make them. They turned out just as good as the original! These cookies are worth every calorie (hello 5 sticks of butter) and are a must for anyone who loves the chocolate peanut butter combo.