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Desserts | April 22, 2021

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 Reese’s peanut butter chips, peanut butter frosting and chocolate frosting on top. It’s so soft and creamy and literally melts in your mouth!

Cutler’s Cookies is a family owned shop located in Bountiful, Utah. Yes, the same Bountiful where we lived when I first started blogging on A Bountiful Kitchen in 2008!

Back when I first collaborated with Curt Cutler, he agreed to teach classes in shop and offered a class, cookie samples and a coupon for lunch for $10. Yes TEN DOLLARS. Amazing! Those seriously were the good old days!

Make-at-home version of the original Cutler’s recipe

Years ago, when I approached Curt and asked if he would share his cookie recipes for posting on ABK, he generously agreed. Curt scaled down the cookie recipes for baking at home, which had not been done previously.

When we first started posting Cutler’s recipes, there were many happy readers who had grown up or lived in Bountiful but now moved away, and couldn’t run to Cutler’s for a treat. Now they are able to make the cookies no matter! Thanks to the Cutler family for being so generous and sharing their recipes. See end of post for links to other Cutler’s Cookie recipes.

Update 2020

We have recently re-worked some of the Cutler’s recipes (with the help of Cutler’s) to make sure they turn out as good as the store bought cookies in your 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 at least one hour to insure the cookies hold their shape while baking.

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 original recipes, straight from the 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!

If you’d like to try other Cutler’s cookie recipes, Curt has also shared the following which are also originals and on ABK:

Cutler’s Famous Sugar Cookies with Buttercream, Cutler’s Sugar Cookies with Glaze, Cutler’s Gingerbread with Buttercream, Cutler’s Brownie Marshmallow Cookie, Cutler’s Mexican Wedding Cookie, Cutler’s Pumpkin Chocolate Chip Cookie, and finally Cutler’s Cinnamon Rolls. The rolls are not sold in the store, but are absolutely delicious!

Original post 2013. Recipe and photos updated in 2021.

4.77 from 17 votes

Cutler’s Frosted Peanut Butter Cookies

This peanut butter and chocolate cookie is a heavenly blend of two flavors made for each other! I dare you to find a better peanut butter and chocolate cookie anywhere.

Course Dessert
Cuisine American
Keyword chocolate, cookie, peanut butter
Prep Time 10 minutes
Cook Time 10 minutes
cool, frosting (2 layers) time to set up 45 minutes
Total Time 1 hour 5 minutes
Servings 18


For cookies:

  • 1 cup butter room temperature
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 large 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 soft- room temperature
  • 3 cups powdered sugar
  • 1/4 cup unsweetened cocoa or less if you like a lighter cocoa frosting
  • 1 tablespoon vanilla
  • 1/4 cup milk



  1. Cream together butter, sugars, salt, baking soda and powder. Add vanilla and eggs. Mix well.
  2. Add flour and peanut butter chips. Mix just until flour and chips are blended together.
  3. Shape the cookies into balls (about 3 tablespoons each or use a cookie scoop), place the cookie dough balls in the fridge for 1 hour before baking.

  4. About 15 minutes before baking, pre-heat oven to 350 degrees and place rack in center of oven.

  5. Bake 8 cookies per pan, for 10-12 minutes or until set on top and the cookie no longer looks wet. Let cookies cool completely before frosting.


  1. Peanut Butter: 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.

  2. Chocolate: Cream butter and powdered sugar. Add cocoa and vanilla. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.

  3. 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 their cookie recipes. After testing this recipe at home, we found All Purpose flour works best and still tastes about the same. Using  Cake flour creates a cookie that spreads out a bit too much for home baking. 
  • Highly recommended, refrigerate the dough for at least 60 minutes after shaping for best results!

56 thoughts on “Cutler’s Frosted Peanut Butter Cookies

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Recipe Rating

  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. AMAZING!!! I made these last night (used AP flour but replaced 2T per cup w/ cornstarch) and brought them to work – empty container by noon!

  3. 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!

  4. 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 🙂

  5. 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. Hi Stephanie, you could try using more flour, that may help it rise a little better. Thanks for asking!

  6. 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.

  7. 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!

  8. 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.

      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!

  9. 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.

  10. 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!

  11. 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.

    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!

    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,

  12. 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.

  13. 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.

    1. Hi Rosemary,
      We updated the recipe to provide more clear instruction. I use a cookie scoop which holds about 3 tablespoons, it measures about 2 1/4 inches across. You will find it linked in my SHOP page. Hope this helps!

  14. 5 stars
    These. Were. Heaven. Definitely saving as a favorite! This was the first recipe I wanted to try from my ABK cookbook.

  15. 5 stars
    There’s no better combo than chocolate and peanut butter. These cookies receive rave reviews every single time we make them to share.

  16. 5 stars
    I’ve Never been very adventurous trying new cookies. Always fall back to good ole chocolate chip so I wanted to try something different. This cookie was beyond amazing. My married son found them in my fridge and kept sneaking back in for more. By far the best cookie I have ever made. Thank you.

  17. 5 stars
    Wow wow wow!! My bestie made me these cookies for my Birthday and they blew me out of the water!!! I was just melting with every delicious bite! They didn’t last long and I was craving them again. Thanks Si for sharing all of your amazing recipes!

  18. 5 stars
    These cookies have made me a very popular neighbor 😂. Seriously though, these cookies are easy, surprising, and my favorite ABK recipe. 10/10. Go make them and share!

  19. I love these cookies but live to far from Cutler’s bakery. So I was happy to find a recipe that I could make them!

  20. 5 stars
    I grew up on Cutlers cookies and was so excited to make these! They are amazing, but very rich and indulgent. My only wish was there was something to cut the sweetness a little bit, but overall they are a must try.

  21. 5 stars
    My favorite cookies of all time! I used to work at Cutler’s in high school and always crave these cookies. Your recipe is one of the best gifts ever, especially when we have lived far from Cutler’s and can’t just go pick up some of their cookies.

  22. This is one of my absolute favorite recipes that you have! I love chocolate and peanut butter combinations and the cookies from Cutler’s are definitely special to me from eating them while growing up. These are a hit!

  23. 5 stars
    One of my favorite cookies on your site, by far! It tastes just like the Cutlers cookie and totally worth the time to make!

  24. 5 stars
    This is my favorite recipe! Tastes exactly like the store version but better because it’s fresher

  25. I’ve been making these cookies for a number of years. They always turn out fabulous. I was surprised to see the AP flour change. I always use cake flour. I’ll try that next time. Also, I’ve used butter flavor crisco a few times, such as today because my butter was frozen and I was impatient…good results each time. And I didn’t chill…cool enough to frost now.

    P.S. I have baked the cookies, frozen when cool and frosted at a later time….