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!
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 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
- 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
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).
- 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!