Cookies | January 15, 2013

Cutler’s Frosted Peanut Butter Cookies

Cutler's Frosted Peanut Butter Cookies

Cutler's Frosted Peanut Butter Cookies
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?
Btown.
Love it.
Cutler's Frosted Peanut Butter Cookies

4 from 3 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 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

Chocolate Frosting

  • 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

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).

44 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