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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

Ingredients

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

Instructions

cookie

  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.

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!