Cutler's Chocolate Frosted Peanut Butter Cookies

Cutler's Chocolate Frosted Peanut Butter Cookies

Cutler's Chocolate Frosted Peanut Butter Cookies

Cutler's Chocolate Frosted Peanut Butter Cookies

Diets

  • Vegetarian

Ingredients

  • Refrigerated

    • 2 Eggs
  • Condiments

    • 1/2 cup Peanut butter, creamy
    • 1 12 oz bag Reese's peanut butter chips
  • Baking & Spices

    • 1/2 tsp Baking powder
    • 1/2 tsp Baking soda
    • 1 cup Brown sugar
    • 3 1/4 cups Cake flour
    • 2 tbsp Cocoa, unsweetened
    • 5 cups Powdered sugar
    • 1 tsp Salt
    • 2 1/2 tsp Vanilla
    • 1 cup White sugar
  • Dairy

    • 2 cup Butter
    • 1/2 cup Butter, soft
    • 2 tbsp Milk
    • 1 Milk to thin to proper consistency

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Ingredients

  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 eggs
  • 3¼ cups cake flour (see notes for homemade cake flour substitution)
  • 1- 12 oz bag Reeses Peanut Butter chips (no substitutions)
  • ½ cup butter, soft-room temperature
  • 3 cups powdered sugar
  • ½ cup creamy peanut butter (not natural)
  • milk to thin to proper consistency
  • ½ cup butter, softened
  • 2-3 cups powdered sugar
  • 2 tablespoons unsweetened cocoa (or less if you like a lighter cocoa frosting)
  • 1½ teaspoons vanilla
  • 2 tablespoons milk (more if needed)

Directions

  • For the Peanut Butter Cookies: Pre-heat oven to 350 degrees and place rack in center of oven. Line cookie sheets with parchment paper.
  • 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.
  • Bake for about 10-12 minutes, or until set. Cool completely.
  • For the Peanut Butter Frosting: 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.
  • For the Chocolate Frosting: Cream butter and 2 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.
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Title:

Cutler's Chocolate Frosted Peanut Butter Cookies - The Girl Who Ate Everything

Descrition:

Earning my name, one bite at a time.

Cutler's Chocolate Frosted Peanut Butter Cookies

  • Refrigerated

    • 2 Eggs
  • Condiments

    • 1/2 cup Peanut butter, creamy
    • 1 12 oz bag Reese's peanut butter chips
  • Baking & Spices

    • 1/2 tsp Baking powder
    • 1/2 tsp Baking soda
    • 1 cup Brown sugar
    • 3 1/4 cups Cake flour
    • 2 tbsp Cocoa, unsweetened
    • 5 cups Powdered sugar
    • 1 tsp Salt
    • 2 1/2 tsp Vanilla
    • 1 cup White sugar
  • Dairy

    • 2 cup Butter
    • 1/2 cup Butter, soft
    • 2 tbsp Milk
    • 1 Milk to thin to proper consistency

The first person this recipe

the-girl-who-ate-everything.com

the-girl-who-ate-everything.com

106 0

Found on the-girl-who-ate-everything.com

The Girl Who Ate Everything

Cutler's Chocolate Frosted Peanut Butter Cookies - The Girl Who Ate Everything

Earning my name, one bite at a time.