These Cutler’s Frosted Peanut Butter Cookies are a sugar cookie loaded with peanut butter chips and then topped peanut butter AND chocolate frosting. Can a cookie get any better?
Originally posted March 22, 2012, reposting today with updated photos and notes.
Original post . . .
These Cutler’s Frosted Peanut Butter Cookies are amazing and if you’ve never had one, then you’re in for a treat today!
A thick, soft cookie loaded with peanut butter chips and topped with peanut butter frosting and chocolate frosting . . . do I really need to say anything more?
There is a place in Bountiful, Utah called Cutlers Cookies and Sandwiches. The food is fantastic and their cookies are amazing. I hadn’t had a cookie from Cutlers probably since I was in college and until a few months ago, I had forgotten how much I love them.
Back in December, my husband and I were at a dinner party and someone had brought a plate of cookies from Cutler’s. I’m sure I was drooling when I saw the plate of them. Trying to pick which one to eat, was like trying to choose a favorite child. I ended grabbing a peanut butter one because peanut butter and chocolate are life.
One bite and I instantly realized I had forgotten how insanely good their cookies are . . . they are phonomenal!
Fast forward to a couple weeks ago when I stumbled upon Cutler’s blog, where they so kindly share some of their cookie recipes. I was beyond excited and couldn’t wait to make them. They are absolutely divine! The peanut butter frosting is out of this world and I had to practice some serious self-control so I wouldn’t eat the whole bowl before I frosted the cookies.
I promise you, if you are a peanut butter and chocolate fan, you are going to love these cookies. They’re a chocolate and peanut butter lover’s dream come true.
Be sure and read the notes in the recipe section for helpful hints♡.
Cutler’s Frosted Peanut Butter Cookies
- Total Time: 12 minutes
- Yield: 18 cookies 1x
Description
A thick, soft cookie studded with peanut butter chips and the two layers of frosting. One of the best peanut butter and chocolate frosted cookies you might ever eat!♡
Ingredients
Cookies:
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup 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
- 1 (10 oz.) bag Reeses Peanut Butter chips
Peanut Butter Frosting:
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla
- 3 cups powdered sugar
- Milk or half & half, to reach desired consistency (I use half & half)
Chocolate Frosting:
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 2 to 3 tablespoons unsweetened cocoa
- 2 teaspoons vanilla
- 2 to 4 tablespoons evaporated milk
Instructions
Cookies:
- Pre-heat oven to 350 degrees. Line two cookies 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, scoop dough into large balls (about 3 to 4 tablespoons of dough) and place on a prepared cookie sheets about 4 inches apart.
- Bake for about 10 to 12 minutes, or until cookies look set. Don’t overbake.
- After cookies are cooled, frost with peanut butter frosting. Then carefully spread a layer of chocolate frosting on top of the peanut butter frosting, leaving space so the outer edge of the peanut frosting is still showing.
Peanut Butter Frosting:
- In a medium bowl, cream together the butter and powdered sugar. Add peanut butter and mix until smooth.
- Add milk a tablespoon at time, just until frosting is smooth and creamy and the desired consistency.
Chocolate Frosting: (see notes)
- In a medium bowl, using a hand mixer, cream the butter until smooth. Add the powdered sugar and cocoa (you can sift the cocoa if you want).
- Add add the vanilla and 2 tablespoons of the milk and mix well, adding more milk as needed to get the desired consistency. Mix until smooth and creamy.
Notes
- Don’t use an off-brand of peanut butter chips. Reese’s brand really are THE BEST!
- Cutler’s uses cake flour in their cookies, but all-purpose flour can be substituted. If you don’t have cake flour you can make your own. Measure one level cup of all-purpose flour and remove 2 tablespoons of the flour and place it into a bowl. Add 2 tablespoons of cornstarch to the all-purpose flour. Whisk together to combine and use as a substitute for 1 cup cake flour.
- You can use regular milk or even half & half in the chocolate frosting, I just always use evaporated milk when I make chocolate frosting. I think it just makes chocolate frosting even better.
- Adjust the cocoa to however “chocolaty” you want the frosting to be. I use two tablespoons
- The chocolate frosting recipe is mine, which is fairly similar to Cutler’s.
- Prep Time: 15 mins
- Cook Time: 10 to 12 minutes
- Category: Cookies
Recipe Source: Cutler’s Cookies Blog
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