There is a place in Bountiful, Utah called Cutlers Cookies and Sandwiches and I’m here to tell you they have the most amazing cookies! I hadn’t had a Cutler’s cookies in years, like clear back when I was in college. Luckily back in December, my husband and I were at a dinner party and someone had brought a plate of cookies from Cutler’s (bless them!!) I was drooling when I saw the plate of them and I had a really tough time trying to narrow it down to which one I would choose to sink my teeth into. I ended up going for the peanut butter one of course because of my love of peanut butter and chocolate. I had honestly forgotten how insanely good their cookies are . . . they rock!
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! Watch out, because the peanut butter frosting is out of this world (I had to contain myself so I wouldn’t eat the whole bowl of it). I promise you, if you are a peanut butter fan, you are going to love these cookies.
- 1 c. unsalted butter , room temperature
- 1 c. brown sugar
- 1 c. sugar
- 1 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. vanilla
- 2 eggs
- 3 1/4 c. cake flour
- 1 (12 oz.) bag Reeses Peanut Butter chips (No substitutes)
- Peanut Butter Frosting:
- 1/2 c. unsalted butter , room temperature
- 1/2 c. creamy peanut butter
- 1 tsp. vanilla
- 3 c. powdered sugar
- Milk , to reach desired consistency (I used half & half)
- Chocolate Frosting:
- 1 cup butter
- 5-6 cups powdered sugar
- 1/4 cup unsweetened cocoa
- 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.
Bake for about 12 minutes, or until set.
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.
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.
Cream butter and powdered sugar.
Add cocoa and vanilla.
Add milk a tablespoon at a time until frosting is smooth.
Cutler's makes them really big, I opted for a little smaller cookie because they are really rich. Also, I only made half the recipe of the chocolate frosting below and had plenty to frost the cookies. Make note that they use cake flour in their cookies so make sure you have some on hand before you make these babies!
Recipe Source: Cutler’s Cookies Blog