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Cutler’s Frosted Peanut Butter Cookies

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  • Author:
  • Total Time: 12 minutes
  • Yield: 18 cookies 1x


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!


Units Scale


  • 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



  1. Pre-heat oven to 350 degrees. Line two cookies sheets with parchment paper
  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, scoop dough into large balls (about 3 to 4 tablespoons of dough) and place on a prepared cookie sheets about 4 inches apart.
  5. Bake for about 10 to 12 minutes, or until cookies look set. Don’t overbake.
  6. 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:

  1. In a medium bowl, cream together the butter and powdered sugar. Add peanut butter and mix until smooth.
  2. Add milk a tablespoon at time, just until frosting is smooth and creamy and the desired consistency.

Chocolate Frosting: (see notes)

  1. 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). 
  2. 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.


  • 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