Last week I met my two sisters for lunch at a quaint little Pizza place where we ate delicious food, visited and laughed our ever loving guts out. Seriously. I think we laughed more than anything else and it was simply perfect. Time spent with these ladies is so precious to me. They are one of the greatest blessing of my life.
…at Jen’s wedding with our cute Mom, 2 years ago…
My sister Jen brought along some Frosted Peanut Butter Cookies for us to try that she picked up at a local sandwich shop called Cutler’s. She has been telling me about these cookies and their fabulousness for months now. Her love for these cookies is well founded, friends. They are absolutly divine. I came home and did a little google search and found the recipe on Cutler’s blog. Super nice of them to share the recipe with us, yes?
Here’s what you need to know about the cookies.
The cookie base is a classic chocolate chip cookie dough, but makes use of Reeses Peanut Butter Chips instead of chocolate chips. The soft, chewy cookie is covered in both a creamy peanut butter frosting and a chocolate butter cream. The result is heaven. There’s no other way to say it. These cookies are heavenly divine.
Make them, my friends. You won’t be sorry. 🙂
Let me show you how to make it happen.
1. Preheat your oven to 350 degrees.
2. Into your stand mixer or large mixing bowl place 1 C softened butter, 1 C brown sugar and 1 C white sugar. Cream the mixture on medium speed for 2 minutes, scraping the bottom of the bowl to be sure the ingredients are well blended.
3. Add 2 eggs and beat for an additional minute. Add 1 tsp vanilla and mix until combined.
4. In a separate bowl place 3 C flour, 1 tsp salt, 1/2 tsp baking powder and 1/2 tsp baking soda. Toss the ingredients together with a fork and then add to the creamed mixture.
5. Toss in one package of Reese’s Peanut Butter Chips and mix until combined. The original recipe suggests using the name brand only. 🙂
6. Spray a large cookie sheet and scoop the dough (I used a 1 1/2 inch scoop) onto the sheet.
7. Bake for 7-8 minutes, or until the top of the cookies crack. Remove the pan from the heat and allow the cookies to continue to cook on the pan for 2 minutes. Remove them to a wire rack to cool completely. Be sure not to over bake, gang. You want the cookies to be nice and soft.
8. To make the Peanut Butter Frosting place 1/2 C softened butter and 1/2 C creamy peanut butter into a medium-sized mixing bowl. Mix until smooth and glossy. Add 3 C powdered sugar, 1 Tb milk and a dash of salt. Mix until smooth and creamy. Add more milk if the frosting is too thick.
9. To make the chocolate frosting mix 1 C softened butter and 5 C powdered sugar together. Add 6 Tb unsweetened cocoa powder, 1 Tb vanilla and 1/4 C milk. Mix until smooth. Add more milk if it’s too thick, or more powdered sugar if it’s too thin.
10. When the cookies have cooled, frost each one with peanut butter frosting.
Spread some chocolate frosting over the peanut butter frosting. Be sure not to cover the peanut butter frosting completely. It’s pretty to be able to see the double layer effect.
That’s it! Serve and enjoy!
Here’s the handy printable…
Recipe adapted from Cutler’s Cookies