Dessertscakemehometonight5.0
Chocolate Frosted Peanut Butter Cookies
Chocolate frosted peanut butter cookies combine soft and chewy peanut butter cookies with a rich chocolate buttercream frosting. This easy dessert recipe delivers classic chocolate peanut butter flavor with bakery-style flair. Perfect for holidays, parties, or anytime you’re craving a nostalgic cookie treat.
👥 28 Servings⏱️ Prep & Cook: 1h 8m⏳ Prep: 35 min🔥 Cook: 13 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- pan
- baking sheet
- oven
- microwave
- spatula
📝 Preparation Steps
1
Peanut Butter Cookies
2
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
all-purpose flour3 cupsbaking soda1 tspsalt1 tspunsalted butter (room temperature)1 cup¼ tsp salt
3
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes on medium speed until well combined. Add in the peanut butter, eggs and vanilla extract and continue to mix until well combined and smooth.
salt1 tspunsalted butter (room temperature)1 cuplarge eggs (room temperature)2vanilla extract2 tsp
4
Add in the flour mixture and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure the ingredients are well mixed.
5
Use a large cookie scoop (3 tablespoons) to portion the cookie dough. Place the cookie dough balls on a parchment-lined baking sheet pan. Chill the cookie dough in the refrigerator for ⏱️ 20 minutes.
6
While the cookie dough is chilling, preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
7
Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for about 12 to ⏱️ 13 minutes until the edges are set and the centers of the cookies are slightly underbaked. Cool the cookies on the pan for ⏱️ 2 minutes and then transfer to a wire rack to cool completely.
8
Chocolate Buttercream Frosting
9
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter for ⏱️ 5 minutes until light, pale, and creamy.
salt1 tspunsalted butter (room temperature)1 cup
10
Add half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and the dark cocoa powder and continue to mix on low speed until fully incorporated.
11
Add the heavy cream, vanilla extract and salt and mix on low speed until combined. Scrape the bottom and sides of the bowl occasionally to ensure the frosting is well mixed.
vanilla extract2 tspsalt1 tspunsalted butter (room temperature)1 cup¼ tsp salt
12
Increase the speed on the mixer to medium and whip the buttercream for about 2 to ⏱️ 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles.
13
Optional: To smooth out the buttercream, heat ½ cup of the frosting in the microwave for ⏱️ 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
14
Frosting the Cookies
15
Fill a piping bag fitted with a Wilton 1A piping tip with the chocolate buttercream frosting. Pipe a swirl of the frosting onto the cooled cookies and spread the frosting with an offset spatula. If desired, sprinkle the cookies with chocolate sprinkles.
Nutrition Facts
calories
343 kcal
fat Content
19 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
28 g
sodium Content
193 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
49 mg
carbohydrate Content
40 g
saturated Fat Content
10 g
unsaturated Fat Content
8 g
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