Dessertscakemehometonight5.0
Frosted Peanut Butter Cookies
These frosted peanut butter cookies are soft, chewy, and bursting with rich peanut butter flavor in every bite. Topped with a swirl of creamy peanut butter buttercream, they’re the ultimate treat for peanut butter lovers—easy to make, totally nostalgic, and impossible to resist.
👥 28 Servings⏱️ Prep & Cook: 53 min⏳ Prep: 20 min🔥 Cook: 13 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- baking sheet
- oven
- spatula
📝 Preparation Steps
1
Peanut Butter Cookies
2
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 mix on medium speed until well combined and smooth.
unsalted butter (room temperature)1 cupsalt1 tsplarge eggs (room temperature)2vanilla extract2 tsp
3
Add in the all-purpose flour, baking soda, and salt 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.
all-purpose flour3 cupsbaking soda1 tspunsalted butter (room temperature)1 cupsalt1 tsp½ tsp salt
4
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.
5
Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
6
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.
7
Peanut Butter Buttercream Frosting
8
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 and creamy. Add in the creamy peanut butter and mix until well combined.
unsalted butter (room temperature)1 cupsalt1 tspcreamy peanut butter1 cup¾ cup creamy peanut butter
9
Add half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low until fully incorporated.
10
Add the vanilla extract and salt and mix on low until combined. Slowly drizzle in the heavy cream while mixing on low speed. Scrape the bottom and sides of the bowl occasionally to ensure the frosting is well mixed.
vanilla extract2 tspunsalted butter (room temperature)1 cupsalt1 tsp½ tsp saltheavy cream1 tbsp
11
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.
12
Frosting the Cookies
13
Fill a piping bag fitted with a Wilton 1A piping tip with the peanut butter frosting. Pipe a swirl of the frosting onto the cookies and spread the frosting with an offset spatula. If desired, sprinkle the cookies with white nonpareil spinkles.
Nutrition Facts
calories
369 kcal
fat Content
22 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
27 g
sodium Content
243 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
47 mg
carbohydrate Content
40 g
saturated Fat Content
10 g
unsaturated Fat Content
11 g
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