Cutler’s Chocolate Frosted Peanut Butter Cookies

Cutler’s Chocolate Frosted Peanut Butter Cookies are a decadent treat, combining the creamy richness of peanut butter with a luxurious double-layer of frosting. The base is a soft, chewy peanut butter cookie studded with Reese’s Peanut Butter chips, giving each bite an extra burst of flavor. Topped first with a smooth peanut butter frosting and then with a velvety chocolate frosting, these cookies are a perfect indulgence for peanut butter and chocolate lovers alike.

Ingredients:

For the Peanut Butter Cookies:

• 1 cup butter, room temperature
• 1 cup brown sugar
• 1 cup white sugar
• 1 teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 eggs
• 3¼ cups cake flour (see notes for homemade substitution)
• 1 (12 oz) bag Reese’s Peanut Butter chips (no substitutions)

For the Peanut Butter Frosting:

• ½ cup butter, soft-room temperature
• 3 cups powdered sugar
• ½ cup creamy peanut butter (not natural)
• Milk to thin to proper consistency

For the Chocolate Frosting:

• ½ cup butter, softened
• 2-3 cups powdered sugar
• 2 tablespoons unsweetened cocoa powder (adjust for lighter flavor)
• 1½ teaspoons vanilla extract
• 2 tablespoons milk (more if needed)

Instructions:

1. Prepare the Cookies:

• Preheat your oven to 350°F (175°C) and position the rack in the center. Line cookie sheets with parchment paper to ensure easy removal and even baking.
• In a large mixing bowl, cream together the butter, brown sugar, white sugar, salt, baking powder, and baking soda until light and fluffy. Add the vanilla extract and eggs, mixing well until fully incorporated.
• Gradually add the cake flour to the wet ingredients, mixing until just combined. Fold in the Reese’s Peanut Butter chips until evenly distributed throughout the dough.
• Using a cookie scoop, ice cream scoop, or large spoon, form the dough into 2-inch balls. Place them on the prepared cookie sheets, spacing them about 4 inches apart to allow for spreading.
• Bake the cookies for 10-12 minutes, or until they are set but not browned. The edges should be firm, and the centers slightly soft. Remove from the oven and allow them to cool completely on a wire rack.

1. Make the Peanut Butter Frosting:

• In a medium bowl, cream together the butter and powdered sugar until smooth. Add the creamy peanut butter and continue to beat until the mixture is well blended and fluffy.
• Gradually add milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. Set aside.

1. Make the Chocolate Frosting:

• In a separate bowl, cream the butter with 2 cups of powdered sugar until smooth. Add the unsweetened cocoa powder and vanilla extract, mixing until fully incorporated.
• Add milk a tablespoon at a time, blending until the frosting is smooth and creamy. If needed, add more powdered sugar to reach your desired consistency.

1. Assemble the Cookies:

• Once the cookies have cooled completely, begin by spreading a generous layer of peanut butter frosting over each cookie.
• Next, gently spread the chocolate frosting over the peanut butter layer, leaving a small border around the edges for a beautifully layered look. Be careful not to press too hard to maintain the distinct layers.

1. Serving and Storage:

• These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. If you prefer a chilled treat, store them in the refrigerator for a firmer frosting texture.

Tips:

• Cake Flour Substitute: If you don’t have cake flour on hand, you can make a substitute by measuring out 3¼ cups of all-purpose flour, removing 6½ tablespoons of it, and replacing it with 6½ tablespoons of cornstarch. Sift together several times to ensure it’s well mixed.
• Frosting Application: When applying the chocolate frosting, it helps to use a slightly offset spatula or the back of a spoon to gently spread it over the peanut butter layer. This technique will give you that clean, layered look without blending the two frostings.
• Customization: If you prefer a more intense chocolate flavor, increase the cocoa powder in the chocolate frosting. Alternatively, for a lighter chocolate taste, use less cocoa and more vanilla.
• Make Ahead: These cookies freeze well. If making ahead, freeze the unfrosted cookies and frost them once thawed for best results.

These Chocolate Frosted Peanut Butter Cookies are sure to be a hit, combining the best of both worlds with their rich, indulgent flavors and contrasting textures. Perfect for any occasion, they’re a crowd-pleaser that’s as fun to make as they are to eat!