Chocolate Frosted Peanut Butter Cookies
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
26 mins
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Servings
22
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Calories
190 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Frosted Peanut Butter Cookies
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Easy, soft, and chewy peanut butter cookies! The frosting is light, fluffy, AMAZING, and my new favorite! You'll want to eat it by the spoonful!!
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Ingredients
Cookies
- 1 large egg
- ½ cup unsalted butter
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- heaping 3/4 cup creamy peanut butter something like Skippy or Jif works best, don’t use a ‘natural’ peanut butter than separates
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
Frosting
- ¼ cup unsalted butter, melted
- 2 cups confectioners’ sugar
- ¼ cup cocoa powder
- ¼ cup milk
- ½ teaspoon vanilla extract
- pinch salt optional and to taste
- chocolate sprinkles jimmies, optional and to taste
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Instructions
For the Cookies:
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), add the egg, butter, brown sugar, granulated sugar, and cream on medium-high speed until light and fluffy, about 3 to 4 minutes.
- Stop, scrape down the sides of the bowl, and add the peanut butter, vanilla, and mix on medium-high speed until incorporated, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
- Using a two-tablespoon cookie scoop form approximately 22 equal-sized mounds of dough.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. I let them cool on the baking sheet and don’t use a rack while making the frosting.
For the Frosting:
- To a large microwave-safe bowl, melt the butter.
- Add the remaining ingredients (except the sprikles) and whisk aggressively until smooth and combined.
- Frost the cookies using as much frosting as desired and optionally add the sprinkles.
Notes
- If you have extra frosting it will keep airtight in the fridge for many weeks.
- Cookies will keep airtight at room temperature for up to 1 week (I’m comfortable storing frosted cookies at room temp but if you’re not refrigerate them) or in the freezer (unfrosted) for up to 6 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Cookies adapted from Peter Pan Neverland Cookies and Peanut Butter Blossoms, frosting adapted from Martha Swewart.
Nutrition Information
Show Details
Serving
1
Calories
190kcal
(10%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Cholesterol
20mg
(7%)
Sodium
84mg
(4%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 22Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 190kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 20mg | 7% |
| Sodium | 84mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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