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Chocolate Frosted Peanut Butter Cookies

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!!

Prep Time
15 mins
Cook Time
15 mins
Total Time
26 mins
Servings: 22
Calories: 190 kcal
Course: Baked Goods
Cuisine: American

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

Instructions

For the Cookies:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Using a two-tablespoon cookie scoop form approximately 22 equal-sized mounds of dough.
  5. 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.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  7. 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:
  1. To a large microwave-safe bowl, melt the butter.
  2. Add the remaining ingredients (except the sprikles) and whisk aggressively until smooth and combined.
  3. 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

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

% 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.