Cookies

Cup of Yum
1. In a large bowl, add the butter and peanut butter. Beat with a hand mixer on medium until smooth and creamy.
2. Add in the light brown sugar and granulated sugar. Continue to beat on medium until combined.
3. Add in the eggs and vanilla extract. Mix until the eggs are incorporated. Scrape down the sides of the bowl.
4. Add the flour, baking powder, cornstarch, and salt to the wet ingredients. Beat on low just until most of the flour is incorporated and turn the mixer to a medium and mix until a cookie dough forms and all of the flour is worked in.
5. Place the cookie dough between two sheets of parchment paper or wax paper and roll out to about 1/4 to 1/2 inch thickness.
6. Slide a cookie sheet under the parchment paper/wax paper and transfer to a refrigerator to chill for at least 2 hours, but preferably overnight.
7. Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
8. Remove the dough from the fridge and cut out the cookies using a cookie cutter while it’s still chilled.
9. Place on the prepared cookie sheet about 2 inches apart.
10. Place the cookies in the preheated oven and bake for 12 to 14 minutes until the edges are golden brown and the center is no longer shiny.
11. Let the cookies cool for 5 minutes on the cookie sheet before transferring to a paper towel or wire rack to cool completely.

Frosting

1. In a large bowl, add in the butter, powdered sugar, cocoa powder, and milk. Beat on low just until most of the powdered sugar is incorporated and turn the mixer to medium to beat until the powdered sugar is combined and the frosting is smooth.
2. Spread the frosting on the completely cooled cookies.
3. Store the cookies in an airtight container at room temperature.