Soft Peanut Butter Sugar Cookies with Fluffy Chocolate Frosting
User Reviews
4.7
Soft Peanut Butter Sugar Cookies with Fluffy Chocolate Frosting
Description
The cookie dough mixes softened butter, creamy peanut butter, neutral oil, granulated and powdered sugars, baking soda, cream of tartar, salt, sour cream, eggs, vanilla, and flour. The dough may feel dry but forms into balls easily and bakes to soft cookies.
The cookies are rolled in granulated sugar before baking to create a lightly crisp exterior. The chocolate frosting is made by mixing softened butter, sour cream, vanilla, cocoa powder, powdered sugar, and heavy cream, sifted to ensure smoothness.
The result is a soft, tender cookie with peanut butter flavor complementing rich, fluffy chocolate frosting. These cookies hold up well to frosting due to their moist texture, making them suitable for celebrations or everyday enjoyment.
Using commercial creamy peanut butter is recommended as natural varieties may affect dough texture. Measuring flour carefully is important for best results, especially in dry climates or high elevations.
Ingredients
Cookies:
- 1 cup butter softened, salted
- 1 cup peanut butter creamy, see note
- ¼ cup neutral-flavored oil vegetable, canola, avocado, etc
- 1 ¼ cups granulated sugar
- ¾ cup powdered sugar
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 2 tablespoons sour cream
- 2 egg large
- 1 teaspoon vanilla extract
- 5 ¼ cups all-purpose flour see note
- ½ cup granulated sugar for dipping
Chocolate Frosting:
- ½ cup butter softened, salted
- 1 tablespoon sour cream
- ½ teaspoon vanilla extract
- 2 cups powdered sugar
- ⅓ cup cocoa powder unsweetened or Dutch-process
- ¼ cup heavy cream
Instructions
- Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, peanut butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars. Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the sour cream, eggs and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
- Add the flour (see note below) and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.
- Scoop the dough into 2-tablespoon size balls (I use a #40 cookie scoop; you can make them smaller or larger) and roll into balls.
- Place the cookies several inches apart on the prepared baking sheets. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip into granulated sugar. Press each cookie to about 1/4-inch thick. (Repeat dipping the bottom of the glass into sugar as needed.)
- Bake the cookies for 7-8 minutes until just set. DO NOT OVER BAKE. In fact, under baking these cookie by just a bit is key.
- Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
- For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar, cocoa powder, and cream, and mix until well-combined and fluffy, 1-2 minutes. Scrape down the sides of the bowl as needed. Add additional cream, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable.
- Frost the cooled cookies and decorate with chocolate sprinkles, if desired.
Notes
- This recipe uses commercial creamy peanut butter like Skippy or Jif; natural peanut butter may affect dough consistency.
- Sift powdered sugar and cocoa powder for the frosting to prevent lumps and ensure smooth texture.
- The dough may seem dry but should be able to form balls; adjusting flour may be necessary in dry climates or high elevations, possibly reducing to 5 cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 29mg | 10% |
| Sodium | 138mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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