Frosted Peanut Butter Cookies
Deliciously soft and chewy peanut butter cookies topped with creamy peanut butter frosting.
Servings: 12 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheets
- Parchment Paper
- Electric Mixer
Ingredients
Dry Ingredients
- 1.25 cups All-Purpose Flour
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 0.125 teaspoon Ground Cinnamon
Wet Ingredients
- 0.5 cups Unsalted Butter Softened to room temperature
- 0.5 cups Granulated Sugar
- 0.25 cups Light Brown Sugar Firmly packed
- 0.75 cups Creamy Peanut Butter
- 1 large Egg Room temperature
- 1 teaspoon Vanilla Extract
- 0.5 cups Honey Roasted Peanuts Coarsely chopped
Frosting Ingredients
- 0.75 cups Creamy Peanut Butter
- 4 tablespoons Unsalted Butter Softened to room temperature
- 1.5 cups Powdered Sugar
- 0.5 teaspoon Vanilla Extract
- 2-4 tablespoons Milk, Cream, or Water Adjust for consistency
Instructions
- Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
- In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy (about 2–3 minutes).
- Add in the creamy peanut butter, then the egg and vanilla extract. Beat well until everything is fully combined and creamy.
- Gradually mix in the dry ingredients, blending just until no pockets of flour remain.
- Fold in the chopped honey roasted peanuts. The dough will be soft but thick.
- Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Gently flatten the tops with the back of a fork or your fingers.
- Bake for 10–12 minutes, or until the edges are golden but the centers still look a little soft. Do not overbake—the cookies will continue firming up as they cool.
- Allow cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- While cookies cool, make the frosting: In a medium bowl, beat together the peanut butter and softened butter until smooth and creamy. Gradually add the powdered sugar, vanilla, and just enough milk, cream, or water to achieve a smooth, spreadable consistency.
- Once the cookies are completely cool, generously frost each one using a butter knife or offset spatula. Serve and enjoy!
Notes
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 100mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Calcium: 10mg | Iron: 1mg