Frosted Peanut Butter Cookies

Print Recipe

5 from 1 vote

Frosted Peanut Butter Cookies

Deliciously soft and chewy peanut butter cookies topped with creamy peanut butter frosting.

Prep Time30

Cook Time12

Total Time42

Course: Dessert

Cuisine: American

Keyword: Cookies, Easy

Servings: 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.

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