Cutlers Frosted Peanut Butter Cookies Recipes

CUTLER'S FROSTED PEANUT BUTTER COOKIES

Steps:

• 1. Preheat your oven to 350 degrees.
• 2. Into your stand mixer or large mixing bowl place 1 C softened butter, 1 C brown sugar and 1 C white sugar. Cream the mixture on medium speed for 2 minutes, scraping the bottom of the bowl to be sure the ingredients are well blended.
• 3. Add 2 eggs and beat for an additional minute. Add 1 tsp vanilla and mix until combined.
• 4. In a separate bowl place 3 C flour, 1 tsp salt, 1/2 tsp baking powder and 1/2 tsp baking soda. Toss the ingredients together with a fork and then add to the creamed mixture.
• 5. Toss in one package of Reese's Peanut Butter Chips and mix until combined. The original recipe suggests using the name brand only. ????
• 6. Spray a large cookie sheet and scoop the dough (I used a 1 1/2 inch scoop) onto the sheet.
• 7. Bake for 7-8 minutes, or until the top of the cookies crack. Remove the pan from the heat and allow the cookies to continue to cook on the pan for 2 minutes. Remove them to a wire rack to cool completely. Be sure not to over bake, gang. You want the cookies to be nice and soft.
• 8. To make the Peanut Butter Frosting place 1/2 C softened butter and 1/2 C creamy peanut butter into a medium-sized mixing bowl. Mix until smooth and glossy. Add 3 C powdered sugar, 1 Tb milk and a dash of salt. Mix until smooth and creamy. Add more milk if the frosting is too thick.
• 9. To make the chocolate frosting mix 1 C softened butter and 5 C powdered sugar together. Add 6 Tb unsweetened cocoa powder, 1 Tb vanilla and 1/4 C milk. Mix until smooth. Add more milk if it's too thick, or more powdered sugar if it's too thin.
• 10. When the cookies have cooled, frost each one with peanut butter frosting.
• Spread some chocolate frosting over the peanut butter frosting. Be sure not to cover the peanut butter frosting completely. It's pretty to be able to see the double layer effect.

CUTLER'S FROSTED PEANUT BUTTER COOKIES

Steps:

• Cream together butter, sugars, salt, baking soda and powder. Add vanilla and eggs. Mix well.
• Add flour and peanut butter chips. Mix just until flour and chips are blended together.
• Shape the cookies into balls (about 3 tablespoons each or use a cookie scoop), place the cookie dough balls in the fridge for 1 hour before baking.
• About 15 minutes before baking, pre-heat oven to 350 degrees and place rack in center of oven.
• Bake 8 cookies per pan, for 10-12 minutes or until set on top and the cookie no longer looks wet. Let cookies cool completely before frosting.
• Peanut Butter: Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside.
• Chocolate: Cream butter and powdered sugar. Add cocoa and vanilla. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.
• After cookies are cooled, frost with peanut butter frosting. Then frost on top of the peanut butter frosting with the chocolate frosting. When spreading the chocolate frosting on top of the peanut butter frosting, be very gentle and leave a small space between the edge of the peanut butter frosting and the chocolate frosting for a layered frosting look (see photos).

FROSTED PEANUT COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in oats and peanuts. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. , For frosting, in a bowl, beat peanut butter, confectioners' sugar and 1/3 cup milk; add additional milk if necessary. Frost cookies.