CUTLER'S FROSTED PEANUT BUTTER COOKIES
Time 1h30m
Yield 40 cookies
Number Of Ingredients 22
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.
FROSTED PEANUT COOKIES
Oats, chopped peanuts and peanut butter frosting make this a nice change of pace from a traditional peanut butter cookie. After folks sample these, compliments and recipe requests always follow. -Alicia Surma, Tacoma, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 122 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
CUTLER'S FROSTED PEANUT BUTTER COOKIES RECIPE
They taste just like the real deal! And I am sure that you will love them just as much as I do.
Provided by Steph Loaiza
Categories Main Course
Time 30m
Number Of Ingredients 19
Steps:
- Pre-heat oven to 350 degrees and place rack in center of oven. 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. Scoop into 2 inch balls and place on a parchment lined cookie sheet about 4 inches apart. Bake for 10-12 minutes.
- 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.
- Cream butter and 5 cups 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.
Nutrition Facts : Calories 560 kcal, Carbohydrate 78 g, Protein 7 g, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 67 mg, Sodium 357 mg, Fiber 2 g, Sugar 62 g, ServingSize 1 serving
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