Frosted Peanut Butter Cookies

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A soft and chewy peanut butter cookie is topped with thick peanut butter frosting and plenty of crushed peanut butter cups. These frosted peanut butter cookies are a cornucopia of peanut butter goodness all packed into one simple to make cookie.

I just love peanut butter. And in yet another Crumbl copycat cookie post, this flavorful peanut butter cookie is topped with a thick peanut butter buttercream and a bunch of crushed Reese’s peanut butter cups. These frosted peanut butter cookies are sweet + salty all packed into one perfectly peanut buttery cookie, and it’s unbelievably simple to make.

What you’ll need to make these frosted peanut butter cookies:

Salted butter

Unsweetened creamy peanut butter

Granulated sugar

Dark brown sugar

A large egg

Pure vanilla extract

All purpose flour

Baking soda

Powdered sugar

Splash of heavy cream, optional

Reeses peanut butter cups

The Cookie

This soft and flavorful peanut butter cookie is made with simple ingredients, mainly unsweetened creamy peanut butter. I only use all natural peanut butter in my baked goods, allowing the true peanut butter flavor to shine. I use Adams, but you can use any brand that consists of peanuts and salt. That’s it.

The dark brown sugar adds a chewiness and the pure vanilla extract lends it’s signature flavor to make these peanut butter cookies irresistible.

The Frosting

Now this frosting is super thick. It’s absolutely still pipe-able, but if you prefer a slightly thinner frosting then by all means, add a splash or two of heavy cream to the bowl and mix throughly. It is made with the same unsweetened creamy peanut butter as the cookies, and the combination is truly divine.

Now Crumbl uses melted peanut butter chips instead of frosting, which you absolutely could do if you prefer that texture + flavor. Simply melt one cup of peanut butter chip in a microwave safe bowl on high for one minute, and stir until smooth. Spoon onto each of the cooled cookies, and immediately top with crushed peanut butter cups.

The Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy: 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.

Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.

Silk Dairy Free Heavy Cream is a great option to thin out the frosting if you want it less thick.

I hope you enjoy these peanut butter cookies! Tag me if you make them, as I love to see your baking endeavors.

PS, If you love peanut butter cookies, you might also want to try my browned butter peanut butter chip cookies… the combo of browned butter and peanut butter in a cookie is absolutely unreal. 🤩

XO,

Heather