Frosted Peanut Butter Cookies
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.
Ingredients
- ½ Cup Salted butter, softened to room temperature
- ½ Cup Unsweetened creamy peanut butter
- ¾ Cup Granulated sugar
- ¾ Cup Dark brown sugar, packed
- 1 Large Egg
- 1 teaspoon Pure vanilla extract
- 1 ¼ Cups All purpose flour
- ½ teaspoon baking soda
- FOR THE FROSTING:
- 1 Cup Salted butter, softened to room temperature
- 3 Cups Powdered sugar
- ½ Cup Unsweetened creamy peanut butter
- 2 teaspoon Pure vanilla extract
- Splash of heavy cream, optional
- 2 Cups Reeses peanut butter cups, for topping
Instructions
- In a standing mixer or by hand, cream the butter, peanut butter, and both sugars until light and fluffy, about 30 seconds. Add the egg and vanilla, and mix thoroughly. Add the flour nd baking soda, then mix until fully incorporated, about 30 more seconds.
- Drop by 4 tablespoons scoops onto a cookie sheet, and with a potato masher or fork, press down to ½ inch thick disks. Bake at for 350° for 13-15.
- Place frosting ingredients into a bowl and beat with an electric mixer or handmixer until fully Inc., about 30 seconds. Do not overmix or frosting will become too fluffy, you want this to be a slightly denser frosting. Pipe or spread onto cooled cookies.
- Crush the Reeses peanut butter cups in a plastic baggie or simply chop them on a cutting board. Spoon a generous amount on the top of each frosted cookie.
- Store cookies in an airtight container at room temperature for up to four days. Enjoy!