These cookies! Seriously, they are amazing. I was so excited when A Bountiful Kitchen posted the recipe! It is my most favorite cookie from Cutlers Cookies in Bountiful, Utah. This might just be a little dangerous now that I don’t have to wait for my next trip to Utah to have one of these….
Now mine don’t look as pretty as A Bountiful Kitchen or Cutlers Cookies, but they taste the same 🙂 They seriously will change your life. Haha! That is if you like chocolate and peanut butter. If not, you might just be a little crazy (only kidding) I hope you enjoy these cookies as much as I do!
Cutlers Peanut Butter Cookies
- FOR THE COOKIES:
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1 cup white sugar
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla
- 2 eggs
- 3¼ cups cake flour ( he uses cake flour in all of Cutler's cookies)
- 1- 12 oz bag Reese's Peanut Butter chips (no substitutions)
- FOR THE PEANUT BUTTER FROSTING:
- ½ cup butter, soft-room temperature
- 3 cups powdered sugar
- ½ cup peanut butter (not natural)
- milk to thin to proper consistency (whole milk is best)
- FOR THE CHOCOLATE FROSTING:
- 1 cup butter or ½ and ½ blend butter/margarine
- 5-6 cups powdered sugar
- ¼ cup unsweetened cocoa (or less if you like a lighter cocoa frosting)
- 1 tablespoon vanilla
- ¼ to ⅓ cup milk
- 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.
- Using a cookie scoop or ice cream scoop, or just a large spoon, scoop into 2 inch balls and place on a parchment lined cookie sheet about 4 inches apart. I bake about 8 cookies per sheet.
- Bake for about 12 minutes, or until set.
- FOR THE PEANUT BUTTER FROSTING: 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. *I've made these with only 2 cups powdered sugar before and it turned out good too. It was a little less sweet and a thicker frosting but it worked.
- FOR THE CHOCOLATE FROSTING: 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.
- Now it's time to frost the cookies! First, the peanut butter, then you gently frost the chocolate frosting on top of that. Try to leave a small space between the peanut butter frosting and the chocolate for a layered look.
Recipe Source: A Bountiful Kitchen