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Cutlers Peanut Butter Cookies

July 19, 2013 By Adell Leave a Comment

 

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
 
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Ingredients
  • 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
Instructions
  1. Pre-heat oven to 350 degrees and place rack in center of oven.
  2. Cream together butter, sugars, salt, baking soda and powder. Add vanilla and eggs. Mix well.
  3. Add flour and peanut butter chips. Mix just until flour and chips are blended together.
  4. 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.
  5. Bake for about 12 minutes, or until set.
  6. 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.
  7. 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.
  8. 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.
3.4.3177
 
 Recipe Source: A Bountiful Kitchen
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Filed Under: Cookies, Dessert

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Hey, I'm Adell. I love chocolate, AZ winters & sharing recipes with you! This is a place where family favorites live on, cookies meet kale and a little bit of everything in between! Welcome! read more...

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