Cutlers Peanut Butter 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)
  • 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)
  • 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
  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.
Recipe by Baked in AZ at