Peanut Butter Cookies with Peanut Butter Frosting

Peanut butter cookies frosted with piped stars of peanut butter buttercream.

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Peanut Butter Cookies with Peanut Butter Frosting

Double the peanut butter goodness with this easy recipe for Peanut Butter Cookies with Peanut Butter Frosting! These cookies are soft and chewy with a "secret ingredient" that makes them even better!

Prep Time20

Cook Time10

Chill Time2

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: frosted peanut butter cookies recipe, peanut butter cookies with peanut butter buttercream, peanut butter cookies with peanut butter frosting

Servings: cookies

Calories: 234kcal

Ingredients

Cookies

8 tablespoons unsalted butter, softened/room temperature (4 ounces)
½ cup light brown sugar, packed (3.5 ounces)
⅓ cup granulated sugar (2.5 ounces)
½ cup smooth peanut butter (4.5 ounces)
1 tablespoon honey (see notes)
1 teaspoon vanilla extract
1 large egg
1 ¼ cups all-purpose flour (6.25 ounces)
¾ teaspoon baking soda
⅛ teaspoon salt

Peanut Butter Frosting

¾ cup creamy peanut butter (6.75 ounces) (not natural; use Jif or Skippy-style)
8 tablespoons unsalted butter, softened/room temp (softened room temp)
1 ½ - 2 cups powdered sugar, sifted (6-8 ounces)
1 ½ - 3 tablespoons heavy cream or milk
¼ teaspoon vanilla extract
pinch of salt

Instructions

Peanut Butter Cookies;

In a large bowl, use a hand mixer with beaters to cream together softened butter and the sugars. Beat until totally combined and smooth, about 2 minutes. Add peanut butter and vanilla extract and beat until combined. Add egg and beat until just combined.
Sprinkle the flour, baking soda, and salt over the mixture and mix on low (or use a spatula to fold together) until combined and no streaks of flour remain. The dough will be soft and a bit sticky.
Chill dough for two hours (or up to two days).
Remove dough from fridge and allow to soften at room temperature for 15-25 minutes. It should be easily scooped at this point. Meanwhile, preheat oven to 350°F and line two baking sheets with parchment paper.
Use a #40 scoop (1.5 tablespoons) to scoop cookies. Place on baking sheets 2” apart. Bake a single sheet for 9-11 minutes or until cookies are puffed, lightly crackled on top, and the edges are golden. Don’t overbake.
Cookies will be puffy and then flatten as they cool. Cool on the cookie sheets for about 10 minutes and then transfer to a cooling rack to cool completely.

Peanut Butter Frosting:

In a large bowl, use a hand mixer to beat the butter until smooth. Then add the peanut butter and beat until very smooth.
Gradually add in the powdered sugar, mixing well after each addition. Pause after adding 1 ½ cups and taste test to determine if you want to add the last ½ cup of powdered sugar. Beat in the vanilla extract.
Now, thin the frosting down by adding 1 tablespoon of cream or milk and beating until smooth. Continue to add small amounts of cream or milk until the frosting is the desired consistency. If the frosting becomes too thin, then add a bit more powdered sugar.
Beat the mixture on high speed for an additional minute or two until light and fluffy.
Frost cooled cookies using a piping bag and a small star tip (as shown in photos) or use an offset spatula or knife to frost them flat.

Notes

Honey: this "secret ingredient" gives the cookies another level of chewiness! I like adding it in, but if you don't have honey on hand, the cookies will still turn out without it.

Frosting: You can use either heavy cream or milk to thin down the frosting, (if you use milk then you will likely need less).

Storage: Store the frosted cookies in an airtight container in the fridge up to 5 days.

Unfrosted cookies can be stored at room temperature in an airtight container (up to 5 days). The frosting should be stored in the fridge. After the frosting has been in the fridge, it works best to allow it to warm up at room temperature for a little while (30 minutes or so) and then re-whip it.

Cookies can be frozen for up to 1 month if desired.

Nutrition