Description
These Chocolate Frosted Peanut Butter Cookies combine the classic rich, nutty flavor of peanut butter with a decadent chocolate buttercream frosting. Soft and chewy cookies are baked to perfection, then topped with smooth, creamy chocolate frosting for a delightful treat perfect for any occasion.
Ingredients
Cookie Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter (room temperature)
- 1½ cups light brown sugar
- ½ cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
Chocolate Buttercream Frosting Ingredients
- 1 cup unsalted butter (room temperature)
- 2½ cups powdered sugar
- ½ cup dark cocoa powder or Dutch-process cocoa powder
- ¼ cup heavy cream (room temperature)
- 2 tsp vanilla extract
- ¼ tsp salt
- ¼ cup chocolate sprinkles (optional)
Instructions
- Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In the bowl of a stand mixer fitted with a paddle attachment or using an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar on medium speed for a few minutes until well combined.
- Add peanut butter and wet ingredients: Add the creamy peanut butter, eggs, and vanilla extract to the creamed mixture and continue mixing until smooth and combined.
- Combine with dry ingredients: Gradually add the flour mixture to the wet ingredients on low speed, mixing until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure even mixing.
- Portion and chill dough: Use a large cookie scoop (about 3 tablespoons) to portion the dough into balls. Place them on a parchment-lined baking sheet and chill in the refrigerator for 20 minutes.
- Preheat oven and prepare pans: While chilling, preheat the oven to 350°F (177°C). Line baking sheets with silicone mats or parchment paper.
- Bake cookies: Place the chilled cookie dough balls spaced apart on the prepared baking sheets. Bake for 12 to 13 minutes until edges are set but centers remain slightly underbaked.
- Cool cookies: Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Make chocolate buttercream frosting: In a clean mixing bowl, cream the unsalted butter on medium speed for 5 minutes until light and creamy.
- Add powdered sugar and cocoa: Add half of the powdered sugar and mix on low to combine. Then add the remaining powdered sugar and cocoa powder, continuing to mix on low until fully incorporated.
- Add cream, vanilla, and salt: Add the heavy cream, vanilla extract, and salt, mixing on low speed until smooth. Scrape the bowl often to ensure thorough mixing.
- Whip frosting: Increase mixer speed to medium and whip the frosting for 2 to 3 minutes until creamy and smooth. Then reduce speed to low and mix for several more minutes to remove air bubbles.
- Optional smoothing: For an extra smooth finish, heat ½ cup of the frosting in the microwave for 15 seconds to melt, then mix it back into the bowl on low speed until uniformly creamy.
- Frost the cookies: Fill a piping bag with the chocolate buttercream frosting and pipe swirls onto the cooled cookies. Spread with an offset spatula if desired, and optionally sprinkle with chocolate sprinkles.
Notes
- Room temperature ingredients help the dough and frosting mix evenly.
- Chilling the dough prevents excessive spreading during baking.
- Chocolate sprinkles add decorative texture but are optional.
- Store frosted cookies in an airtight container at room temperature for up to 3 days.
- For a firmer frosting, refrigerate cookies briefly before serving.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
