Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting

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Frosted Lofthouse-Style Peanut Butter Chip Cookies — Similar to Lofthouse Soft-Frosted Sugar Cookies, but these are for peanut butter fans! I added peanut butter and frosted them with peanut butter buttercream.

stack of four frosted peanut butter chip cookies

Frosted Peanut Butter Chip Cookies

I’ve been wanting to make these peanut butter sugar cookies for years. I just couldn’t quite nail them until now. I finally got the loosely defined recipe from my brain into a reality that could go into my stomach.

They’re buttery soft, tender, and worth the wait. Without a doubt, one of my favorite cookies on my blog to date.

If you’re not familiar, Lofthouse Cookies are the incredibly soft cookies sold in grocery store bakeries, with a signature layer of frosting and sprinkles. So good, so soft, and the frosting hooks me in for bite after bite.

My cookies are very similar to the real deal, but slightly less cakey, with just a touch more chewiness. They’re light, without being airy or crumbly. Nice and moist because I loathe dry, crumbly anything.

overhead view of stack of frosted peanut butter chip cookies

There’s no shortage of internet recipes for Lofthouse copycat versions for the classic soft sugar cookies, but I wanted to create a peanut butter-flavored soft sugar cookie. I kept toying with the idea of adding peanut butter, but that would weigh the cookies down, and they’re known for being lighter and soft.

So instead of peanut butter in the dough, the cookies get their peanut butter flavor from both peanut butter chips and peanut butter frosting. Melty peanut butter chips, peanut butter buttercream, and soft cookies that melt in your mouth. Check. And lace up those running shoes.

The cookies are easy to make and make a modest baker’s dozen. Most recipes I’ve seen for Lofthouse Cookies yield about 5 dozen, use 3 eggs (difficult to halve odd numbers of eggs), and use 5 or 6 cups of flour.

Whoa, no thanks. I love Lofthouse Cookies, but I want to be able to fit in my clothes. So in general, smaller-batch recipes are better for us.

overhead view of seven peanut butter chip cookies

The recipe calls for cake flour. Normally I shy away from using anything you may not have on hand, but in this recipe, it’s irreplaceable and creates a classic soft, light, airy Lofthouse-style cookie. You can buy it in any grocery store baking aisle, Target, or other big box stores. It’s $3 and you can make these cookies with it, too.

I also added cornstarch. It’s a true workhorse in cookie-baking because it helps create a super soft and supple texture. I’ve used it in at least 15 cookie recipes, including Soft and Puffy Peanut Butter Coconut Oil CookiesM&M’s CookiesSnickers CookiesTwix Bar CookiesCaramel Corn Chocolate Chip Cookies, and S’mores Cookies. You’ll love the softbatch-style results.

After the soft, sticky dough comes together, scoop it into mounds and chill your dough — no exceptions — so your cookies back up thicker and don’t spread into pancakes.

The peanut butter chips add texture and flavor, and because I used one bag for just 13 cookies, every cookie is amply dotted with chips. The peanut butter frosting is soft, fluffy, creamy, and buttery. It’s dangerously good. Hide the spoons.

It’s a good thing the batch size is small because I had to hide them from myself. They were that good. Most things I make I have one or two, and donate the rest. I hoarded these.

They’re going to be a tough act to follow.

stack of three frosted peanut butter sugar cookies

What’s in Peanut Butter Chip Cookies? 

To make these frosted peanut butter sugar cookies, you’ll need: 

  • Egg
  • Unsalted butter
  • Granulated sugar
  • Light brown sugar
  • Vanilla extract
  • Cake flour
  • Cornstarch 
  • Baking powder and baking soda
  • Salt
  • Peanut butter baking chips
  • Creamy peanut butter
  • Confectioners’ sugar
  • Cream or milk
  • Chocolate sprinkles (optional) 

close up of frosted peanut butter sugar cookie

How to Make Peanut Butter Chip Cookies

Add the egg, butter, sugars, and vanilla to a large bowl and cream together until light and fluffy. Then, add in the dry ingredients and beat until just incorporated. Gently fold in the peanut butter chips last. 

Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds. Place mounds on a large plate, flatten mounds slightly, cover with plastic wrap, and refrigerate for at least 3 hours. 

Once the cookie dough has chilled, bake until the edges have set and the tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not overbake because cookies will firm up as they cool.

Let the peanut butter chip cookies cool completely before frosting. 

stack of three lofthouse-style frosted peanut butter chip cookies

How to Make Peanut Butter Frosting

This is such an easy peanut butter frosting recipe! Simply combine the butter and peanut butter to a large bowl and beat until light and fluffy (it’ll take about 3 minutes). 

Slowly add in the sugar and salt and beat until the frosting comes together. You may need to add a splash of cream or milk to loosen it up a bit. 

Add a generous dollop of peanut butter frosting to each cooled cookie, then top with sprinkles. This is the BEST sugar cookie frosting, you’re going to love it! 

closeup of a lofthouse-style frosted peanut butter chip cookie

Can I Use a Cake Flour Substitute? 

Yes! A makeshift DIY version of cake flour can be achieved by measuring out 1 cup all-purpose flour, removing 2 tablespoons of it, and in its place, add 2 tablespoons cornstarch. Then, sift the flour and cornstarch together at least 3 times for that ultra-fine, soft texture that cake flour is known for.

Do I Have to Chill the Cookie Dough? 

Yes, you MUST chill the cookie dough. Do not bake with warm dough because the peanut butter sugar cookies will spread and bake thinner and flatter.

stack of four lofthouse-style frosted peanut butter chip cookies

Tips for Making Peanut Butter Chip Cookies

For the easy sugar cookie frosting, you’ll need to use a traditional peanut butter brand like Jif or Skippy. Don’t use homemade or natural peanut butter because they’ll cause the frosting to separate. 

Note that there are no substitutions for the cornstarch or cake flour. You can make the DIY cake flour I mentioned above, but that’s about it. 

These peanut butter chip cookies will keep airtight at room temperature for a few days or in the refrigerator for up to 1 week. I’m okay with leaving buttercream frosting at room temperature for a couple days, but if you aren’t, refrigerate the cookies, knowing they’ll dry out more. 

Frosted Lofthouse-Style Peanut Butter Chip Cookies — Similar to Lofthouse Soft-Frosted Sugar Cookies, but these are for peanut butter fans! I added peanut butter and frosted them with peanut butter buttercream.

Frosted Lofthouse-Style Peanut Butter Chip Cookies — Similar to Lofthouse Soft-Frosted Sugar Cookies, but these are for peanut butter fans! I added peanut butter and frosted them with peanut butter buttercream.

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4.80 from 5 votes

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting

By Averie Sunshine
Similar to Lofthouse Soft-Frosted Sugar Cookies, but these are for peanut butter fans! I added peanut butter and frosted them with peanut butter buttercream.
Prep Time: 15 minutes
Cook Time: 8 minutes
Chill Time: 3 hours
Total Time: 3 hours 23 minutes
Servings: 13
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Ingredients  

Cookies

  • 1 large egg
  • ½ cup unsalted butter, 1 stick, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 ¾ cups cake flour (no substitutions, I used Swans Down
  • 2 teaspoons cornstach
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • pinch salt, optional and to taste
  • one 10-ounce bag Reese’s Peanut Butter Chips

Peanut Butter Frosting

  • cup creamy peanut butter, use Jif, Skippy, etc. Not homemade or natural PB because they’ll separate and so will the frosting
  • ¼ cup unsalted butter, half of 1 stick, softened
  • 1 ½ cups confectioner’s sugar
  • pinch salt, optional and to taste
  • splash cream or milk, if needed to achieve proper consistency (I used about 1 1/2 tablespoons cream)
  • chocolate sprinkles, optional for garnishing

Instructions 

For the Cookies:

  • To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
  • Stop, scrape down the sides of the bowl, and add the next 5 ingredients (through optional salt), and mix on low speed until just incorporated, about 1 minute; don’t overmix.
  • Add the peanut butter chips and mix until just incorporated. Dough will be on the sticky and tacky side.
  • Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 13). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  • Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not overbake because cookies will firm up as they cool.
  • Allow cookies to cool on the baking sheet  for about 5 minutes before transferring to a wire rack to finish cooking. Meanwhile, make the frosting.

For the Peanut Butter Frosting:

  • To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), combine the peanut butter and butter, and beat on medium-high speed until light and fluffy, about 3 minutes.
  • Slowly add the sugar, optional salt, and mix until frosting comes together.
  • Add a splash of cream or milk as necessary to achieve desired consistency.
  • Add a generous dollop (about 2 tablespoons) to each cookie, and smooth it as desired with a knife or spatula.
  • Optionally garnish with sprinkles. Serve immediately.

Notes

  • Cookies will keep airtight at room temperature for a few days or in the refrigerator for up to 1 week. I’m okay with leaving buttercream frosting at room temperature for a couple days; if you aren’t, refrigerate the cookies, knowing they’ll dry out more.
  • Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition

Serving: 1

Nutrition information is automatically calculated, so should only be used as an approximation.

More Peanut Butter Cookie Recipes:

Chocolate Frosted Peanut Butter Cookies — Easy, soft, and chewy cookies that are full of rich peanut butter flavor!! The frosting is light, fluffy, AMAZING, and my new favorite! You’ll want to eat it by the spoonful!!

Chocolate Frosted Peanut Butter Cookies

Peanut Butter Chocolate Chunk Cookies (GF) – My favorite ‘basic’ peanut butter cookies on my blog. My other favorites are in my book. There’s NO Flour, NO Butter, and NO White sugar used! Soft, chewy, and oozing with dark chocolate! 

Peanut Butter Chocolate Chunk Cookies averiecooks.com

Easy 4-Ingredient Perfect Peanut Butter Cookies — These 4-ingredient peanut butter cookies are made with a secret ingredient…and lots of peanut butter, of course! These are so easy and fast to make!

Easy 4-Ingredient Perfect Peanut Butter Cookies stacked

Soft and Puffy Peanut Butter Coconut Oil Cookies – No butter used in these soft, tender cookies with dough so good you won’t even want to bake them.

Soft and Puffy Peanut Butter Coconut Oil Cookies

Thick and Soft Chocolate Peanut Butter Cookies – Richly and intensely chocolate-flavored cookies with NO Flour, NO Butter, and NO White sugar used. They’re thick, dense, soft, chewy and almost brownie-like!

Thick and Soft Chocolate Peanut Butter Cookies 

Big Soft and Chewy Peanut Butter Crinkle Cookies — These soft peanut butter cookies are the peanut butter version of a molasses crinkle. They’re soft, supremely chewy, and have an old-fashioned peanut butter cookie flavor!

Overhead of Big Soft and Chewy Peanut Butter Crinkle Cookies

The BEST Flourless Peanut Butter Cookies — Soft, chewy and they’ll be your new fave PB cookies!! One bowl, no mixer, no butter, naturally gluten-free! Love it when something so easy tastes so amazing!!

The BEST Flourless Peanut Butter Cookies stacked on plate

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

    1. Frosting generally freezes decently well. Sometimes upon thawing it can be a little hard around the edges (not always) but if you can live with that, then yes go for it.

  1. You lost me at “cake flour no substitutions”….I’m gluten intolerant :( I may try these anyway….

    1. From a texture standpoint, rice flour and cake flour aren’t that far apart. However, from a performance/behavior standpoint, they are…so…you may not get the rise and lift, but if you’re used to GF baking, and have a fave baking blend and flour(s) combo that you use, try it. See what happens and LMK!

  2. These are absolutely freaking amazing!!! One of the best cookies I’ve ever made…however, sadly most of them were stolen by my daughter’s boyfriend after he tasted one. So light and moist and peanut butter-tastic!

    1. Thank you for your glowing field report and I AGREE! One of the best cookies Ive ever made and I’ve made literally hundreds of diff types. This is in the top 5. The boyf is a smart kid it sounds like :)

  3. Just wanted to say these cookies are fabulous! I stumbled across this recipe in the fall and have now made them 4 times! They are constantly requested!! Also, every time I make them, I double the recipe and they turn out wonderful (just to respond to the above blogger & you)! Thank you for sharing such a tasty recipe :)

    1. Thanks for trying them (four times!) and for doubling them! Glad they’re always a hit & constantly requested!

  4. Just made these. WOW. I reallyappreciate the easy recipe. The only issue I had was with the frosting. I probably added too much cream because it was very dry and crumbly at first but it is still delicious! These are amazing! Thank you! :)

    1. If the frosting was dry, that means you didn’t have enough liquid. So you’d want to add more to smooth it out, not less. But sounds like you figured it out and are happy! These are my fave cookies (tied with 1 other) on my blog!

      1. well I meant I added cream because itwas dry, but probably too much. :) they’re a hit!

      2. Frosting can be touchy based on butter, PB, brands & how oily they are; sugar brands, climates, etc. so just tinker until you get it how you like it is what I always say & sounds like you found the right balance :)

  5. Do you think these would double okay? Even the cornstarch? I plan on making a double batch and freezing, then thawing and frosting around Christmas! Thanks in advance!

    1. Well if you double a recipe, you have to double every ingredient on it – you can’t just cherry pick what to double and not, it’s all or nothing – so yes, cornstarch too.

      However, I haven’t made a double batch. For my small family and given how rich these are, a single batch is all I’ve ever made at once. LMK if you try a double batch or how it goes. They’re perhaps my favorite cookie on my ENTIRE blog! :)

  6. Am I the only one that has always thought that the Lofthouse cookies are ALWAYS dry and feel weird (too dry and flaky) in my mouth?? I’ll eat them, they taste ok, just always off on texture and mouth feel….

    1. Every now and then I get a dry batch but as a matter of record, not really. I love them. But homemade with PB are even better!

  7. I just made these tonight and wow they are sugary rich delicious! It’s funny because that frosting recipe is actually very close to a peanut butter balls recipe base that I use!

    1. Thanks for trying them and your PB balls sound delish – anything close to that frosting recipe is going to be a keeper :)

  8. Just made these–they are to die for! I ended up piping the frosting on, and it looks very nice. The cookies are so soft they melt in your mouth. The frosting is sooooo good, too. Thanks for another fantastic cookie recipe:) This is the fourth one I’ve made from your site. You are the cookie queen!

    1. Thank you for making these and LMK you have made 3 other of my recipes and love them all – thank you!! :)

      These cookies are probably my faves of 2013 and I make 1 new cookie recipe weekly. So that’s saying something. Piping the frosting on – smart girl, I bet it’s gorgeous! So glad you love these as much as I do!

  9. These look delicious. Those Lofthouse cookies are evil. Add in peanut butter flavor and this is dangerous to know about.

    1. A photo and linkback to my site for your usual Friday roundup – go for it! Thanks for checking first but totally fine :)