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

I’ve been wanting to make these 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.

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

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.

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

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.

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.

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

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.

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

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.

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

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 bucks and you can make these cookies with it, too.

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. That sounds like way too much work, but suit yourself.

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&Ms CookiesSnickers CookiesTwix Bar CookiesCaramel Corn Chocolate Chip Cookies, and Smores Cookies. You’ll love the softbatch-style results.

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

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.

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

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.

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Same soft texture as real Lofthouse cookies, but with PEANUT BUTTER! Easy recipe at averiecooks.com

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

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. The cookies are buttery soft, very moist and light, without being airy or cakey. The peanut butter frosting is soft, fluffy, creamy, buttery, and dangerously good. The recipe calls for cake flour, and in the blog post, there's a tip to make it yourself if you don't have it on hand. It's a must-have, and keeps the cookies so soft that they just melt in your mouth. Make sure to chill your dough, too. Some of my favorite cookies I've ever made.

Yield: about 13 medium cookies

Prep Time: 15 minutes

Cook Time: about 8 minutes

Total Time: 3+ hours, for dough chilling

Ingredients:

Cookies
1 large egg
1/2 cup unsalted butter (1 stick), softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
1 3/4 cups cake flour (no substitutions, I used Swans Down)
2 teaspoons cornstach
1/4 teaspoon baking powder
1/4  teaspoon baking soda
pinch salt, optional and to taste
one 10-ounce bag Reese's Peanut Butter Chips (about 1 2/3 cups)

Peanut Butter Frosting
1/3 cup creamy peanut butter (use Jif, Skippy, etc. Not homemade or natural PB because they'll separate and so will the frosting)
1/4 cup unsalted butter (half of 1 stick), softened
1 1/2 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

Directions:

  1. 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.
  2. 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.
  3. Add the peanut butter chips and mix until just incorporated. Dough will be on the sticky and tacky side.
  4. 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.
  5. 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.
  6. 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.
  7. Slowly add the sugar, optional salt, and mix until frosting comes together.
  8. Add a splash of cream or milk as necessary to achieve desired consistency.
  9. Add a generous dollop (about 2 tablespoons) to each cookie, and smooth it as desired with a knife or spatula.
  10. Optionally garnish with sprinkles. Serve immediately.
  11. 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.

Related Recipes

Reese’s Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream – They look similar to today’s cookies, but they’re chewier and heartier, and the dough had peanut butter in it, along with Reese’s Pieces, chocolate chips, and marshmallows before being frosted

Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream - Recipe at averiecooks.com

Reese’s Pieces Soft Peanut Butter Cookies

Reese's Pieces Soft Peanut Butter Cookies - Recipe at averiecooks.com

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 & oozing with dark chocolate

Peanut Butter Chocolate Chunk Cookies averiecooks.com

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

Puffy Vanilla and Peanut Butter Chip Cookies – These cookies are extremely popular on Pinterest

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

Softbatch Funfetti Sugar Cookies – Soft, buttery, tender and similar to today’s cookies with a Funfetti twist

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at averiecooks.com

Chewy Sugar Sprinkles Cookies

Chewy Sugar Sprinkles Cookies averiecooks.com

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Thanks for the entries in the Amazon $25 Gift Card Giveaway and the Crock-Pot Hook Up Connectable Entertaining System Giveaway ($140 value)

Do you like Lofthouse cookies or ever tried to make your own soft sugar cookies?

 

   

168 Responses to “Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting”

  1. #
    51
    Colleen @ What's Baking in the Barbershop?! — September 9, 2013 at 4:35 am

    These look so good that I just want to leave work right now to go home and make them! Holy cow! :)

    Reply

    • Averie Sunshine replied: — September 9th, 2013 at 8:56 am

      Tell them it’s an emergency and you have to go home – to bake cookies :)

      Reply

  2. #
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    cindy — September 9, 2013 at 5:41 am

    lofthouse cookies remind me of highschool…I don’t know many people who don’t love them! and peanut butter?! YES! I am a nut (I know…ha) for peanut butter everything.

    Reply

    • Averie Sunshine replied: — September 9th, 2013 at 8:55 am

      Well I wrote a cookbook with 100 PB recipes & keep on posting more PB recipes every month (NINE in August – whoops) so I am a nut too :)

      Reply

  3. #
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    Valerie — September 9, 2013 at 5:57 am

    I think I’ve lamented over the amount of flour called for in most Lofthouse recipes – anything over 5 cups makes me twitchy. I love your recipe!! A bag of peanut butter chips never lasts long enough to be used for baking (I’ve gone through a bag in one day!) but I think I can summon enough will power to make these cookies!

    Reply

    • Averie Sunshine replied: — September 9th, 2013 at 8:55 am

      I think you’ll love them! And yes to PB chips disappearing :) And anything over 2-3 cups flour makes me twitchy!!

      Reply

  4. #
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    Tracy | PeanutButter and Onion — September 9, 2013 at 6:34 am

    Who doesn’t want soft chewing peanut butter cookies with frosting at 9am …. I do I do !!!

    Reply

  5. #
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    Tom T. — September 9, 2013 at 7:16 am

    you had me a frosting

    Reply

    • Tom T. replied: — September 9th, 2013 at 7:17 am

      “at frosting” looks so good my hands and brain can’t focus

      Reply

      • Averie Sunshine replied: — September 9th, 2013 at 8:54 am

        LOL! Glad you’re liking them!

  6. #
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    Loretta — September 9, 2013 at 8:00 am

    Fantastic! These cookies are one of the few mass-produced cookies I actually crave once in a while. So I’m sure making them at home would be right up my alley. Plus, using peanut butter is a stroke of genius…

    Reply

    • Averie Sunshine replied: — September 9th, 2013 at 8:53 am

      Everything is better with PB! And yes, sometimes the mass-produced things are just so tempting!

      Reply

  7. #
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    Kate@Diethood — September 9, 2013 at 8:22 am

    Those Lofthouse cookies are freakin’ amazing! I ‘m pinning this, printing it, and makin’ it!! Can’t.Wait.

    Reply

    • Averie Sunshine replied: — September 9th, 2013 at 8:52 am

      Awesome!! Please LMK how they turn out and thanks for pinning!

      Reply

  8. #
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    Beth @ bethcakes — September 9, 2013 at 8:35 am

    I love that you made a peanut butter version of these! I’ve never really noticed it before, but I guess all Lofthouse Cookies are that same sugar cookie flavor. Which is incredible on its own, but I never thought about how good other flavors would be! Love these!

    Reply

    • Averie Sunshine replied: — September 9th, 2013 at 8:52 am

      Yes they’re all the same, which is fine but PB is..better!

      Reply

  9. #
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    Laura (Tutti Dolci) — September 9, 2013 at 9:56 am

    My running shoes are laced because I’m ready for the entire batch! Love the PB frosting!

    Reply

    • Averie Sunshine replied: — September 9th, 2013 at 11:59 am

      Thanks Laura – they’re so worth it!

      Reply

  10. #
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    Valerie @ From Valerie's Kitchen — September 9, 2013 at 10:06 am

    You have so many gorgeous cookie recipes on your site and this one is a great addition! They look fabulous :)

    Reply

  11. #
    61
    Jasline @ Foodie Baker — September 9, 2013 at 10:28 am

    Your cookies look too sinfully good!

    Reply

  12. #
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    Jamie@Milk 'n' Cookies — September 9, 2013 at 2:22 pm

    Wow, just look at those cookies! Lofthouse cookies were always a guilty treat for me during high school. So much frosting, but so delicious. I can’t wait to try this PB version. And I like that you made your version a little chewier – that’s my kind of cookie!

    Reply

    • Averie Sunshine replied: — September 9th, 2013 at 3:42 pm

      Just a smidge chewier is preferred for me too!

      Reply

  13. #
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    Donna — September 9, 2013 at 2:47 pm

    INSTANT AVERIE “CLASSIC”…There…I have only said what you are ALL thinking …sure of it!! Question…for all of you readers “across the pond”…would anyone of you gentle readers know if “Type 45″ flour (in France) is the equivalent of cake flour?…If I can’t figure it out…I’ll go ahead and do the fabulous tip on converting AP flour to cake flour…by removing some flour and adding cornstarch!! Thank you so much for making this recipe a “save” …even if I cannot locate SoftAsSilk flour in France!

    Reply

    • Averie Sunshine replied: — September 9th, 2013 at 3:43 pm

      Hmm, I dont know exactly but I bet the answer exists on google. Slammed with emails today and dont have time to poke around for you but LMK what you come up with and enjoy these!! I love that you said they’re an instant Averie classic :)

      Reply

  14. #
    64
    Rachel @ Bakerita — September 9, 2013 at 11:56 pm

    Those melty peanut butter chips look like my kind of heaven! These cookies look totally irresistible and delicious.

    Reply

  15. #
    65
    Gloria @ Simply Gloria — September 10, 2013 at 6:36 am

    Averie, I’m in total LOVE with these cookies! These are definitely going on my asap list to bake. (I think I might be able to have time to put them in the oven while I’m canning tomatoes on the stove…)
    I love having cake flour for sure, but I love when you mentioned how everyone else can sub for that kind of texture. Besides, why does cake flour have to be so super expensive?!
    Are you going to put these in a “Part 2″ cookbook? (= You are always just so creative…and I love it!

    Reply

    • Averie Sunshine replied: — September 10th, 2013 at 3:14 pm

      I would love to write a Part 2 cookbook to PBComfort. I don’t know if that will ever happen but fun to think about.

      Cake flour – it’s only like $3 bucks a box maybe? Not as cheap as AP but I only use King Arthur for my AP and my bread flour, so buying cake flour, ounce for ounce, really isn’t any different. Now the flour that IS expensive is whole wheat pastry flour or whole wheat graham flour as its called. When I made homemade graham crackers, a bag of that was like $9-10 bucks for maybe 3 lbs!

      Reply

  16. #
    66
    tahnycooks — September 10, 2013 at 6:46 am

    these could easily become a new favorite! mmmm….that frosting!

    Reply

  17. #
    67
    Traci — September 10, 2013 at 8:26 am

    YUM! I just saw these in the store, but I think your version is better looking. I also saw raspberry lemonade too the other day. going to try this recipe soon, it looks amazing!!

    Reply

    • Averie Sunshine replied: — September 10th, 2013 at 3:09 pm

      Rasp lemonade sounds incredible! But PB will always win :)

      Reply

  18. #
    68
    Mercedes — September 10, 2013 at 11:29 am

    These look like my absolute cookie dream come true! That frosting!!!

    Reply

    • Averie Sunshine replied: — September 10th, 2013 at 3:06 pm

      Thanks, Mercedes. Yes, it was amazing!

      Reply

  19. #
    69
    Kiersten @ Oh My Veggies — September 10, 2013 at 12:06 pm

    I have never been able to convince my husband on those Lofthouse cookies (he thinks they’re boring!), but I think adding peanut butter to the mix would make him a believer. :)

    Reply

    • Averie Sunshine replied: — September 10th, 2013 at 3:06 pm

      Some of the best cookies I’ve ever made. And if they don’t make a believer out of him, there’s no chance. Trust me, they are insanely good.

      Reply

  20. #
    70
    nusrat2010 — September 10, 2013 at 12:32 pm

    I could sell my soul to have to those twinkle-twinkle cookies :) How adorable they look and how intensely they are begging, “Eat me!”

    Reply

    • Averie Sunshine replied: — September 10th, 2013 at 3:03 pm

      I love your humor. Thank you!! :)

      Reply

  21. #
    71
    Shannon {Cozy Country Living} — September 10, 2013 at 1:49 pm

    Oh my gosh, these are making me hungry! They look amazing! I cannot wait to try these:)

    Reply

  22. #
    72
    Trish - Mom On Timeout — September 10, 2013 at 3:17 pm

    I’m pretty sure I’ve never seen anything more beautiful Averie! Lofthouse cookies are a personal favorite of mine and I never, EVER thought to pari peanut butter with them! You are such a cookie genius :) Pinned!

    Reply

  23. #
    73
    casey — September 10, 2013 at 4:50 pm

    these look SO good…I am actually heading to the store now to get some pb chips;) Just wanted to double check- there is no pb in the actual cookies themselves…just the chips and the frosting? just wanted to be sure! can’t wait to eat one…or seven;)

    Reply

    • Averie Sunshine replied: — September 10th, 2013 at 4:57 pm

      Correct. No PB in the cookies themselves (PB chips only) and then the frosting is made with actual PB, butter, and confect sugar. ENJOY! Please LMK how they go for you! Don’t overbake them and be sure they dough is chilled well before you do bake!

      Reply

  24. #
    74
    Phill - what halogen oven — September 11, 2013 at 1:46 am

    Anything with peanut butter has got my name all over it. My mouth is watering just looking at these cookies, cant wait to give them a try.

    Reply

    • Averie Sunshine replied: — September 11th, 2013 at 1:59 am

      Enjoy them and if you try the recipe, LMK!

      Reply

  25. #
    75
    Kayle (The Cooking Actress) — September 11, 2013 at 7:16 am

    OMG that melty peanut buttterrrr-these look SOOO soft and buttery and just amazing. Mmmmmmm

    Reply

    • Averie Sunshine replied: — September 11th, 2013 at 9:23 am

      They’re crazy good. So soft & buttery, yes!

      Reply

  26. #
    76
    Jocelyn — September 13, 2013 at 10:05 pm

    Holy mother of pete, I want to jump into these pictures and devour all that goodness!! Amazing cookies Averie!!!

    Reply

    • Averie Sunshine replied: — September 13th, 2013 at 10:14 pm

      these were and are some of the best PB-based cookies I’ve ever made. loved them!

      Reply

  27. #
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    angela @ another bite please — October 1, 2013 at 6:57 am

    these look AHHHHmazing! Oh my gosh. I can’t wait to make these…I am going to try to share these…but from the sounds and looks of it it is going to be hard!

    Reply

  28. #
    78
    Aviva — October 1, 2013 at 12:18 pm

    These look like the ultimate PB Cookie! I can’t get PB Chips where I am :( will it be horrible if I use Choc Chips? It doesn’t feel right! Any suggestions?

    Reply

    • Averie Sunshine replied: — October 1st, 2013 at 12:28 pm

      They won’t taste as strongly like PB cookies without PB chips.I would either order them; use white choc chips, or use nothing.

      Reply

  29. #
    79
    Ala — October 9, 2013 at 1:02 pm

    Never tried a Lofthouse cookie–may never need to try one now ;) I totally agree about getting a chewier rather than cakier cookie–I will definitely not pass this one up!

    Reply

  30. #
    80
    Andrea — October 10, 2013 at 2:22 pm

    I made these last night. There are No. Words. So, so amazing. They are sitting in a container on my kitchen counter taunting me every time I walk by!

    Reply

    • Averie Sunshine replied: — October 10th, 2013 at 4:27 pm

      I am so happy you love them. They’re some of the best cookies I’ve ever made. I have a repeat/recreation of them coming next week :) Stay tuned!

      Reply

  31. #
    81
    vanillasugarblog — October 11, 2013 at 9:33 am

    Av-
    OK to steal a photo and share on my friday link roundup?
    All credit is given of course.
    XOXO!

    Reply

    • Averie Sunshine replied: — October 11th, 2013 at 11:05 am

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

      Reply

  32. #
    82
    Joanna @ the knitlit twit — October 12, 2013 at 8:29 pm

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

    Reply

  33. #
    83
    Nitasha Evans — October 15, 2013 at 11:07 pm

    These cookies are incredible! I couldn’t stop eating them! YUM!!!

    Reply

    • Averie Sunshine replied: — October 15th, 2013 at 11:30 pm

      Thanks for trying them and glad you love them – I am the same way with these cookies!

      Reply

  34. #
    84
    Shannon — November 3, 2013 at 2:55 pm

    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!

    Reply

    • Averie Sunshine replied: — November 3rd, 2013 at 2:57 pm

      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!

      Reply

  35. #
    85
    Jen @ Fresh From The... — November 24, 2013 at 5:36 pm

    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!

    Reply

    • Averie Sunshine replied: — November 24th, 2013 at 5:48 pm

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

      Reply

  36. #
    86
    Amy R — December 4, 2013 at 2:02 pm

    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….

    Reply

    • Averie Sunshine replied: — December 4th, 2013 at 2:06 pm

      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!

      Reply

  37. #
    87
    stephanie — December 15, 2013 at 10:33 am

    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!

    Reply

    • Averie Sunshine replied: — December 15th, 2013 at 11:06 am

      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! :)

      Reply

  38. #
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    Danielle — January 1, 2014 at 1:37 pm

    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! :)

    Reply

    • Averie Sunshine replied: — January 1st, 2014 at 1:52 pm

      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!

      Reply

      • Danielle replied: — January 1st, 2014 at 6:49 pm

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

        • Averie Sunshine replied: — January 1st, 2014 at 9:40 pm

          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 :)

  39. #
    89
    Lauren — January 23, 2014 at 1:59 pm

    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 :)

    Reply

    • Averie Sunshine replied: — January 23rd, 2014 at 2:49 pm

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

      Reply

  40. #
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    Janine — February 1, 2014 at 9:13 am

    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!

    Reply

    • Averie Sunshine replied: — February 1st, 2014 at 5:00 pm

      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 :)

      Reply

  41. #
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    Jamie — March 31, 2014 at 6:58 pm

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

    Reply

    • Averie Sunshine replied: — March 31st, 2014 at 7:07 pm

      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!

      Reply

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