Chocolate Frosted Peanut Butter Cookies
I rarely make frosted cookies because by the time I get done making the cookie dough and cleaning out my stand mixer, I don’t want to dirty it again to make frosting. Lame but true.
And any type of frosting that requires a piping bag for application is automatically out of the question. Thankfully for this frosting you don’t need a mixer or a piping bag.MY OTHER RECIPES
It’s a light, fluffy, and easy chocolate frosting that you whisk together with melted butter, cocoa powder, and confectioners’ sugar. You’d never guess you didn’t have to cream it. It’s my new favorite and will be my go-to quick and easy chocolate frosting because it’s fluffy, decadent perfection.
The cookies are perfectly soft yet have enough chewiness to satisfy without being crunchy or crumbly. Just don’t overbake them. Err on the side of pale, glossy, and underdone looking if you’re in doubt.
Peanut butter and chocolate is an unbeatable combination and these were gobbled up in no time.
Right after I got done eating the frosting by the spoonful.
Chocolate Frosted Peanut Butter Cookies
You don’t need a mixer or a piping bag for this light, fluffy, easy chocolate frosting that you whisk together with melted butter, cocoa powder, and confectioners’ sugar. The cookies are perfectly soft yet have enough chewiness to satisfy without being crunchy or crumbly; don’t overbake. Err on the side of pale, glossy, and underdone looking if in doubt. Peanut butter and chocolate is an unbeatable combination and these were gobbled up in no time.
- 1 large egg
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- heaping 3/4 cup creamy peanut butter (something like Skippy or Jif works best, don’t use a ‘natural’ peanut butter than separates)
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 cups confectioners’ sugar
- 1/4 cup cocoa powder
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- pinch salt, optional and to taste
- chocolate sprinkles (jimmies), optional and to taste
- Cookies – To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), add the egg, butter, brown sugar, granulated sugar, and cream on medium-high speed until light and fluffy, about 3 to 4 minutes.
- Stop, scrape down the sides of the bowl, and add the peanut butter, vanilla, and mix on medium-high speed until incorporated, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
- Using a two-tablespoon cookie scoop form approximately 22 equal-sized mounds of dough.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. I let them cool on the baking sheet and don’t use a rack while making the frosting.
- Frosting – To a large microwave-safe bowl, melt the butter.
- Add the remaining ingredients (except the sprikles) and whisk aggressively until smooth and combined.
- Frost the cookies using as much frosting as desired and optionally add the sprinkles. If you have extra frosting it will keep airtight in the fridge for many weeks. Cookies will keep airtight at room temperature for up to 1 week (I’m comfortable storing frosted cookies at room temp but if you’re not refrigerate them) or in the freezer (unfrosted) for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer 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.
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