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

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

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

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

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

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

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

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

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

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.

Did you make this recipe?


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


  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.

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

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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?


170 comments on “Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting”

  1. I just made these and yum! I am planning to freeze some dough. Can I also freeze the frosting?

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

    • 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!

  3. 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!

    • 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 :)

  4. 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 :)

  5. 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! :)

    • 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!

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

      • 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 :)

  6. 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!

    • 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! :)

  7. 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….

  8. 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!

  9. 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!

    • 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!

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

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

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

  13. 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!

  14. 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!

  15. 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?

  16. 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!

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

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