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 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.
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.
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 Cookies, M&M’s Cookies, Snickers Cookies, Twix Bar Cookies, Caramel 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.
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)
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.
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!
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.
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.
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Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting
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
- ⅓ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!!
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!
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!
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.
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!
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!
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!!
Averie, these cookies look super yummy! I always wanted to make the Lofthouse cookies, but these sound even better. Can’t wait to make them!
You’d love them if you like Lofthouse b/c the PB just takes them to another level!
Yes! I seriously love those cookies and have to prevent myself from buying them because I would eat all of them. Single handedly. I love the soft texture and sweet layer of icing. So good!
Now I can’t wait to make these! And peanut butter and chocolate? What could be better?
I don’t buy them either for the reasons you just said. They’re irresistible to me! The homemade version is the same though :) Lol
Oh wow, Averie! I normally do not like those baker cookies because they tend to be a little cake and way to sweet for my taste. Just sugar and vanilla is too much for me, but sugar vanilla and and peanut butter? Now that sounds incredible and these do not look cakey at all! These look doughy (I LOVE underdone cookies and pretty much all other desserts) moist and full of incredible peanut butter chips and frosting! I have never baked with cake flour, but I have always wanted to. I even have a bag a in the pantry, so I cannot wait to try it out! Such and amazing job on these! These are stunning and I could totally eat one for breakfast!
they tend to be a little cake <--- YES!!! The same thing can happen when baking pumpkin cookies, but I digress. Sugar cookies and pumpkin cookies, or anything that's cakey (other than cake - I don't like as a general rule). I do love Lofthouse but sometimes they can get a smidge cakey for me. These are not at all cakey and are a touch underdone, which is how I love everything. I mean who wants dry and crumbly? Ick! And cake flour - well if you can make bread like you can and do, and churn out the crazy good looking desserts, you owe it to yourself to check 'baking with cake flour' off your list :)
These look awesome and thank you for scaling back the recipe. I’m getting married in a month and do not need 6 dozen cookies sitting around ;)
And I mean, who does?! It’s just nuts the quantity some of these recipes I see out there make. It’s just nuts! Congrats on your upcoming wedding!
These look amazing–and those centers! I don’t think I’ve ever had a Lofthouse style cookie, but after seeing this, I’d certainly opt to make these instead of buying them! You have so many incredible cookie recipes–ever thought about opening your own bakery?!?
I’d rather kill myself than open a bakery. Omg.No. The hours, the stress, the overhead, the fact that I’d be chained to the physical location, how to run my blog and have a life, oh god I would die. I know some people would give their right arm to do it, but not me. I wish though that I could go back and re-write PBC. I would definitely put these in there!! As well as a few other recipes I’ve made since then, about 10 or so, that I didn’t have formulated when I wrote the book. I think books and blogs are better for me than bakeries :)
And yes, just skip the storebought LH. Or ok, buy some for frame of reference. Then make these :)
I’m with you, Averie; typically I hate cakey, dry cookies, but something about Lofthouses is just irresistible! Must be the frosting ;). I actually love to freeze Lofthouses…they not only keep longer, but eating them straight from the freezer allows you to pretty much break off the frosting and have it by itself at the end, like fudge or something. This recipe is a very creative take on such a popular cookie!
Something about them is paradoxical for me – normally I hate light cookies but I love Lofthouse. And I loooove this homemade version. So good. Great about freezing LH’s. I always freeze everything else – may as well freeze those too! And I love the texture of chilled cookies anyway!
These look like an absolute dream and I cannot WAIT to make them! Yummy!!
Love these!!!! You’ve done it again and made a delicious peanut butter cookie recipe. I’m all for soft cookies AND peanut buttery goodness.
They’re one of my very faves – I have so many dense PB cookies. These are the first light ones!
I love a small batch cookie. Mostly because I can eat ’em all by myself (curled up in a closet), and then bake a second batch for the people I claim to care about. Win win.
These look amazing!
I wish I had more of those people. LOL I bake so much, recipe testing and stuff…that I am the person who shows up with 90% of a coffee cake to give away. The other 10% was used for photography. But I think people think I’m weird by now so I dont even know who to give things to any more!
Why do you think my neighbours would fight black bears for me? Recipe testing, yo!
Oh my gosh look at those centers! YUM!
melty.goodness.
I am thrilled that you created a peanut butter version of Lofthouse style cookies, Averie! I could eat the icing by the cup!
I did eat the icing by the cup :) Or spoon! And I have so many dense PB cookies. These are the first light ones and so happy with the way they came out!
Wow.. I want all! :D
Mmm I love that you made this peanut butter version of lofthouse cookies! Delicious!
Why have plain when you can have…PB!!
I have only used cake flour once in baking – several years ago to make this incredible ultra-soft cake. I don’t know why I don’t use it more often. The texture it provides is unparalleled! Averie, these cookies look fantastic and I am so glad you doctored them up with peanut butter. I have a cookie like this in my cookbook, but a tad different. I am in love with how soft they look! And that the recipe only makes a small batch size. Who needs 4 dozen cookies laying around? Not people who bake for a job, that’s for sure.
You are the soft-cookie queen!
I rarely use cake flour either. First the texture does make things…cakey. And I hate that! I am all about dense (and these cookies are lightweight without being cakey. I am SO PICKY about that and they came out so dreamy Sally – you’d love them) but the other reason is b/c ppl are so resistant to spending $3 bucks for some flour, I get so many well can I use…could I substitute…type of questions that it’s not even worth it. Same thing when I bake bread and bread flour. You know the drill :)
And a similar recipe in your cookbook? Can’t wait to see it!!!!! I.belabored.this.recipe. It’s the type of recipe that if I was still writing PBC, it would, 100% have gone in. It’s 18+ mos later and Im a better cook, more creative, etc and these would have been the stars of the cookie chapter!
No surprises when I first saw the title of this post on my feed. Thinking This has to be Averie!”. I am such a fan of frosted cookies , mainly because you can not get these types of cookie any where in Aussie!
Thank goodness I sort a chew now, because I need to make these!
LOL that you thought of me, just by seeing the title. People say that to me with my images on Pinterest or FG. Glad it’s the title now too :) These are the best homemade frosted cookies Ive ever tried. Finally got them just right! :)
I’ve never heard of Lofthouse! I did, however, grow up on a stellar soft sugar cookie recipe that used a touch of almond extract-to this day I sometimes make the cookies for gifts for my brother…
These cookies look like peanut butter amd textural heaven.
Id be interested to see how close your recipe is to these https://www.averiecooks.com/2013/07/softbatch-funfetti-sugar-cookies.html
A stunning EASY sugar cookie that’s soft,buttery, tender, fluffy. Also with almond extract and many similarities to today’s cookie in terms of the dough base itself, but just enough different, too. Your cookies sound excellent! I love almond extract!
I compared recipes, and we have aost exactly the same one-except mine doesn’t have te cornstarch, but does have 2 tablespoons of milk. Hmm, I wonder if they both accomplish the same thing…
Both milk and cornstarch tenderize. But milk adds the liquid volume whereas CS does not. So maybe your batter is even stickier? And/or your ratios are different and that’s accounted for with slightly more flour, less butter, etc. Good to know!
I actually have a recipe with milk in it – my Sugar-Doodle cookies, which also spun of the White Choc Cranberry Cookies (Cranberry Bliss bar in cookie form) https://www.averiecooks.com/category/dessert/cookies And I love adding a splash of cream to those recipes!