Frosted Peanut Cookies Recipes

CHOCOLATE FROSTED PEANUT BUTTER COOKIES

Steps:

• 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.
• Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
• 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.
• 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.

CUTLER'S FROSTED PEANUT BUTTER COOKIES

Steps:

• Cream together butter, sugars, salt, baking soda and powder. Add vanilla and eggs. Mix well.
• Add flour and peanut butter chips. Mix just until flour and chips are blended together.
• Shape the cookies into balls (about 3 tablespoons each or use a cookie scoop), place the cookie dough balls in the fridge for 1 hour before baking.
• About 15 minutes before baking, pre-heat oven to 350 degrees and place rack in center of oven.
• Bake 8 cookies per pan, for 10-12 minutes or until set on top and the cookie no longer looks wet. Let cookies cool completely before frosting.
• Peanut Butter: Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside.
• Chocolate: Cream butter and powdered sugar. Add cocoa and vanilla. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.
• After cookies are cooled, frost with peanut butter frosting. Then frost on top of the peanut butter frosting with the chocolate frosting. When spreading the chocolate frosting on top of the peanut butter frosting, be very gentle and leave a small space between the edge of the peanut butter frosting and the chocolate frosting for a layered frosting look (see photos).

FROSTED PEANUT COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in oats and peanuts. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. , For frosting, in a bowl, beat peanut butter, confectioners' sugar and 1/3 cup milk; add additional milk if necessary. Frost cookies.

GRAMA'S CORN FLAKE PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with waxed paper. Bring the sugar and corn syrup to a boil in a saucepan over medium heat; stir in butter and peanut butter until thoroughly mixed, and remove from heat.
• Place the corn flakes into a large bowl, and pour the peanut butter mixture over the cereal. Mix until the corn flakes are coated with the mixture. Drop by tablespoon onto the waxed paper; flatten slightly if desired. Allow to cool before serving.

FROSTED PEANUT BUTTER FOOTBALL COOKIES

Steps:

• Make cookie dough as directed on package. Shape dough into 1 1/2-inch balls. Place on ungreased cookie sheets; press each ball into ovals, 1/4-inch thick.
• Bake at 375° F 8 to 10 minutes or until light golden brown around edges. Cool; place cookies on cooling racks. Cool completely.
• In small bowl, stir chocolate frosting and peanut butter until blended. Spread frosting over cookies; pipe laces with white frosting.

CUTLER'S FROSTED PEANUT BUTTER COOKIES RECIPE

Steps:

• Pre-heat oven to 350 degrees and place rack in center of oven. Cream together butter, sugars, salt, baking soda and powder. Add vanilla and eggs. Mix well. Add flour and peanut butter chips. Mix just until flour and chips are blended together. Scoop into 2 inch balls and place on a parchment lined cookie sheet about 4 inches apart. Bake for 10-12 minutes.
• Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside.
• Cream butter and 5 cups powdered sugar. Add cocoa and vanilla. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.
• After cookies are cooled, frost with peanut butter frosting. Then frost on top of the peanut butter frosting with the chocolate frosting. When spreading the chocolate frosting on top of the peanut butter frosting, be very gentle and leave a small space between the edge of the peanut butter frosting and the chocolate frosting for a layered frosting look.

FLUFFY PEANUT BUTTER FROSTING

Steps:

• Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

FROSTED BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour and mix well. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in flour.Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., Tint frosting with food coloring if desired. Frost cookies. Decorate as desired.