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Chocolate Frosted Peanut Butter Cookies
Yield: 28 cookies
Chocolate frosted peanut butter cookies combine soft and chewy peanut butter cookies with a rich chocolate buttercream frosting. This easy dessert recipe delivers classic chocolate peanut butter flavor with bakery-style flair. Perfect for holidays, parties, or anytime you’re craving a nostalgic cookie treat.
Ingredients
Peanut Butter Cookies
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (227 g) unsalted butter (room temperature)
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 cup (260 g) creamy peanut butter
- 2 (2) large eggs (room temperature)
- 2 tsp (2 tsp) vanilla extract
Chocolate Buttercream Frosting
- 1 cup (227 g) unsalted butter (room temperature)
- 2 ½ cups (300 g) powdered sugar
- ½ cup (45 g) dark cocoa powder or dutch-process cocoa powder
- ¼ cup (60 ml) heavy cream (room temperature)
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.25 tsp) salt
Additional Ingredients
- ¼ cup (40 g) chocolate sprinkles (optional)
Instructions
Peanut Butter Cookies
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes on medium speed until well combined. Add in the peanut butter, eggs and vanilla extract and continue to mix until well combined and smooth.
- Add in the flour mixture and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure the ingredients are well mixed.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough. Place the cookie dough balls on a parchment-lined baking sheet pan. Chill the cookie dough in the refrigerator for 20 minutes.
- While the cookie dough is chilling, preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for about 12 to 13 minutes until the edges are set and the centers of the cookies are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Chocolate Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter for 5 minutes until light, pale, and creamy.
- Add half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and the dark cocoa powder and continue to mix on low speed until fully incorporated.
- Add the heavy cream, vanilla extract and salt and mix on low speed until combined. Scrape the bottom and sides of the bowl occasionally to ensure the frosting is well mixed.
- Increase the speed on the mixer to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles.
- Optional: To smooth out the buttercream, heat ½ cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Frosting the Cookies
- Fill a piping bag fitted with a Wilton 1A piping tip with the chocolate buttercream frosting. Pipe a swirl of the frosting onto the cooled cookies and spread the frosting with an offset spatula. If desired, sprinkle the cookies with chocolate sprinkles.
Notes
Storing & Serving:
- Room temperature: Store the cookies in an airtight container at room temperature for 1 to 2 days.
- Refrigerator (cookie dough): Store the unbaked cookie dough balls in the refrigerator in an airtight container or resealable storage bag for 1 week. Let the cookie dough sit out at room temperature for about 15 minutes and then bake as directed.
- Refrigerator (frosted cookies): Store the baked and frosted cookies in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
- Freezer (cookie dough): Store the unbaked cookie dough balls in the freezer in an airtight container or resealable storage bag for 3 months. Bring the cookie dough balls to room temperature and then bake as directed.
- Freezer (baked cookies): Store the baked cookies in the freezer in an airtight container or resealable storage bag for 3 months.
Nutrition
Serving: 1cookie | Calories: 343kcal | Carbohydrates: 40g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 193mg | Potassium: 117mg | Fiber: 1g | Sugar: 28g | Vitamin A: 453IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg
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