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Super moist peanut butter cookies topped with a whipped peanut butter buttercream frosting and freshly toasted peanuts.
Peanut butter cookies are really underrated, especially with frosting. If you love peanut butter this recipe is for you. My peanut butter cookie recipe incorporates your classic butter, flour, and egg. With the addition of dark brown sugar to keep them chewy and coffee to pump up the flavor. Like any good chocolate cake, it always has a mild addition of coffee. The coffee tends to blend in while making the main flavor taste grander. That’s what makes these cookies so great. I figured why stop there because honestly, I’ve never had a peanut butter cookie with matching frosting so I figured I’d go all out. The frosting was whipped like a classic buttercream easy on the butter since the majority of the frosting is peanut butter. The powdered sugar and the butter add lovely volume. Check out my tips and tricks below for the best-frosted peanut butter cookies. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST FROSTED PEANUT BUTTER COOKIES
good coffee: coffee plays two parts in this dish. it keeps the dough from drying out and adds more flavor to the peanut butter. make sure it’s a neutral coffee that you enjoy drinking.
creamy peanut butter: creamy peanut butter will be easier to incorporate without weighing down the batter. If you miss the crunch of chunky peanut butter chop fresh nuts for the top.
flatten the cookies: these cookies are fluffy. the lightly spread but are in no way thin. when you make your cookie balls. lightly flatten the cookies with a fork in both directions to help keep the shape.
cool the cookies: before you frost your cookies make sure the cookies are cooled. if you’re making the frosting ahead of time but plan to use it on the same day leave the frosting out. putting it in the refrigerator will cause the butter to harden.
whip the peanut butter: when you cream the butter is when I add in the peanut butter. that just makes sure the peanut butter is in from the beginning. once the dough is form overworked dough is inevitable.
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