Frosted Peanut Butter Cookies
Today’s Frosted Peanut Butter Cookies are a soft and chewy peanut butter cookie slathered with thick, homemade peanut butter frosting and topped with plenty of Reese’s Pieces and peanut butter cups. A decadent treat for any true peanut butter fan.
Peanut Butter Frosted Cookies Recipe
These are not your average dry, crumbly peanut butter cookies.
Today, we’re bringing you a moist, soft and chewy peanut butter cookie with rich peanut butter frosting – it’s sweet, salty and (of course) nutty, and with all of the peanut butter and chocolate candies we’ve sprinkled on top, it is one scrumptious and satisfying cookie.
We made my homemade whipped peanut butter buttercream to frost these cookies (it’s eat-it-by-the-spoonful delicious), but if you want to make this recipe even easier you can use pre-made vanilla frosting and stir in some peanut butter. (I’d recommend about 2 Tablespoons of peanut butter to 1 cup of vanilla frosting.)
Frosted Peanut Butter Cookie Variations:
- Use our peanut butter cake mix cookie recipe to make the cookies even faster (combine 1 box Yellow Cake Mix, 2 eggs, 1 cup peanut butter and 1/2 cup vegetable oil)
- Drizzle the finished cookies with some melted peanut butter and chocolate
- Swap out the Reese’s for candied or toasted peanuts
- To make a copycat Crumbl Peanut Butter Cookie, swap out our peanut butter frosting for melted peanut butter chips
- For some added texture and crunch, you can add chopped peanuts to the peanut butter cookie batter
- Add some chopped peanut butter cups to the cookie dough before baking to bring that Reese’s flavor throughout
Can I use natural peanut butter to make these peanut butter cookies? Yes! We used natural peanut butter (Fatso brand) to make these cookies, but any type or brand of peanut butter should work.
How to store frosted peanut butter cookies: Frosted peanut butter cookies should be stored in an airtight container, preferably in a single layer on parchment paper, to prevent sticking and damage to the frosting. At room temperature, they can be stored for up to 4 days. For longer storage, refrigerate them in an airtight container for up to 7 days.
How to freeze frosted peanut butter cookies: If you plan to freeze these cookies, I recommend freezing the cookies without the frosting on them. You can freeze both the cookies and the frosting, but I would personally freeze separately as the cookies will be soft when brought back to room temperature if frozen with the frosting on them. Store in airtight containers or ziptop freezer bags and enjoy within 3 months. (This set of freezer containers is a crazy bargain.)
More Perfect Peanut Butter Desserts Your Family Will Love:
Frosted Peanut Butter Cookie Ingredients
Peanut Butter Cookie Ingredients:
- All-purpose flour
- Baking powder
- Baking soda
- Butter
- Crunchy peanut butter *can use smooth peanut butter
- White sugar
- Brown sugar
- Egg
- Salt
Peanut Butter Frosting Ingredients:
- Butter, softened
- Peanut Butter
- Powdered Icing Sugar
- Cream or Milk
- Reeses Pieces
- Mini Reeses peanut butter cups, roughly chopped
Scroll down to the printable recipe card for full measurements.
Note: if desired, you can use 1 cup of pre-made vanilla frosting and 2 Tablespoons peanut butter to replace the from-scratch peanut butter frosting recipe described here.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Mixing bowl
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Silicone Baking Mats or Parchment Paper
- Cookie Sheets
- Cooling racks <– I have and love these tiered cooling racks, they save so much counter space and are also oven-safe
- Cookie Scoop
How to Make Frosted Peanut Butter Cookies
Preheat oven to 350.
Line a baking sheet with parchment paper and set aside.
In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a medium bowl, cream together the butter, sugars and peanut butter. Add egg and mix well.
Add the dry ingredients to the butter-sugar mixture and stir or beat until no dry streaks remain.
Use a 2-3 Tablespoon cookie scoop to portion out 8-10 large scoops of dough onto a parchment paper lined baking sheet.
Bake at 350 for 12 minutes.
While the cookies are baking, prepare the peanut butter frosting.
For the peanut butter frosting, beat together the butter, peanut butter, icing sugar and cream in a small bowl for 2 minutes.
Adjust the consistency with additional sugar or cream, as needed.
Scoop the peanut butter frosting into a piping bag with a round tip, or a large ziptop bag and snip off one corner to use as a piping bag substitute.
Chop the peanut butter cups to approximately the same size as the peanut butter candies.
Once the cookies have cooled, pipe the peanut butter frosting onto the cookies.
(Alternatively, you can just use a knife or offset spatula to spread the frosting onto the cookies.)
Sprinkle the Reese’s Pieces and Reese’s PB Cups onto the frosted cookies, pressing down gently if needed to secure them in place.
Pin this Rich and Decadent Frosted Peanut Butter Cookie for a sweet and salty treat:
Grab your free printable recipe card for our homemade frosted peanut butter cookies recipe:
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Frosted Peanut Butter Cookies
Frosted Peanut Butter Cookies are a soft and chewy peanut butter cookie slathered with thick, homemade peanut butter frosting and topped with plenty of Reese’s Pieces and peanut butter cups. A decadent treat for any true peanut butter fan.
Ingredients
Peanut Butter Cookie Ingredients:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 cup butter
- ½ cup crunchy peanut butter
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- ¼ teaspoon salt
Peanut Butter Frosting Ingredients:
- 2 Tablespoons Butter, softened
- 2 Tablespoons Peanut Butter
- 1 cup Powdered Icing Sugar
- 2 Tablespoons Cream or Milk
For Garnish:
- ¼ cup Reeses Pieces
- ½ cup mini Reeses peanut butter cups, roughly chopped
Instructions
- Preheat oven to 350.
- Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl, cream together the butter, sugars and peanut butter. Add egg and mix well.
- Add the dry ingredients to the butter-sugar mixture and stir or beat until no dry streaks remain.
- Use a 2-3 Tablespoon cookie scoop to portion out 8-10 large scoops of dough onto a parchment paper lined baking sheet.
- Bake at 350 for 12 minutes.
- While the cookies are baking, prepare the peanut butter frosting.
- For the peanut butter frosting, beat together the butter, peanut butter, icing sugar and cream in a small bowl for 2 minutes.
- Adjust the consistency with additional sugar or cream, as needed.
- Scoop the peanut butter frosting into a piping bag with a round tip, or a large ziptop bag and snip off one corner to use as a piping bag substitute.
- Chop the peanut butter cups to approximately the same size as the peanut butter candies.
- Once the cookies have cooled, pipe the peanut butter frosting onto the cookies. (Alternatively, you can just use a knife or offset spatula to spread the frosting onto the cookies.)
- Sprinkle the Reese's Pieces and Reese's PB Cups onto the frosted cookies, pressing down gently if needed to secure them in place.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 475Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 55mgSodium: 393mgCarbohydrates: 54gFiber: 2gSugar: 40gProtein: 8g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these easy frosted peanut butter cookies as much as mine does!
For more scrumptious cookies, check out our full cookie recipe collection here:
For more decadent desserts, check out our full dessert recipe collection here:
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