Cutler’s Cookies, yo!
They are insanely delicious and I think it’s insanely cool that they posted this insanely awesome recipe on their insane web-site.
Their website isn’t actually insane but I just had this thing going, and I didn’t really want to ruin it.
These cookies are made with cake flour instead of all-purpose and it makes the cookies super soft and fluffy and delicious.
The peanut butter chips in these suckers are like little gooey pockets of heaven.
And seriously, I’m not even a big frosting fan but these cookies have changed my life.
Not to be dramatic or anything but these cookies will probably change your lives too.
I’ve made these dang cookies so many times since I discovered this recipe that I’ve gone through two whole big containers of peanut butter in about two months.
It may also have something to do with the fact that Baby Girl’s life subsists mainly on peanut butter and jelly sandwiches.
I’m not a regular mom, I’m a cool mom.
Cutler's Cookies
2017-02-17 09:12:51
These peanut butter and chocolate cookies are gooey and soft and INSANELY DELICIOUS!
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For the Cookies
1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons vanilla
2 large eggs
3 1/4 cups cake flour
1 (12 oz.) bag Reese's Peanut Butter chips (no substitutions)
For the Peanut Butter Frosting
1/2 cup butter, softened
3 cups powdered sugar
1/2 cup peanut butter (not natural)
milk to thin to proper consistency
For the Chocolate Frosting
1/2 cup butter, softened
2 1/2 - 3 cups powdered sugar
1/8 cup unsweetened cocoa (or less if you like a lighter cocoa frosting)
1 1/2 teaspoons vanilla
milk to thin to proper consistency
For the Cookies
Pre-heat oven to 350 degrees and place rack in center of oven.
Cream together butter, sugars, salt, baking soda and baking powder. Add vanilla and eggs and mix until light and fluffy. Add flour and peanut butter chips. Mix just until flour and chips are blended together.
Using a cookie scoop or ice cream scoop, or just a large spoon, scoop into 2 inch balls and place on a parchment lined cookie sheet about 4 inches apart.
Bake for about 10-12 minutes, or until set.
For the Peanut Butter Frosting
Cream together softened butter and powdered sugar. Add peanut butter and beat until smooth. Add milk one tablespoon at time, just until frosting is smooth and creamy. Set aside.
For the Chocolate Frosting
Cream softened butter and 2 1/2 cups powdered sugar. Add cocoa and vanilla. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.
To assemble the Cookies
Frost cooled cookies with peanut butter frosting. Then frost on top of the peanut butter frosting with the chocolate frosting. When frosting with the chocolate frosting, make sure to not completely cover the peanut butter frosting, and they will look beautiful!
By Cutler's
Adapted from http://cutlerscookies.blogspot.com/
Adapted from http://cutlerscookies.blogspot.com/
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