Chocolate Frosted Peanut Butter Cookies Recipe

Introduction

These Chocolate Frosted Peanut Butter Cookies combine rich peanut butter flavor with a decadent chocolate buttercream frosting. Soft, chewy, and topped with creamy frosting, they’re a perfect treat for any occasion.

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter (room temperature)
• 1 ½ cups light brown sugar
• ½ cup granulated sugar
• 1 cup creamy peanut butter
• 2 large eggs (room temperature)
• 2 tsp vanilla extract
• 1 cup unsalted butter (room temperature, for frosting)
• 2 ½ cups powdered sugar (for frosting)
• ½ cup dark cocoa powder or Dutch-process cocoa powder (for frosting)
• ¼ cup heavy cream (room temperature, for frosting)
• 2 tsp vanilla extract (for frosting)
• ¼ tsp salt (for frosting)
• ¼ cup chocolate sprinkles (optional)

Instructions

1. Step 1: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
2. Step 2: In the bowl of a stand mixer fitted with a paddle attachment or using a hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar on medium speed until well combined and fluffy.
3. Step 3: Add the peanut butter, eggs, and vanilla extract to the creamed mixture. Mix until smooth and fully incorporated.
4. Step 4: Gradually add the flour mixture to the wet ingredients on low speed. Mix until the dough just comes together, scraping the bowl as needed.
5. Step 5: Use a large cookie scoop (about 3 tablespoons) to portion the dough onto a parchment-lined baking sheet. Chill the dough in the refrigerator for 20 minutes.
6. Step 6: While chilling, preheat the oven to 350℉ (177℃). Line baking sheets with parchment paper or silicone mats.
7. Step 7: Place chilled dough balls on the prepared sheets, spacing them to allow for spreading. Bake for 12 to 13 minutes until the edges are set but centers are slightly underbaked.
8. Step 8: Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
9. Step 9: For the frosting, beat the unsalted butter in a mixer bowl on medium speed for about 5 minutes until light and creamy.
10. Step 10: Add half of the powdered sugar and mix on low speed until combined. Then add the remaining powdered sugar and cocoa powder, mixing again on low until incorporated.
11. Step 11: Add heavy cream, vanilla extract, and salt. Mix on low speed until combined, scraping the bowl occasionally.
12. Step 12: Increase mixer speed to medium and whip the frosting for 2 to 3 minutes until smooth and creamy. Then mix on low speed for a few minutes to remove air bubbles.
13. Step 13: Optional: For a super smooth frosting, heat ½ cup of it in the microwave for 15 seconds. Return it to the bowl and mix on low speed until creamy.
14. Step 14: Fill a piping bag fitted with a Wilton 1A tip with the frosting. Pipe swirls onto cooled cookies or spread with a spatula.
15. Step 15: If desired, sprinkle the frosted cookies with chocolate sprinkles for added texture and decoration.

Tips & Variations

• Use creamy peanut butter for a smoother texture, or chunky peanut butter for added crunch.
• Chilling the dough is essential to prevent cookies from spreading too much while baking.
• Swap dark cocoa powder with Dutch-process cocoa for a milder chocolate flavor in the frosting.
• Add a pinch of cinnamon or a splash of espresso powder to enhance the chocolate flavor.
• For a nut-free version, replace peanut butter with sunflower seed butter and omit sprinkles if they contain nuts.

Storage

Store frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze unfrosted cookies for up to 3 months and frost after thawing. To reheat, bring cookies to room temperature before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can make the dough and refrigerate it for up to 24 hours before baking. This helps deepen the flavor and ensures better texture.

How do I prevent the frosting from melting too quickly?

Make sure the cookies are completely cooled before frosting. If your kitchen is warm, refrigerate the frosted cookies briefly to set the frosting.

Chocolate Frosted Peanut Butter Cookies Recipe

Print Recipe

★★★★★

4.8 from 116 reviews

Delight in these rich and chewy Chocolate Frosted Peanut Butter Cookies, featuring a perfect blend of creamy peanut butter cookie base and luscious chocolate buttercream frosting. Ideal for any occasion, these cookies offer a delightful mix of nutty and chocolate flavors with a soft, tender texture.

• Author: Mila
• Prep Time: 25 minutes
• Cook Time: 13 minutes
• Total Time: 1 hour
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Peanut Butter Cookies

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter (room temperature)
• 1 ½ cups light brown sugar
• ½ cup granulated sugar
• 1 cup creamy peanut butter
• 2 large eggs (room temperature)
• 2 tsp vanilla extract

Chocolate Buttercream Frosting

• 1 cup unsalted butter (room temperature)
• 2 ½ cups powdered sugar
• ½ cup dark cocoa powder or dutch-process cocoa powder
• ¼ cup heavy cream (room temperature)
• 2 tsp vanilla extract
• ¼ tsp salt
• ¼ cup chocolate sprinkles (optional)

Instructions

1. Prepare dry ingredients. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
2. Cream butter and sugars. In a stand mixer fitted with a paddle attachment or using an electric hand mixer, beat the unsalted butter, light brown sugar, and granulated sugar on medium speed until well combined and creamy.
3. Add peanut butter, eggs and vanilla. Incorporate the creamy peanut butter, eggs, and vanilla extract into the butter mixture and continue mixing until smooth and fully combined.
4. Combine flour mixture. Gradually add the flour mixture to the wet ingredients, mixing on low speed until the cookie dough just comes together. Scrape the bowl sides and bottom to ensure even mixing.
5. Portion and chill dough. Using a large cookie scoop (about 3 tablespoons), form dough balls and place them on a parchment-lined baking sheet. Refrigerate the dough balls for 20 minutes to firm up.
6. Preheat oven and prepare baking sheets. While chilling the dough, preheat the oven to 350°F (177°C) and line baking sheets with silicone mats or parchment paper.
7. Bake cookies. Arrange chilled cookie dough balls on the prepared baking sheets with space for spreading. Bake for 12 to 13 minutes until edges are set and centers are slightly underbaked. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
8. Cream butter for frosting. In a mixer or with a hand mixer, beat the unsalted butter for about 5 minutes until light, pale, and fluffy.
9. Add powdered sugar and cocoa powder. Mix in half of the powdered sugar on low speed until combined, then add the remaining powdered sugar and cocoa powder, mixing until fully incorporated.
10. Incorporate cream, vanilla, and salt. Add heavy cream, vanilla extract, and salt, mixing on low speed until combined. Scrape the bowl sides and bottom as needed.
11. Whip frosting. Increase mixer speed to medium and whip the buttercream for 2–3 minutes until smooth and creamy. Then reduce to low speed and mix several more minutes to eliminate air bubbles.
12. Optional smoothing. Heat ½ cup of frosting in the microwave for 15 seconds to melt slightly, then stir it back into the rest of the frosting and mix on low until the texture is very smooth and creamy.
13. Frost cookies. Fill a piping bag fitted with a Wilton 1A tip with the chocolate buttercream. Pipe swirls onto cooled cookies and smooth with an offset spatula. Optionally, sprinkle with chocolate sprinkles for decoration.

Notes

• For best texture, ensure all ingredients are at room temperature before starting.
• Chilling the dough helps prevent excessive spreading during baking.
• You can substitute peanut butter with natural or crunchy peanut butter for texture variation.
• Use Dutch-process cocoa powder for a richer chocolate flavor in the frosting.
• The optional frosting smoothing step enhances frosting consistency but can be skipped if desired.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: peanut butter cookies, chocolate buttercream frosting, homemade cookies, dessert recipe, chocolate peanut butter dessert