- 1 cup butter , room temperature
- 1 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup white sugar
- 1 teaspoon salt
- 2 eggs
- 3 1/4 cups cake flour (see notes for homemade cake flour substitution)
- 1- 12 oz bag Reese's Peanut Butter chips (no substitutions)
Peanut Butter Frosting:
- 1/2 cup butter , soft-room temperature
- 3 cups powdered sugar
- 1/2 cup creamy peanut butter (not natural)
- milk to thin to proper consistency
- 1/2 cup butter , softened
- 2-3 cups powdered sugar
- 2 tablespoons unsweetened cocoa (or less if you like a lighter cocoa frosting)
- 1 1/2 teaspoons vanilla
- 2 tablespoons milk (more if needed)
- For the Peanut Butter Cookies: Pre-heat oven to 350 degrees and place rack in center of oven. Line cookie sheets with parchment paper.
- Cream together butter, sugars, salt, baking soda and powder. Add vanilla and eggs. Mix well.
- 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. Cool completely.
- For the Peanut Butter Frosting: Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside.
- For the Chocolate Frosting: Cream butter and 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.
- After cookies are cooled, frost with peanut butter frosting. Then frost on top of the peanut butter frosting with the chocolate frosting. When spreading the chocolate frosting on top of the peanut butter frosting, be very gentle and leave a small space between the edge of the peanut butter frosting and the chocolate frosting for a layered frosting look.
- I never have cake flour on hand but you can easily make your own. 1 cup of cake flour is equal to 1 cup of regular all-purpose flour with 2 tablespoons of flour replaced with cornstarch. So basically I take my measuring cup and put 2 tablespoons of cornstarch in it and then fill the 1 cup measuring cup with flour. Do this 3 times for this recipe and then add your remaining 1/4 cup of all-purpose flour.