Spring is in full swing at this house. Hence (why I forgot to post last Friday--sorry peeps but sometimes this momma has got to go play!)
We have been busy planting our garden, pulling weeds, fertilizing the bushes, taking walks, watching three versions of "Willy Wonka" all in one week, and just playing.
It's been wonderful. And we have loved every minute of it.
One day though the kids were craving some cookies so we decided to make some together. And since peanut butter and chocolate are always the best thing in this house (and this girl has been dying to make these beauties) we made amazing cookies.
Wow! These are probably one of my favorite cookies yet. The combination of the two frostings on top were TO.DIE.FOR. No one could stay out of them and needless to say, they soon got carted off for other people to enjoy because this house had already eaten half the batch.
You should totally make them today!
Frosted Peanut Butter Cookies
(click here for printable version)
Cookies:
1 cup butter, room temperature
1 cup brown sugar
1 cup sugar
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp. vanilla
2 eggs
3 1/4 cups flour
1 (12 oz.) bag Reeses Peanut Butter chips (No substitutes)
Peanut Butter Frosting:
1/2 c. unsalted butter, room temperature
1/2 c. creamy peanut butter
1 tsp. vanilla
3 c. powdered sugar
milk, to reach desired consistency
Chocolate Frosting:
1/2 c. unsalted butter, room temperature
2 Tbl. unsweetened cocoa powder
1 1/2 tsp. vanilla extract
3 c. powdered sugar
milk, to reach desired consistency
1. To make the cookies, preheat oven to 350°F . Line baking pan with Silpat liner or parchment paper. Set aside.
2. Cream together butter, brown sugar, sugar, salt, baking powder and baking soda. Add vanilla and eggs and mix well. Add the flour and peanut butter chips and mix just until no dry streaks remain. Scoop dough into 2-inch balls and place on prepared cookie sheets and bake for 12-13 minutes or until set. Cool completely.
3. To make peanut butter and chocolate frosting. Combine ingredients in separate bowls and whip until frosting reaches your desired consistency. When cookies are cooled, frost with peanut butter frosting, then frost on top of the peanut butter frosting with the chocolate frosting, being careful to leave a small space between the edge of the two frostings to give it a layered look.
Source: Chef-In-Training via Eat Cake for Dinner
