Monday, September 16, 2013

Cutlers Double Frosted Peanut Butter Cookies

Do you like chocolate and peanut butter together? Well, this may be your new favorite cookie! If you live in Davis County Utah and you've tried Cutler's cookies it might already be your favorite cookie.

I love these cookies and I was so excited to find the recipe at A Bountiful Kitchen. This is not a copycat recipe. This one comes right from Curt Cutler himself.

It's basically a chocolate chip cookie dough with peanut butter chips in place of chocolate chips. Then the cookies are frosted twice. Once with peanut butter frosting and then with chocolate frosting.

These were easy to make and they are so good. They are super rich with all that frosting!

1 cup butter, room temperature
1 cup brown sugar
1 cup white sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
2 eggs
3 1/4 cups cake flour ( I used 3 cups of all purpose flour and 1/4 cup of corn starch)
1- 12 oz bag Reeses Peanut Butter chips (no substitutions)
Pre-heat oven to 350 degrees and place rack in center of oven.
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. I used an ice cream scoop and baked a dozen per sheet.
Bake for about 12 minutes, or until set.

Peanut Butter Frosting
1/2 cup butter, soft-room temperature
3 cups powdered sugar
1/2 cup peanut butter (not natural)
milk to thin to proper consistency (whole milk is best)
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.

Chocolate Frosting
1 cup butter or 1/2 and 1/2 blend butter/margarine
5-6 cups powdered sugar
1/4 cup unsweetened cocoa (or less if you like a lighter cocoa frosting)
1 tablespoon vanilla
1/4 to 1/3 cup milk
Cream butter and 5 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 got exactly 2 dozen cookies.

Go check out A Bountiful Kitchen. I love her blog! You'll find so many great recipes including some other recipes for Cutler's Cookies.

I hope you'll Try these.

Come back soon,

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