For the Cookies - To the bowl of a stand mixer fitted with the
paddle attachment (or large bowl and electric hand mixer), cream
together the first 5 ingredients (through vanilla) on medium-high
speed until light and fluffy, about 5 minutes.
Stop, scrape down the sides of the bowl, and add the next 5
ingredients (through optional salt), and mix on low speed until just
incorporated, about 1 minute; don't overmix.
Add the peanut butter chips and mix until just incorporated. Dough
will be on the sticky and tacky side.
Using a medium 2-inch cookie scoop, form heaping two-
tablespoon mounds (I made 13). Place mounds on a large plate,
flatten mounds slightly, cover with plasticwrap, and refrigerate for
at least 3 hours, or up to 5 days, before baking. Do not bake with
warm dough because cookies will spread and bake thinner and
flatter.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with
cooking spray. Place mounds on baking sheet, spaced at least 2
inches apart (I bake 8 cookies per sheet) and bake for about 8 to 9
minutes, or until edges have set and tops are just beginning to set,
even if slightly undercooked, pale and glossy in the center. Do not
overbake because cookies will firm up as they cool. Allow cookies to
cool on the baking sheet for about 5 minutes before transferring to
a wire rack to finish cooking. Meanwhile, make the frosting.
For the Peanut Butter Frosting - To the bowl of a stand mixer fitted
with the paddle attachment (or large bowl and electric hand mixer),
combine the peanut butter and butter, and beat on medium-high
speed until light and fluffy, about 3 minutes.
Slowly add the sugar, optional salt, and mix until frosting comes
together.
Add a splash of cream or milk as necessary to achieve desired
consistency.
Add a generous dollop (about 2 tablespoons) to each cookie, and
smooth it as desired with a knife or spatula.
Optionally garnish with sprinkles. Serve immediately.
Cookies will keep airtight at room temperature for a few days or in
the refrigerator for up to 1 week. I'm okay with leaving buttercream
frosting at room temperature for a couple days; if you aren't,
refrigerate the cookies, knowing they'll dry out more. Unbaked
cookie dough can be stored airtight in the refrigerator for up to 5
days, or frozen for up to 4 months, so consider baking only as
many cookies as desired and save the remaining dough to be baked
in the future when desired.
Originally Submitted
4/17/2015
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