Ingredients
- COOKIES
- 1 cup butter, room
- temperature
- 1 cup brown sugar
- 1 cup white sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 2 eggs
- 3 1/4 cups cake flour
- 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 peanut butter
- (not natural)
- milk to thin to proper
- consistency
- (whole milk is best)
- CHOCOLATE FROSTING
- 1 cup butter
- 5-6 cups powdered sugar
- 1/4 cup unsweetened cocoa
- (or less if you like a lighter
- cocoa frosting)
- 1 tablespoon vanilla
- 1/4 cup to 1/3 cup milk
Preparation
Step 1
COOKIES
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. Chill dough. Pre-heat oven to 350 degrees and place rack in center of oven. 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 about 8 cookies per sheet. Bake for about 12 minutes, or until set.
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.
CHOCOLATE FROSTING
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 (see photo).