Name: Frosted Peanut Butter Sugar Cookies with Chocolate & Peanut Butter Frosting
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Ingredients: 1 cup butter, softened (227 g); 1 cup creamy peanut butter (not all natural) (255 g); ¼ cup vegetable oil; 1 ¼ cup white sugar (262 g); ¾ cup powdered sugar (85 g); ½ teaspoon baking soda; ½ teaspoon cream of tartar; ½ teaspoon salt; 2 tablespoons sour cream; 2 large eggs; 2 teaspoons vanilla extract; 5 cups flour (708 g) *see note; 1/3-1/2 cup sugar for dipping cup into to flatten cookie; 1/3 cup butter (76g); 1/4 cup peanut butter (64 g); 1 tablespoon sour cream; 1 teaspoon vanilla extract; 2 1/4 cup powdered sugar (255 g); 1/3 cup cocoa powder, sifted (Dutch process, if you want it to be a darker chocolate color and taste) (28 g); 4-5 tablespoons heavy cream

I really like the soft soda shop type sugar cookies so much that I’m beginning to have a whole series of different versions of them. Since peanut butter and chocolate are my favorite dessert combo it only makes sense to make a peanut butter sugar cookie! These are right up there as one of my favorite sugar cookie on my website! Totally delicious.

The other ones I have on my website so far are the original sugar cookie, lemon drop, chocolate brownie, Oreo, and fruit pizza sugar cookies. They are all delicious and you should try one that sounds the most delicious to you and then let me know how they turned out!

Frosted Peanut Butter Sugar Cookies with Chocolate & Peanut Butter Frosting

Print Recipe

Super soft peanut butter sugar cookies topped with a creamy and silky chocolate & peanut butter frosting. These are what peanut butter dreams are made of.

Prep Time: 30 minutes
Cook Time: 6 minutes
Total Time: 36 minutes
Yield: about 2.5 dozen cookies 1x

Ingredients

Scale

Cookies-

1 cup butter, softened (227 g)

1 cup creamy peanut butter (not all natural) (255 g)

¼ cup vegetable oil

1 ¼ cup white sugar (262 g)

¾ cup powdered sugar (85 g)

½ teaspoon baking soda

½ teaspoon cream of tartar

½ teaspoon salt

2 tablespoons sour cream

2 large eggs

2 teaspoons vanilla extract

5 cups flour (708 g) *see note

1/3–1/2 cup sugar for dipping cup into to flatten cookie

Frosting-

1/3 cup butter (76g)

1/4 cup peanut butter (64 g)

1 tablespoon sour cream

1 teaspoon vanilla extract

2 1/4 cup powdered sugar (255 g)

1/3 cup cocoa powder, sifted (Dutch process, if you want it to be a darker chocolate color and taste) (28 g)

4–5 tablespoons heavy cream

Instructions

Cookies-

Preheat oven to 350 F and line a few baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment mix the butter and peanut butter together till creamy. Add the oil, sugar and powdered sugar and mix, scraping down the sides, as needed.

Sprinkle the baking soda, cream of tartar, and salt over the butter mixture and mix really well again. Add the sour cream, eggs, and vanilla and mix till smooth.

Pour the flour in all at once and mix on low till just combined, scraping the sides as needed. Try not to overmix.

Make the dough into 2 tablespoon sized balls (or make them smaller or larger if you’d like, just watch the baking time) and line them a few inches apart on a prepared cookie sheet.

Put about 1/3 cup sugar in a small bowl. Get a flat-bottomed glass and press into the bowl of cookie dough to get it kind of greasy so the sugar will stick to it. Dip the bottom of the glass in sugar and flatten each dough ball till it’s about ¼ inch thick.

Bake for 6-8 minutes. DON’T OVERBAKE. If anything, take them out of the oven when they look a bit underbaked still.

Let the cookies cool for 2-3 minutes on the baking sheet before moving to a wire cooling rack to finish cooling.

Continue this process till all the cookies are baked.

Frosting-

Beat the butter and peanut butter together for 2 minutes till light and creamy. You can do this in a stand bowl mixer or with an electric beater. Add the sour cream, and vanilla extract and mix again. Sift in the powdered sugar and cocoa powder and beat till combined. Add 4 tablespoons of heavy cream and beat for another 1-2 minutes. If your frosting is too thick, add another tablespoon of cream till you reach a good spreadable consistency.

Once the cookies are cooled completely, frost the cookies.

Notes

Measure flour with a light hand if you’re not weighing it. If you add too much flour then the cookies won’t be soft. If you can weigh your flour, do! The dough may seem a bit crumbly, but when making your cookie balls, just pack the ball together tightly and it should come together unless you’ve used too much flour.

One of the keys to making these cookies soft is to not overbake them. Try to underbake them just a tiny bit.

Store in an airtight container on the counter or in the fridge. I personally think these cookies taste the best when cold.

You can freeze this as well, just put some parchment paper in between each layer of cookies when stacking them.

Keywords: Soda shop cookies, Soft cookie, Sugar cookie, peanut butter and chocolate, peanut butter cookie, chocolate frosting, peanut butter frosting, frosted sugar cookie, sugar cookie