Frosted Peanut Butter Cookies

Frosted Peanut Butter CookiesLet’s see, how many different kinds of peanut butter cookies could you name in 30 seconds?  If you had asked me a few years ago, I think I’d have only come up with the regular, classic kind and the ones with Hershey kisses in the middle.  Since going gluten free, I have rediscovered the 3 Ingredient version.  After digging around some old recipe folders, I came across this frosted version that my mom came up with when my brothers were little.  I have another peanut butter cookie coming soon, too.

It is ironic that Mom would make such an amazingly delicious cookie, as she considers herself a peanut butter purist.  She likes it on toast.  Period.  While the rest of us are eating it by the spoonful or adding it to cookies, bread or cake, she turns up her nose and gets out a slice of bread.  I think she’d have peanut butter toast every single morning if she didn’t have to cook for my dad.Frosted Peanut Butter CookiesWhile you will never find her adding peanut butter to banana bread or pancakes,  she relented enough to make an awesome peanut butter cookie.  The frosting is stellar.  Seriously, if you thought peanut butter cookies were good alone, you have got to put a little frosting on top.   For gluten free folks, use the 3 ingredient cookie and this frosting.  It will change your world!

Frosted Peanut Butter Cookies


Frosted Peanut Butter Cookies
  • 1 cup peanut butter (chunky or creamy)
  • ½ cup room temperature butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2½ cups flour
  • 1 tsp baking powder
  • 1½ tsp baking soda
  • frosting:
  • ¾ cup creamy peanut butter
  • 2½ cups powdered sugar
  • evaporated milk to thin
  1. Cream peanut butter and butter with both sugars.
  2. Add eggs and vanilla.
  3. Combine dry ingredients and add to peanut butter mixture.
  4. Drop balls the size of walnuts on an ungreased cookie sheet.
  5. Press down with a fork.
  6. Bake at 375 for 8 minutes.
  7. Beat the powdered sugar with peanut butter.
  8. Add evaporated milk 1 Tbsp at a time until you get a good spreading consistency.
  9. Frost cookies when completely cool.


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