I found this recipe on one of my favorite recipe blogs.... but I can't remember which one. They were delicious! BUT I did eat only one or two and then sent the rest with my hubby to that Youth activity that he took the Butterfingers cookies to. As you can see, I did tweak mine just a bit by topping with chocolate Ganache instead of Chocolate frosting. Reason being, the chocolate frosting recipe looked like it made a lot, and I didn't want extra frosting leftover, plus it was late in the evening and I just didn't want to mix up any more frosting. I love chocolate ganache...it's easy and easy to spread but as it cools it thickens. I will post how I make ganache and you can decide how you want to make these cookies, I know the Ganache iced ones may not be quite as pretty but... they are YUMMO! Loved this recipe though, I think I could have eaten the entire bowl of peanut butter frosting all by myself right then... so good! Oh also note that there isn't any Peanut Butter in the dough itself, but with the Peanut Butter chips and Peanut Butter icing, you really think it's in there! These would be good to make for your special Valentine I think. Enjoy!
Frosted Peanut Butter Cookies
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
3 1/4 cups cake flour
1- 12 oz bag Reese's 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 mix just until flour is blended in. Stir the chips in by hand.
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. I bake about 8 cookies per sheet. (I did mine slightly smaller and baked for about 10 minutes.)
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 , creamy and spreadable. Set aside.
1 cup butter , room temperature
5-6 cups powdered sugar
1/4 cup unsweetened cocoa
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 (see photo).
OR you can top with chocolate ganache. Either is great!
1/2 cup Heavy Cream
1 cup Milk chocolate chips (or semi-sweet works too)
In a microwave safe bowl, heat cream for about 45 seconds to a minute, you want the cream on the sides of the bowl to just become bubbly. Remove from microwave and add in the chips. Distribute with the back of a spoon so all the chips are covered with the warm cream. Let sit for a minute; then stir until combined and smooth. At first you will think it's not turning out, but the more you stir, the creamier it gets. Let cool for about 10 to 15 minutes or until thickened. You can either put this in a decorator bag and top the cookies or you can just use a spoon and top the cookie, smoothing with the back of the spoon.
By the way... I love using Ganache to top a cake that's been iced with butter cream frosting....