Chocolate Sugar Cookies with Peanut Butter Frosting (taste like Reese’s)

March 15, 2012

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Chocolate Sugar Cookies with Peanut Butter Frosting – Cookie dreams come true with these delicious, indulgent cookies.  Traditional sugar cookies meet rich cocoa then they’re finished with a fluffy peanut butter frosting for one incredible cookie that tastes just like a Reese’s!

These cookies have one of the best flavor combinations, chocolate and peanut butter.  They go together like salt and pepper.  They were made to be together.  If you love chocolate or peanut butter, and especially Reese’s Peanut Butter Cups then these are the cookie for you!


I love switching up the flavors on the traditional sugar cookie, because who doesn’t love a frosted sugar cookie?  I started with the Original Bakery Style Sugar Cookie, then the Sugar Cookie Squares and then a real switch up with Cornbread Sugar Cookies with Honey Butter Frosting (also in Squares).  I also have more combinations in mind, so stay tuned for more sugar cookie posts in the future =).

5 from 3 votes

Chocolate Sugar Cookies with Peanut Butter Frosting (taste like Reese’s)

Cookie dreams come true with these delicious, indulgent cookies.  Traditional sugar cookies meet rich cocoa then they're finished with a fluffy peanut butter frosting for one incredible cookie that tastes just like a Reese's!
Servings: 24
Prep30 minutes
Cook20 minutes
Ready in: 50 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup light-brown sugar
  • 9 Tbsp butter , softened (1 stick + 1 Tbsp)
  • 2 Tbsp sour cream
  • 1 large egg
  • 1 large egg yolk
  • 1/2 Tbsp vanilla extract
  • 1 Recipe Peanut Butter Frosting , recipe follows
  • Chocolate Nonpareils (optional, but I'd say a fancy must =)

Peanut Butter Frosting

  • 1/2 cup creamy peanut butter
  • 3 Tbsp butter , softened
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 1/2 cups powdered sugar
  • 3 - 4 Tbsp milk

Instructions

  • Preheat oven to 350 degrees. In a mixing bowl, whisk together, flour, cocoa, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together granulated sugar, brown sugar, butter and sour cream until light and fluffy about 3-4 minutes. Stir in egg, egg yolk and vanilla. 
  • Slowly add in dry ingredients and mix until incorporated (dough will be thick). Scoop dough out 2 tablespoons at a time and form into balls. Place balls onto greased cookie sheets and evenly flatten to about 1/2 inch thick using your hands. Bake in preheated oven 9 - 10 minutes. Allow to cool completely before frosting. Frost with Peanut Butter Frosting and top with Chocolate Nonpareil Sprinkles if desired.

Peanut Butter Frosting

  • In a large mixing bowl, using an electric mixer, whip together peanut butter, butter, vanilla and salt until smooth. Stir in powdered sugar and milk (begin with 3 Tbsp then add 1 additional Tbsp milk later if desired), and blend until smooth and fluffy.

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42 Comments

  • Alexandra @ Confessions of a Bight-Eyed Baker

    Hi Jaclyn! I just wanted to let you know that I made the chocolate cookies to go with a strawberry swiss meringue buttercream, and the cookies are to-DIE-for! SO chocolate-y and rich! Thanks so much for an awesome recipe!

    • Jaclyn

      Jaclyn Bell

      That’s awesome Alexandra! I’m so glad you made these, and more importantly liked them :)! Thanks for leaving a comment! You have a great blog by the way :).

  • Candice

    Hi Jaclyn, thanks for all of your yummy recipes. Just wondering if you or anyone has tried to use cookie cutters with this dough?

    • Jaclyn

      Jaclyn Bell

      I haven’t tried it with cookie cutters before, you may be able to just be sure the dough isn’t super sticky before refrigeration (it may need more flour) then refrigerate for 2 hours and roll/cut. Hope that helps!

  • Michelle

    I made these yesterday and they are great. I’m confused about people having probs with the frosting; it’s pretty straight-forward. If it is too thick, add a bit more milk and beat it. Maybe some don’t have much experience making frosting. Also, the dough was not really sticky at all. Maybe it’s harder to get it to come together without a stand mixer or something? I just turn mine on really high on the end and have no problems. This is similar to my fave drop sugar cookies, just chocolate instead and the addition of sour cream. I flattenend mine with the bottom of a juice glass after they came out of the oven…. mostly because I forgot to flatten them before and it worked out well that way!

    • Jaclyn

      Jaclyn Bell

      Thanks for your comment Michelle, I’m so glad you enjoyed these =)!

  • Catie

    Made these today. The frosting is to Die for, but my cookies seemed dry and not sweet enough. Maybe too much cocoa. Bit bitter, so I added more frosting. I want to ball the frosting and freeze to dip in chocolate. I think I’ve seen this idea on your site before.

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  • Ann

    The dough was too sticky after adding a bit of more flour and put it in the fridge for an hour. I was excited to try these cookies for christmas but I am very disappointed. The dough wouldnt form, it felt like you were just playing with BM. Followed it exactly and turned out horrible.

  • Hannah & Brian

    My dough was really sticky too! It was impossible to form into balls and they ended up all lumpy.

    • Jaclyn

      If you find it to be too sticky you can simply refrigerate the dough for 1 hour and that should solve the problem. Hope that helps!