Bakery-style peanut butter drop cookies have a crunchy, chewy bite topped with a light whipped peanut butter frosting sprinkled with crunchy peanuts.
Unlike traditional peanut butter cookies that are pressed with a fork, these stay tall and fluffy with a bakery-style dome. The whipped frosting adds a light, melt-in-your-mouth bite that makes it hard to stop after just one. I should know, I’ve eaten too many!
I decided to make these cookies after seeing someone post a photo on Facebook of similar cookies they ate at a party. They were asking if anyone had a similar recipe and
I tested a few different batches of both cookies and frosting and found a way for the cookie to maintain its scooped dome shape. We also liked the whipped peanut butter frosting better than a buttercream version.
Why You'll Love This Recipe
- They have a crunchy outside, yet have a soft chew on the inside
- No rolling or flattening required
- Light, fluffy whipped peanut butter frosting
- Perfect for bake sales or holiday parties
Ingredients For Cookies + Frosting
- Butter
- Light Brown Sugar
- White Granulated Sugar
- Creamy Peanut Butter
- Egg
- Pure Vanilla Extract
- All-Purpose Flour
- Corn Starch
- Baking Soda
- Baking Powder
- Salt
- Powdered Sugar
- Milk
How to Make Peanut Butter Drop Cookies
Peanut Butter Drop Cookies
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer or a large bowl with a hand mixer, cream together butter, peanut butter, and both sugars. Mix in egg and vanilla.
- Add flour, corn starch, baking soda, baking powder, and salt to the mixing bowl and mix until combined.
- Using a 1.5-tablespoon cookie scoop, scoop dough into mounds onto the prepared baking sheet.
- Place the cookie sheet in the refrigerator for 30 minutes. This helps the cookies keep their mound shape while they bake.
- After 30 minutes, preheat the oven to 375°F. Bake the cookies for 14-17 minutes, until the tops are firm and golden brown. I personally like a deep golden brown so the tops are crunchy, but you can cook them to a light golden if you like a softer cookie. Let the cookies fully cool before frosting.
Whipped Peanut Butter Frosting
- Add butter and peanut butter to a stand mixer with a whisk attachment and whip for about 5 minutes, until it becomes very light tan and fluffy. It should lose its glossy shine and hold stiff peaks.
- Add powdered sugar and 2-3 tablespoons of milk until you reach the desired consistency.
- I prefer to chill my frosting for this recipe for 30 minutes so that I can scoop it easily with a 1-tablespoon cookie scoop on top of the cookie. A spoon can also be used to add a dollop of frosting to each cookie.
- Sprinkle the frosting with crushed peanuts.
FAQ
You can, but it will cause the cookies to lose their shape. Natural peanut butter is thinner than regular creamy peanut butter. It causes cookies to spread, and the frosting will also be less fluffy.
There can be a few causes for dry peanut butter cookies. The most common cause is adding too much flour. If you struggle with this, try spooning the flour into the measuring cup rather than scooping it. In that same note, using too little fat or a very thick peanut butter can create a drier cookie.
Yes, peanut butter cookies freeze very well. If you decide to frost them first, freeze them in a single layer on a baking sheet first, then layer them with parchment paper in a freezer-safe container. I personally like to wrap them in plastic wrap as an added layer of protection.
Yes, the whipped peanut butter frosting can be made 3-4 days ahead of time, if kept in the refrigerator. When you’re ready to use it, I find it easiest to use it right out of the fridge without letting it sit at room temperature. It makes it easy to scoop with a 1-tablespoon cookie scoop.
Storage Tips
- Store frosted cookies in an airtight container
- Room temperature: 2-3 days
- Refrigerate: up to 5 days
- Freeze unfrosted cookies: up to 3 months
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Bakery-Style Peanut Butter Drop Cookies
Equipment
Ingredients
Peanut Butter Drop Cookies
- ½ cup Butter room temperature
- ½ cup Light Brown Sugar packed
- ¼ cup White Granulated Sugar
- ¾ cup Creamy Peanut Butter do not use natural peanut butter.
- 1 Large Egg
- 1 teaspoon Pure Vanilla Extract
- 1 cup + 2 tablespoons All-Purpose Flour
- 1 tablespoon Corn Starch
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
Whipped Peanut Butter Frosting
- ½ cup Butter room temperature
- ¼ cup Creamy Peanut Butter
- 1¼ cups Powdered Sugar
- 2 tablespoons Milk
- ¼ teaspoon Salt
Instructions
Peanut Butter Drop Cookies
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer or a large bowl with a hand mixer, cream together butter, peanut butter, and both sugars. Mix in egg and vanilla.
- Add flour, corn starch, baking soda, baking powder, and salt to the mixing bowl and mix until combined.
- Using a 1.5-tablespoon cookie scoop, scoop dough into mounds onto the prepared baking sheet.
- Place the cookie sheet in the refrigerator for 30 minutes. This helps the cookies keep their mound shape while they bake.
- After 30 minutes, preheat the oven to 375°F. Bake the cookies for 14-17 minutes, until the tops are firm and golden brown. I personally like a deep golden brown so the tops are crunchy, but you can cook them to a light golden if you like a softer cookie. Let the cookies fully cool before frosting.
Whipped Peanut Butter Frosting
- Add butter and peanut butter to a stand mixer with a whisk attachment and whip for about 5 minutes, until it becomes very light tan and fluffy. It should lose its glossy shine and hold stiff peaks.
- Add powdered sugar and 2-3 tablespoons of milk until you reach the desired consistency.
- I prefer to chill my frosting for this recipe for 30 minutes so that I can scoop it easily with a 1-tablespoon cookie scoop on top of the cookie. A spoon can also be used to add a dollop of frosting to each cookie.
- Sprinkle the frosting with crushed peanuts.
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