Bakery-Style Peanut Butter Drop Cookies
Bakery-style peanut butter drop cookies have a crunchy, chewy bite topped with a light whipped peanut butter frosting sprinkled with crunchy peanuts.
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.
Nutrition
Calories: 247kcalCarbohydrates: 24gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 33mgSodium: 259mgPotassium: 95mgFiber: 1gSugar: 17gVitamin A: 298IUCalcium: 24mgIron: 1mg