Cookies:
1 c. unsalted butter, room temperature
1 c. brown sugar
1 c. sugar
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla
2 eggs
3 1/4 c. cake flour
1 (12 oz.) bag Reeses Peanut Butter chips (No substitutes)
Preheat oven to 350 degrees and place rack in center of oven. Cream together butter, brown sugar, sugar, salt, baking powder and baking soda. Add the vanilla and eggs and mix well. Add the flour and peanut butter chips. Mix just until flour and chips are blended together. Using a cookie scoop, scoop dough into 2-inch balls and place on a parchment lined cookie sheet. Bake for 12-13 minutes or until set.
Cool completely and frost with peanut butter frosting. Then, frost on top of the peanut butter frosting with the chocolate frosting, being careful to leave a small space between the edge of the two frostings to give it a layered look. Yield: 3 1/2 - 4 dozen cookies.
Peanut Butter Frosting
1/2 c. unsalted butter, room temperature
1/2 c. creamy peanut butter
1 tsp. vanilla
3 c. powdered sugar
milk, to reach desired consistency
Cream together butter, peanut butter and vanilla until light and fluffy. Gradually add the powdered sugar, one cup at a time until combined. Add enough milk to reach an easy spreading consistency.
Chocolate Frosting
1/2 c. unsalted butter, room temperature
2 Tbl. unsweetened cocoa powder
1 1/2 tsp. vanilla extract
3 c. powdered sugar
milk, to reach desired consistency
Beat butter, cocoa and vanilla until combined. Gradually add the powdered sugar, one cup at a time until combined. Add enough milk to reach an easy spreading consistency.
Jenn's Notes: I made bite sized cookies and regular cookies. Using a 1-inch scoop, I baked for 9-10 minutes and using a 2-inch scoop, I baked for 12-13 minutes and they are so soft and chewy. I can't wait to make these again.
adapted from: Curt Cutler, Cutler's Cookies as seen on A Bountiful Kitchen