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Frosted Chocolate Peanut Butter Cookies

A few Christmases ago, I baked nine types of cookies over 2 days in a baking marathon that lasted into the night. These are a favorite anytime of year.—Bob & Georgia Crabb, Scio, Oregon
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    2 dozen


  • 1/2 cup creamy peanut butter
  • 1/2 cup confectioners' sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 cup butter, softened
  • 6 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1 cup confectioners' sugar
  • 2 ounces cream cheese, softened
  • 2 tablespoons baking cocoa
  • 1 to 2 tablespoons milk


  • In a small bowl, stir peanut butter and confectioners' sugar until smooth. Chill 15 minutes. Meanwhile, in a large bowl, beat sugars, butter and cream cheese until light and fluffy. Add vanilla and egg. Combine flour, cocoa and baking powder; add to the cream cheese mixture and mix well.
  • Roll into 1-in. balls. Place half of the balls 2 in. apart on a greased baking sheet. Make a depression in the center of each ball with your thumb; fill with 1 teaspoon of the chilled peanut butter mixture. Flatten remaining balls and place on top, pressing edges to seal. Bake at 350° for 8-10 minutes. Remove to a wire rack to cool.
  • Combine frosting ingredients in s small bowl; stir until smooth. Frost cooled cookies.

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