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Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting

Posted Sep 08 2013 4:16am

I’ve been wanting to make these cookies for years. I just couldn’t quite nail them until now.

I finally got the loosely defined recipe from my brain into a reality that could go into my stomach.

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

They’re buttery soft, tender, and worth the wait. Without a doubt, one of my favorite cookies on my blog to date.

If you’re not familiar,  Lofthouse Cookies  are the incredibly soft cookies sold in grocery store bakeries, with a signature layer of frosting and sprinkles. So good, so soft, and the frosting hooks me in for bite after bite.

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

My cookies are very similar to the real deal, but slightly less cakey, with just a touch more chewiness. They’re light, without being airy or crumbly. Nice and moist because I loathe dry, crumbly anything.

There’s no shortage of internet recipes for Lofthouse copycat versions for the classic soft sugar cookies, but I wanted to create a peanut butter-flavored soft sugar cookie.

I kept toying with the idea of adding peanut butter, but that would weigh the cookies down, and they’re known for being lighter and soft.

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

So instead of peanut butter in the dough, the cookies get their peanut butter flavor from both peanut butter chips and peanut butter frosting.

Melty peanut butter chips, peanut butter buttercream, and soft cookies that melt in your mouth. Check. And lace up those running shoes.

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

The cookies are easy to make and make a modest baker’s dozen.

Most recipes I’ve seen for Lofthouse Cookies yield about 5 dozen, use 3 eggs (difficult to halve odd numbers of eggs), and use 5 or 6 cups of flour. Whoa, no thanks.

I love Lofthouse Cookies, but I want to be able to fit in my clothes. So in general, smaller-batch recipes are better for us.

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

The recipe calls for  cake flour . Normally I shy away from using anything you may not have on hand, but in this recipe, it’s irreplaceable and creates a classic soft, light, airy Lofthouse-style cookie.

You can buy it in any grocery store baking aisle, Target, or other big box stores. It’s $3 bucks and you can make  these cookies  with it, too.

A makeshift DIY version of cake flour can be achieved by measuring out 1 cup all-purpose flour, removing 2 tablespoons of it, and in its place, add 2 tablespoons cornstarch. Then, sift the flour and cornstarch together at least 3 times for that ultra-fine, soft texture that cake flour is known for. That sounds like way too much work, but suit yourself.

I also added . It’s a true workhorse in cookie-baking because it helps create a super soft and supple texture. I’ve used it in at least 15 cookie recipes, including  Soft and Puffy Peanut Butter Coconut Oil CookiesM&Ms CookiesSnickers CookiesTwix Bar CookiesCaramel Corn Chocolate Chip Cookies , and  Smores Cookies . You’ll love the softbatch-style results.

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

After the soft, sticky dough comes together, scoop it into mounds and chill your dough, no exceptions, so your cookies back up thicker and don’t spread into pancakes.

The peanut butter chips add texture and flavor, and because I used one bag for just 13 cookies, every cookie is amply dotted with chips.

The peanut butter frosting is soft, fluffy, creamy, and buttery. It’s dangerously good. Hide the spoons.

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

It’s a good thing the batch size is small because I had to hide them from myself. They were that good. Most things I make I have one or two, and donate the rest. I hoarded these.

They’re going to be a tough act to follow.

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting

Yield: about 13 medium cookies

Prep Time: 15 minutes

Cook Time: about 8 minutes

Total Time: 3+ hours, for dough chilling

Cookies
1 large egg
1/2 cup unsalted butter (1 stick), softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
1 3/4 cups cake flour (no substitutions, I used Swans Down )
2 teaspoons cornstach
1/4 teaspoon baking powder
1/4  teaspoon baking soda
pinch salt, optional and to taste
one 10-ounce bag Reese's Peanut Butter Chips (about 1 2/3 cups)

Peanut Butter Frosting
1/3 cup creamy peanut butter (use Jif, Skippy, etc. Not homemade or natural PB because they'll separate and so will the frosting)
1/4 cup unsalted butter (half of 1 stick), softened
1 1/2 cups confectioner's sugar
pinch salt, optional and to taste
splash cream or milk, if needed to achieve proper consistency (I used about 1 1/2 tablespoons cream)
chocolate sprinkles, optional for garnishing

  1. For the Cookies - To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
  2. Stop, scrape down the sides of the bowl, and add the next 5 ingredients (through optional salt), and mix on low speed until just incorporated, about 1 minute; don't overmix.
  3. Add the peanut butter chips and mix until just incorporated. Dough will be on the sticky and tacky side.
  4. Using a medium 2-inch  cookie scoop , form heaping two-tablespoon mounds (I made 13). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a  Silpat  or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not overbake because cookies will firm up as they cool. Allow cookies to cool on the baking sheet  for about 5 minutes before transferring to a wire rack to finish cooking. Meanwhile, make the frosting.
  6. For the Peanut Butter Frosting - To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), combine the peanut butter and butter, and beat on medium-high speed until light and fluffy, about 3 minutes.
  7. Slowly add the sugar, optional salt, and mix until frosting comes together.
  8. Add a splash of cream or milk as necessary to achieve desired consistency.
  9. Add a generous dollop (about 2 tablespoons) to each cookie, and smooth it as desired with a knife or spatula.
  10. Optionally garnish with sprinkles. Serve immediately.
  11. Cookies will keep airtight at room temperature for a few days or in the refrigerator for up to 1 week. I'm okay with leaving buttercream frosting at room temperature for a couple days; if you aren't, refrigerate the cookies, knowing they'll dry out more. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe from  Averie Cooks . All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Reese’s Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream  - They look similar to today’s cookies, but they’re chewier and heartier, and the dough had peanut butter in it, along with Reese’s Pieces, chocolate chips, and marshmallows before being frosted

Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream - Recipe at averiecooks.com

Reese's Pieces Soft Peanut Butter Cookies - Recipe at averiecooks.com

Peanut Butter Chocolate Chunk Cookies  (GF) – My favorite ‘basic’ peanut butter cookies on my blog. My other favorites are in  my book . There’s NO Flour, NO Butter, and NO White sugar used! Soft, chewy & oozing with dark chocolate

Peanut Butter Chocolate Chunk Cookies averiecooks.com

Soft and Puffy Peanut Butter Coconut Oil Cookies  – No butter used in these soft, tender cookies with dough so good you won’t even want to bake them

Puffy Vanilla and Peanut Butter Chip Cookies  – These cookies are extremely popular on  Pinterest

Thick and Soft Chocolate Peanut Butter Cookies  – Richly and intensely chocolate-flavored cookies with NO Flour, NO Butter, and NO White sugar used. They’re thick, dense, soft, chewy and almost brownie-like

Softbatch Funfetti Sugar Cookies  - Soft, buttery, tender and similar to today’s cookies with a Funfetti twist

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at averiecooks.com

Chewy Sugar Sprinkles Cookies averiecooks.com

  75+ Peanut Butter Recipes

75+ Peanut Butter Recipes

Peanut Butter Comfort – My cookbook featuring over 100 Peanut Butter Recipes

Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America's Favorite Spread by Averie Sunshine averiecooks.com

Thanks for the entries in the Amazon $25 Gift Card Giveaway and the Crock-Pot Hook Up Connectable Entertaining System Giveaway ($140 value)

Do you like Lofthouse cookies or ever tried to make your own soft sugar cookies?
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