Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting
I bake a lot, and these cookies are the ones I reach for when I want something pillow-soft, reliably tender, and unapologetically peanut buttery. They pull together quickly, chill while you do something else, and bake up into the kind of cookie that dents slightly when you press them with a finger—exactly what you want from a Lofthouse-style soft sugar cookie, but packed with Reese’s Peanut Butter Chips and finished with a creamy peanut butter frosting.
This recipe is practical: it leans on cake flour and cornstarch for the extra-tender crumb, calls for refrigeration so the cookies hold their shape, and uses a simple two-step frosting that pairs perfectly with the chip-studded base. I’ll walk you through every step, explain why the ingredients matter, and flag the mistakes that make warm dough turn into thin, flat cookies.
What Goes Into Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting
Ingredients
- 1 large egg — adds structure and moisture; don’t skip or use a substitute without adjusting liquids.
- ½ cup unsalted butter (1 stick), softened — creamed with sugars to create lift and tenderness.
- ½ cup granulated sugar — provides sweetness and helps with slight spreading.
- ½ cup light brown sugar, packed — adds moisture and a touch of caramel flavor.
- 2 teaspoons vanilla extract — balances flavors and rounds out the peanut butter.
- 1 ¾ cups cake flour (no substitutions, I used Swans Down) — finer protein for a tender, cakey crumb typical of Lofthouse-style cookies.
- 2 teaspoons cornstarch — helps soften the cookie’s texture and reduce toughness.
- ¼ teaspoon baking powder — leavening for a gentle rise.
- ¼ teaspoon baking soda — works with acid and sugars to help lift and brown subtly.
- pinch salt, optional and to taste — enhances sweetness and rounds flavors; include if your butter is unsalted.
- one 10-ounce bag Reese’s Peanut Butter Chips — the star mix-in; adds pockets of peanut butter flavor and texture.
- ⅓ cup creamy peanut butter — for the frosting; use stable commercial brands like Jif or Skippy (not natural or homemade).
- ¼ cup unsalted butter, half of 1 stick, softened — creamed into the frosting for a silky texture.
- 1 ½ cups confectioner’s sugar — sweetens and thickens the frosting to a spreadable consistency.
- pinch salt, optional and to taste — brightens the frosting; add if needed.
- splash cream or milk — adjusts frosting consistency; author used about 1½ tablespoons total.
- chocolate sprinkles, optional for garnishing — for a playful finish and extra chocolate note.
Mastering Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting: How-To
- Assemble equipment: stand mixer with paddle attachment (or large bowl and electric hand mixer), medium (2-inch) cookie scoop, baking sheet(s), Silpat or parchment (or cooking spray), wire rack, and mixing spoon or spatula.
- In the mixer bowl, add 1 large egg, ½ cup softened unsalted butter (1 stick), ½ cup granulated sugar, ½ cup packed light brown sugar, and 2 teaspoons vanilla extract. Cream on medium–high speed until the mixture is light and fluffy, about 5 minutes. Stop once or twice to scrape down the sides and bottom of the bowl.
- Reduce mixer to low speed. Add 1 ¾ cups cake flour (use cake flour as written), 2 teaspoons cornstarch, ¼ teaspoon baking powder, ¼ teaspoon baking soda, and a pinch of salt (optional). Mix only until the dry ingredients are just incorporated, about 1 minute. Do not overmix.
- Add the entire 10-ounce bag of Reese’s Peanut Butter Chips and mix on low just until the chips are evenly distributed. The dough will be sticky and tacky.
- Using a medium (2-inch) cookie scoop, form heaping two-tablespoon mounds of dough (about 13 mounds). Place the mounds on a large plate or tray, flatten each mound slightly with your fingers or the back of a spoon, cover tightly with plastic wrap, and refrigerate for at least 3 hours and up to 5 days. Do not bake warm dough (warm dough will spread and bake too thin).
- When ready to bake, preheat the oven to 350°F (177°C). Line a baking sheet with a Silpat or parchment paper, or lightly spray with cooking spray.
- Remove chilled mounds from the refrigerator and arrange them on the prepared baking sheet, spacing at least 2 inches apart (about 8 cookies per standard sheet).
- Bake at 350°F for about 8–9 minutes, or until the cookie edges have set and the tops are just beginning to set (centers may still look slightly pale and glossy). Do not overbake; cookies will firm as they cool.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes, then transfer the cookies to a wire rack to finish cooling.
- While the cookies cool, make the frosting. In the mixer bowl, combine ⅓ cup creamy peanut butter and ¼ cup softened unsalted butter (half a stick). Beat on medium–high speed until light and fluffy, about 3 minutes.
- With the mixer running on low, slowly add 1 ½ cups confectioner’s sugar and a pinch of salt (optional). Mix until the frosting comes together and is smooth.
- If the frosting is too thick, add a splash of cream or milk, 1 teaspoon at a time, until you reach a spreadable consistency (author used about 1½ tablespoons total).
- Add about 2 tablespoons of frosting to the top of each cooled cookie and smooth with a knife or offset spatula.
- Optionally garnish each frosted cookie with chocolate sprinkles. Serve immediately.
What Sets This Recipe Apart
These cookies aren’t just tossed together; they’re engineered for softness. Cake flour and cornstarch reduce the protein content and keep the texture tender rather than chewy. The short chill time (3 hours minimum) allows the dough to firm up so the cookies bake up plump instead of spreading thin. Adding a whole 10‑ounce bag of peanut butter chips makes these cookies studded and rich, not merely peanut-flavored.
The frosting is intentionally simple but stable. Using commercial creamy peanut butter prevents separation and gives predictable texture. A small splash of cream achieves a spreadable, glossy finish without turning the frosting runny.
Allergy-Friendly Substitutes
If peanut is an issue, sunflower seed butter is the most straightforward swap for the frosting—choose a stable commercial variety. For the mix-ins, look for carob chips or allergy-friendly chocolate chips that are processed in a nut-free facility. If dairy is a concern, use dairy-free butter alternatives and a non-dairy cream or milk for the frosting; flavors and texture will vary, so chill and test consistency before frosting.
Note: the recipe relies on cake flour for texture. If you must swap to an all-purpose flour blend, the cookies will be less cakey and more dense. No exact substitute ratios are provided here; proceed cautiously if texture is critical.
Cook’s Kit
- Stand mixer with paddle attachment — ideal for long creaming time; a hand mixer works too.
- Medium (2-inch) cookie scoop — produces consistent cookie sizes for even baking.
- Baking sheet(s) — use a standard rimmed sheet; avoid warped pans.
- Silpat or parchment — prevents sticking and promotes even browning.
- Wire rack — cools cookies properly so frosting doesn’t slide off.
- Spatula or offset knife — will make frosting spread smooth and fast.
Avoid These Mistakes
Do not bake warm dough. The recipe specifies chilling for at least 3 hours; warm dough spreads and bakes thin. Overbaking is another common error—pull the cookies when the edges are set and the tops are just beginning to set; they’ll continue to firm as they cool. Finally, avoid using natural peanut butter in the frosting. Natural oils separate and will yield a runny, unstable frosting.
Fresh Seasonal Changes
For holiday cookies, swap a handful of the peanut butter chips for mini chocolate chips and top with red or green sprinkles. In spring, add a teaspoon of orange zest to the dough for a bright citrus contrast to the peanut butter. For a fall twist, stir in a pinch of cinnamon (¼ teaspoon) to the dough or frosting to add warmth without overpowering the peanut chips.
Flavor Logic
Cake flour is the texture hero—its lower protein content creates a finer crumb and softer bite. Cornstarch further tenderizes the cookie by limiting gluten development. Brown sugar contributes moisture and a faint molasses note that complements peanut butter, while granulated sugar balances structure and sweetness. The refrigerated rest firms the dough so cookies hold height rather than reach outward. Together, these choices produce the soft, pillowy cookie that defines Lofthouse-style treats.
Best Ways to Store
Store unfrosted cookies in an airtight container at room temperature for up to 3 days, layering parchment between stacks to prevent sticking. Once frosted, keep cookies in a single layer in an airtight container and consume within 48 hours for best texture; the frosting softens slightly as it sits. You can refrigerate frosted cookies for up to 5 days, but bring to room temperature before serving for the best flavor and mouthfeel.
For longer storage, freeze the chilled dough mounds (before baking) on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time and watching for doneness. Alternatively, freeze baked, unfrosted cookies and thaw before frosting.
Quick Q&A
- Can I use natural peanut butter in the frosting? No—natural or homemade peanut butters separate and can yield a runny frosting. Use a stable commercial creamy peanut butter.
- How long should I chill the dough? At least 3 hours; up to 5 days in the refrigerator is fine per the recipe.
- Can I make the cookies smaller or larger? Yes, but adjust baking time. The recipe uses a medium (2-inch) scoop for about 13 cookies; smaller cookies will need less time, larger cookies a bit more.
- Do I have to use cake flour? Cake flour gives the signature tender, cakey texture. All-purpose will work in a pinch but will change the result.
Ready, Set, Cook
Plan your time around the chill: make the dough one afternoon, refrigerate while you run errands or prep dinner, then bake in the evening and frost once the cookies are cool. The hands-on time is short—mixing and scooping take about 20–30 minutes—so the recipe is a great candidate for a weekend baking session when you can comfortably wait the minimum chill time.
These cookies deliver every time when you follow the simple rules: use cake flour, chill the dough, don’t overbake, and choose a stable creamy peanut butter for the frosting. You’ll end up with soft, puffy, peanut-buttery sugar cookies that are just as good for a casual snack as they are for a celebration. Happy baking.
Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting
Ingredients
Equipment
Method
- Assemble equipment: stand mixer with paddle attachment (or large bowl and electric hand mixer), medium (2-inch) cookie scoop, baking sheet(s), Silpat or parchment (or cooking spray), wire rack, and mixing spoon or spatula.
- In the mixer bowl, add 1 large egg, ½ cup softened unsalted butter (1 stick), ½ cup granulated sugar, ½ cup packed light brown sugar, and 2 teaspoons vanilla extract. Cream on medium–high speed until the mixture is light and fluffy, about 5 minutes. Stop once or twice to scrape down the sides and bottom of the bowl.
- Reduce mixer to low speed. Add 1 ¾ cups cake flour (use cake flour as written), 2 teaspoons cornstarch, ¼ teaspoon baking powder, ¼ teaspoon baking soda, and a pinch of salt (optional). Mix only until the dry ingredients are just incorporated, about 1 minute. Do not overmix.
- Add the entire 10-ounce bag of Reese’s Peanut Butter Chips and mix on low just until the chips are evenly distributed. The dough will be sticky and tacky.
- Using a medium (2-inch) cookie scoop, form heaping two-tablespoon mounds of dough (about 13 mounds). Place the mounds on a large plate or tray, flatten each mound slightly with your fingers or the back of a spoon, cover tightly with plastic wrap, and refrigerate for at least 3 hours and up to 5 days. Do not bake warm dough (warm dough will spread and bake too thin).
- When ready to bake, preheat the oven to 350°F (177°C). Line a baking sheet with a Silpat or parchment paper, or lightly spray with cooking spray.
- Remove chilled mounds from the refrigerator and arrange them on the prepared baking sheet, spacing at least 2 inches apart (about 8 cookies per standard sheet).
- Bake at 350°F for about 8–9 minutes, or until the cookie edges have set and the tops are just beginning to set (centers may still look slightly pale and glossy). Do not overbake; cookies will firm as they cool.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes, then transfer the cookies to a wire rack to finish cooling.
- While the cookies cool, make the frosting. In the mixer bowl, combine ⅓ cup creamy peanut butter and ¼ cup softened unsalted butter (half a stick). Beat on medium–high speed until light and fluffy, about 3 minutes.
- With the mixer running on low, slowly add 1 ½ cups confectioner’s sugar and a pinch of salt (optional). Mix until the frosting comes together and is smooth.
- If the frosting is too thick, add a splash of cream or milk, 1 teaspoon at a time, until you reach a spreadable consistency (author used about 1½ tablespoons total).
- Add about 2 tablespoons of frosting to the top of each cooled cookie and smooth with a knife or offset spatula.
- Optionally garnish each frosted cookie with chocolate sprinkles. Serve immediately.
Notes
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.
