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

These cookies are a dreamy blend of soft sugar cookie and creamy peanut butter frosting! Perfect for any occasion!

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 servings

Course: Dessert

Cuisine: American

1 large egg
1 cup unsalted butter (1 stick), softened
1 cup granulated sugar
1 cup light brown sugar (packed)
2 teaspoons vanilla extract
1 cup cake flour (no substitutions; I used Swans Down)
2 teaspoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt (optional and to taste)
1 bag Reese’s Peanut Butter Chips (10-ounce)
1/2 cup creamy peanut butter (use Jif, Skippy, etc.; avoid homemade or natural PB)
1/2 cup unsalted butter (half of 1 stick), softened
1 1/2 cups confectioners sugar
1 pinch salt (optional and to taste)
1 1/2 tablespoons cream or milk (if needed to achieve proper consistency)
to taste chocolate sprinkles (optional for garnishing)

Preheat your oven to 350°F (175°C).
Cream together the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer until light and fluffy.
Add the egg and vanilla extract to the mixture and beat until fully incorporated.
In a separate bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and a pinch of salt. Gradually add to the wet mixture until just combined.
Fold in the Reese’s Peanut Butter Chips gently.
Scoop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are golden.
Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Beat together the softened unsalted butter and creamy peanut butter for the frosting until smooth. Gradually add confectioners sugar and a pinch of salt, adjusting consistency with cream or milk.
Frost each cooled cookie generously with the peanut butter frosting and sprinkle with chocolate sprinkles if desired.
Serve and enjoy!