With Easter approaching and the promise of chocolate-filled eggs from the bunny, my daughters wanted to bake a chocolate peanut butter cake this week. After a little negotiation, I steered them toward a classic treat: peanut butter cookies. Of course, they insisted on adding a twist—peanut butter icing. It’s not traditional, but in our house, it’s apparently a requirement.
The recipe was simple enough for the girls to handle on their own, and the cookies turned out soft and chewy. With peanut butter as the star ingredient, I’m even counting these in our protein totals.
Peanut Butter Cookies With Peanut Butter Icing
Ingredients:
- 1 cup peanut butter
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
Directions:
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, beat peanut butter, butter, white sugar and brown sugar with an electric mixer until well blended. Add egg and beat until combined. Mix in milk and vanilla.
- In a separate bowl, combine flour, baking powder and salt. Gradually stir into peanut butter mixture until incorporated.
- Roll tablespoonfuls of dough into balls and place 2 inches apart on ungreased cookie sheets.
- Press each ball once with a fork.
- Bake until edges are lightly browned, 8 to 10 minutes.
For the icing:
Mix one part peanut butter to three parts powdered sugar and beat on high until smooth.
Also we added some grated chocolate bar to the top for a little flair.
These cookies are easy to make, kid-approved and perfect for springtime baking. The peanut butter icing adds a sweet finish, making them a new favorite in our house. And as a bonus, they’re a little more filling than your average cookie—just in time for the Easter sugar rush.
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