I'm sorry to put up two peanut butter recipes in a row, but the proportion of peanut butter recipes I make to other recipes is so high that this sort of thing is inevitable...and these cookies are amazing, so you need them in your life sooner rather than later.

Back when my metabolism was still going strong, I used to love Lofthouse cookies. I realize I haven't really cut back on my cookie consumption since then, but somehow making homemade cookies instead of store bought helps me justify eating a cookie or two a day (I wish I was lying). The amazing thing about Lofthouse cookies is the incredible, inexplicably soft cookie paired with the overly sweet and amazing frosting. If you can't think of what they look like, here's the website for reference. If you've never them, go to your grocery store immediately and buy the ingredients for this recipe as well as a box of the real deal. It's not excessive. It's just necessary.

Anywho - I've never had a bad batch. They literally melt in your mouth. I'm not sure if it's some sort of preservative that we've never heard of, or just plain magic makes the cookies so soft, but I wouldn't want the Lofthouse elves (or equivalent) to change a thing.

Averie, being the queen of all things delicious, came up with this copycat recipe to try to achieve that same combination of soft (not underdone) cookie and sweet, creamy frosting. As she acknowledges, they aren't exactly like Lofthouse cookies, but they are still incredible. I prefer everything cooked no more than the amount of time called for in the recipe, and usually a little less depending on the recipe. Cooking time is essential with this recipe. Some people like crispy cookies. I get that. This is not the recipe to tweak to make them crispy. Because of the ingredients they will not get crispy. Instead they will just be dry, and no one wants that. I cooked mine about nine minutes for a full cookie sheet. I also love the idea to freeze this cookie dough for quick baking at a later date. Enjoy!

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting
Recipe from Averie Cooks 
Yield: about 13 medium cookies
Prep Time: 15 minutes
Cook Time: about 8 minutes
Total Time: 3+ hours, for dough chilling

Ingredients:

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)
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 Peter Pan, 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
chocolate sprinkles, optional for garnishing

Directions:
  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 or chocolate chips. Serve immediately.
Note from Averie: 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.



1 comments

Dina said... @ November 21, 2013 at 10:10 AM

they look yummy!

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