This is my all-time favorite recipe for Peanut Butter Buttercream Frosting. Love it so!
I’m not allowed to bake cookies anymore.
Especially not cookie cakes.
Definitely not cookie cakes.
They’re like potato chips for me. I can’t have just one!
Each time I walk by the kitchen, I have to have a small bite. Or a slice. Or a giant face-full of deliciousness.
Don’t get me wrong, if I’m out and about and a cookie so happens to land itself in my vicinity, well then I’m allowed to enjoy it. [duh. ‘merica!] However, I’m not allowed to make them. I’m also not allowed to make this frosting. While there’s plenty of room in my lifestyle for indulgence, there isn’t room for recipes that drive me to eat an entire bowl of frosting with a spoon.
You’ve been warned. Make this at your own risk…
Peanut Butter Buttercream Frosting
Peanut Butter Buttercream Frosting
This is my all-time favorite recipe for Peanut Butter Buttercream Frosting. Love it so!
Ingredients
- 1/4 cup salted butter, softened
- 1/4 cup peanut butter (I'm a sucker for skippy natural)
- 1.5 cups powdered sugar
- 1/4 cup milk (coconut milk, almond milk, or regular milk)
Instructions
Allow butter to soften to room temperature.
Use a handheld electric beater to whip the above ingredients into a fluffy, flavorful frosting. The thickness and sweetness can be adjusted to taste by beating in extra powdered sugar at the end, if desired, but the ratio above was my version of peanut butter perfection!
- Frost yourself!
Recipe Notes
Recipe yields 1/2 cup of frosting. Double, triple, or quadruple as needed! xo
Nutrition Facts below are estimated using an online recipe nutrition calculator. Values provided are per TBSP of frosting. Adjust as needed and enjoy!
As for the cookies? Simply bake up [this] homemade cookie cake at home and go nuts with your favorite cookie cutter.
If you’re a cookie cutter hoarder like myself, you can actually bake the cookies inside the cookie cutters as well! It’s the same method as my chocolate peanut butter hearts or snowflake bark. Press the cookie dough into the cutters, line them up on a baking sheet and bake to golden cookie perfection. It’s seriously that easy.
I have it on pretty good authority that it tastes AMAZING on my small-batch chocolate cupcakes too!
You can also slather this frosting in between two freshly baked chocolate chip cookies, sandwich style. Who needs bread anyways?
So delicious.
So dangerous.
SO HAPPENING!
Shauna
This is the second time I’ve made this. It’s a fantastic recipe.
Heather Bergland
omg can i just say this was AMAZING!!! i loved it! thank you so much for this recipe i will be making it for a long time to come! 🙂
Jenn
Yay!! Happy to hear it Heather – thank you!
maryleekenney@gmail.com
Thank you,!
Michelle
This was absolutely delicious! Thank you for sharing the recipe!
Jenn
So happy you enjoyed it Michelle, thanks!
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