A soft peanut butter cookie topped with a rich chocolate fudge frosting. This recipe is absolutely amazing and so yummy! It's a true Crumbl copycat that you'll want to make time-and-time again!
Preheat oven to 350°F. Line baking sheet with parchment paper or a baking mat.
Using a stand mixer fitted with a paddle attachment, or a hand mixer, cream butter, peanut butter, brown sugar, and ¼ cup of granulated sugar for 2 minutes. Add egg and vanilla and mix again until well combined.
Add the salt, baking soda, and flour and mix until combined.
Portion into ¼ cup sized balls. Roll each ball in the 2 tablespoons granulated sugar. Place 6 balls on baking sheet. Using the palm of your hand press down on each ball until it makes a thick disk. Bake for 11-13 minutes. The cookies will appear crackly and the centers will look slightly underdone but will set as they cool.
Remove from oven and let cookies cool on pan for 5-10 minutes, the. Transfer to wire rack to cool completely.
Make the chocolate frosting: cream the butter, powdered sugar, cocoa powder, and milk on medium speed until smooth. Place in a piping bag.
Pipe a swirl of chocolate frosting in the center of each cookie.
Serve at room temperature.
Notes
Store unfrosted cookies in an airtight container at room temperature for 2-3 days. Frosted cookies should be refrigerated due to the cream in the frosting.