I make a lot of cookies. These Lofthouse-style soft peanut butter chip sugar cookies are the ones I reach for when I want something pillowy, nostalgic, and reliably good. They come out tender and almost cake-like, with those sweet little Reese’s peanut butter chips throughout. The texture is the real draw: soft edges, glossy tops, and a crumb that stays soft for days when stored properly.
I keep the method straightforward because the dough behaves best when handled simply and with patience. Chill the dough, follow the order of ingredients, and don’t overbake. The peanut butter frosting is quick and forgiving—creamy peanut butter and butter whipped until light, then tamed with confectioner’s sugar and a splash of cream. It finishes the cookie with a rich, classic peanut butter hit.
What Goes Into Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting
Ingredients
- 1 large egg — binds the dough and adds structure.
- ½ cup unsalted butter, 1 stick, softened — provides tenderness and richness to the dough.
- ½ cup granulated sugar — sweetens and helps with the slightly crisp edge.
- ½ cup light brown sugar, packed — adds moisture and a hint of caramel flavor.
- 2 teaspoons vanilla extract — rounds the flavors and enhances sweetness.
- 1 ¾ cups cake flour (no substitutions, I used Swans Down) — gives the cookies a soft, tender crumb.
- 2 teaspoons cornstarch — softens the bite and helps create that Lofthouse-style texture.
- ¼ teaspoon baking powder — a gentle leavener for lift.
- ¼ teaspoon baking soda — balances lift and spread.
- pinch salt, optional and to taste — sharpens flavor; add if you prefer contrast.
- one 10-ounce bag Reese’s Peanut Butter Chips — the pockets of peanut-buttery goodness throughout the dough.
- ⅓ cup creamy peanut butter, use Jif, Skippy, etc. Not homemade or natural PB because they’ll separate and so will the frosting — the base for the frosting; stable commercial-style PB keeps texture consistent.
- ¼ cup unsalted butter, half of 1 stick, softened — for a light, creamy frosting base.
- 1 ½ cups confectioner’s sugar — sweetens and thickens the frosting to spreadable consistency.
- pinch salt, optional and to taste — balances the frosting’s sweetness, if desired.
- splash cream or milk, if needed to achieve proper consistency (I used about 1 1/2 tablespoons cream) — thins the frosting to the perfect spreadable texture.
- chocolate sprinkles, optional for garnishing — for a classic bakery look and a little extra texture.
Mastering Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting: How-To
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and electric hand mixer), combine 1 large egg, ½ cup softened unsalted butter, ½ cup granulated sugar, ½ cup packed light brown sugar, and 2 teaspoons vanilla extract. Cream on medium-high speed until the mixture is light and fluffy, about 5 minutes.
- Stop the mixer and scrape down the sides and bottom of the bowl with a spatula.
- Add 1 ¾ cups cake flour, 2 teaspoons cornstarch, ¼ teaspoon baking powder, ¼ teaspoon baking soda, and a pinch of salt (optional). Mix on low speed until just incorporated, about 1 minute. Do not overmix.
- Add the entire 10-ounce bag of Reese’s Peanut Butter Chips and mix on low just until the chips are evenly distributed and no streaks of flour remain. The dough will be sticky and tacky.
- Using a medium 2-inch cookie scoop, portion heaping 2-tablespoon mounds of dough (about 13 mounds). Place the mounds on a large plate or baking sheet, flatten each mound slightly with your hand or the back of a spoon, cover with plastic wrap, and refrigerate for at least 3 hours and up to 5 days. Do not bake while the dough is warm.
- When you are ready to bake, preheat the oven to 350°F (177°C). Line a baking sheet with a Silpat or lightly grease the sheet with cooking spray.
- Arrange the chilled dough mounds on the prepared baking sheet, spacing them at least 2 inches apart (about 8 cookies per sheet).
- Bake for about 8 to 9 minutes, or until the cookie edges have set and the tops are just beginning to set (they may still look slightly pale and glossy in the center). Do not overbake—the cookies will firm up as they cool.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes, then transfer the cookies to a wire rack to finish cooling.
- While the cookies cool, make the frosting: in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and electric hand mixer), beat ⅓ cup creamy peanut butter and ¼ cup softened unsalted butter on medium-high speed until light and fluffy, about 3 minutes.
- With the mixer on low, slowly add 1 ½ cups confectioner’s sugar and a pinch of salt (optional). Mix until the frosting comes together and is smooth.
- Add a splash of cream or milk as needed to reach a spreadable consistency (about 1 1/2 tablespoons cream was used in the original). Mix briefly to combine.
- Add a generous dollop of frosting (about 2 tablespoons) to each cooled cookie and smooth with a knife or offset spatula.
- Optionally garnish with chocolate sprinkles. Serve immediately.
What Sets This Recipe Apart
These cookies intentionally mimic the soft, cake-like texture of store-bought Lofthouse cookies while keeping a homemade flavor profile. Using cake flour and cornstarch is the small but decisive detail: cake flour lowers protein content and cornstarch softens the crumb, giving the cookies that tender, slightly cakey interior. Chilling the scooped dough is another non-negotiable; it controls spread and helps the cookies keep that rounded, bakery-style shape. Finally, folding in an entire 10-ounce bag of peanut butter chips makes the flavor unmistakable—every bite has a burst of peanut butter. The frosting is stabilized with commercial creamy peanut butter and confectioner’s sugar so it stays fluffy and spreadable without separating.
Allergy-Friendly Substitutes
If you need to accommodate allergies, consider these swaps—but test them first, because texture changes easily with this dough:
- Peanut allergy: Replace Reese’s Peanut Butter Chips with chocolate chips or a safe nut-free chip alternative. Use a nut-free spread (sunflower seed butter) for the frosting, but note texture and flavor will differ.
- Dairy-free: Use a dairy-free stick-style butter substitute for both dough and frosting and a non-dairy milk or cream. Results will vary slightly; choose products labeled for baking to preserve structure.
- Gluten sensitivity: This recipe relies on cake flour for the soft crumb and doesn’t translate directly to gluten-free blends. If you must, use a tested 1:1 gluten-free baking flour that contains xanthan gum and expect differences in texture.
Cook’s Kit
You only need a few reliable tools:
- Stand mixer with paddle attachment (or electric hand mixer and large bowl) — for creaming and frosting.
- Medium 2-inch cookie scoop — keeps sizes consistent so baking times match.
- Silpat or nonstick baking sheet — to promote even baking and prevent sticking.
- Spatula and offset spatula or butter knife — for scraping and frosting.
- Wire rack — cools cookies properly so frosting doesn’t melt.
Avoid These Mistakes
- Do not skip chilling. Baking warm dough makes cookies spread too thin and lose that rounded top.
- Do not overmix after adding flour. Overworking develops gluten and makes the cookies tough.
- Avoid overbaking. Pull them when edges are just set and centers look slightly glossy; they finish on the pan.
- Don’t use natural or oil-separated peanut butter in the frosting. It will separate and give a greasy, unstable frosting.
- Measure cake flour by spooning it into the cup and leveling rather than scooping directly from the bag, which can compact it and over-measure.
Fresh Seasonal Changes
Small seasonal tweaks keep the recipe feeling current:
- Fall: Add a pinch of cinnamon to the dough for warmth. Top with cinnamon-spiced chocolate sprinkles for garnish.
- Winter holidays: Use red and green sprinkles or press a small candy into the top of the frosting for festive color.
- Spring/Summer: Skip sprinkles and top with a few salted roasted peanuts for texture contrast and a seasonal fresh-roasted peanut aroma.
Flavor Logic
This cookie balances two textures and three flavor notes. The cake flour-plus-cornstarch combo keeps the body soft and tender. Granulated sugar helps edges set, while brown sugar keeps moisture and adds depth. The peanut butter chips are concentrated nuggets of flavor; they don’t just add sweetness but echo the frosting so each bite reads as intentional. The frosting’s pinch of salt (optional) is there to cut sweetness and let the peanut butter shine. Little decisions—type of peanut butter in the frosting, chilling time, and baking endpoint—define whether the cookie is homey and soft or dense and overbaked.
Best Ways to Store
- Room temperature: Store unfrosted cookies in an airtight container at room temperature for up to 3 days. Place parchment between layers to prevent sticking.
- With frosting: If frosted, refrigerate in a single layer or separated with parchment. Bring to room temperature before serving for best texture. Eat within 3–4 days.
- Freezing: Freeze unfrosted dough mounds on a tray until solid, then transfer to a bag for up to 3 months. Bake from frozen adding an extra 1–2 minutes as needed. Frosted cookies freeze less well because the frosting can change texture.
Quick Q&A
- Q: Can I use all-purpose flour instead of cake flour? A: The texture will be firmer and less tender. If you must, measure carefully and expect a difference.
- Q: Why chill the scooped dough rather than the whole bowl? A: Chilled scoops cool the interior faster and keep the rounded shape; individual portions chill faster and are easier to manage.
- Q: My frosting is too stiff. A: Add a splash more cream or milk, ½ teaspoon at a time, until spreadable.
- Q: My frosting is runny. A: Add a touch more confectioner’s sugar, about a tablespoon at a time, until it holds shape.
- Q: Can I make the frosting ahead? A: Yes—store it in the fridge for up to 3 days and re-whip briefly before spreading.
Ready, Set, Cook
This recipe rewards patience and clean technique. Cream the butter and sugars until fluffy, measure cake flour carefully, and chill the scoops. Bake just until edges set and the centers are glossy, then cool before frosting. The result is a soft, tender cookie with a rich peanut butter frosting—very simple to love and reliably good when you follow these steps. If you try them, let me know how they turned out and what garnish you used. Happy baking.
Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting
Soft Lofthouse-style sugar cookies studded with Reese's Peanut Butter Chips and topped with a creamy peanut butter frosting. Chill the dough before baking for best texture.
Servings: 13 cookies
Ingredients
Ingredients
- 1 large egg
- 1/2 cupunsalted butter 1 stick, softened
- 1/2 cupgranulated sugar
- 1/2 cuplight brown sugar packed
- 2 teaspoonsvanilla extract
- 1 3/4 cupscake flour (no substitutions I used Swans Down
- 2 teaspoonscornstach
- 1/4 teaspoonbaking powder
- 1/4 teaspoonbaking soda
- pinchsalt optional and to taste
- one 10-ounce bag Reese’s Peanut Butter Chips
- 1/3 cupcreamy peanut butter use Jif, Skippy, etc. Not homemade or natural PB because they’ll separate and so will the frosting
- 1/4 cupunsalted butter half of 1 stick, softened
- 1 1/2 cupsconfectioner’s sugar
- pinchsalt optional and to taste
- splash cream or milk if needed to achieve proper consistency (I used about 1 1/2 tablespoons cream)
- chocolate sprinkles optional for garnishing
Instructions
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and electric hand mixer), combine 1 large egg, ½ cup softened unsalted butter, ½ cup granulated sugar, ½ cup packed light brown sugar, and 2 teaspoons vanilla extract. Cream on medium-high speed until the mixture is light and fluffy, about 5 minutes.
- Stop the mixer and scrape down the sides and bottom of the bowl with a spatula.
- Add 1 ¾ cups cake flour, 2 teaspoons cornstarch, ¼ teaspoon baking powder, ¼ teaspoon baking soda, and a pinch of salt (optional). Mix on low speed until just incorporated, about 1 minute. Do not overmix.
- Add the entire 10-ounce bag of Reese’s Peanut Butter Chips and mix on low just until the chips are evenly distributed and no streaks of flour remain. The dough will be sticky and tacky.
- Using a medium 2-inch cookie scoop, portion heaping 2-tablespoon mounds of dough (about 13 mounds). Place the mounds on a large plate or baking sheet, flatten each mound slightly with your hand or the back of a spoon, cover with plastic wrap, and refrigerate for at least 3 hours and up to 5 days. Do not bake while the dough is warm.
- When you are ready to bake, preheat the oven to 350°F (177°C). Line a baking sheet with a Silpat or lightly grease the sheet with cooking spray.
- Arrange the chilled dough mounds on the prepared baking sheet, spacing them at least 2 inches apart (about 8 cookies per sheet).
- Bake for about 8 to 9 minutes, or until the cookie edges have set and the tops are just beginning to set (they may still look slightly pale and glossy in the center). Do not overbake—the cookies will firm up as they cool.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes, then transfer the cookies to a wire rack to finish cooling.
- While the cookies cool, make the frosting: in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and electric hand mixer), beat ⅓ cup creamy peanut butter and ¼ cup softened unsalted butter on medium-high speed until light and fluffy, about 3 minutes.
- With the mixer on low, slowly add 1 ½ cups confectioner’s sugar and a pinch of salt (optional). Mix until the frosting comes together and is smooth.
- Add a splash of cream or milk as needed to reach a spreadable consistency (about 1 1/2 tablespoons cream was used in the original). Mix briefly to combine.
- Add a generous dollop of frosting (about 2 tablespoons) to each cooled cookie and smooth with a knife or offset spatula.
- Optionally garnish with chocolate sprinkles. Serve immediately.
Equipment
- Stand mixer
- paddle attachment
- electric hand mixer
- Mixing Bowl
- Spatula
- 2-inch cookie scoop
- Baking Sheet
- Silpat
- Cooking spray
- Wire Rack
- offset spatula or knife
Notes
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.
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.
