Frosted Peanut Butter Muffin Top Cookies

Soft, frosted, and full of flavor—these muffin top cookies deliver all the peanut butter taste you love, without the peanuts. Flavored with LorAnn Peanut Butter Bakery Emulsion in both the dough and the frosting, every bite is is layered with rich, peanut-buttery goodness.

Ingredients

FOR MUFFIN TOPS:
1/3 cup unsalted butter, softened
1.5 cups all-purpose flour (we used gluten free)
1 egg
¼ cup whole milk
2 tsp baking powder
½ cup sugar
½ tsp salt
1 tsp LorAnn Peanut Butter Bakery Emulsion
FOR FROSTING:
16 oz can Pillsbury Vanilla Frosting
⅛ tsp LorAnn Brown Liquid Gel Food Color
1 tsp LorAnn Peanut Butter Bakery Emulsion

Recipe PDF

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Directions

FOR MUFFIN TOPS

Preheat oven to 400F. Spray muffin pan with nonstick cooking spray.

In a small bowl, whisk together butter, eggs, milk, flavor and set to side.

In a large Bowl, whisk together flour, sugar, salt and baking powder.

Combine both parts whisk until smooth.

Spoon into muffin pan top pan (30g drops). Bake between 9-12 minutes, or until edges are light golden brown.

Remove from oven and let cool. FOR FROSTING

Mix together frosting, color, and flavor until well combined.