White Chocolate Peanut Butter Cookies

By Ellie

24 Person

85 Minutes

0 Calories

Nothing compares to the combination of white chocolate and peanut butter and these easy white chocolate peanut butter cookies are out of this world!

Ingredients

optional: 1/2 cup (100g) granulated sugar for rolling
1 and 2/3 cups (300g) white chocolate chips
1 and 1/2 teaspoons pure vanilla extract
2 cups (500g) creamy peanut butter*
2 large eggs, at room temperature
3/4 cup (150g) packed light brown sugar
1 cup (200g) granulated sugar
1 cup (230g; 2 sticks) unsalted butter, softened to room temperature
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 and 1/2 cups (310g) all-purpose flour, (spoon & leveled)

Method

01

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
02

Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 1-2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then mix on high until combined.
03

Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the white chocolate chips. The dough will be thick and soft.
04

Chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread that much.
05

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
06

Roll cookie dough into large balls, about 3 Tablespoons of dough per cookie (it’s a lot!), and then roll the balls in granulated sugar. Place 8 balls onto the cookie sheets. Gently press down on each ball to *slightly* flatten. Bake each batch for 14-15 minutes until lightly browned on the sides. The centers will look very soft.
07

Remove from the oven. If the cookies are still very puffy, you can gently press down on the warm cookies with the back of a spoon. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Related Tags

Healthy Recipes

Dessert Recipes

Peanut Butter Cookie Recipes

White Chocolate Peanut Butter Cookies

3.6

( By Ellie )

Nothing compares to the combination of white chocolate and peanut butter and these easy white chocolate peanut butter cookies are out of this world!

01 Information

Grade easy
Serving 24 servings
Prep Time 70 Mins
Cook Time 15 Mins
Total Time 85 Mins

02 Ingredients

optional: 1/2 cup (100g) granulated sugar for rolling

1 and 2/3 cups (300g) white chocolate chips

1 and 1/2 teaspoons pure vanilla extract

2 cups (500g) creamy peanut butter*

2 large eggs, at room temperature

3/4 cup (150g) packed light brown sugar

1 cup (200g) granulated sugar

1 cup (230g; 2 sticks) unsalted butter, softened to room temperature

1/2 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

2 and 1/2 cups (310g) all-purpose flour, (spoon & leveled)

03 Method

Step 1

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

Step 2

Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 1-2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then mix on high until combined.

Step 3

Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the white chocolate chips. The dough will be thick and soft.

Step 4

Chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread that much.

Step 5

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Step 6

Roll cookie dough into large balls, about 3 Tablespoons of dough per cookie (it’s a lot!), and then roll the balls in granulated sugar. Place 8 balls onto the cookie sheets. Gently press down on each ball to *slightly* flatten. Bake each batch for 14-15 minutes until lightly browned on the sides. The centers will look very soft.

Step 7

Remove from the oven. If the cookies are still very puffy, you can gently press down on the warm cookies with the back of a spoon. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

04 Author