These ultimate white chocolate chip peanut butter cookies are rich and chewy on the inside with slightly crispy edges. These cookies are perfect for entertaining or for just an afternoon snack!
There is something about the combination of white chocolate and peanut butter that go well together. One thing about peanut butter cookies is that it is difficult to get them to spread much. Most of the recipes I have tried previously, the cookies stay basically in whatever shape they are put on the baking sheet when they go into the oven. I think I have finally found the trick to get them to spread enough and still maintain a nice chewy peanut butter cookie. These White Chocolate Peanut Butter Cookies are the perfect gift (or even just as a snack) for your family and friends during the holidays.
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Creaming Butter & Sugar
The magic with these cookies happens when the butter and sugar are creamed together. For the longest time I don't think I fully understood how to cream butter and sugar together properly. I thought once they were mixed you were done. This is not the case. It is important to make sure your butter is at room temperature. Then with an electric mixer, mix the butter and sugar together on medium speed until they are light and fluffy. You can actually see the mixture change to a lighter color. This usually takes about 4-5 minutes on medium speed.
Once the butter and sugar are light and fluffy, add in the peanut butter and continue to mix. You will see the peanut butter also change to a lighter color and get light and fluffy as well. This takes about 2-3 more minutes. A word of warning here, if you taste the creamed butter, sugar and peanut butter mixture at this point you might not be able to stop. It is truly heavenly.
Adding Wet Ingredients
Once the butter, sugar and peanut butter are creamed together, it's time to add the egg and vanilla extract. An important tip to note is that your egg needs to be at room temperature. If the egg is cold, it will be difficult to incorporate it with the peanut butter and as a result the batter will most likely be over mixed. Once the room temperature egg and vanilla are added, mix on low only until they are just incorporated. This should only take about 30 seconds or so.
Adding The Dry Ingredients
Once the egg and vanilla have been incorporated to the dough, make sure to scrape down the sides of the bowl. With the mixer on low, slowly add the flour, salt and baking soda. The dough will thicken up a bit and you will need to scrape down the sides one or two times and continue mixing on low until the flour is fully incorporated. Once the flour has been incorporated, stop the mixer and remove the bowl. Scrape down the sides again and add the white chocolate chips. Using a rubber spatula, fold in the white chocolate chips.
Once the dough has been made, line a large baking sheet with parchment paper. To scoop the dough, I like to use this one and a half tablespoon cookie scoop. The trick to getting nice rounded cookie is to first scoop one and a half tablespoons of the dough. Then roll it into a ball with your hands and then lightly flatten them. The shape that worked best for me can be described as a thick flying saucer. Next, place the cookies on the parchment lined baking sheet two inches apart and bake for about 10-12 minutes. In my oven these cookies were undercooked at nine minutes but overcooked at twelve so make sure to keep an eye on them.
Once the cookies are done baking, take them out of the oven and tap the tray on the counter a couple times. This will help flatten the cookies and achieve a nice crinkly top. While the cookies are still warm, sprinkle more white chocolate chips on top and very lightly press them down. Let the cookies cool for ten minutes on the baking sheet and then transfer to a wire rack to cool completely. Store in an airtight container for up to four days. These white chocolate peanut butter cookies are soft and chewy on the inside and the flavors get even better the next day.
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White Chocolate Peanut Butter Cookies
- 1 ¼ Cup All-Purpose Flour
- ¾ Cup Brown Sugar
- ½ Cup Creamy Peanut Butter
- 8 tablespoon Unsalted Butter (room temperature)
- 1 Large Egg (room temperature)
- 1 Tsp Pure Vanilla Extract
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 Cup White Chocolate Chips (plus extra to sprinkle on top)
- Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- In a medium mixing bowl, combine flour, salt and baking soda and whisk to combine. Set aside.
- In the bowl of a stand mixer, combine room temperature butter and sugar and cream together on medium speed until light and fluffy (about 4-5 minutes).
- Add peanut butter and continue mixing on medium speed for about 2 more minutes. The peanut butter should have lighted in color and the mixture will be light and fluffy.
- Scrape down the sides of the bowl with a rubber spatula and add the egg and vanilla.
- Continue to mix on low speed just until the egg and vanilla are incorporated (about 30 seconds)
- Scrape down the sides and bottom of the bowl again and slowly add the flour, salt and baking soda while mixing on low speed. Scrape down the sides and continue mixing as needed until all the flour has been incorporated.
- Remove the bowl from the mixer and fold in the white chocolate chips with a spatula.
- Using a one and a half tablespoon cookie scoop, scoop out the dough and roll into a ball with your hands. Slightly flatten the dough into a thick flying saucer/disk shape and place on the baking sheet 2 inches apart.
- Bake for 10-12 minutes.
- Remove from the oven and sprinkle more white chocolate chips on top of the cookies while they are still warm.
- After ten minutes remove the cookies with a spatula and transfer to a wire rack to cool.