The softest, chewiest peanut butter cookies you’ll ever eat. A perfect combo of sweet and salty – they taste just like biting into a white chocolate peanut butter cup!
Do you love peanut butter? I’m a true peanut butter lover. Peanut butter and jelly, peanut butter smoothies, peanut butter muffins, reese’s peanut butter cups… I could go on for days.
Needless to say, I was surprised when I looked through the recipes I’ve made in the last month and zero have peanut butter.
None. Nada. Zip. Totally unacceptable Fiona.
So let’s start the peanut butter recipe train with a classic – Peanut Butter Cookies.
If you’re anything like me, peanut butter cookies are impossible to resist. Big peanut butter flavor, super soft, endless mix-in options. What’s so great about peanut butter is that it creates the perfect combo of salty and sweet while keeping cookies soft and tender. There’s no way to resist.
For these particular cookies, you’ll start by creaming together the butter, peanut butter and sugar. You’ll use more peanut butter than butter for big peanut butter taste and just brown sugar to keep them super moist and chewy. Then mix in the egg and vanilla, followed by your flour and leaveners and Ta-Dah! Perfect peanut butter cookie dough.
I couldn’t stop there though. There was a lonely bag of white chocolate chips in my cupboard yearning to be made into cookies. So, in they went. The results are perfect. Turns out, white chocolate pairs perfectly with the peanut butter.
The last secrets to super chewy cookies, moist cookies? First, chill the dough! If not, your cookies will spread and become too crispy. Then under bake – about 8 to 10 minutes depending on your oven. The tops won’t be totally set yet, but that’s how you want them. It’s like biting into a white chocolate peanut butter cup.
These peanut butter white chocolate chip cookies are AMAZING – so soft, lots of peanut butter taste and the perfect balance of peanut butter butter and white chocolate. You’re going to be wishing you made a double batch!
- 1/4 cup unsalted butter , softened to room temperature
- 1/3 cup peanut butter such as Kraft , Skippy or Jiff - not old fashioned or natural
- 2/3 cup packed brown sugar , dark or light - I used dark
- 1 large egg , room temperature
- 1 teaspoons and 1/2 vanilla
- 1 cup all-purpose flour , spooned and leveled
- 1/2 teaspoon baking soda
- pinch of salt
- 1 and 1/4 cups white chocolate chips , plus more for placing on the tops of cookies
In a large bowl with an hand held or stand mixer, cream the butter and peanut butter on medium speed until combined. Add in the sugar and continue creaming until no lumps remain (about 3 minutes). Then add in the egg and vanilla and continue mixing until combined (about 30 seconds).
Turn off the mixer and scrape down the sides of the bowl. Add in the flour, baking soda and salt and mix carefully on low until combined.Turn of the mixer and carefully fold in the chocolate chips with a large rubber spatula or wooden spoon.
Form dough into 1 1/2 to 2 tablespoon balls and place 2 inches apart on a baking sheet lined with parchment paper or a silicon baking mat. Cover and chill in the refrigerator for at least 2 hours or up to 2 days.
When ready to bake, preheat the oven the 350F degrees. Bake cookies for 8-10 minutes. The tops will not be completely set. Place a few extra white chocolate chips on the top of each cookie.
Cookie dough balls can be placed in a zipper-locked bag and frozen.
How do you love to eat to eat peanut butter?