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Overhead shot of a stack of peanut butter white chocolate chip cookies. Glass of milk and bowl of peanut butter in the background

Peanut Butter White Chocolate Chip Cookies

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!
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings 18 cookies
Calories 173kcal


  • ¼ cup unsalted butter , softened to room temperature
  • cup peanut butter , not old fashioned or natural
  • cup packed brown sugar
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • 1 cup all-purpose flour , spooned and leveled
  • ½ teaspoon baking soda
  • pinch of salt
  • 1 cup white chocolate chips , plus more for placing on the tops of cookies


  • In a large bowl using an electric mixer, cream the butter and peanut butter on medium speed until combined. 
  • Mix in the sugar, egg and vanilla. 
  • Add in the flour, baking soda and salt and mix on low speed until combined.
  • Turn of the mixer and fold in the chocolate chips with a large rubber spatula or wooden spoon.
  • 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.  
  • Form dough into balls about 1 ½ to 2 tablespoons in size. Place 2 inches apart on a baking sheet lined with parchment paper or a silicon baking mat.
  • 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.


Calories: 173kcal