White Chocolate Peanut Butter Cookies

Big, soft, and thick peanut butter cookies with MASSIVE peanut butter flavor! Filled with white chocolate chips, these are irresistible! Recipe on sallysbakingaddiction.com

I have a very serious question to ask you…

What defines a really freakin’ good peanut butter cookie? 

For me, peanut butter cookies must have extreme peanut butter flavor. It has to be thick with soft centers and crispy edges. Sort of crumbly, but not too much. A really great peanut butter cookie doesn’t disintegrate in your hands or anything like that. Chunks are important, though not always necessary. I do love a little texture though!

Today’s peanut butter cookie checks off everything on that really freakin’ good peanut butter cookie list. The recipe stems from one of my faves: big bakery-style peanut butter chunk cookies. I can’t sing enough praises for it– in fact, I shouldn’t sing at all. My singing voice is absolutely atrocious and I would never torture a soul with it. If you wanted to define the worst singing voice in the world, just use my picture.

Big, soft, and thick peanut butter cookies with MASSIVE peanut butter flavor! Filled with white chocolate chips, these are irresistible! Recipe on sallysbakingaddiction.com

But these white chocolate peanut butter cookies? They’re simply the best. They’re big, thick, and bold with melt-in-your-mouth centers, a slight crunch on the edge, and an insane amount of peanut butter flavor. Want proof? TWO CUPS of peanut butter go into the cookie dough. TWO!

Peanut butter for white chocolate peanut butter cookies on sallysbakingaddiction.com

What I appreciate most in this peanut butter cookie is the white chocolate. White chocolate and peanut butter is a seriously underrated combination. Like tuna and Kraft macaroni & cheese (you know you like it), French fries and Wendy’s frosties, ketchup and eggs. (um, am I just grossing you out right now?)

But white chocolate and peanut butter definitely deserve the limelight. I love white chocolate morsels in cookies. They give off a sweet caramelized flavor, which snuggles right in with the creamy, nutty, roasty, and slightly salty flavor of PB. 🙂

White chocolate peanut butter cookie dough on sallysbakingaddiction.com

Like black and white cookies, today’s cookies are unapologetically large. 3 Tablespoons of dough in each. Before placing in the oven, slightly flatten each cookie dough ball with your fingers. (Like pictured below.)

I always roll peanut butter cookies in a little granulated sugar before baking. That little extra sparkle makes me feel fancy even though I’ve lived in maternity yoga pants for the past 3 and 1/2 months and ate popcorn for dinner last night. Hey whatever helps, right?

Not only are the cookies enormous, they’re pretty dense too. A glass of milk is actually a requirement. WARNING: must eat with milk.

White chocolate peanut butter cookie dough balls on sallysbakingaddiction.com

Print

White Chocolate Peanut Butter Cookies

  • Author: Sally
  • Prep Time: 1 hour, 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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

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

Instructions

  1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  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.
  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. Dough will be thick and soft.
  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.
  5. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  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.
  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.

Notes

  1. Make Ahead Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
  2. Special Tools: KitchenAid Stand Mixer | Copper Measuring Cups | Silpat Baking Mat | Cookie Sheet | Cooling Rack
  3. Peanut Butter:Use a commercial brand peanut butter like Jif creamy or Skippy creamy. I do not suggest using natural style or oily peanut butter. Avoid using crunchy peanut butter; I found it made the cookies super crumbly.

Big, soft, and thick peanut butter cookies with MASSIVE peanut butter flavor! Filled with white chocolate chips, these are irresistible! Recipe on sallysbakingaddiction.com

Big, soft, and thick peanut butter cookies with MASSIVE peanut butter flavor! Filled with white chocolate chips, these are irresistible! Recipe on sallysbakingaddiction.com

66 Comments

  1. Made these – YUM. The texture is divine – just perfect. It makes a lot of cookie so next time I would freeze some dough. They taste like high class bakery cookies. I like the sugar on the outside – they are not too sweet even with that. Just a wonderful cookie. Looking forward to trying more!!! So excited to see the new book.

      1. Sally! I made this and ohmygoodness! It is so heavenly yummy and SUPER CRUNCHY using coarse sugar!!!! I’m not even a fan of peanut butter but this is my top 3 of your cookie recipes! And the dough is perfect i never had a problem rolling and spreading! My next bake will be your Chewy butterfinger cookies, so excited!! Thanks very much for your wonderful cookies

  2. I made these and got ridiculous feedback!!! They easily make 30 cookies. My advice would be even if they look undercooked when you take them out to leave them to continue out on the pan and they turn out perfect.

  3. You lost me at tuna & Kraft but I will find it in my heart, oven, and mouth to bake these soon!!! I love a good peanut butter cookie and white chocolate is totally underrated!

  4. Wow, these are amazing! I only baked 6 and put the rest of the cookie dough balls in the freezer. I love knowing that when the next cookie craving hits all I’ll have to do is throw a few in the oven! (Referenced your “How to Freeze Cookie Dough” post so that I know how to handle the sugar on the outside of the cookies when it’s time to bake them.) Thanks for another great recipe, and the helpful baking tips too!

  5. I made them last weekend and loved them. Amazing flavor, even people who say they don’t like peanut butter (don’t worry I’m suspect of them too) loved them with coffee! My only question is, how can I keep the white chocolate from falling to the bottom when baking. I refrigerated between batches but out of the oven all the chips were covered by cookie. Would coating the chips lightly in flour help?

    1. Hi John! Try adding a few extra chips on top of the warm cookies when they come out of the oven. Press a few into the tops of the warm cookies. As the cookies cool, the white chocolate chips on top will “set.”

  6. made these just as the recipe states and they came out perfect! Thanks for a great recipe! This is definitely a keeper

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