We made it to the 4th and final recipe in COOKIE WEEK!
Here’s a rundown of the week so far:
Have you had your fill of sugar yet? Is your oven exhausted? Are you cookie-d out? Hope not! We’ve got a new cookie recipe today AND we’re only days away from Sally’s Cookie Addiction cookbook release. This is no time to quit our cookie baking marathons. In fact, we’re just getting started.
I have a very serious question to ask you…
What defines a really freakin’ good peanut butter cookie?
Like freakin’ GOOD? For me, a peanut butter cookie must have extreme peanut butter flavor. That’s first and foremost on the list. It’s gotta 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 shared it on my blog last year and even included a variation of the recipe in Sally’s Cookie Addiction. 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.
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! It’s redonkulous.
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. 🙂
Like yesterday’s 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.
So as cookie week comes to a close, just remember that there is always a place and time for cookie baking. That place is your kitchen and that time is right now.
Can’t wait for the cookbook release next week!!!!
White Chocolate Peanut Butter Cookies
- 2 and 1/2 cups (310g) all-purpose flour
- 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 butter1
- 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
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- 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.
- 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.
- 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.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- 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.
- 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.
Make ahead tip: 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.
- 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.
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SHOP THE RECIPE
Here are some items I used to make today’s recipe.