Big, soft, and thick white chocolate peanut butter cookies are made with 2 cups of peanut butter for massive peanut butter flavor! Studded with white chocolate chips, each sweet and a little salty bite is simply irresistible.
Nothing compares to the combination of white chocolate and peanut butter and these easy white chocolate peanut butter cookies are out of this world. Today’s cookie recipe is based off of my plain peanut butter cookies and my bakery-style peanut butter chunk cookies. It’s my favorite recipe for a reason!
Peanut Butter Cookie Checklist
For me, peanut butter cookies must be:
- Packed with peanut butter flavor
- Big, thick, and bold
- Soft, melt-in-your-mouth in the centers
- Crispy on the edges
- Sort of crumbly, but not too much
- Chunky, though not always necessary (I do love a little texture though!)
Overview: Ingredients in White Chocolate Peanut Butter Cookies
You’ll find the full recipe at the bottom of the page.
- Flour: Sturdy all-purpose flour is the base of these peanut butter cookies.
- Baking Powder & Baking Soda: Both leaveners help the cookies rise.
- Butter: Butter adds flavor and texture.
- Sugars: We use a combination of granulated sugar and brown sugar to sweeten these cookies.
- Eggs: 2 eggs bind everything together.
- Peanut Butter: Can’t have peanut butter cookies without peanut butter! We use a whopping 2 cups of peanut butter in this cookie dough for ultimate peanut butter flavor. The best peanut butter for cookies is a processed creamy peanut butter, preferably Jif or Skippy. (Save natural-style peanut butter for eating.)
- Salt & Vanilla Extract: Both add flavor. Try using homemade vanilla extract.
- White Chocolate Chips: I love white chocolate chips in cookies, and white chocolate and peanut butter is a seriously underrated combination. The chips give off a sweet caramelized flavor, which snuggles right in with the creamy, nutty, roasty, and slightly salty flavor of PB. 🙂
These Are Extra Big Cookies
Like black and white cookies, today’s cookies are unapologetically large. We’ll use 3 Tablespoons of dough per cookie! Before placing the cookies in the oven, slightly flatten each cookie dough ball with your fingers. (Like pictured below.) This helps the cookies spread just a little bit. I always like to roll peanut butter cookies in a little granulated sugar before baking for a little extra sparkle. So fancy!
Not only are the cookies enormous, they’re pretty dense too. A glass of milk is actually a requirement. WARNING: must eat with milk.
More Cookie Recipes
- Chocolate Chip Cookies
- Monster Cookies
- Oatmeal Raisin Cookies
- Sugar Cookies
- White Chocolate Macadamia Nut Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Peanut Butter Cup Cookies
Nothing compares to the combination of white chocolate and peanut butter and these easy white chocolate peanut butter cookies are out of this world!
- 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
- 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 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. Here’s how to freeze cookie dough.
- Special Tools: KitchenAid Stand Mixer, Silpat Baking Mat, Baking Sheet, and Cooling Rack
- 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.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: white chocolate peanut butter cookies