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


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


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


  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.


  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


  1. Peanut butter cookies = awesome. WHITE CHOCOLATE peanut butter cookies = awesome perfection. And you should change the word “warning” to “required” 😀

  2. Yessssss!! I always squirrel away my children’s white chocolate Reeses and eat them when no one else is around. It’s true! Haha. I need to make these cookies stat!

  3. What a way to cap off cookie week! These are gorgeous. I agree with you that peanut butter and white chocolate are an underrated couple. I blame it on Reese’s PB cups, they steal the spotlight. I have loved cookie week and if I had to pick one recipe from this week, it would be these, no offense to those other cookies. It was probably the sparkly sugar that drew me in! 🙂 These will be getting made sooner rather than later!

  4. Hi Sally!
    , it was my birthday on Monday and I have enjoyed baking this week (my husband and colleagues have had enough!) but hey it’s fat Friday one more won’t hurt. The dark chocolate cranberry almond cookies were delicious! I also made your healthy breakfast option – dark chocolate and banana – it was demolished in one day!
    thanks for sharing.

    1. So glad you baked a bunch of cookies this week for your birthday! Was it this banana breakfast cookie you tried? https://sallysbakingaddiction.com/2014/01/28/banana-chocolate-chip-breakfast-cookies/

      1. Yes, it was so soft I had to read a few comments to make sure I didn’t get it wrong and I didn’t 🙂 I also made the strawberry cheesecake truffles you posted earlier this year? it was a hit!. I’m trying this tomorrow – https://sallysbakingaddiction.com/2017/01/19/good-morning-sunshine-breakfast-cookies/
        and an extra batch of the banana breakfast cookie for the freezer 🙂 thanks Sally.

  5. I LOVE peanut butter cookies but have never thought of adding white chocolate chips.  Definitely need to try that combo!  Great end of cookie week!

    1. I don’t recommend almond flour in these cookies– all-purpose is a must, unless you have a GF flour blend you like (that’s not almond flour).

      1. Thanks Sally! No GF here, just lower-carb when possible. But there are exceptions…My husband is a PB addict and white chocolate fiend so basically I need to make these ASAP. I always trust your recipes to be delicious and worth it! 

  6. Eggs and ketchup is not weird at all! I still will eat my eggs that way today. My oddity is ketchup and egg noodles. Odd, yes! I sense an egg theme!?!!? Looking forward to receiving your cookbook next week! 🙂

  7. I’ve been meaning to make the peanut butter cookies, now that you’re adding my favorite of white chocolate it looks like it’s a MUST! Random question, but where are those measuring cups in the picture from? So cute!

  8. Hi Sally these look amazing! Do you think I can omit the sugar on the outside or do they need this little extra bit of sweetness?
    When I was a kid I used to put ketchup on plain spaghetti and on white rice ! I’m all about unlikely combinations.

  9. Oh Sally! These look delicious! We have a family party this evening and I’m to bring a dessert – with all the cookies this week I’m having a hard time deciding what I want to make! Such a wonderful dilemma to be in, am I right! 🙂

  10. Totally with you on the singing – not in public! We all have things we’re good at. Baking yes, singing no. Haven’t gotten to the cookies yet, but I did make the sunflower cupcakes last week and they were a big hit at work. I’m really looking forward to your new cookbook.

  11. MMMM! My husband Kevin loves peanut butter cookies. This flavor combo is really calling my name. Can’t wait to try these out and I know Kevin will enjoy being my taste tester.

  12. Ketchup and eggs? Yes. Wendy’s fries and frosty? Yes. Two cups of peanut butter AND white chocolate chips? YESSSS! Totally obsessed with these cookies, Sally!

  13. Girl you are to funny. These cookies look great. I will have to make them this weekend.
    Wendy’s fries and frosty, way, but no to the ketchup on anything but tater-tots. That was what I craved when I was pregnant. And ding dongs!!

    Thanks for the great recipes!!

  14. What a fab cookie countdown week! Thanks for all the yum recipe ideas. On these PB beauties, would real white chocolate (chopped up from the bars) do anything weird/undesirable/inadvisable to these? I know using real dark or milk chocolate in cookies means we get those pockets of melty chocolate happening because the chips have the stabilizers that the real chocolate doesn’t. Does white chocolate work the same way? I ask because I’ve been finding that any time I make cookies with white chocolate chips, I seem to end up not liking how, uh, dense? (for lack of a better word) the chips are, but I don’t want to make a sub if it might mess up the product. Thanks!

    1. Thanks Natalie! You can absolutely use real white chocolate– coarsely chopped. Would be EXCELLENT! I’d start with 6 ounces and maybe add up to 8 ounces.

  15. Ketchup on my eggs – yes PLEASE! It’s a must! I also like ketchup on my hash browns and gravy. My kids think I’m weird for this. However, they do like your cookies, so these will be made this weekend in addition to your black and white cookies. I’m excited to receive my cookbook!! Have a great weekend – hope you are still feeling good! Little Miss will be here very soon and I’m so excited for you guys 🙂

  16. These look great and I have a jar of “White Chocolate Wonderful Peanut Butter” that I need to use up.

    Could we sub oatmeal in place of some of the flour? Love the idea of oatmeal, peanut butter, white chocolate chip combo cookie.

  17. These look soooooo good!! I can just smell them baking in the oven as I type this haha! I have a question, with writing a cookbook, and testing all these new recipes, and being pregnant, have you had any of these recipes make you sick? Like, you couldn’t stand the sight, smell or taste of them? Just a thought that went through my head as I was reading this blog post lol! Thank you so much for your time and dedication to this blog, and I can hardly wait to get a copy of your newest cookbook!! EEE!!!!

    1. I didn’t, actually! I had to cook/bake less than normal in a given day because of my fatigue, but generally– didn’t get sick from anything!

  18. These cookies look amazing! I’m going to christen our kitchen in our new house with these when we move in next week.


  19. I love white chocolate! I always add white chocolate chips too my chocolate chip cookies. It is the best addition and I can’t wait to make these (and get my cookbook!!)!!

  20. These cookies are WONDERFUL!!! It takes A LOT for me to say this about many recipes…These are the BEST cookies I’ve made/eaten in a LONG time!!! Can I say JUST PERFECT just the way they are?!  YES! Perfect taste, crumb, thickness, appearance….in every way! If someone will follow this recipe exactly as you’ve written it, they can’t go wrong! I’ll be putting these in my favorite go to recipes for all occasions! THANKS!

    1. What a compliment! Thank you so much for reporting back about these peanut butter cookies, Gwen. Much appreciated and so happy you love them!

  21. Hi Sally, I made these yesterday and I love them! I made them with chopped white chocolate instead of chips, wonderful. Did skip the sugar on the outside though but added a few flakes of sea salt which is great. And I froze half of the dough for future baking, following your instructions – first time ever I tried freezing rolled cookie dough, I’m glad I finally tried this! Thank you for Cookie Week! Wishing you all the very best 🙂 Sina

  22. Saw these cookies and had to make them asap! Peanut butter and white chocolate is kind of my thang….once I discovered white chocolate Reeses Peanut Butter Cups I couldn’t go back! These turned out *perfect* – thick and moist and peanut buttery! I had to stash some in the freezer so we wouldn’t eat them all in one day. Awesome job as usual, Sally!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally