White Chocolate Peanut Butter Cookies

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.

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

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!

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

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!)

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

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. 🙂

White chocolate peanut butter cookie dough on sallysbakingaddiction.com

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.

White chocolate peanut butter cookie dough balls on sallysbakingaddiction.com

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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. Here’s how to freeze cookie dough.
  2. Special Tools: KitchenAid Stand Mixer, Silpat Baking Mat, Baking Sheet, and 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.
  4. 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

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

77 Comments

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  1. cant wait to try!! 
    Substitute of eggs in the recipe? 

    1. I don’t recommend it– one of the main ingredients in this cookie recipe!

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

  3. 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!

  4. 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!

    1. YAY!! I think if I had to choose faves, it would be the black and white cookies from yesterday but THESE. They’re kind of in their own playing field 😉

  5. 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.

  6. Patricia @Sweet and Strong says:

    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!

  7. If anyone has tried almond flour let me know how it turns out…. Otherwise I’ll totally go full-carb for these

    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! 

      2. Ahhh! Sorry I assumed you were searching for a GF option instead 🙂

  8. 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! 🙂

    1. Now there’s one I haven’t heard before!!

  9. These look delicious! I prefer almond butter over peanut butter. Would the substitute be ok?

    1. Definitely.

  10. Joanne Schaefer says:

    That’s so creative adding white chips to peanut butter cookies………….What’s not to love about that? Thanks!!!

  11. Joanne Schaefer says:

    I eat ketchup on my scrambled eggs! Ketchup on a baked potato…..Yum!!!

  12. 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!

    1. There is a link for them in the “Shop the Recipe” section right below the recipe 🙂 Enjoy!

  13. 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.

    1. Ketchup on everything is one of my mottos 🙂 I like the extra sparkle on the outside but you can skip it.

  14. 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! 🙂

  15. 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.

  16. 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.

  17. Shawnna Griffin says:

    hey girl- these look so good! y’all have a great weekend!

  18. Kelly Senyei @ Just a Taste says:

    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!

  19. 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!!

  20. Natalie Munroe says:

    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.

  21. 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 🙂

  22. 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.

    1. Hi George! I wouldn’t sub in oats, but you can try this peanut butter oatmeal cookie recipe instead if you’d like. Use white chocolate chips instead of PB cups.

  23. 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!

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

    Paige
    http://thehappyflammily.com

  25. 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!!)!!

  26. 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!

  27. Laura | Tutti Dolci says:

    I’ve never needed a stack of cookies more! 🙂 These are so gorgeous!

  28. 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

  29. How long would you bake these if you want regular-sized, smaller cookies? Thanks!

    1. Depends on the size. For about 1.5 Tbsp size balls, maybe 10 minutes or so. Just until the edges are brown.

  30. Liz @ Ready To Yumble says:

    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!

    1. Yay, Liz! I’m so happy you enjoyed these! I might just have a freezer stash also 😉

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