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. 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.

  2. These are hands down the best peanut butter cookies I have ever had/made! Thanks for the recipe 🙂

  3. Hey Sally! I was wondering will it be alright if i use course sugar for rolling? Thanks!

    1. Hi Emily! You sure can. Coarse sugar will add a lovely crunch, too.

      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. In your top 3 favorites? Now that’s saying something!!!

  4. Hi Sally, is the dough supposed to be kinda crumbly?

    1. Not really. What type/brand of peanut butter are you using?

      1. I used Jif creamy and the dough got really crumbly. Should I switch to Skippy?

    2. I used Peter Pan creamy. The dough looked perfect, but the texture of the cookie was crumbly once it baked. Not sure what happened, maybe over beating in the stand mixer.

      1. My cookies look and taste good but they crumbled before I even picked them up! I know I followed the instructions carefully and did not overbeat. Since others had the same experience there must be something about this dough?

  5. Can I used almond butter? There are peanut allergies in the family. Thanks.

    1. Absolutely! Almond butter works in place of peanut butter. Make sure it’s not super thin/runny.

  6. 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.

  7. Christine Markwart says:

    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!

  8. 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!

  9. Is 2 cups of peanut butter correct?

    1. I did two cups of plain old Jif, almost a whole large jar, and it worked well.

  10. 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.”

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

  12. For a slightly different take – instead of rolling in sugar – sprinkle the “presses” ball with salt before placing in the oven.
    Good for those who like a less sugary treat!

  13. I just made these and they were delicious! My husband was dunking them in milk. These are by far some of the thickest cookies I’ve ever made, and I love thick cookies! Great peanut butter taste and not overly sweet, even with rolling in sugar. The only very minor ingredient substitution I made was to use dark brown sugar instead of light. Everything else was exactly as written.

  14. I brought these to work and everyone loved them.

  15. Brenna Jenkins says:

    Delicious and easy to make them. My husband loved them!

  16. Hi Sally! How should I modify baking time to make smaller cookies (about 1.5 tablespoons instead of 3)?

    1. Hi Sophia, The bake time will be a few minutes less but I’m unsure of the exact time. Keep an eye on them and bake until lightly browned on the sides but the centers still look soft.

  17. Triona O'Neill says:

    I have just made these, they are hands down the best peanutbutter cookies! They made exactly 24 large cookies, I cooked 1 batch of 8 and froze the other two. They tasted and looked like bakery cookies, thank you for such an amazing recipe

  18. As usual another perfect cookie recipe! Thanks Sally! Just substituted for regular semi-sweet chocolate chips. So delicious 🙂

  19. Scrumptious! Mine came out of the oven with many cracks. Do you know why? They don’t look like the recipe photo, but they taste great!

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