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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. 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.