Peanut Butter White Chocolate Chip Cookies

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These peanut butter white chocolate chip cookies bring together a blend of creamy peanut butter and the sweet crunch of white chocolate chips, resulting in a soft, chewy, yet crunchy peanut butter cookie that’s to-die-for.

With the perfect balance of textures, nuttiness, and sweetness, these cookies are absolutely irresistible and will have you reaching for seconds (and thirds). Don’t be mad at me!

Peanut butter cookies piled up on an antique cookie sheet with a small glass of milk.
Two tacos sitting on a white plate with chopped avocado and cilantro on top.

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    The Ingredients for Peanut Butter White Chocolate Chip Cookies

    • Unsalted butter
    • Sugar
    • Brown sugar – I like to use dark brown sugar for extra chewiness, but either will work
    • Peanut butter (not natural peanut butter, sorry friends)
    • Egg
    • Vanilla extract
    • All purpose flour
    • Baking soda
    • Sea salt
    • White chocolate chips
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    Cookies on an antique baking pan with a jar of milk in the background.

    Now, Let’s Get Baking!

    First, preheat your oven to 350 degrees Fahrenheit and line three baking sheets with parchment paper. Trust me, this helps so much with sticking and will make cleanup a breeze later on.

    1. In a large bowl, start by creaming together the butter, sugar, and brown sugar. Grab your electric hand mixer and blend them together on medium speed until smooth, which should take about 2 minutes.
    2. Next, add the peanut butter. Mix it in until it’s fully combined and smooth.
    1. Then add the egg and add the vanilla extract. Beat them just until they’re blended. You don’t want to incorporate too much air.
    2. In a separate bowl, whisk the flour, baking soda, and sea salt together.
    1. Add the flour mixture to the wet ingredients, stirring until just incorporated. Be gentle here, we don’t want to over-mix and end up with tough cookies. I like to use a spoon instead of the mixer for this part.
    1. Using a 3 tablespoon cookie scoop, drop the dough onto your prepared baking sheets. Make sure to give them some space to spread out while baking. These cookies are thick, so they don’t spread a ton, but they will expand.
    2. Pop them into the oven and let them go for 10 minutes, rotating the pan halfway through to ensure even baking. You’ll know they’re ready when the tops of the cookies are set. The cookies shouldn’t be brown though. If they’re brown, they’re likely overdone.
    1. Once they’re out of the oven, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They’ll puff up during baking and settle as they cool, resulting in that perfect soft, chewy, crunchy texture and perfectly crinkled top.
    • Be sure to check out the full ingredient list and recipe instructions below.
    Peanut butter cookies with white chocolate chips stacked up on an old baking sheet with a brown striped napkin next to them.

    Tips

    • Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before incorporating them into the dough. Room temperature ingredients blend more easily, resulting in a smoother, more uniform cookie dough.
    • Follow the Proper Mixing Technique: Avoid over-mixing the dough, especially after adding the flour. Over-mixing can lead to tough cookies due to gluten development. Mix until just combined to maintain a tender, melt-in-your-mouth texture.
    • Consistent Cookie Size: Use a cookie scoop to portion out the dough for each cookie. This ensures that all cookies are uniform in size, leading to even baking. Consistent cookie size also helps prevent some cookies from over-baking while others remain under-baked.

    Let’s Talk About The Flavor of These Cookies

    The combination of peanut butter and white chocolate is quite literally a match made in heaven, if you ask me. But what truly sets these cookies apart is their texture. They have a super thick, chewy center that’s complemented by crispy edges, creating a perfect balance of softness and crunch.

    The fact that you can make the whole batch in about 30 minutes is also a huge win. You’re going to absolutely love them.

    Cookies piled upon a baking sheet with the top one missing a bite.

    Questions About This Recipe

    Yes! It will add texture to the cookies, with small bits of peanuts scattered throughout. Just be aware that the texture may vary slightly from the cookies pictured, but the end result will be delicious.

    The only thing I don’t recommend is using natural peanut butter. It doesn’t bake the same, unfortunately.

    Absolutely. Just rough chop the baking bar into pieces and fold it in instead of the chips. The baking bar will melt more thoroughly and create soft pockets of the white chocolate.

    Store the cookies in an airtight container at room temperature. Adding a slice of bread can help maintain moisture if the start to dry out or the baked and cooled cookies can be frozen for up to 3 months.

    While weighing the flour is recommended for this recipe, you can also measure it using standard measuring cups. Just be cautious not to pack the flour into the cup, as this can lead to excess flour and stiffer cookies that don’t spread.

    Use a spoon to fluff the flour, gently scoop it into the measuring cup and carefully level it off with a knife. Too much flour is the #1 enemy of this recipe.

    Alright my friends, that’s a wrap. I think you’ll find these peanut butter white chocolate chip cookies to be the perfect peanut-buttery treat for any occasion, or for no occasion at all (I personally adore just-because cookies). So go ahead, whip up a batch of these beautie and let me know what you think.

    Cookies piled upon a baking sheet with the top one missing a bite.

    Peanut Butter White Chocolate Chip Cookies

    By: Kristine Underwood
    These peanut butter white chocolate chip cookies bring together a blend of creamy peanut butter and sweet white chocolate chips, resulting in a soft, chewy, crunchy peanut butter cookie. With the perfect balance of nuttiness and sweetness, they're irresistible and will have you reaching for seconds (and thirds).
    5 from 5 votes
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Sweets & Dessert
    Cuisine American
    Servings 18 cookies
    Calories 202 kcal

    Ingredients

    • 1/2 cup butter, unsalted (room temperature)
    • 1/2 cup sugar
    • 1/2 cup brown sugar (light or dark, I used dark for extra chewiness)
    • 1/2 cup peanut butter (smooth)
    • 1 egg
    • 1 tsp vanilla extract
    • 1 1/2 cups flour (187.5g)
    • 1 tsp baking soda
    • 1/2 tsp sea salt
    • 1/2 cup white chocolate chips (heaping cup)

    Instructions

    • Preheat oven to 350 degrees and line three baking sheets with parchment paper.
    • In a large bowl, cream butter, sugar, and brown sugar together with an electric mixer on medium speed until smooth, about 2 minutes.
      1/2 cup butter, unsalted, 1/2 cup sugar, 1/2 cup brown sugar
    • Add peanut butter and mix until smooth and combined.
      1/2 cup peanut butter
    • Beat in egg and vanilla extract just until blended.
      1 egg, 1 tsp vanilla extract
    • In a separate bowl, whisk together the flour, baking soda, and sea salt.
      1 1/2 cups flour (187.5g), 1 tsp baking soda, 1/2 tsp sea salt
    • Add flour, half at a time, stirring until just incorporated. I like to use a spoon to avoid over-mixing the flour.
    • Fold in the white chocolate chips.
      1/2 cup white chocolate chips
    • Using a 3 tablespoon cookie scoop, scoop dough onto prepared baking sheets.
    • Bake for 10 minutes, rotating the pan halfway through. Cookies should not be brown.
    • Remove cookies from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. The cookies will puff up slightly while baking, but will fall while cooling.
    • Store cookies in an airtight container for up to 3-4 days or freeze for up to 3 months.

    Notes

    *It’s recommended that you weigh the flour for this recipe.
    **Make sure to read the cookie baking tips to get answers to common questions about baking cookies.

    Nutrition

    Serving: 1 cookieCalories: 202kcalCarbohydrates: 24gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 24mgSodium: 207mgPotassium: 79mgFiber: 1gSugar: 15gVitamin A: 172IUVitamin C: 0.03mgCalcium: 23mgIron: 1mg

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    Recipe Rating




    10 Comments

    1. Why have I never thought to add white chocolate to a peanut butter cookie? This is genius and insanely good. These were gone in a day!5 stars

      1. Hahaha Jaime, I do not know – it’s a glorious combination isn’t it? So happy to hear the cookies were devoured!

    2. These are seriously delish! I am going to need to hide them so they aren’t all gone today! Thank you!5 stars

      1. Eeek! Thank you so much Tiffany! I’m not even made about that, enjoy them ALL! 🙂

    3. These are an absolute winner – that chew and that crunch! Unfortunately my husband loves peanut butter so he ate about ten in one sitting – I’ll just have to make some more!5 stars

      1. LOL, he sounds like me Harriet. I also eat 10 in a sitting, it’s a problem! But yay for making more! I appreciate the kind words. Happy Baking!

    4. This is the best combination. Seriously!5 stars

    5. I made a batch of these cookies this morning and OMG were they delicious! Who knew PB and white chocolate were such a great combo!5 stars

      1. Hahaha! So happy to hear you loved the cookies (as much as I do). They’re one of my favorites.