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!

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

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.

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.

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.