Peanut Butter White Chocolate Chip Cookies
Servings 18 cookies
Calories 202kcal
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 (all-purpose, spooned and leveled)
- 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.
- Add peanut butter and mix until smooth and combined.
- Beat in egg and vanilla extract just until blended.
- In a separate bowl, whisk together the flour, baking soda, and 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.
- 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.
Nutrition
Serving: 1 cookie | Calories: 202kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 207mg | Potassium: 79mg | Fiber: 1g | Sugar: 15g | Vitamin A: 172IU | Vitamin C: 0.03mg | Calcium: 23mg | Iron: 1mg