I made peanut butter cookies by Baking With White Chocolate Chips and now I’m hoarding the whole batch so if you want one you better hurry.

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I’m obsessed with these Peanut Butter White Chocolate Chip Cookies because I love how creamy peanut butter and White Chocolate Chips wreck my expectations. I don’t want ordinary Chocolate Chip Cookies With White Chips; I want gooey bits that surprise me in every bite.

I adore that salty peanut butter backbone cutting through sweet white chips. But it’s not precious or trendy.

It’s loud, sweet, a little messy, and impossible to ignore. I grab one hot, or cold, or right out of the bag.

White Chocolate Chips Cookies that make me stop whatever I’m doing. No guilt, just bliss right now.

Ingredients

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Unsalted butter, gives soft chew and rich mouthfeel, it helps everything meld.
Creamy peanut butter, adds nutty depth and slight creaminess, basically comfort in a bite.
Granulated sugar, brings sweetness and crisp edges, you’ll get that light snap.
Light brown sugar, adds molasses-y chew and moisture, makes cookies tender.
Egg, binds everything and adds lift, plus gives a nice cakey chew.
Vanilla extract, rounds flavors and smells amazing, it’s that cozy note.
All-purpose flour, provides structure so cookies hold together without being tough.
Baking soda, browns edges and spreads a bit, you’ll get nice texture.
Baking powder, gives slight rise and lightness, keeps centers from being dense.
Fine salt, balances sweetness and boosts peanut flavor, don’t skip it.
White chocolate chips, gooey pockets of sweet creaminess, add indulgent bursts.

Ingredient Quantities

1/2 cup (1 stick) unsalted butter, softened

1/2 cup creamy peanut butter

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1 3/4 cups all purpose flour, spooned and leveled

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 to 1 1/2 cups white chocolate chips, more or less to taste

How to Make this

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1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl cream together 1/2 cup softened unsalted butter, 1/2 cup creamy peanut butter, 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and somewhat fluffy; scraping the bowl down once or twice.

3. Beat in 1 large room temperature egg and 1 teaspoon vanilla extract until combined; it might look a little glossy and thats fine.

4. In a separate bowl whisk 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt to make sure there are no lumps.

5. Add the dry ingredients to the wet in two additions, mixing just until the flour streaks disappear; dont overmix or the cookies will get tough.

6. Fold in 1 to 1 1/2 cups white chocolate chips to taste, saving a handful to press on top of the dough balls if you want pretty cookies.

7. Scoop dough by rounded tablespoons or use a small cookie scoop and place 2 inches apart on the prepared sheet. If you like thicker cookies, chill the scoops on the sheet or in the fridge for 20 to 30 minutes before baking.

8. If you want the classic peanut butter look, gently press each ball with a fork in a crisscross pattern, or just leave them as mounds for a chunkier look; press any reserved chips into the tops.

9. Bake for 9 to 11 minutes or until edges are set and centers still look slightly soft; they will finish cooking on the hot sheet so dont overbake. Rotate the pan halfway through if your oven heats unevenly.

10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temp for up to 4 days, or freeze for longer.

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Large mixing bowl and a medium mixing bowl
4. Electric hand mixer or a sturdy wooden spoon
5. Measuring cups and measuring spoons
6. Rubber spatula for scraping the bowl
7. Cookie scoop or rounded tablespoon
8. Fork for the crisscross press and a small spoon for pressing chips
9. Wire cooling rack

FAQ

Q: Can I make the dough ahead of time?

A: Yes. You can chill the dough for 24 to 72 hours. It actually tastes better after resting because the flavors meld. If you need it longer, freeze scoops on a tray, then store in a bag for up to 3 months. Bake from frozen, add 1 to 2 minutes to the bake time.

Q: My cookies spread too much. What went wrong?

A: Most likely your butter or peanut butter was too soft or the oven temp is low. Use butter softened but not greasy, and chill the scooped dough 15 to 30 minutes before baking. Also be sure to measure flour right, spoon and level it, not scooped with the cup.

Q: Can I swap crunchy peanut butter or natural peanut butter?

A: Yes. Crunchy adds nice texture, use it 1:1. Natural peanut butter with oil separated works fine but stir well and chill the dough longer because it's looser. You might need a little extra flour if the dough looks too wet.

Q: How do I get soft centers and slightly crisp edges?

A: Bake at 350F for about 9 to 11 minutes, pull them when edges are set but centers still look a bit underdone, then let cool on the sheet for 5 minutes. They firm up but stay soft inside.

Q: Can I reduce sugar or use substitutes?

A: You can cut granulated sugar by up to 1/4 cup without wrecking texture, but flavor and browning will change. For sugar substitutes use a cup-for-cup baking blend, not liquid stevia. Chill the dough first when using substitutes to prevent over-spread.

Q: How many cookies does this make and can I scale the recipe?

A: This batch yields about 24 medium cookies using a 1.5 tablespoon scoop. You can double or half it easily; when doubling, mix in a larger bowl and watch bake time closely, it might change a minute or two.

Peanut Butter White Chocolate Chip Cookies Recipe Substitutions and Variations

Unsalted butter: swap with melted coconut oil, same amount (1:1), or use vegan stick butter for a closer texture. Coconut adds a tiny coconut taste but it works fine.
Creamy peanut butter: try almond butter 1:1 for a milder nut flavor, or sunflower seed butter 1:1 if someone has a peanut allergy. Texture and fat are similar so cookies bake the same.
Granulated sugar: replace with coconut sugar 1:1 for a deeper, caramel note, or use 3/4 cup maple syrup but reduce other liquids by about 3 tbsp so dough isn’t too wet.
White chocolate chips: use semi sweet or dark chocolate chips 1:1 for less sweetness, or butterscotch chips 1:1 for a richer, buttery flavor.

Pro Tips

1. Chill the dough if you want taller, fudgier cookies. Cold dough spreads less so the centers stay soft. Don’t chill too long though or the butter gets rock hard and the cookies might not bake evenly.

2. Use room temp egg and scrape the bowl well when creaming the butters and sugars. It helps the mixture trap air so your cookies are lighter, but if you overbeat they can get cakey.

3. Press a few extra white chocolate chips on top right after they come out of the oven. They’ll melt just a bit and look glossy, making the cookies look bakery-level. If you want the chips to stay chunky, add them after the cookies have cooled a minute.

4. If your oven runs hot or uneven, bake one test cookie first and adjust time or rack placement. Also rotate the pan halfway through baking. Small ovens can brown edges faster, so watching that one test cookie saves a whole batch.

Peanut Butter White Chocolate Chip Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made peanut butter cookies by Baking With White Chocolate Chips and now I'm hoarding the whole batch so if you want one you better hurry.

Servings

servings

Calories

198

kcal

Equipment: 1. Oven (preheated to 350°F)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Large mixing bowl and a medium mixing bowl
4. Electric hand mixer or a sturdy wooden spoon
5. Measuring cups and measuring spoons
6. Rubber spatula for scraping the bowl
7. Cookie scoop or rounded tablespoon
8. Fork for the crisscross press and a small spoon for pressing chips
9. Wire cooling rack

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 3/4 cups all purpose flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 to 1 1/2 cups white chocolate chips, more or less to taste

Directions

Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
In a large bowl cream together 1/2 cup softened unsalted butter, 1/2 cup creamy peanut butter, 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and somewhat fluffy; scraping the bowl down once or twice.
Beat in 1 large room temperature egg and 1 teaspoon vanilla extract until combined; it might look a little glossy and thats fine.
In a separate bowl whisk 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt to make sure there are no lumps.
Add the dry ingredients to the wet in two additions, mixing just until the flour streaks disappear; dont overmix or the cookies will get tough.
Fold in 1 to 1 1/2 cups white chocolate chips to taste, saving a handful to press on top of the dough balls if you want pretty cookies.
Scoop dough by rounded tablespoons or use a small cookie scoop and place 2 inches apart on the prepared sheet. If you like thicker cookies, chill the scoops on the sheet or in the fridge for 20 to 30 minutes before baking.
If you want the classic peanut butter look, gently press each ball with a fork in a crisscross pattern, or just leave them as mounds for a chunkier look; press any reserved chips into the tops.
Bake for 9 to 11 minutes or until edges are set and centers still look slightly soft; they will finish cooking on the hot sheet so dont overbake. Rotate the pan halfway through if your oven heats unevenly.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temp for up to 4 days, or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.