Peanut Butter White Chocolate Chip Cookies

5 from 1 vote

Peanut Butter White Chocolate Chip Cookies

This easy recipe for chewy peanut butter white chocolate chip cookies recipe makes giant bakery-style peanut butter cookies with white chocolate chips and chunks!

Prep Time15

Cook Time16

Chill time30

Total Time1 1

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 316kcal

Author: Janice Lawandi

Equipment

Ingredients

230 grams unsalted butter softened
520 grams all natural, unsweetened smooth peanut butter room temperature
300 grams granulated sugar
200 grams light brown sugar
2 large egg(s)
30 mL whole milk (3.25 % fat)
10 mL pure vanilla extract
313 grams bleached all-purpose flour
7.5 mL baking soda
5 mL baking powder
2.5 mL Diamond Crystal fine kosher salt
115 grams white chocolate chips
60 grams chopped toasted peanuts you can also use chopped toasted almonds or walnuts
100 grams white chocolate chopped

Metric - US

Instructions

In a stand mixer fitted with a paddle attachment, cream together the butter, peanut butter, and sugars. Beat for 2 minutes on medium–high, scraping down the sides of the bowl as needed with a spatula.
Add the eggs, vanilla, and milk, and beat again on medium–high for another 2 minutes until the mixture is light and fluffy. Scrape down the sides as needed.
In a separate bowl, whisk together the flour, baking soda, baking powder, and the salt.
Dump this dry mixture into the mixer bowl and mix everything together on low until combined. Stir in the white chocolate chips and the chopped peanuts. Cover the bowl with plastic wrap. Chill 30 minutes in the refrigerator.
Preheat the oven to 350 ºF (175 °C). Line 3 baking sheets with parchment.
Using a medium disher or cookie scoop, portion out the chilled dough into 60 gram scoops onto a cutting board (or a parchment-lined sheet pan). You can roll the scoops between the palms of your hands to smooth them into round balls of cookie dough.
When the oven is preheated, transfer 5 scoops of dough to a prepared sheet pan, spacing them about 3 inches apart. You can only fit 5 cookies on a half sheet pan at a time.
Flatten the cookies with the palm of your hand so they are ½ inch high
Bake 1 sheet at a time for about 12–16 minutes. I prefer to bake them for the longer time until the edges are set and very lightly browned.
Remove pan from the oven and let the cookies cool for 10 minutes on the baking sheet before transferring to a wire rack

Notes

This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
For the white chocolate chunks, I used a bar of Lindt White Chocolate, like this Lindt Excellence on Amazon or this Lindt Classic Recipe on Amazon.
"Natural" nut butters tend to separate as they sit, with the solids sticking to the bottom of the container and the oil floating to the top. Make sure to scrape, stir, and shake well before measuring to ensure a good mix of both components.
Make sure to chill the cookie dough for 30 minutes before scooping and then press the mounds of dough to flatten them slightly before baking so that they spread perfectly to make thick bakery-style peanut butter cookies.
Let the cookies cool on the sheet pan for 10 minutes to firm up before transferring to a cooling rack as they are fragile when hot.
Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.
Store cookies in an airtight container for up to one week.
This recipe was adapted with permission from Touchwood editions. The original recipe is called "Double peanut butter and white chocolate chunk cookies" and can be found in All The Sweet Things by Renée Kohlman on Amazon.

Nutrition