Let’s talk about one of the greatest flavor combinations of all time: peanut butter and white chocolate. The salty-sweet, nutty richness of peanut butter pairs perfectly with the creamy, vanilla-y sweetness of white chocolate. In cookie form? Absolute heaven.
These white chocolate peanut butter cookies are soft, chewy, and absolutely loaded with creamy white chocolate chips in every single bite. They’re the kind of cookies that disappear from the cookie jar in record time, the kind everyone asks you to bring to parties, the kind you’ll want to make again and again. Let’s bake some magic.
Instructions
Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream Butter, Peanut Butter, and Sugars
In a large bowl using a hand mixer or stand mixer, beat the softened butter, peanut butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract until combined.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
Add White Chocolate Chips
Fold in 1 ½ cups of the white chocolate chips, reserving about ½ cup for pressing on top of the cookies before baking.
Scoop the Dough
Using a cookie scoop or tablespoon, scoop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Create the Crisscross
Dip a fork in granulated sugar (to prevent sticking) and gently press down on each dough ball to flatten slightly, creating a classic crisscross pattern. Press a few extra white chocolate chips onto the tops.
Bake
Bake for 10-12 minutes, until the edges are set and lightly golden but the centers still look slightly soft and underdone. Do not overbake.
Cool on Pan
Let the cookies cool on the baking sheet for 5-10 minutes. They’ll continue to set as they cool.
Transfer to Rack
Carefully transfer the cookies to a wire rack to cool completely.
Serve and Store
Serve at room temperature. Store in an airtight container at room temperature for up to 5 days.
Pro-Tips for White Chocolate Peanut Butter Cookie Greatness
- Use Classic Peanut Butter: Natural peanut butter separates and can make the cookies greasy. Stick with classic processed peanut butter.
- Don’t Overbake: Pull them when the edges are set but centers still look soft. They’ll firm up as they cool.
- Reserve White Chocolate Chips for Topping: Pressing extra chips on top before baking gives you those beautiful, melty white chocolate pools.
- Cool on the Pan: These cookies are delicate when warm. Let them rest on the baking sheet before moving.
- Chill the Dough if Needed: If your dough is too soft, refrigerate for 30 minutes before scooping for thicker cookies.
