I love cookies. Seriously, if it is unhealthy for me, I love it. But there are times wen a basic chocolate chip cookie just does not work for me.
That is where I came up with peanut butter white chocolate chip cookies. I want something sweet, with a certain texture, but I don’t want the normal chocolate chip cookie that you would think of.
I’m not usually a fan of white chocolate (although I do love white chocolate bread pudding, but thats a post for another time..), but I love the white chocolate combination with peanut butter.
Of course, peanut butter always makes everything taste better, but that’s a personal opinion. This peanut butter white chocolate chip cookie fits that category of “delicious”, “sweet” and a “cookie”. For the days when chocolate chip just isn’t enough.
Peanut Butter White Chocolate Chip Cookies
*This post may contain affiliate links. This mean that if you choose to purchase through one of my links I may receive a commission at no extra cost to you. Please note- I only recommend products that I use and love myself!
Peanut Butter White Chocolate Chip Cookies
Ingredients
- 1/4 Cup Crisco Butter (or regular butter, room temperature)
- 1/2 Cup Peanut Butter
- 2/3 Cup Brown Sugar
- 1 Large Egg
- 1 1/2 Teaspoon Vanilla Extract
- 1 Cup All- Purpose Flour
- 1/2 Teaspoon Baking Soda
- Pinch of Salt
- 1/2 Cup White Chocolate Chips
Instructions
-
In a large bowl using an electric mixer, cream the butter and peanut butter on medium speed until combined.
-
Mix in te sugar, egg and vanilla.
-
Add in the flour, baking soda and salt and mix on low speed until combined.
-
Turn off the mixer and fold in the chocolate chips with a spatula.
-
Cover and chill in the refrigerator for at least 2 hours, up to 2 days.
-
When ready to bake, preheat the oven to 350F. Form dough into balls in 1-2 tablespoon size. Place 2 inches apart on a stone baking sheet or regular cookie sheet. Bake cookies for 8-10 minutes depending on desired crispiness. The tops may not be completely set.
-
Let cool for 5 minutes on baking sheet then transfer to a cooling rack to let cool completely.
-
Cookie dough can be placed in a ziplock bag and frozen for later use.
I use crisco baking butter instead of regular butter in cookies, however you can use room temperature butter in place of crisco butter.
Other Products That I Use and Love With This Recipe:
Cookie Sheet: I usually use stone cooking sheet when making cookies but this is a product that I also use and love when making cookies! Especially if you don’t want to use stoneware.
Baking Stone: I use baking stones whenever I make cookies! They are amazing for baking (and cooking) and they don’t require any non-stick products to avoid sticking. I use the rectangular and circular one at once so I can get the cookies done quicker by always having a set in the oven.
Kitchen Aid Mixer: I have had my kitchen aid mixer for years (at least 10+). It still works as good as it did when I first bought it! It is by far worth the money you pay for it! Plus, it makes baking and cooking so easy!
Rubber Spatula: It is great for folding in chips when making bread or cookies!
Cooling Racks: These racks are awesome for letting cookies cool! It saves so much time and they are stackable so they don’t take up that much space! I also use this to cool cakes and breads (like my pumpkin chocolate chip bread…)
These cookies are delicious and perfect for sharing with family and friends during the holiday! I would highly recommend making these delicious, peanut butter white chocolate chip cookies on a cool day, maybe with snow falling? Although, they are just as good on a sunny day too!
Enjoy!
Happy Baking!
