White Chocolate Peanut Butter Cookies
These soft, thick, and chewy White Chocolate Peanut Butter Cookies are loaded with peanut butter flavor, chunks of white chocolate chips, and sprinkled with a little holiday cheer making the perfect treat for any holiday occasion.
Servings: 20 cookies
Ingredients
- 3/4 cup creamy peanut butter (180g)
- 1/2 cup salted butter softened (114g)
- 1 1/2 cups granulated sugar (300g)
- 1 large egg
- 1 2/3 cups all-purpose flour (235g)
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup white chocolate chips plus more for melting
- Holiday sprinkles optional
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Mix peanut butter and softened butter until combined.3/4 cup creamy peanut butter, 1/2 cup salted butter
- Add sugar and mix until smooth.1 1/2 cups granulated sugar
- Add the egg and beat to combine.1 large egg
- Add flour, baking soda, and salt, then mix again, pulsing until combined and scraping the bottom and sides of the bowl as needed.1 2/3 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon salt
- Stir in 3/4 cups of white chocolate chips.3/4 cup white chocolate chips
- Use a 1 1/2 tablespoon cookie scoop to scoop balls of cookie dough onto the cookie sheets, spacing them apart a couple inches so they can spread.
- Bake for 12-14 minutes until set around the edges. Cool completely.
- Melt the remaining 1 cup of white chocolate chips in the microwave using short bursts of heat until smooth.
- Dip half of each cookie into the melted white chocolate, then sprinkle with your favorite holiday sprinkles. Place on another baking sheet lined with parchment paper until the chocolate has set. Enjoy!Holiday sprinkles
Notes
- Storage: Cookies can be kept in an airtight container for 3-4 days.
- Freezing: Once the white chocolate is completely set, the cookies can be stored in an airtight container in the freezer for up to 3 months.
- Measure correctly: The flour is measured using the scoop and level approach based off of a standard weight of 141 grams per cup. I have a post on how to properly measure baking ingredients that might help if you want more info on how and why we measure flour the way we do.
- Variation: You can always change out the white chocolate chips if you aren't a huge white chocolate fan and use milk chocolate or semisweet chocolate chips instead. Or if you are crazy for peanut butter, try using your favorite peanut butter chips (Reese's are the best!) for an out-of-this-world peanut butter overload cookie experience.
Nutrition
Serving: 20g | Calories: 234kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 239mg | Potassium: 98mg | Fiber: 1g | Sugar: 20g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
