I couldn’t resist adding white chocolate chips to a classic peanut butter drop cookie; in my Baking With White Chocolate Chips recipe I share how that small change creates an unexpectedly different take on a beloved cookie.
I never set out to make White Chocolate Chips Cookies, it kind of happened one late afternoon when I tossed creamy peanut butter into a bowl and grabbed a bag of white chocolate chips. The result is not your grandma’s peanut butter cookie its louder, a little weird in a good way and honestly addictive.
If you like Baking With White Chocolate Chips or you are always hunting Things To Make With White Chocolate Chips this needs to be on your list. I messed up measurements the first run, but that mistake made it better, so you know, give it a try.
Ingredients
- Unsalted butter: Adds rich fat and flavor helps chewiness, high in calories and saturated fat.
- Creamy peanut butter: Gives nutty protein and healthy fats adds moisture, pretty calorie dense.
- Granulated sugar: Simple carbs that sweeten and spread, raises browning and crisp edges.
- Light brown sugar: Contains molasses so it’s moist and chewy, adds deeper caramel flavor.
- Egg: Binds ingredients adds protein and structure makes cookies tender and golden.
- All purpose flour: Mostly carbs that give structure through gluten, too much makes tough cookies.
- White chocolate chips: Sweet creamy pockets mostly sugar and fat, little actual cocoa solids.
- Vanilla extract: Tiny bit but big flavor, enhances sweetness and rounds out cookie taste.
- Salt: Balances sweetness, boosts other flavors, a pinch makes cookie flavors pop.
Ingredient Quantities
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
How to Make this
1. Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat, rack in the middle of the oven.
2. In a large bowl beat the softened butter, creamy peanut butter, granulated sugar and packed brown sugar until light and a little fluffy, about 1 to 2 minutes, scraping the bowl as you go.
3. Add the egg and vanilla extract and mix until just combined, dont overmix it.
4. In another bowl whisk together the all purpose flour, baking soda and salt so there are no lumps.
5. Add the dry ingredients to the wet and stir until just combined, a few streaks of flour are better than overworked dough.
6. Fold in the white chocolate chips, and if you want pop a few extra on top of each dough ball so they look pretty.
7. Scoop tablespoon sized portions of dough onto the prepared sheet about 2 inches apart, or use a cookie scoop for even sizes; press each ball slightly with your fingers or the back of a fork to make a flat top and the classic peanut butter crosshatch if you like.
8. Optional trick for thicker cookies let the scooped dough chill in the fridge 15 to 30 minutes before baking, but you can bake right away if you’re impatient.
9. Bake 10 to 12 minutes until edges are set and tops look just set but still pale, dont wait for them to brown or theyll be dry.
10. Let cookies cool on the baking sheet 4 to 5 minutes so they firm up, then transfer to a wire rack to cool completely.
Equipment Needed
1. Oven (preheat to 350 F, rack in the middle)
2. Rimmed baking sheet + parchment paper or silicone baking mat
3. Large mixing bowl
4. Medium mixing bowl
5. Electric hand mixer or a sturdy wooden spoon for creaming
6. Whisk for the dry ingredients
7. Measuring cups and measuring spoons
8. Cookie scoop (1 tbsp) or a tablespoon and a fork for the crosshatch
9. Rubber spatula for scraping and folding
10. Wire cooling rack
FAQ
Peanut Butter White Chocolate Chip Cookies Recipe Substitutions and Variations
- Unsalted butter (1/2 cup): swap for vegan butter or solid coconut oil, use 1:1. If you only have salted butter, cut the added salt by about 1/4 tsp. Coconut oil gives a faint coconut taste and you’ll get slightly crisper edges.
- Creamy peanut butter (1/2 cup): use almond butter or sunflower seed butter 1:1. Almond keeps a nutty flavor close to peanut, sunflower is a good nut free option but tastes different.
- Packed light brown sugar (1/2 cup): make your own by mixing 1/2 cup granulated sugar with 1 tablespoon molasses (packed) or just use dark brown sugar 1:1, both keep the cookies chewy.
- 1 large egg: replace with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) for a vegan bind, or 1/4 cup applesauce for a moister, slightly cake-y cookie.
Pro Tips
1) Measure the flour right. If you can, weigh it. If not, scoop the flour into your measuring cup with a spoon then level it off with the back of a knife, otherwise you’ll end up with dry crumbly cookies.
2) Chill some or all of the scooped dough if you want thicker, chewier cookies. Even 15 minutes in the fridge or popping the balls in the freezer for 10 is enough to cut spread. If youre impatient just bake them, but they will be thinner.
3) Fold, dont beat, after you add the flour. A few streaks of flour is fine, overworking = tough cookies. Scrape the bowl so everything mixes evenly and stop as soon as it looks combined.
4) Watch the look not the clock. Pull the sheets when edges are set and tops still look pale for a softer center, let them cool on the pan 4 to 5 minutes so they firm up, then move to a rack. Pop a few chips on top right before baking so they look pretty.
Peanut Butter White Chocolate Chip Cookies Recipe
I couldn't resist adding white chocolate chips to a classic peanut butter drop cookie; in my Baking With White Chocolate Chips recipe I share how that small change creates an unexpectedly different take on a beloved cookie.
24
servings
164
kcal
Equipment: 1. Oven (preheat to 350 F, rack in the middle)
2. Rimmed baking sheet + parchment paper or silicone baking mat
3. Large mixing bowl
4. Medium mixing bowl
5. Electric hand mixer or a sturdy wooden spoon for creaming
6. Whisk for the dry ingredients
7. Measuring cups and measuring spoons
8. Cookie scoop (1 tbsp) or a tablespoon and a fork for the crosshatch
9. Rubber spatula for scraping and folding
10. Wire cooling rack
Ingredients
-
1/2 cup (1 stick) unsalted butter, softened
-
1/2 cup creamy peanut butter
-
1/2 cup granulated sugar
-
1/2 cup packed light brown sugar
-
1 large egg
-
1 teaspoon vanilla extract
-
1 1/4 cups all purpose flour
-
3/4 teaspoon baking soda
-
1/4 teaspoon salt
-
1 cup white chocolate chips
Directions
- Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat, rack in the middle of the oven.
- In a large bowl beat the softened butter, creamy peanut butter, granulated sugar and packed brown sugar until light and a little fluffy, about 1 to 2 minutes, scraping the bowl as you go.
- Add the egg and vanilla extract and mix until just combined, dont overmix it.
- In another bowl whisk together the all purpose flour, baking soda and salt so there are no lumps.
- Add the dry ingredients to the wet and stir until just combined, a few streaks of flour are better than overworked dough.
- Fold in the white chocolate chips, and if you want pop a few extra on top of each dough ball so they look pretty.
- Scoop tablespoon sized portions of dough onto the prepared sheet about 2 inches apart, or use a cookie scoop for even sizes; press each ball slightly with your fingers or the back of a fork to make a flat top and the classic peanut butter crosshatch if you like.
- Optional trick for thicker cookies let the scooped dough chill in the fridge 15 to 30 minutes before baking, but you can bake right away if you're impatient.
- Bake 10 to 12 minutes until edges are set and tops look just set but still pale, dont wait for them to brown or theyll be dry.
- Let cookies cool on the baking sheet 4 to 5 minutes so they firm up, then transfer to a wire rack to cool completely.
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.
Nutrition Facts
- Serving Size: 35g
- Total number of serves: 24
- Calories: 164kcal
- Fat: 9.9g
- Saturated Fat: 4.3g
- Trans Fat: 0.2g
- Polyunsaturated: 1g
- Monounsaturated: 2.6g
- Cholesterol: 21.9mg
- Sodium: 84.7mg
- Potassium: 59.5mg
- Carbohydrates: 19g
- Fiber: 0.5g
- Sugar: 12.8g
- Protein: 2.5g
- Vitamin A: 121IU
- Vitamin C: 0mg
- Calcium: 19mg
- Iron: 0.22mg
