These bakery style peanut butter white chocolate chip cookies are the perfect thick, soft and crunchy bite of peanut butter goodness!
There is something comforting about these cookies that just cry out for a cold glass of milk. The taste will bring thoughts of picnics, swing sets and lazy carefree days.
Making bakery style peanut butter white chocolate chip cookies are fairly easy to make, but there are a couple of tips that will these cookies spectacular.
What Does it Mean to Cream the Butter?
Many recipes for baked goods ask you to cream the sugar and butter together. This step is more than a way to mix the ingredients, it is the method of getting air trapped in the butter. When the dough is exposed to heat, the air pockets expand and cause the cookies to have a light and feathery texture. (If you have every made cookies that end up dense and flat, not proper creaming could be one of the culprits.) One of the other benefits of creaming the butter and sugar together is the the sugar crystals begin to dissolve, and this helps all the other ingredients to incorporate without having to over work the dough when the flour is added.
The key to creaming butter is to make sure the butter is room temperature. This means when you can easily make an indentation with your finger when you press on it.) This means about 65°F. To get the butter to the proper temperature, just leave it out on the counter for 45-60 minutes. Don’t try to speed up the process by microwaving the butter since microwaving produces uneven internal temperatures. If the butter is too hot, it won’t be able to control the air pockets.
Beat the butter with the sugars at medium speed in a standing mixture. Let the mixture do its magic for 3-5 minutes. You can tell the butter and sugar mixture is properly creamed when it feels light and fluffy, turns a pale color and the volume of the mixture has increased. Be careful not to overbeat the butter and sugar. And remember to scrape down the edges of the bowl once or twice to incorporate everything.
Tips for Bakery-Style Peanut Butter White Chocolate Chip Cookies
- Don’t over-mix the dough when incorporating the flour into the other ingredients. When you add the flour the mixing starts gluten to develop and makes the dough tough.
- Remember to chill the dough for at least an hour. Chilling cookie dough helps the cookies from over-spreading as they bake.
- Make a criss-cross pattern on the top of each cookie. This helps flatten them slightly for even baking.
These bakery-style peanut butter white chocolate chip cookies are the perfect thick, soft, and crunchy bite of peanut butter goodness!
- 1–1/4 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup butter, softened to room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar, firmly packed
- 1 cup peanut butter, creamy or chunky depending on your preference
- 1 egg, beaten
- 1 tablespoon vanilla
- 1 cup white chocolate chips
- 2 tablespoons sugar for rolling cookie dough in
- Bring the butter to room temperature. (The butter is ready when you can easily make an indentation with your finger when you press on it.)
- In a medium bowl, combine the flour, baking soda, baking powder, and salt and set aside.
- In a large bowl of a mixer, cream together the softened butter, sugar and brown sugar at medium speed for 3-5 minutes until light and fluffy. (Use a spatula to clean the sides of the bowl partway through and don’t skimp on the time.)
- Add the peanut butter and mix well until it is well incorporated.
- Stir in the egg and vanilla and mix well.
- Reduce the speed to low and add the dry ingredients until the flour is all incorporated. (Be careful to not over mix.)
- Remove the bowl from the mixer and using the rubber spatula, fold in the white chocolate chips.
- Transfer the dough to a medium bowl, cover and chill in the refrigerator for 1 hour.
- Preheat the oven to 375°F.
- Line two baking sheets with parchment paper and set aside.
- Prepare a small bowl with the sugar to roll the cookie dough it and set aside.
- Using a cookie scoop (#30 [1-1/2 tablespoon] for 3” cookies or #40 [2-1/4 tablespoon] for 4” cookies) portion out the dough and form it into a ball.
- Roll the cookie dough in the sugar and arrange on the baking sheet. (12 cookies per pan.) Repeat with the remaining dough.
- Flatten each cookie dough ball slightly. Use the tines of a fork to press a criss cross pattern into each cookie. (Don’t press too hard.)
- Place each pan in the preheated oven and bake for 9-11 minutes. Remove the pan from the oven as soon as the cookies start to turn brown on the edges, begin to puff and just start to crack on the edges. They cookies will be soft, but will firm up as they cool.
- Remove the baking sheet from the oven and let the cookies firm up for 5-7 minutes on the pan before transferring them to a cooling rack to cool completely.
- Store these bakery style peanut butter white chocolate chip cookies at room temperature for 3 days or transfer the cookies to a zip close bag and freeze for 3 months.
You can freeze the cookie dough and bake later. Prepare the recipe through step ??. Arrange the balls of dough on the parchment-lined baking sheet making sure they are not touching. Place the baking sheet in the freezer for 2 hours or until hard. Transfer the cookie dough balls to a dip close bag and freeze until ready to cook.
To bake the frozen dough: remove the cookie dough from the freezer and defrost for 30-45 minutes. Preheat oven to 375°F. Arrange the cookie dough on a parchment-lined baking sheet (12 cookies per tray.) Use a fork to press the crisscross pattern in each cookie. Bake as directed.
Keywords: cookies, peanut butter