Description
These bakery-style peanut butter white chocolate chip cookies are the perfect thick, soft, and crunchy bite of peanut butter goodness!
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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.