Peanut Butter White Chocolate Chip Cookies

Of course, there are heaps of cookies out there, from the great white chocolate chip cookies to plain sugar and everything in the middle. In any case, with regards to flavor, texture and all-around marvelousness, nothing compete a delectable, warm, peanut butter white chocolate chip cookies.

Peanut butter white chocolate chip cookies

Chocolate, either as a fixing or as a completed item, comes in different structures. Since its disclosure, chocolate has turned into a noteworthy part in the lives of numerous individuals. There are numerous mind boggling formulas where white chocolate chip cookies can be utilized; however it is best to begin off with simplest method.

white chocolate chip cookies

You could likewise attempt a unique method for peanut butter white chocolate chip cookies recipe. Purchase some peanut butter dough or make your own and put the white chocolate cookies in the oven.

When they’re done, make a little opening amidst in every cookie and place a Reese’s peanut butter cup in the hole for some tasty peanut spread and white chocolate treats.

There are different types of White Chocolate Chip Cookies;

What You need for Peanut Butter Chocolate White Chocolate Chip Cookies

white chocolate chip cookies

  • 1 1/2 cup of solidly packed brown sugar
  • 1 cup of velvety or chunky peanut butter
  • 3/4 cup of butter
  • 1/3 cup of water
  • 1 egg
  • 1 tablespoon vanilla
  • 3 cups of Quaker oats
  • 1 1/2 cup of flour
  • 1/2 tablespoon of baking soda
  • 1 1/2 cup of white chocolate pieces
  • 4 tablespoon of vegetable shortening
  • 1/3 cup of chopped peanuts

Peanut Butter White Chocolate Chip Cookies Recipe

Preheat the oven at 350 degrees. Beat the chestnut sugar, peanut butter and butter until cushioned for White chocolate chip cookies recipe. Mix in the water, egg or egg substitute and vanilla. Include the combined oats, flour and the baking soda.

white chocolate chip cookies recipe

Blend well. Cover and chill for 60 minutes. Shape mixture into 1-inch balls. Place on ungreased baking sheet. Utilizing base of a glass dunked into sugar, press into 1/4 creep thick circles. Bake 8 to 10 minutes or until edges are golden cocoa. Evacuate to wire rack to cool.

Melt white chocolate pieces as bundle directs, mix in the vegetable shortening mixing until smooth and fill the top of every cookie with 1/2 tsp of melted white chocolate.

Sprinkle the top with chopped peanuts. Serve warm and appreciate the flavorful, luscious, taste of chocolate White Chocolate Chip macadamia nut cookies.

Bon Appetite!!

Chocolate white chocolate chip cookies

The very best thing about these cookies? The recipe is so easy to make. It’s a Chocolate White Chocolate Chip Cookies you don’t want to miss. Now, there are a few key steps in this recipe. Sometimes I have readers substitute ingredients for others or skip a step or two. You can’t do that for this recipe. The recipe must be made as written or I can’t guarantee their thickness and softness.

To make the chocolate cookies, start with some room temperature butter.  Most of my cookie recipes call for room temperature butter.  Sometimes this is so inconvenient because I forget to set out the butter ahead of time!  I know I’ve told you about my little butter trick before, but I’ll mention it again in case you missed it. Be careful doing it: in your mixing bowl, cut the stick of butter into 5 small pieces.  Place the mixing bowl in the microwave for 5-10 quick seconds. You do NOT want to melt the butter at all, just soften it.  In fact, start with 5 seconds to be sure. Cutting the butter into small pieces will allow them to warm up individually AND make the butter easier to mix.  Putting the butter out on the counter 2 hours ahead of time is foolproof, but I can never remember to do it!

Chocolate White Chocolate Chip Cookies

Beat the softened butter in the mixing bowl with a stand or hand mixer for about 20 seconds on medium speed before adding any sugar. Next, add 1/2 cup of white sugar and 1/2 cup of dark brown sugar – you may use light brown sugar instead.

Add 1 room temperature egg and 1 teaspoon of vanilla.  Another room temperature ingredient? Yes!  The warmer temperature of the egg will allow the yolk and white to be dispersed more evenly among the other ingredients. I have a trick for you to bring eggs to room temperature quickly: simply put the egg in a bowl with very hot water for 5-8 minutes.  Voila! Room temperature egg Chocolate White Chocolate Chip Cookies.


yield: 16 COOKIES




total time: 2 HOURS, 25 MINUTES


  • 1/2 cup (115g) unsalted butter, softened to room temperature*
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) dark brown sugar (or light brown sugar)
  • 1 large egg, room temperature preferred*
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup + 2 Tablespoons (53g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons (30ml) milk
  • 1 and 1/4 cups (225g) white chocolate chips, plus a few more to sprinkle on top


Using a handheld or stand mixer, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.

In a separate medium size bowl, toss the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients with the mixer running on low. The dough will be very thick. By hand, stir in the milk, then fold in the Chocolate White Chocolate Chip Cookies. The dough will be thick and very sticky. Chill for at least 2 hours and up to 36 hours, covered. Chilling is *mandatory.*

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Take 2 Tablespoons of chilled dough and roll into a ball. Place on cookie sheet and press a few more white chocolate chips on the tops, if desired.
Bake for 12 minutes. Cookies will appear undone and very soft. Press down (gently) if cookies are too puffy. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh and soft in an airtight container up to 7 days. Chocolate White Chocolate Chip Cookies and cookie dough balls freeze well for up to 3 months.