White Chocolate Peanut Butter Cookies
Are you ready to indulge in a sweet treat that combines the irresistible flavors of creamy peanut butter and rich white chocolate? These White Chocolate Peanut Butter Cookies are not just any cookies; they’re soft, chewy, and bursting with flavor in every bite. Perfect for sharing with friends, family, or just enjoying yourself with a glass of milk, this recipe is sure to become a favorite in your baking repertoire.
Why This Recipe is a Keeper
These White Chocolate Peanut Butter Cookies are a delightful twist on the classic peanut butter cookie. The addition of white chocolate chips and chopped white chocolate peanut butter candies makes these cookies not only visually appealing but also provides a creamy sweetness that balances the nuttiness of the peanut butter. Plus, the combination of textures — the crisp edges and soft centers — creates a cookie experience that’s hard to resist. Whether you’re baking for a special occasion or just because, this recipe will deliver delicious results every time.
Ingredient Breakdown
To create these delectable cookies, you’ll need the following ingredients:
- 1 cup (2 sticks) cold butter, cut into cubes – This gives the cookies a rich flavor and tender texture.
- 1 1/2 cups packed light brown sugar – Adds moisture and a slight caramel flavor.
- 2 eggs – Binds the ingredients together and helps with leavening.
- 1 1/4 cups smooth peanut butter – The star of the show, providing that classic peanut butter flavor.
- 1 1/2 teaspoons vanilla extract – Enhances the overall flavor of the cookies.
- 2 1/3 cups all-purpose flour – The base for the cookie dough.
- 1/4 cup cornstarch – Helps to create a soft, tender texture.
- 3/4 teaspoon salt – Balances the sweetness and enhances flavor.
- 1 teaspoon baking soda – Provides lift and helps the cookies spread.
- 1/2 teaspoon baking powder – Adds additional leavening for a softer cookie.
- 1 cup white chocolate chips – Melts beautifully and adds a creamy sweetness.
- 1 cup frozen white chocolate peanut butter candies, chopped – Adds extra crunch and flavor bursts throughout the cookies.
What You’ll Need (Gear)
Before you dive into the delightful world of baking, gather these essential tools:
- Mixing bowls – For combining your ingredients.
- Electric mixer – Makes mixing butter and sugar a breeze.
- Measuring cups and spoons – Accuracy is key in baking.
- Baking sheets – Ensure even baking for your cookies.
- Parchment paper – Prevents sticking and makes cleanup easy.
- Cooling rack – Allows cookies to cool evenly without getting soggy.
White Chocolate Peanut Butter Cookies: Step-by-Step Guide
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden color.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the cold butter and packed light brown sugar together using your electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 3: Add the Eggs and Peanut Butter
Add the eggs, one at a time, mixing well after each addition. Then, add the smooth peanut butter and vanilla extract, continuing to mix until fully combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, baking soda, and baking powder. This will ensure that your dry ingredients are well mixed and free of lumps.
Step 5: Mix Dry Ingredients into Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Fold in the White Chocolate
Gently fold in the white chocolate chips and chopped frozen white chocolate peanut butter candies using a spatula. This will distribute the chocolate evenly throughout the dough.
Step 7: Scoop the Dough
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. This allows room for spreading.
Step 8: Bake
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Remember, the cookies will continue to cook slightly after being removed from the oven.
Step 9: Cool
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely. This step helps them set perfectly.
Seasonal Serving Ideas
Looking for ways to enjoy your White Chocolate Peanut Butter Cookies throughout the year? Here are some festive ideas:
- Holiday Cookie Platters – Add these cookies to a holiday cookie platter for a delightful mix of flavors.
- Birthday Parties – Serve them at birthday celebrations for a unique twist on cake.
- Picnics – Pack them as a sweet treat for outdoor gatherings.
- Gift Giving – Place them in a decorative tin and gift them to friends and family.
Things That Go Wrong
Even the best bakers encounter hiccups. Here are some common issues and how to avoid them:
- Cookies Spreading Too Much: Ensure that your butter is cold and that you chill the dough for at least 30 minutes before baking.
- Dry Cookies: Overbaking can lead to dry cookies. Keep an eye on them and pull them out when the edges are just starting to turn golden.
- Too Chewy: If your cookies are too chewy, you may have overmixed the dough. Mix just until combined.
- Flatter Cookies: This can result from too much baking soda or not enough flour. Double-check your measurements!
Keep-It-Fresh Plan
Storing your cookies properly can help maintain their freshness. Here’s how:
- Room Temperature: Keep cookies in an airtight container at room temperature for up to a week.
- Freezing: Freeze leftover cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container for up to three months.
- Reheating: To enjoy a warm cookie, microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for a few minutes.
Common Questions
Can I use crunchy peanut butter instead of smooth?
Absolutely! Crunchy peanut butter will add a nice texture to the cookies, but the overall consistency may vary slightly.
What can I substitute for white chocolate?
If you prefer a different flavor, you can use semi-sweet chocolate chips or even dark chocolate for a richer taste.
How do I know when my cookies are done baking?
The edges should be lightly golden while the centers appear soft. They will firm up as they cool.
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 3 days before baking. Just let it sit at room temperature for a few minutes before scooping and baking.
Wrap-Up
In conclusion, these White Chocolate Peanut Butter Cookies are not just a treat; they are a celebration of flavors and textures that will delight anyone who takes a bite. With a simple ingredient list and straightforward steps, you can whip up a batch of these delicious cookies in no time. Whether you’re sharing them at a gathering or enjoying them at home, they’re sure to impress. So gather your ingredients, preheat your oven, and get ready to enjoy the sweet combination of white chocolate and peanut butter in every delicious bite!
White Chocolate Peanut Butter Cookies
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 350°F (175°C).
- Step 2: Cream together the cold butter and brown sugar until light and fluffy.
- Step 3: Add eggs one at a time, then mix in peanut butter and vanilla extract.
- Step 4: In another bowl, whisk together flour, cornstarch, salt, baking soda, and baking powder.
- Step 5: Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Step 6: Fold in white chocolate chips and chopped candies using a spatula.
- Step 7: Scoop dough onto baking sheets, spacing them 2 inches apart.
- Step 8: Bake for 10-12 minutes until edges are golden and centers are soft.
- Step 9: Let cookies cool on baking sheets for 5 minutes before transferring to a cooling rack.
Notes
- Chill the dough for 30 minutes before baking to prevent spreading.
- Keep cookies in an airtight container at room temperature for up to a week.
- Freeze cookies for up to three months for a quick treat later.
