Absolutely scrumptious soft and chewy peanut butter cookies. These cookies are made with crunchy peanuts and white chocolate chips mixed in and a light sprinkle of coarse salt on top.
I should not be allowed to make cookies this good!
I have such weakness for cookies and I kind of wish I didn’t make them often. But when the mood strikes you, what else are you to do but give in and make some?! It doesn’t help when your little boy looks you in the eyes and asks for cookies. All I can say is, “Would you like to help me make some? We’ll make some cookies right now!”
My absolute favorite time to eat a cookie is about 3 minutes after they come out of the oven. I could probably eat the whole batch of warm, soft cookies that are fresh from the oven just standing in the kitchen, waiting for the second batch. I could but I don’t. It takes so much will power and strength for me not to eat them all….I want to, but I don’t.
Now, why exactly 3 minutes? (Yes, I’ve been known to time myself.) It’s directly related to just how many times I’ve burned my mouth trying to eat the cookie that I just took out. They just smell and look so good, I’m powerless near them. So now I have to give it about 3 minutes so they are still pleasantly warm but won’t burn me.
Sweet and Salty White Chocolate Chip Peanut Butter Cookies
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup dark brown sugar
- 1/2 cup white granulated sugar
- 1 egg room temperature
- 3/4 cup peanut butter
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 3/4 cup halved peanuts shelled, roasted and lightly salted
- 3/4 cup white chocolate chips
- 1 tbsp coarse salt
Instructions
- Beat butter in a bowl of an electric mixer, on medium-high speed, until light and fluffy (a couple of minutes). Lower speed to medium.
- Add both sugars and beat well.
- Add egg and beat until combined.
- Add peanut butter and vanilla and beat until combined. Turn off mixer and scrape sides and bottom of the bowl.
- Sift in flour, baking soda and salt. Beat on low speed until incorporated.
- Fold in peanuts and white chocolate chips until evenly incorporated.
- Cover cookie dough and refrigerate for 30 minutes.
- Preheat oven to 350 and line a cookie sheet with parchment paper.
- Roll 1-inch cookie dough balls and place them on the cookie sheet about 2 inches apart. Gently press on cookie balls to slightly flatten. Sprinkle cookies with a little bit of coarse salt.
- Bake for 9-10 minutes.
- Cool cookies on a wire rack.
Nutrition
Check out these great recipes from other bloggers:
XL Bakery Style Peanut Butter Cookies from Crazy for Crust
Chocolate Peanut Butter Surprise Cookies from Seeded at the Table
Pistachio White Chocolate Chip Pudding Cookies from Mom on Timeout
Double Tree Hotel Chocolate Chip Cookies from Something Swanky
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Some More Recipes From Me:
Dulce de Leche Peanut Butter Cup Cookies
Soft and Gooey Loaded Peanut Butter Cookies
Sumbitches: Peanut Butter Chocolate & Caramel Cookies
AMBER says
OMG!!! I am not a stellar baker, but these were the bomb! I have never made such a delicious peanut butter cookie in my life. I can cook anything, but baking isn’t my forte with all that measuring, etc. This was fun, easy, and if I didn’t measure anything right it did not show. WOW! I know my adult son loves pb cookies, and he just recently told me he likes white chocolate in his naked food so I took a shot with these (they weren’t the first recipe, but I liked the ingredients and process on this one so at the last minute I used this recipe instead). TO DIE FOR! I even made them thick, and baked them for only 9 minutes PERFECTLY DELECTABLE. Perfectly cooked soft and no burnt bottoms.
LyubaB says
Your comment just made my day! 🎉 I’m so happy to hear that you had such a great time baking these! It’s awesome that the cookies turned out perfectly, especially since you don’t consider baking your strong suit – sounds like you nailed it! 😄 Thanks so much for sharing your experience and for trusting my recipe – I’m so glad it was a hit!
Trisha says
I have the dough chilling in the fridge right now… I didn’t have any eggs so I used a flax egg(1tbsp flax meal + 2.5tbsp of water). I also cut the sugar to 1/3 cup each. Hopefully it comes out okay!
lyuba says
I hope the cookies came out well too! I haven’t tried using flax egg before but I hope it worked for you 🙂
Sugar will really depend on your own taste, some people like things more sweet than others. I don’t like desserts to be too sweet, so I usually cut the sugar already but you may like even less sugar in your cookies. Hope you liked them!! 🙂
Glenda says
Ok it is now official…these are my new favourite cookies. Made them this morning and my, it is hard to stop eating them. I just knew I should have doubled the recipe haha. Thank you so much for sharing your recipes with cookie nuts like myself. Gonna try your cheese cake next.
You are a special person
lyuba says
I hear you about not being able to stop. I could hardly wait when I took them out and then it was trouble at first bite 🙂
I’m SO glad you liked them, Glenda!
Thank you!! 🙂
P.S. I have another cheesecake coming Sunday!
Glenda says
My, my, my, I have baked quite a few of your cookies and sure will give the white chocolate peanut butter cookies. I live in South Africa but visit the USA often and always bring home chocolate chips for recipes such as yours. Yum yum, can’t wait for tomorrow
lyuba says
Awe, that is so awesome to read! I hope you will try these cookie and let me know how you like it!
Thank you so much, Glenda!
June Burns says
Mmmm those look delicious! Gotta love sweet and salty desserts 🙂
lyuba says
Oh yes!
Thank you, June!!