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White Chocolate Peanut Butter Cookies

These White Chocolate Peanut Butter Cookies are soft, chewy, and packed with gooey white chocolate and crunchy peanut butter candy. A perfect sweet treat!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Easy, Peanut Butter, Quick, White Chocolate
Servings: 24 servings

Ingredients

  • 1 cup cold butter cut into cubes
  • 1.5 cups light brown sugar packed
  • 2 eggs
  • 1.25 cups smooth peanut butter
  • 1.5 teaspoons vanilla extract
  • 2.33 cups all-purpose flour
  • 0.25 cup cornstarch
  • 0.75 teaspoon salt
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 cup white chocolate chips
  • 1 cup frozen white chocolate peanut butter candies chopped

Instructions

  • Preheat your oven to 350°F (175°C). This step is crucial for achieving that perfect bake.
  • In a large mixing bowl, add the cold butter cubes and packed light brown sugar. Using a mixer, cream them together until light and fluffy, about 2-3 minutes.
  • Add the eggs one at a time, mixing well after each addition. Then, mix in the smooth peanut butter and vanilla extract until fully combined.
  • In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, baking soda, and baking powder.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  • Gently fold in the white chocolate chips and chopped frozen white chocolate peanut butter candies.
  • Using a cookie scoop, portion out the dough onto a prepared baking sheet, leaving space between each cookie.
  • Bake the cookies in your preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
  • Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Equipment

  • Mixer
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Baking Sheets
  • Cookie Scoop

Notes

  • Use frozen white chocolate peanut butter candies to maintain their shape and crunch during baking.
  • You can substitute white chocolate chips with dark or milk chocolate chips for a different flavor.
  • Store cookies in an airtight container at room temperature for up to a week or freeze the dough for longer storage.