Peanut Butter and White Chocolate Chip Cookies (dessert, cookies)

Peanut Butter and White Chocolate Chip Cookies

Peanut Butter with White Chips cookies


Type: dessert, cookies
Servings: 36+
Calories: Who knows? (approximate)
Prep 15 m + 1.5 hours
Cook 30 m
Ready In 2 hours (longer depending on the fridge time)


  • 1 stick butter, softened
  • .5 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cups crunch peanut butter
  • .5-1 cup white chocolate chips


  • Set out butter and eggs for at least one hour.
  • Combine flour, baking soda, salt, and baking powder, set aside.
  • Combine peanut butter, softened butter, both sugars, and eggs together and mix.
  • Combine flour/soda/powder and salt into the mixture. Mix well
  • Add in vanilla and white chocolate chips (or if you have no class, use chocolate chips).
  • Set in the fridge for at least 30 minutes (I have been told you can leave in fridge for up to 3 days and the longer you wait the better, but I have no patience for that.)
  • Preheat oven to 350 degrees F.
  • Place parchment paper or silicon matt on baking sheets
  • Take the dough out of the fridge. Roll the dough into walnut-sized balls (or in my case use a small ice cream scoop – which is why I got 36 cookies, a bit smaller but still tasty).
  • Place 2 inches apart on cookie sheets.
  • Flatten each cookie with a large fork dipped water (to help prevent sticking)
  • Bake for 12-13 minutes in preheated oven.
  • Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.


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