Double Peanut Butter and White Chocolate Chunk Cookies From All the Sweet Things Cookbook!
User Reviews
5
Double Peanut Butter and White Chocolate Chunk Cookies From All the Sweet Things Cookbook!
Description
This cookie recipe starts by creaming softened butter with peanut butter and both granulated and brown sugars to achieve a smooth, light mixture. Eggs, milk, and vanilla extract are added for moisture and flavor. The dry ingredients—flour, baking soda, baking powder, and salt—are mixed separately and then incorporated into the wet ingredients to form a dough.
White chocolate chunks and chopped peanuts are folded in for bursts of sweetness and texture. Chilling the dough for 30 minutes firms it, promoting thicker cookies and preventing spreading during baking. Cookies are portioned with an ice cream scoop and slightly flattened before baking at 350°F, yielding golden, soft-centered cookies with crispy edges.
The combination of peanut butter and white chocolate creates a sweet and nutty profile, while the added peanuts provide occasional crunch. Sprinkling flaky salt on top before baking can enhance flavor contrast.
Ingredients
- 1 cup butter softened, unsalted
- 2 cups peanut butter smooth or crunchy at room temperature
- 1 1/2 cups granulated sugar
- 1 cup brown sugar packed
- 2 egg at room temperature, large
- 2 tablespoons milk 2% or whole
- 2 teaspoons vanilla extract pure
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup white chocolate chopped or chips
- 1/3 cup peanut chopped
- salt such as Maldon, for sprinkling, flaky
Instructions
- In a stand mixer fitted with a paddle attachment, cream the butter with the peanut butter and both sugars. Beath on high speed for 2 minutes, scraping down the sides of the bowl once or twice. Add the eggs, milk and vanilla and beat on high for another 2 minutes, until light and fluffy, scraping the sides and bottom of the bowl once or twice again.
- Place the flour, baking soda, baking powder and salt in a medium bowl. Stir well. Add this to the butter mixture and mix on low speed just until combined, scraping the sides and the bottom the bowl. Stir in the white chocolate and peanuts by hand, just until the dough is smooth and incorporated. Cover the bowl with plastic wrap and chill for 30 minutes.
- Preheat the oven to 350 °F. Place the rack in the centre of the oven. Line 2 baking sheets with parchment paper.
- Use an ice cream scoop ( mine is about 1/4 cup in volume) to portion out the cookies. Place them about 3 inches apart on the prepared baking sheets. Flatten the cookies with your hand, so they are about 1/2 inch high. Use a fork to lightly make a cross-hatch pattern on top of the cookies. Sprinkle with flaky sea salt. Bake 1 baking sheet at a time for 8-10 minutes, until the middle is set and the edges are lightly browned. Remove the pan from the oven and let the cookies cool completely on the pan on a wire rack.
- Keep the cookies in airtight container on the counter for up to 2 days, or freezer for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 27mg | 9% |
| Sodium | 245mg | 10% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 205IU | 4% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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