This recipe is similar to one that I printed off the internet a couple years ago, tucked into book and promptly forgot about it. Well, I came back across the original recipe again and decided to adapt the White Chocolate Peanut Butter Cookies recipe to my liking.
These cookies mix up fast and, since, they are drop cookies, require no rolling and cutting. Not having to roll or cut cookies saves so much time which means these can be baking while you are busy checking other things off your busy to-do list.
The blend of white chocolate and peanut butter in these cookies is delicious, but the best part is the sea salt sprinkled on top! So. Very. Good!
White Chocolate Peanut Butter Cookies Ingredients
1 stick soft butter
1/4 cup granulated sugar
1/2 cup packed brown sugar
3/4 cups creamy peanut butter
1 large egg
2 tsp vanilla
1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 cup additional white chocolate chips
White Chocolate Peanut Butter Cookies Directions
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Cream butter, sugars and peanut butter together. Mix in egg and vanilla.
In another bowl, mix together flour, baking soda, and salt. Add to butter mixture and mix until combined. Blend in 1/4 cups white chocolate chips. Scoop heaping tablespoons of dough onto cookie sheets, gently press down until 1/2 inch thick. Sprinkle with additional kosher salt if desired. Bake 12-15 minutes or until edges are golden brown.
Cool on cookie sheet for 10 minutes and then move to wire rack.
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