Soft, chewy, and studded with sweetness – these Peanut Butter & White Chocolate Chip Cookies are absolutely irresistible!
Crisp, nutty edges with a warm, soft center, our decadent Peanut Butter & White Chocolate Chip Cookies are impossible to resist! This easy recipe uses pantry staples, plus —you guessed it—peanut butter and white chocolate chips! These cookies are incredibly delicious!
Opposites Attract!
The marriage of white chocolate and peanut butter is a totally underrated sweet-and-salty combination! Peanuts are so often matched with dark, milk, or semi-sweet chocolate, while white “chocolate” gets overlooked! But the saltiness of the peanut butter pairs perfectly with the buttery vanilla flavor of white chocolate—they make a splendid couple and a spectacular cookie!
Other Recipes to Serve with Recipe Title
- Tiger Butter Fudge – chocolate chips, white chocolate chips, and peanut butter combine for a fantastic fudge!
- Peanut Butter White Chocolate Chip Banana Bread is ultra-soft, nutty, and sweet for the perfect breakfast or after-school snack!
Ingredients
Dry Staples: You’ll need all-purpose flour, baking soda, granulated sugar, brown sugar and salt to get this cookie mix started.
Moist Staples: Add a touch of milk and one egg to the recipe.
Fat: Instead of butter or oil, we’re adding shortening (Crisco) to these cookies. It’s the perfect texture with the peanut butter, giving you soft, chewy, rich cookies that won’t go flat on you.
Flavor: White chocolate chips (we like Ghirardelli) and crunchy peanut butter (creamy would work as well) are the superstars of this fabulous cookie!
How to Make White Chocolate Peanut Butter Cookies
STEP ONE: Preheat the oven to 325 degrees F. Blend the peanut butter and shortening in a bowl until creamy. Beat in the sugar and brown sugar until fluffy. Add the egg and milk, then combine.
STEP TWO: In a small bowl, mix the flour, baking soda, and salt. Pour these dry ingredients into the peanut butter mixture and beat until the dough is thoroughly combined.
STEP THREE: Roll a spoonful of dough between your hands into a ball. Place on cookie sheet. Repeat until all the dough has been formed into balls.
STEP FOUR: Bake for 12-15 minutes until the cookies start to get lightly crispy on the edges. Remove from the oven and press a few white chocolate chips into the top of each cookie. Allow to cool and enjoy!
Tips for Success
- Traditional peanut butter works best for these cookies—leave the natural kind for sandwiches and snacking.
- Use room temperature eggs for smooth, effortless blending.
- Chill the dough for 30 minutes before baking to prevent the cookies from spreading too much.
- Uncooked cookie dough balls can be frozen in a zip-lock bag and baked a few at a time as needed!
What’s the Best Way to Store Peanut Butter Cookies?
To keep your White Chocolate Peanut Butter Cookies, seal them in an airtight container at room temperature. To ensure they stay soft and chewy, add a piece of bread to the container—it helps the cookies retain moisture! You can also seal the cookies airtight and freeze them for up to 3 months.
What’s the Secret to Soft, Chewy Cookies?
The key to making super-moist cookies is to start with room-temperature eggs and butter (if the recipe uses butter), then chill the dough once it’s blended. Chilling the cookie dough for about 30 minutes before scooping and baking helps keep the cookies from spreading out flat and from getting too crispy and brown. Chilled dough gives you soft, chewy centers with lightly crisp edges. PERFECT!
Other Recipes for Peanut Butter Lovers
- Peanut Butter Dip
- No Bake Peanut Butter Pie
- Peanut Butter Salted Caramel Bars
- Homemade Peanut Butter Cups
- Peanut Butter Balls
- Double Chocolate Peanut Butter Bars
*This post originally posted on 05/29/2015.
Ingredients
- ½ cup shortening
- ½ cup crunchy peanut butter
- 1 egg
- ½ cup granulated sugar
- ½ cup brown sugar
- 1-1/2 tsp milk
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup white chocolate chips
Instructions
- Preheat oven to 325 degrees
- Combine shortening & peanut butter in mixer bowl & beat until creamy
- Add sugars & beat until fluffy
- Add egg & milk- beat well
- Combine flour,baking soda & salt in a small bowl & then pour into sugar mixture- beat until well mixed
- Roll small portions of dough between hands & place on cookie sheet
- Bake 12-15 minutes or until slightly crisp on the outside
- Remove & top with a couple white chocolate chips per cookie
- Store in airtight container
laurie says
Is it possible to substitute coconut oil for shortening in this recipe? They sound like fun 🙂
Gina K says
Hi Laurie, thanks for your question. Since this is an old family recipe I’m not sure how often coconut oil was used in everyday cooking back when the recipe was created in the 40’s & 50’s. I have personally never tried it with this. I would say that it never hurts to give it a try, but I can’t personally vouch for how they will turn out. However, I would love to hear how they come out if you do decide to give it a try.
Eva says
I still have my grandmother’s recipe notebook. She was an excellent cook and loved documenting everything. From time to time I pick up one recipe and cook for the family. Good to remember old days. Your cookies looks delicious. xx