Remember these double chocolate peanut butter cookies with a little delicious pb cup pressed on top? Well now we have the white chocolate version! I found a bag of reeses pink hearts and felt inspired to create a cookie around them. Though, notably these can be made with any kind of white peanut butter cup (you can even go dark or milk chocolate). It’s pressed in post-bake so really, whatever cup is your favorite will work.
These white chocolate cookies are a bit different texture-wise, they spread a bit more, are more chewy and the peanut butter flavor is much more forward.
Peanut Butter: Choose a smooth conventional brand, not natural which separates when left in the jar (I used Skippy Creamy).
White Chocolate: Importantly, don’t use candy melts! Your white chocolate chips should be made with cocoa butter (check the label). I use Guittard.
Sugar: Fine, granulated white. While brown sugar is usually my go to for chewy cookies, the peanut butter and egg yolk do enough work here to ensure we get that texture.
Egg & yolk: Large. Use the white to make some double chocolate chip cookies!
All Purpose Flour: I use KAB all purpose flour which has a protein content of about 11%, if you use another brand like Gold Medal which has a lower protein content the cookies might spread a bit more so add another two tablespoons of flour overall.
Peanut butter cups: Use any kind of white chocolate peanut butter cup, or milk or even dark that you like. I like white here because it complements the base cookie.
For cookie recipes, conventional brands like Jiff, Skippy, etc. are best because the oil hasn’t separated so you can rely on the right balance of moisture in the batter.
While crunchy might be tempting for a little added texture, I’d say chop up some peanuts to add to the cookie instead. Those little bits of nuts in chunky peanut butter will take up
It’s rare I am a bit insistent about what brand to use but I think these will work most reliably with Guittard. Other brands of white chocolate don’t have cocoa butter in them and won’t taste well or won’t melt well.
And in this specific case, don’t use a white chocolate bar either – it will make the cookies spread too much! It has to be chips which are designed to melt just so.
It’s always best to use a scale to measure flour, packed into a cup you’ll have too much and this will change the texture of the cookies. If you don’t have a scale, fluff the flour first with a fork then spoon it into the cup, shaking it, so that it lightly fills the cup. Scrape off the top when it’s full. Never dip a cup into the flour bag/bucket to measure – this can give you up to 30 more grams of flour than necessary for a recipe.
Because of the white chocolate, these cookies will spread nicely if chilled just right. If under-chilled, or chilled while covered (done to evaporate some of the liquid in the batter) they will spread too much and be quite thin.
These cookies will turn a bit crunchy if they get browned enough in the oven so aim to underbake them just slightly. Look for the edges to just be turning golden. Bearing in mind that when left on the cookie sheet post-bake they’ll keep cooking for a few more minutes.
The flour’s protein content was very low (bordering on cake flour), there was too much butter, the white chocolate used melted quickly.
The flour was over measured, some of the butter escaped when it was melted, the batter was over chilled or too much of the liquid evaporated or the right chocolate /peanut butter wasn’t used.
Share & tag me on instagram @buttermilkbysam