White Chocolate Peanut Butter Cookies | Buttermilk by Sam
Chewy white chocolate and peanut butter cookies stuffed with a peanut butter cup.
Servings 14 cookies
Ingredients
- 113g or ½ cup butter unsalted, cold is fine
- 100g white chocolate chips preferably Guittard (about ¾ cup)
- 150g or ¾ cup granulated sugar
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 tsp pure vanilla extract
- 70g or ¼ cup creamy peanut butter generic brand that does not separate in the jar
- 1 large egg plus 1 egg yolk
- 260g or 2 cups all purpose flour if not using a scale to measure shake the flour over the cup and level to measure it
- white chocolate covered peanut butter cups
Instructions
- Set the butter in a heatproof bowl, then in the microwave and warm it for about 1 minute, until the butter is almost but not fully melted.
- Add the chocolate chips, stir slightly then return it to the microwave for another 30 seconds. Stir the mix until the chocolate is all melted and it’s smooth.
- Add the sugar and whisk very well, for a full minute. Add the sea salt, baking soda, vanilla and peanut butter then whisk very well for another minute.
- Crack in the egg and yolk, whisk well. Add the flour (if it’s lumpy shake it through a fine mesh sieve) and stir with a rubber spatula until dough is well combined.
- Set in the fridge, uncovered for 30 minutes.
- Preheat the oven to 350 F. Line two greased cookie sheets with parchment paper.
- Use a cookie scoop to portion the dough so you have 1.5-2 tablespoons of dough per cookie.
- Bake for 10 minutes, until the edges just begin to turn golden.
- Right when the cookies come out of the oven, press a peanut butter cup into the center - gently so as not to break the cookie, but enough to ensure it will adhere to the cookie.
Video
Notes
Makes 12-18 cookies, depending on how big you scoop them (3 tablespoons of dough each will give you 12).
In the photos you might note the cookies look different: one batch was made with a regular white chocolate peanut butter cup (Justin's), one was scooped smaller with the pink heart (these have the red bits of berry on them), and then there are the larger ones with the pink hearts.
My personal favorite of the batches was the smaller ones scooped with a 1.5 tablespoon, you get a bit of pb cup in every bite and the cookies aren't too thick in the center.