These White Chocolate & Peanut Butter Cookies are a must for any cookie lover. Deliciously soft cookies packed with white chocolate and peanut butter – what’s not to love?
How often do you think about food?
My whole life seems to revolve around food! The idea for these White Chocolate & Peanut Butter Cookies came to be one night when I was trying to fall asleep! I made gluten free white chocolate and peanut blondies a couple of months ago when my uni friends visited. I thought these flavours would work really well in a cookie. So the next morning I got up and baked these!
Do you prefer soft or crisp cookies?
I will always prefer soft cookies. In my opinion you can’t beat a cookie that is deliciously soft in the middle. The trick to achieving this is not over baking the cookies! When you take them out of the oven they will still look quite soft. If you were to try and take them off the baking tray they would fall apart. Trust me and leave them on the baking tray for at least five minutes. This allows them to firm up slightly so they can then be moved to a wire rack to finish cooling.
If you do like a crisper cookie, bake them for 12 minutes. However the cookies will become more crisp after 3-4 days (if they last that long!)
How many White Chocolate & Peanut Butter Cookies does this recipe make?
This is a tricky question to answer! It really depends how big you make the cookies. The small ice cream scoop that I use makes cookie dough balls that are approximately 25g. This then makes 32 cookies. But if you didn’t have this size scoop, you could use a slightly bigger one, or a tablespoon measure. Alternatively just eyeball it and pick off pieces of dough and roll them into balls using the palm of your hands.
White Chocolate & Peanut Butter Cookies
These White Chocolate & Peanut Butter Cookies are a must for any cookie lover. Deliciously soft cookies packed with white chocolate and peanut butter - what's not to love?
- 100 g margarine
- 100 g caster sugar
- 125 g light brown sugar
- 70 g crunchy peanut butter
- 1 egg
- 1 tsp vanilla extract
- 225 g self raising flour
- ½ tsp salt
- 200 g white chocolate chips (or chunks)
Preheat the oven to 170ºC (fan assisted 190ºC non fan). Line baking trays with grease proof paper or silicon liner and set aside
Cream the butter, sugars and peanut butter together until light and fluffy don't be afraid to keep it mixing for 5 minutes or so
Add the egg and vanilla and mix until combine
Add the flour and salt and mix before then adding the white chocolate
Shape into equal sized balls, I do this with a small ice cream scoop. Put them on the lined baking tray leaving a gap around each cookie to allow for them spreading whilst baking
Bake in the oven for 10-12 minutes - they will still seem quite soft! Leave to cool on the tray for a further 5 minutes. Transfer the cookies to a wire rack to cool completely
Keep in an air tight container for 3-4 days.
Nutritional information is given as a guide only.