I normally pair peanut butter with semisweet or milk
chocolate – and fine combinations those are too. This is a different twist with
white chocolate instead. Both these flavors I’m just so-so about but figured I
would go for it since I share what I bake anyway and I can’t always bake for
what only I love. Well, I could but let’s try to be a little less selfish with
this recipe.
It’s actually a pretty good peanut butter cookie. I made
them on the small side and baked them from frozen dough. They didn’t spread
much either which was a point in their favor. Although semisweet or milk
chocolate pairs well with peanut butter and complements it, I thought the white
chocolate chips enhanced the peanut butter flavor. It didn’t compete with the
peanut butter so much as make a nice backdrop for it. So if you want a quick,
easy peanut butter cookie recipe, kick the tires on this one and let me know
what you think.
1/2 cup butter, melted and cooled slightly
1 egg
2 Tbsp milk
1 Tbsp vanilla
3/4 cup creamy peanut butter
1/2 tsp salt
1/2 tsp baking soda
2 cups flour
1 1/2 cups white chocolate chips
- Preheat oven to 350°
- Line a baking sheet with parchment paper and set aside.
- In bowl of stand mixer combine all the ingredients except flour and white chocolate chips.
- Beat mixture on medium speed for 2 minutes, scraping sides as needed.
- Mix in flour until combined and finally stir in white chocolate chips.
- Using cookie scoop or large spoon place dough 2 inches apart on baking sheet. If you prefer not as tall of a cookie, press dough down slightly, as cookies will not spread when baking.
- Bake for 9-10 minutes until bottoms have just set. Do not overbake, cookies will still be soft on the inside.
- Allow to cool on a wire rack.
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