5 from 2 votes
Double Peanut Butter & White Chocolate Chunk Cookies From All the Sweet Things Cookbook!
Prep Time
10 mins
Cook Time
10 mins
 
Do you love peanut butter? Then you will love these double peanut butter and white chocolate chunk cookies!
Course: cookies
Servings: 30
Author: Karlynn Johnston
Ingredients
  • 1 cup of unsalted butter softened
  • 2 cups of peanut butter smooth or crunchy at room temperature
  • 1 1/2 cups granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs at room temperature
  • 2 tbsp 2% or whole milk
  • 2 tsp pure vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup chopped white chocolate or white chocolate chips
  • 1/3 cup chopped peanuts
  • Flaky salt such as Maldon, for sprinkling
Instructions
  1. In a stand mixer fitted with a paddle attachment, cream the butter with the peanut butter and both sugars. Beath on high speed for 2 minutes, scraping down the sides of the bowl once or twice. Add the eggs, milk and vanilla and beat on high for another 2 minutes, until light and fluffy, scraping the sides and bottom of the bowl once or twice again.
  2. Place the flour, baking soda, baking powder and salt in a medium bowl. Stir well. Add this to the butter mixture and mix on low speed just until combined, scraping the sides and the bottom the bowl. Stir in the white chocolate and peanuts by hand, just until the dough is smooth and incorporated. Cover the bowl with plastic wrap and chill for 30 minutes.
  3. Preheat the oven to 350 °F. Place the rack in the centre of the oven. Line 2 baking sheets with parchment paper.
  4. Use an ice cream scoop ( mine is about 1/4 cup in volume) to portion out the cookies. Place them about 3 inches apart on the prepared baking sheets. Flatten the cookies with your hand, so they are about 1/2 inch high. Use a fork to lightly make a cross-hatch pattern on top of the cookies. Sprinkle with flaky sea salt. Bake 1 baking sheet at a time for 8-10 minutes, until the middle is set and the edges are lightly browned. Remove the pan from the oven and let the cookies cool completely on the pan on a wire rack.
  5. Keep the cookies in airtight container on the counter for up to 2 days, or freezer for up to one month.