These SOFT and CHEWY peanut butter cookies are dressed up by using White Chocolate Peanut Butter, white chocolate chips extra vanilla and even a vanilla bean.
Alright y’all! It’s December, and I have some super exciting news for you! Cookies! Vanilla White Chocolate Peanut Butter Cookies to be exact. That’s it. That’s the news. I have been working on cookies non stop for a few weeks. All so I can have some Ahhh-mazing cookie recipes to share with you. That’s right. I have been working tirelessly on cookies. My fridge has been stocked in butter. My clothes have been covered in flour. My hands have been tired from all the dishes. You guys. The dishes. It’s ridiculous.
But I am so excited to be sharing the first of several cookie recipes coming your way. These Vanilla White Chocolate Peanut Butter Cookies are the things dreams are made of. Literally. I dreamt about them.
These were actually the hubs’ idea. And I gotta say, it works. I took a classic peanut butter cookie, and tweaked it slightly to load up on white chocolate and vanilla. I used a vanilla bean, because it’s my new favorite thing to do. I’m becoming a pro at slicing and scraping now. Plus lots of vanilla extract.
I used a White Chocolate Peanut Butter I found at Target. These can absolutely be made with regular peanut butter though. Just add a few more white chocolate chips. I don’t think anyone will complain!
I hope you enjoy the recipe! You can follow along with me and never miss a recipe by signing up for my newsletter. Follow me on Instagram and tag #houseofyumm so I can see all the HOY recipes you make. And if you want to follow along in my everyday life on snapchat (username: houseofyumm) 💜
Make sure you check out all the other Christmas Desserts while you’re here!
PrintVanilla White Chocolate Peanut Butter Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24
Ingredients
- 1/2 cup butter (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 vanilla bean scraped
- 1/2 cup white chocolate peanut butter (can substitute with regular peanut butter too)
- 1 and 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
Instructions
- In mixing bowl cream the room temperature butter until it is smooth.
- Add in the sugars and mix until light and fluffy.
- Add in the egg, vanilla extract, and the scraped caviar from the vanilla bean. Mix until combined. Add in the peanut butter and mix until combined.
- In another bowl add the flour, baking soda, baking powder, and salt. Whisk together. Slowly add the dry ingredients to the wet ingredients. Mix slowly until combined and you have dough! Fold in the white chocolate chips.
- Spoon the dough onto some plastic wrap and wrap completely. Place in refrigerator to chill for about 2 hours or overnight.
- Once dough is completely chilled scoop dough and roll into 1 inch balls placing onto a cookie sheet lined with parchment paper, or sprayed with baking spray. Bake for about 12 minutes or until the edges are just turning golden brown.
- Allow to cool on the pan for about 5 minutes then remove to continue cooling on a wire rack.
- Serve and enjoy!
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Jenn@eatcakefordinner says
What? White Chocolate Peanut Butter??? OMG – I am going on the hunt for that. Too bad I was just at Target this morning – oh well, guess I have another excuse to go back. ha ha. These sound absolutely amazing.
Serene says
Yes!!!! Seriously. It’s sooo good. I think they have a chocolate version too. Addicting. And I’m all for trips for Target any day I can get there!
Heather says
I don’t see an oven temperature? Or chilling reflected in the prep/total time of the recipe. Still look amazing can’t wait to try them!!
Serene says
Hi Heather! You are so right, I left out the temperature. Sigh. That’s what I get for typing out my recipes after kids are in bed and I’m exhausted! It’s 350 degrees. And there is of course a chill time, I should definitely add that to the prep time. I’m making those updates now. Thanks for taking the time to let me know I left those things out. I do hope you try the cookies, they are one of my favorites!
Becky says
I have made these twice in one week. The first batch I followed everything in the directions, but used regular natural peanut butter. They were great! I decided to make another batch because I found white chocolate peanut butter at the store yesterday! I just made this batch with coconut oil, equal parts, since I had no butter, and they turned out just fine! The dough was a bit oily and crumbly, but they cooked well and I didn’t even chill the recipe. I just sort of smushed the dough together and put on parchment paper. It is a great recipe, any which way you bake it. Right now I am finishing up that batch in mini muffin tins, I’m sure it will be perfect! Thanks again for the recipe!!
Serene says
I’m so glad you enjoy the recipe Becky! And that’s great that they work out with coconut oil too! I haven’t tried that will now have to. Thanks for taking the time to leave such a sweet comment. xo