White chocolate peanut butter cookies – loaded with both peanut butter chips and white chocolate, these oatmeal cookies are a delicious treat!
I like a good peanut butter cookie, don’t you think? I’ve posted almost a dozen different varieties of cookies with peanut butter! Have you tried my Magic Middle Cookies or my Nutella Swirl Peanut Butter Cookies? Good stuff.
I think sometimes when people think of oatmeal cookies, they think. . . . “boring.”” But I can assure you that these cookies are anything but clear and boring. I mean come on, just the title just lets you know they’re going to be good!
Not only are they loaded with two types of chips, they have a great peanut butter flavor that is not presumptuous. They are beautiful and chewy, and have a great texture thanks to the addition of oats. Give them a try- – they can just be your new favorite oatmeal cookies!
HOW TO MAKE WHITE CHOCOLATE PEANUT BUTTER COOKIES
(To skip my tips and see the full recipe, just scroll to the bottom of the post.)
- butter (I use salted butter in all my baking. Make sure it softens for room temperature.)
- peanut butter (I used creamy. If you have crunchy peanut butter, add an extra tablespoon or so.)
- brown sugar
- granulated sugar (plain white table sugar)
- egg yolk (adds wealth to the cookies)
- vanilla extract
- all purpose flour (I used unbleached flour, but that’s a matter of preference.)
- oats (I think old-fashioned oats work better than fast oats. With fast oats, cookies tend to turn out to be more dry.)
- baking soda
- Baking powder
- white chocolate chips
- peanut butter chips (I love the Reese’s brand of peanut butter chips the best. Others I’ve tried have an off taste and bitter aftertaste.)
Use a hand mixer to make the butter, peanut butter and sugars cream until well mixed and creamy. Whisk in the egg, yolk, and vanilla extract.
When it comes to adding dry ingredients to cookies, I want to stir them in. I think when using a Kitchenaid or Bosch, the dough is overworked, and the cookies are not so fluffy. But if you use a power mixer, use a light touch.
You either combine all the dry ingredients in a separate bowl and whisk them together, or use a simpler method. I usually just put a pile of flour on top of the wet ingredients, then make a small pit in the top. I add the baking powder, baking soda and salt, and use a small whisk to mix them in the flour.
Then I just stir in the dry ingredients as usual. However, if any of your dry ingredients are lumpy, it is best to mix them separately, or even sift them.
To avoid mixing, I stir any chips with my dry ingredients. After the dough is mixed, I want to use a cookie scoop to get cookies that are all the same size. They bake more evenly that way. After I scoop them, I roll them into balls so they even edges.
But if you just want to use a scoop, that’s fine. Nothing wrong with rustic looking cookies!
For bakery style cookies, reserve some of your white chocolate and peanut butter chips. After you roll your cookie dough into balls, press a few chips into the top of each cookie.
For this recipe, you need to flatten your cookie dough balls slightly, so it’s easy to just press those chips into the dough.
Silicone baking mats are one of my favorite cookie baking tools. Cleaning up is so much easier! I have several brands, and they all work fine, but the Silpat brand is my favorite. A little spendier, but they seem like the best last.
After baking the cookies, let them sit on the pan for about 5 minutes, then remove to cool shelves completely.
But of course you don’t want to miss out on eating at least one cookie while it’s still hot out of the oven. Mmm, that’s for the best. And of course, as with all peanut butter cookies, you’re going to need a glass of milk!
How do you store remaining cookies?
These cookies keep at room temperature for 3-4 days when stored in an airtight container. Then they start drying out, but they’re still edible.
If you want to make them in advance, freeze them well. Allow to cool completely, then place them in heavy freezer bags. They will last for 3-4 months?
Can I freeze the cookie dough?
While I’m a big fan of freezing cookie dough balls, I don’t recommend it for oatmeal cookie dough. If they are in the freezer (or even refrigerator), the oats absorb moisture. You lose the crunchy texture that the oats add, and because they have moisture sucked out of the dough, your cookies will be more crumbly.
When I make any kind of oatmeal cookies, I like to bake the dough right away.
-We love the sweetness of white chocolate balancing the salty peanut butter, but you use a different kind of chocolate instead. Semi sweet chocolate adds a rich taste, but milk chocolate is also good.
-For even more crunch and peanut butter flavor, stir some chopped salted peanuts into the dough.
-If you want a more basic cookie, omit the white chocolate and peanut butter chips. You’ll still end up with a tasty oatmeal peanut butter cookie!
MORE RECIPES WITH HEALTHY OATS:
DO YOU LIKE PEANUT BUTTER? GIVE THESE RECIPES A TRY:
White Chocolate Peanut Butter Cookies
Preparation time 20 mins
Cooking time 9 mins
Total time 29 mins
- 1/2 cup butter, softened to room temperature
- 1/3 cup peanut butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup + 2 Tbsp all-purpose flour
- 1 cup old-fashioned oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup white chocolate chips
- 3/4 cup Reese’s peanut butter chips
- Butter, peanut butter and sugars in a large mixing bowl. Whisk in egg, yolk, and vanilla extract.
- Stir in flouw, oats, baking powder, baking soda, salt, and both types of chips.
- Spoon the dough and roll into tablespoon sized balls, place on silicone lined or lightly greased cookie sheets. Flatten something with a cup or the palm of your hand.
- Bake at 350° for about 9 minutes.
- Let sit on the pans for about 5 minutes, then remove to cool shelves completely.
-I like to press extra white and peanut butter chips into the tops of cookie dough balls before baking.
Recipe adapted from The Sister’s Cafe.
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Amount per serving: Calories: 144Total fat: 7gSaturated fat: 3gTrans Fat: 0gUnsaturated fat: 3gCholesterol: 21mgSodium: 110mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 3g
(Originally published on 9/22/2014, updated in February 2020.)