If you are a fan of the salty/sweet combination, boy do I have a cookie for you!! These white chocolate peanut butter crunch cookies are so dang good. They are loaded up with white chocolate chips and roasted peanuts, and are filled with a little bit of peanut butter. They are thick and chewy and will melt in your mouth. Plus, there is no need to chill the dough!
What are white chocolate peanut butter crunch cookies?
These cookies are my favorite. They are salty and sweet and super easy to make. These cookies have three veeeery important mix-ins. White chocolate chips, roasted peanuts, and good old fashioned peanut butter.
The sweetness from the white chocolate chips plus the saltiness from the peanuts and peanut butter melt in your mouth to make the most perfect cookie.
Key Ingredients
- Unsalted butter what's a cookie without butter? I love unsalted butter because it allows you to control the exact amount of salt that goes into a recipe
- Brown sugar a combination of brown sugar and granulated sugar is my favorite in cookies. Having brown sugar is especially wonderful because it adds a lovely caramel note to the cookies
- Granulated sugar same as above 🙂
- Egg to build structure and bind the ingredients together
- Vanilla extract is key for having the best flavor
- All purpose flour is the flour of choice for these cookies. It gives them the best texture
- Cornstarch is not a common ingredient in cookies but it makes them SO good. Cornstarch makes them super soft and extra thick
- Baking soda helps the cookies rise perfectly. They react to the brown sugar in this recipe
- Salt brings out all the other flavors in the cookie!
- White chocolate chips adds a little bit of texture and sweetness
- Peanuts give the cookies a crunch. And the salt from the peanuts paired with the white chocolate chips is the perfect sweet/salty combination
- Peanut butter the peanut butter is in the center of the cookie. It melt in the oven so when you bite into the cookie, you get a warm bite of smooth peanut butter
White Chocolate Peanut Butter Crunch Cookies
These white chocolate peanut butter crunch cookies are so dang good. They are loaded up with white chocolate chips and roasted peanuts, and are filled with a little bit of peanut butter. They are thick and chewy and will melt in your mouth.
Ingredients
- ¾ cup (170 grams) unsalted butter room temperature
- ¾ cup (150 grams) brown sugar
- ½ cup (100 grams) granulated sugar
- 1 egg room temperature
- 1 tbsp vanilla extract
- 2 cups (250 grams) all purpose flour
- 1 tbsp cornstarch
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup (200 grams) white chocolate chips
- ½ cup (75 grams) peanuts I like to use roasted & unsalted peanuts, but whatever you like best will work in these cookies!
- ⅓ cup (90 grams) creamy peanut butter
Instructions
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and line two baking sheets with parchment paper. Set one baking sheet aside.
- On one of the baking sheets, spoon 16-20 teaspoons of peanut butter and put it in the freezer to harden while you make the cookie dough. Each cookie will have a teaspoon of peanut butter on the inside, so I always like to have a few extra teaspoons of peanut butter ready to go.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter, brown sugar and granulated sugar on medium-high speed for 2-3 minutes until lighter in color and creamy. Add the egg and vanilla extract and beat on low-medium speed until combined.
- Add the flour, cornstarch, baking soda and salt and mix on low speed until a dough forms. Add the white chocolate chips and peanuts and fold together until combined.
- Scoop the cookie dough and roll into balls. I like to make these cookies BIG - approximately 2-3 tablespoons of dough per cookie. Once all of the cookie dough is rolled, remove the the peanut butter from the freezer. Flatten one cookie, place a teaspoon of peanut butter in the middle, and roll the cookie back up, spacing them 3-4 inches apart on the baking sheet. Repeat this process with the rest of the dough.
- Bake the cookies for 12-16 minutes (depending on how big you make them) until they are set and lightly golden. Let cool on the pan for 5 minutes, then transfer the cookies to a cooling rack to cool completely. Enjoy!
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