White Chocolate Peanut Butter Cookies – loaded with both peanut butter chips and white chocolate, these oatmeal cookies are a delightful treat!
I love a good peanut butter cookie, don’t you? 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 plain and boring. I mean come on, just the title alone lets you know that they are going to be good!
Not only are they are loaded with two kinds of chips, they have a great peanut butter flavor that isn’t overbearing. They are nice and chewy, and have great texture thanks to the addition of oats. Give them a try- – they might just become 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 very bottom of the post.)
- butter (I use salted butter in all my baking. Make sure it’s softened to room temperature.)
- peanut butter (I used creamy. If you use crunchy peanut butter, add an extra tablespoon or so.)
- brown sugar
- granulated sugar (regular white table sugar)
- egg yolk (adds richness to the cookies)
- vanilla extract
- all purpose flour (I used unbleached flour, but that’s a matter of preference.)
- oats (I find that old fashioned oats work better than quick oats. With quick oats, cookies tend to turn out more dry.)
- baking soda
- baking powder
- white chocolate chips
- peanut butter chips (I like the Reese’s brand of peanut butter chips the best. Others I’ve tried have an off flavor and bitter aftertaste.)
Use a hand mixer to cream the butter, peanut butter, and sugars till well mixed and creamy. Beat in the egg, yolk, and vanilla extract.
When it comes to adding dry ingredients to cookies, I like to stir them in. I think that when using a Kitchenaid or Bosch, the dough gets overworked, and the cookies aren’t as fluffy. But if you do use a power mixer, use a light touch.
You can either combine all the dry ingredients in a separate bowl and whisk them together, or use an easier method. I usually just make a pile of flour on top of the wet ingredients, then make a small well in the top. I add the baking powder, baking soda, and salt, and use a tiny whisk to blend them into the flour.
After that I just stir the dry ingredients in as usual. However, if any of your dry ingredients are lumpy, it’s best to mix them separately, or even sift them.
To prevent overmixing, I stir any chips in with my dry ingredients. After the dough is mixed together, I like 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 have 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 is easy to just press those chips into the dough.
Silicone baking mats are one of my favorite cookie baking tools. Clean 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 to last the best.
After baking the cookies, let them sit on the pan for about 5 minutes, then remove to cooling racks to cool completely.
How to store leftover cookies?
These cookies will keep at room temperature for 3-4 days if stored in an airtight container. After that they start to dry out, but they are still edible.
If you want to make them ahead of time, they do freeze well. Let them cool completely, then place them in heavy duty freezer ziplock bags. They will last for 3-4 months?
Can I freeze the cookie dough?
While I am a huge fan of freezing cookie dough balls, I don’t recommend it for oatmeal cookie dough. As they sit in the freezer (or even fridge), the oats absorb moisture. You lose the crunchy texture that the oats add, and because they have sucked moisture out of the dough, your cookies will be more crumbly.
When I make any type of oatmeal cookies, I like to bake the dough up right away.
-We love the sweetness of white chocolate balancing out the salty peanut butter, but you can use a different kind of chocolate instead. Semi sweet chocolate adds a rich flavor, but milk chocolate is good as well.
-For even more crunch and peanut butter flavor, stir some chopped salted peanuts into the dough.
-If you want a more basic cookie, you can omit the white chocolate and peanut butter chips. You will still end up with a tasty oatmeal peanut butter cookie!
MORE RECIPES WITH HEALTHY OATS:
LOVE PEANUT BUTTER? GIVE THESE RECIPES A TRY:
- Reese’s Peanut Butter Cup Cookies
- Diet Busting Peanut Butter Snickers Cookies
- Triple Peanut Butter Pie
- Peanut Butter Ice Cream Topping
White Chocolate Peanut Butter Cookies
- 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
- Cream butter, peanut butter, and sugars in a large mixing bowl. Beat in egg, yolk, and vanilla extract.
- Stir in flour, oats, baking powder, baking soda, salt, and both kinds of chips.
- Scoop dough and roll into tablespoon sized balls, place on silicone lined or lightly greased cookie sheets. Flatten slightly 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 cooling racks to cool completely.
-I like to press additional white and peanut butter chips into the tops of the 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 9/22/2014, updated February 2020.)