Get the Recipe:Double Peanut Butter and White Chocolate Chunk Cookies
I would be remiss to not include a recipe for peanut butter cookies in a cookbook that is about sweet things. I know many people whose favourite cookie in the whole world is peanut butter. This cookie is for you! I’ve switched things up a bit and added chunks of white chocolate and roasted peanuts, just because I love the texture and flavour combo. You can use either natural peanut butter (smooth or crunchy—you choose) or the stuff you don’t have to keep in the refrigerator. Both yield excellent results, though I do prefer the natural peanut butter as it doesn’t have any wonky ingredients. Either way, these cookies are delicious and crowd-pleasing, especially with that little sprinkling of flaky salt. Keep in mind that if you like cookies with soft, chewy centres, you should take them out of the oven just when they are set and light brown around the edges. They’ll continue to cook for a bit on the baking sheet. For this reason, it’s important to set your timer!
2cupspeanut butter, smooth or crunchy, at room temperature
1 1/2cupsgranulated sugar
1cupbrown sugar, packed
2largeeggs, at room temperature
2Tbspmilk, 2% or whole
2tsppure vanilla extract
2 1/2cupsall-purpose flour
1 1/2tspbaking soda
1tspbaking powder
1/2tspsalt
3/4cupchopped white chocolate , (1/2" pieces) or white chocolate chips
1/3cuproasted peanuts, chopped
Flaky salt, such as Maldon, for sprinkling
Prevent your screen from going dark
Instructions
In a stand mixer fitted with a paddle attachment, cream the butter with the peanut butter and both sugars. Beat 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.
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 bottom of 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.
Preheat the oven to 350°F. Place the rack in the centre of the oven. Line 2 baking sheets with parchment paper.
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 an inch high. Use a fork to lightly make a cross-hatch pattern on top of the cookies. Sprinkle with flaky 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.
Keep the cookies in an airtight container on the counter for up to 2 days, or freeze for up to 1 month.
Notes
If you want to bake 1 dozen cookies and freeze the rest of the dough, you can do so by scooping cookie dough balls onto a parchment-lined baking sheet and putting them in the freezer until frozen solid. Afterwards, portion them into resealable freezer bags and keep them in the freezer for up to 1 month. When it’s time to bake, place them on a parchment-lined baking sheet, let them thaw completely, then bake as above.