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Get the Recipe: White Chocolate and Peanut Butter Cup Cookies

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Ingredients

  • 1/2 cup (4 ounces) unsalted butter
  • 1 2/3 cup (7.5 ounces) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup tightly packed" (5.65 ounces) dark brown sugar
  • 1/4 cup (1.75 ounces) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 4 ounces white chocolate, roughly chopped into 1/2- and 1-inch pieces
  • 4 ounces mini peanut butter cups (see baker's notes for sources)

Instructions
 

  • Center a rack in the oven and preheat to 350 (F). Line two sheet pans with parchment paper and set aside.
  • Melt the butter in a medium, heavy bottomed sauce pan over medium heat. Cook, stirring occasionally with a heatproof rubber spatula, until the butter turns a speckled amber color and smells nutty, about 5 minutes. The butter will bubble violently and turn foamy; use the spatula to skim the foam aside to see the color of your butter. Immediately remove the butter from heat and pour into the bowl of a stand mixer fitted with a paddle attachment.
  • While the butter cools slightly, prep your other ingredients: whisk together 1 2/3 cup (7.5 ounces) all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt.
  • Return to the butter and add 3/4 cup brown sugar, 1/4 cup granulated sugar, and 2 teaspoons vanilla. Beat on low until combined. Add 1 large egg, and continue beating on low to incorporate. Use a rubber spatula to scrape down the bottom and sides of the bowl. With the mixer on its lowest setting, gradually add the dry ingredients. Beat until just combined. Mix in 4 ounces chopped white chocolate and 4 ounces mini peanut butter cups by hand with a rubber spatula.
  • Use a 4-tablespoon cookie dough scoop to portion out cookie dough balls and place 6 on each sheet pan, leaving at least 3-inches between each cookie. Give each ball a small smoosh to flatten them slightly with the palm of your hand. Bake for 10 minutes, or until the edges have set and the centers are still gooey. Cool the cookies on their sheet pan on a wire rack for 10 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Serve the cookies warm, or at room temperature. The cookies can be kept at room temperature, in an airtight container or Ziploc bag, for up to 3 days.
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