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Peanut Butter & White Chocolate Chip Cookies

3 Reviews

About the bake

We have used Proper Nutty 'smunchy' peanut butter in these wonderful peanut butter and white chocolate chip cookies to give them a nutty texture, whilst the white chocolate chips gives them a creamy sweetness.

35Total Time
20Prep Time
15Bake Time
11Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 170°C (fan°C, gas mark 3) and line two baking trays with baking parchment.

  2. Step 2:

    In a large bowl cream together the butter and sugar until pale and fluffy, then add the egg and vanilla extract and mix well.

  3. Step 3:

    Sift the flour, baking powder and bicarbonate of soda together and then add to the egg mixture in two batches, mixing thoroughly each time.

  4. Step 4:

    Stir in the peanut butter until evenly mixed and then fold in the white chocolate chips.

  5. Step 5:

    Divide the dough into 12 equal pieces and place these on the baking sheets leaving space between them as they will spread out during baking.

  6. Step 6:

    Place in the oven and bake for 10-15 minutes until they start to crack on top and are golden brown in colour. Leave to cool on the trays for about ten minutes then transfer onto a cooling rack to cool completely.

Ingredients

    • 125g Butter (unsalted)
    • 195g Billington's Unrefined Light Muscovado Sugar
    • 1 Egg(s) (free range) (medium)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 195g Allinson's Plain White Flour
    • 0.5 tsp Baking powder
    • 0.5 tsp Bicarbonate of soda
    • 300g Proper Nutty peanut butter
    • 100g White chocolate chips

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