I couldn’t get two recipes in without featuring a baking classic: peanut butter cookies! My re-creation of The Best Soft and Chewy Peanut Butter Cookies, courtesy of Ahead of Thyme, will substitute Peanut Butter & Co.’s White Chocolate Wonderful for the traditional creamy peanut butter called for in the recipe. The difficulty level is also getting kicked up a notch, as we’ve graduated from three ingredients to a whopping nine! Let’s see if I can make it through unscathed.
- 1 cup Peanut Butter & Co.’s White Chocolate Wonderful
- ½ cup butter, softened
- ¼ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions (from Ahead of Thyme):
- Preheat the oven to 350° F.
- In a large bowl, cream together the peanut butter, butter and sugars using a hand mixer (or a stand mixer), until soft and creamy.
- Add the egg and vanilla extract and continue to mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda and salt. Add these dry ingredients to your large bowl slowly, continuously mixing using your mixer.
- Roll the dough into 1-inch balls and place on an ungreased, parchment-lined baking sheet. Using a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern.
- Bake for 8 minutes or as soon as tops begin to slightly crack. To keep them soft and chewy, be careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.
Time to Prepare: 18 minutes (10 minutes for prep, 8 minutes for baking) (NOTE: I ended up leaving my cookies in the oven for an extra minute because they looked slightly undercooked after eight minutes.)
Everyone (yes, everyone) knows that peanut butter and chocolate are a match made in heaven. With this recipe, I wanted to make peanut butter and white chocolate cookies. I could’ve used regular peanut butter and added white chocolate chips, but I was aiming for a more subtle white chocolate flavor. Also, since my last recipe had a crunchier texture from the oats and lite crunch peanut butter, I was aiming for 100% chewiness. With these goals in mind, I decided that Peanut Butter & Co.’s White Chocolate Wonderful was the perfect peanut butter.
This recipe is perfect for the amateur baker, such as myself, as the directions are easy to follow. Also, even though I may have over-mixed the dough, my cookies still came out soft and chewy.
One of my fears was that using a non-traditional creamy peanut butter would disrupt the cookies’ chewy consistency. Now I know better than to doubt the fine folks at Peanut Butter and Co. Like I said above, despite over-mixing the ingredients and leaving the cookies in the oven for an extra minute, these peanut butter cookies came out of the oven just as advertised in the recipe.
My goal for a subtle taste of white chocolate was also achieved, but, after eating two (or six) cookies, I wished for more of that sweet white chocolate taste. As I mentioned in my review of Peanut Butter & Co.’s White Chocolate Wonderful, the peanut butter itself isn’t overly sweet. This is one of the reasons why I enjoy Peanut Butter & Co.’s White Chocolate Wonderful by itself and in a peanut butter and jelly sandwich. But, when mixed in with the cookies’ other ingredients, the white chocolate taste was masked more than I’d hoped for. In the future, I’ll probably add some white chocolate chips when I’m in the mood for something a little sweeter.
What’s your favorite recipe for making peanut butter cookies? Have any other peanut butter recipe suggestions? Leave a comment below!