Soft and chewy Peanut Butter Cookies are enhanced with with a touch of oatmeal, roasted peanuts, and white chocolate and peanut butter chips.
The Boy loves peanut butter. Oh, I know, people say that all the time, but he takes his love to restraining order level. He has a jar of “work peanut butter.” What’s that? Oh, it’s the extra jar of peanut butter I have to get at the Mega Market so he can dip things in it at work. Apples, celery, cookies – whatever he sees in the breakroom at work has a pretty good chance of being dipped in that jar of peanut butter. He even has little squeeze tubes of peanut butter that boggle my brain.
So when I saw that my cake stand was empty, I asked him what I should make to fill it – SURPRISE – he said peanut butter cookies. But also with white chocolate chips. And also, could I put peanut butter chips in them? And would chopped up peanuts be a possibility? And to try and feel like I was giving him something with any degree of nutritional value, I added in some ground oatmeal. Shhh…he doesn’t know about that part.
Love peanut butter? Try these recipes!
- Peanut Butter-Chocolate Rice Krispies Treats
- Peanut Butter Chopped Chocolate Cookies
- Peanut Butter Rice Krispie Brownies
- Peanut Butter Stuffed Brownies
- Peanut Butter Blondies
Soft Peanut Butter Cookies with White Chocolate and Peanut Butter Chips
- 1 cup butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- 3 large eggs
- 2 1/2 cup all-purpose flour
- 1 1/2 cup ground oatmeal (use food processor to grind to a flour consistency)
- 2 tsp baking soda
- 1/4 tsp salt
- 1 cup peanut butter chips
- 1 cup white chocolate chips
- 1 cup coarsely chopped peanuts
- Coarse or flaked sea salt for tops of cookies (optional)
- Preheat oven to 375°. Line 3 baking sheets with parchment paper.
- In a large bowl, mix the flour, ground oats, baking soda, and salt. Set aside.
- In your stand mixer, cream the butter, peanut butter and sugars on medium speed. Let it go for 3-4 minutes or until it’s light and fluffy. Look at the difference between the bit on the top of my beater and the finished fluff! Creaming actually puts air into your butters and will give you beautifully soft cookies.
- Add vanilla and mix in. Add the eggs, one at a time, beating well after each addition.
- Add dry ingredients to your stand mixer one spoonful at a time and mix until everything just comes together. Don’t over mix or you’ll end up with dense cookies. Over mixing is a baked goods worst enemy!
- Add in your chips and peanuts and mix until just combined. You can easily sub out any of the add-ins with whatever you’d like; chocolate chips, toffee bits, macadamia nuts. You’re limited only by your cravings or requests. I even made a few traditional peanut butter cookies for Girl #3. It’s all good!
- Use a large cookie scoop (or whatever size scoop you’d like!) and plop the dough onto your baking sheet. I fit 12 per pan. If you’d like an extra bump of salt (I love salty and sweet), sprinkle on a few grains of coarse or flaked sea salt before baking.
- Bake in 375° oven for 15-18 minutes. The baking time can vary based on your oven’s and how soft you want your cookies. The Boy and Girl #3 like a softer cookie, so I tend to bake on the shorter end of the span.
- Cool on a wire rack until you can pop one in your mouth without having to dog pant to cool it off. That’s it! Enjoy your cookies. Enable your peanut butter addict, especially if it’s you!
and share with your friends!
and be a part of the fun!