Oh my goodness, these cookies are so delicious!
I’m out of my usual recipe writing stye this week due to the simple fact that I am now a Grandmother! I try to not to use exclamation points unless necessary but it’s just not easy when you have a new baby girl added to your family! Ok, I’ll calm down and let you know how I made these irresistible peanut butter cookies.
My daughter loves peanut butter, white chocolate and “mini-cookies”. So I started with my Basic Peanut Butter Cookie Recipe, added creamy white chocolate chunks, used a little scoop to portion the cookies, topped the dough balls with pink m&m’s for my “It’s a girl” theme and baked a couple dozen “Annabelle” cookies. Yes, our new granddaughter already has a cookie named after her.
As I was mixing up these soft and chewy peanut butter cookies, I started day dreaming about teaching my beautiful new granddaughter to bake, decorating Christmas cookies, enjoying cookies and milk, and passing along my cookie recipes to her.
Maybe I’ll buy her an adorable little apron to wear in the kitchen when she and I are baking. And her own set of mixing bowls and spoons. And I’ll try to ignore the flour everywhere and the messy countertop. I can’t wait! ?
This easy cookie recipe is one that is very well suited for baking with family. Once you have the peanut butter dough mixed up, you can get creative and add your choice of chocolate and m&m candies.
Maybe white chocolate chunks with blue candies for a new baby boy. Milk chocolate with assorted colors of candies for a birthday celebration. Or dark chocolate chunks with white M&M’s for a bridal shower. The combinations are endless.
You can see in my photos that some of the candies are split. I don’t mind this, but if you would rather they didn’t crack, just mix them into the batter prior to scooping. I added these to the top of the cookies, so the heat from the oven affected them more than if they would have been mixed in.
These peanut butter cookies are soft and will remain that way for a few days at room temperature if kept in a closed container. You can also freeze them tightly covered for weeks. Some like them cold out of the freezer, you can also microwave the cookies briefly for a warm cookie. Be careful with the microwave, the chocolate will burn easily.
For a soft Peanut Butter Cookie with a bit of crunch, try this easy recipe. If you dream up other combinations using different chocolates and candies, tag us #countrycupboardcookies so we can see your creations. I hope you enjoy!
- 4 ounces unsalted butter (1/2 cup)
- 3 ounces sugar (1/3 cup)
- 3 ounces packed brown sugar (1/3 cup)
- 4 ounces creamy peanut butter (1/2 cup) ( I always use Jiff brand)
- 1 large egg
- 1 tsp pure vanilla
- 6 ounces all-purpose flour (1⅓ cup)
- ½ tsp kosher salt
- ¾ tsp baking soda
- 6 ounces white chocolate chunks (approximately 1½ cups)
- m&m candies, * I added 3 per cookie so I used approximately 90 pink candies.
- Cream butter, sugars and peanut butter just until mixed together
- Add eggs and vanilla and mix until well blended
- Add flour, baking soda and salt and mix. Don't overbeat, just until all ingredients come together.
- Stir in white chocolate chunks and gently add the M&M's
- Portion cookies as you desire. I used a mini ice cream scoop
- Place on parchment or silpat lined cookie sheet.
- Bake at 350 degrees for 9-10 minutes.
My favorite cookie by far!!!!
You’ll have to try the recipe, Kim!