These Peanut Butter Double White Chocolate Cookies have become my most popular and most requested cookie. Friends and family have always asked me for the recipe, but I have always wanted to wait for the day I wrote my first recipe book. I decided to add to the Food Diary of a City Girl blog, but I still plan to add this cookie to my future recipe book. The funny thing about this cookie is that my original recipe used milk chocolate and peanuts. However, I modified this recipe to cater to the taste of my boyfriend, who is not a fan of milk or dark chocolate. This cookie can be quite finicky, but if made right, it’s absolutely delicious. In the famous words of my boyfriend, he says “don’t rush”, otherwise the cookies might fall flat.
Heat your oven to 300 degrees. In my opinion, you get an optimum cookie, if it is baked for 20 minutes. However, if you do not like soft cookies and prefer something firmer, bake for 23 minutes. That said, I like a generously large cookie, so my scoops of dough per cookie range between 1 1/2 to 2 tablespoons. You will find only eight to nine cookies will fit on a standard baking sheet, if you use 1 1/2 to 2 tablespoons per cookie . Remember to allow space between each cookies to allow them to expand. Also consider that all stoves are calibrated differently. 300 degrees on my stove may not be the same as 300 degrees on my mom’s stove.
For the cookies you will need the following ingredients and tools:
2 cups of flour
1/2 teaspoon of baking soda
1/4 teaspoon of salt
3/4 cups of dark brown sugar
3/4 cups of granulated sugar
6 oz of chopped white chocolate (I use Ghirardelli White Chocolate)
12 oz of white chocolate morsels (I use Ghirardelli White Chocolate)
2 room temperature eggs
1 cup of room temperature butter
2 teaspoons of vanilla bean paste ( I use Madagascar Vanilla Bean Paste, however, you can also use vanilla extract)
1 cup of creamy peanut putter (I use Peter Pan Creamy Peanut Butter)
2-3 sheets of parchment paper
Kitchen Aid or similar mixing device
Double broiler or microwave to melt chocolate
Two mixing bowls
Measuring cups & spoons
Melt the 6 ounces of chopped white chocolate using a double broiler. I prefer not to microwave chocolate because it’s so easy to burn. If you use a double broiler, you will notice that it does not take a long time for chocolate to melt, so be cautious not to burn it. Once you have melted the white chocolate, set aside and let cool. You will use this chocolate and swirl in the prepared cookie dough. Again, its important that it cools.
In a bowl, sift the flour, baking soda and salt and set aside.
In a separate bowl, mix your two sugars until well blended. Add one cup of room temperature butter and cream with the blended sugars. Once well blended, add eggs and vanilla paste until well blended. Slowly add your flour by cup full until well mixed, but do not over mix. Stir in white chocolate with a wooden spoon. Once blended, slowly add the melted white chocolate with a wooden spoon to create swirl in the cookies.
Add parchment paper to your baking sheet and scoop your cookie dough on to the parchment paper. As I mentioned, I like a large cookie, so my scoops per cookie range between 1 1/2 to 2 tablespoons. If you prefer a smaller cookie, you must adjust your baking time. Move your baking sheet to the oven and set the timer to get your desired cookie consistency.
Once the cookies are done, I recommend you slide your parchment paper (without removing the cookies) off your baking sheet onto a flat surface to allow your cookies to cool. Doing this will allow the cookie to firm up, thus making it easier to remove using a spatula. This is a very soft cookie when coming out of the oven, so if you try to scoop the cookie with a spatula, they will crumble in the process. This is a delicate cookie, but once it cools, you will be in cookie heaven. Whether you have yours with milk, coffee or a nice shot of coffee liqueur, I hope you enjoy. What’s our favorite way of having these cookies? Layer two cookies in a bowl and add a couple scoops of Butter Pecan Talenti Gelato. This is our guilty pleasure and our preferred dessert!