White chocolate chunks, roasted peanuts and homemade peanut butter make these White Chocolate Peanut Cookies Recipe a triple threat. Scroll down for the full recipe!

My love affair with white chocolate continues with this White Chocolate Peanut Cookies Recipe. The homemade roasted peanut butter not only complements the white chocolate, but it adds an extra oomph. Roasting peanuts and making a homemade roasted peanut butter may add a little extra work, but it will be worth it once you have a bite of this cookie.

Creaming peanuts is relatively easy with a food processor or an immersion hand blender. During the creaming process, you may need to stop every 30 seconds to 1 minute to scape down the sides of the food processor bowl or the blade of the hand blender. The mixture will be slightly chunky at first before achieving a creamy and smooth consistency. Personally, I like my peanut butter a little on the chunky side. If your peanut butter is not completely smooth and creamy, that is ok. Chunky peanut butter will also work in this recipe.

Now that I have shared the best tools to cream peanuts, let’s get to the White Chocolate Peanut Cookies Recipe!

White Chocolate Peanut Cookies Recipe

The homemade roasted peanut butter in these cookies make this recipe extra special.

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Servings 18 cookies

Ingredients

16 oz unsalted peanuts
1 tbsp coconut oil
2 cups flour
½ tsp baking soda
¼ tsp salt
¾ cup brown sugar
¾ cup granulated sugar
1 cup unsalted butter
2 room temperature eggs
2 tsp pure vanilla bean paste
12 oz Callebaut white chocolate chunks

Instructions

Pre-heat oven to 350°.
Place a sheet of parchment paper on a baking sheet. Spread 16 oz of the unsalted peanuts on the parchment paper. Roast nuts in the oven for 15 - 20 minutes, depending on the calibration of your stove. After roasting the peanuts, allow them to cool for 15 minutes.
Reduce oven to 300°.
Divide homemade roasted peanuts into 2 ½ cups and I cup.
Add 2 ½ cups of peanuts and one tablespoon of coconut oil to a food processor and blend. If you do not have a food processor, you can also blend the two ingredients using an immersion hand blender. Blend the two ingredients until achieving a creamy consistency. The homemade dry roasted peanut butter will measure to one cup. Set the homemade roasted peanut butter aside.
In a bowl, sift the flour, baking soda and salt and set aside.
In a separate bowl, mix the two sugars until well blended. Add one cup of room temperature butter and cream with the blended sugars.
Add the homemade roasted peanut butter to the creamed sugar and butter mixture. Mix until fully combined.
After combining the homemade roasted peanut butter, add the room temperature eggs and vanilla paste. Blend, but do not over mix.
Slowly blend in the combined dry ingredients into the wet mixture, but do not overwork the cookie dough. Using a wooden or silicon spoon, stir in both the white chocolate chunks and reserved one cup of homemade roasted peanuts.
Add parchment paper to a cookie sheet. Scoop 2 - 3 tablespoons of cookie dough per cookie onto the parchment paper. I prefer a larger cookie, so my scoops per cookie are closer to 3 tablespoons. Bake for 20 - 22 minutes at 300 degrees. If you prefer a smaller cookie, you may need to adjust your baking time to 18 - 20 minutes, but do not increase the oven temperature.
Once the cookies are baked, immediately remove the baking sheet from the oven. Slide the parchment paper with cookies gently onto a flat surface or cookie rack. Doing this will allow the cookies to firm up during the cooling process. Once the cookies have cooled, it will be much easier to remove them using a spatula. If you attempt to remove the cookie with a spatula before cooling properly, the cookies will crumble in the process.

Tools used in this White Chocolate Peanut Cookies Recipe:

Food processor or immersion hand blender

Wooden or silicon spoon for mixing

Measuring cups and spoons

I hope that you enjoy this White Chocolate Peanut Cookies Recipe as much as I do! I can’t pinpoint what I love more, the Callebaut white chocolate chunks, the homemade roasted peanuts or the combination of the two. As mentioned in the recipe, I like my cookies to be a larger than normal size. That said, I bake six cookies at a time to allow them to expand. Once baked, allow the cookies to cool for 30 minutes before storing. Note, you do not have to wait 30 minutes before eating a cookie. However, I do recommend allowing the cookies to cool for at least five minutes before taking your first bite.

If you enjoy baking with white chocolate, you will also enjoy my White Chocolate Cranberry Cookies Recipe. Click here, for the recipe.