I learned something new about myself recently as it pertains to peanut butter. I realized that I like to eat creamy peanut butter off of a spoon, and crunchy peanut butter off of a fork. It took me a while to pinpoint this, but it’s definitely a pattern.
And yes, I’ve clearly reached new levels of peanut butter infatuation. I eat it so much that I even have a utensil preference for the different types of peanut butter. It’s weird, I know.
I also have multiple containers of Jif-To-Go in my lunch cooler, my purse, my car, and my gym bag. I’ve started Amazon-priming it to the house on subscription, in bulk. In addition to the large tubs we buy at Sam’s Club for home use. I am never without peanut butter. My S.O. likes to joke that we have back-up containers for our back-ups, and that’s really true.
My gym bag and car console have become the land of missing utensils. I often discover forks and spoons that I thought were long gone, but were just stashed there in a plastic baggy, strictly for the purpose of consuming peanut butter on-the-go. Utensils keep turning up in the strangest places.
What can I say? I know what I like, and I stick to it! I promise to make this the very last post where I just rave on and on about it. I super promise.
Anyway, I have professed many times that white chocolate with peanut butter is really my true love – more than regular chocolate. That’s still the case. Therefore, I’m astonished that I didn’t think to toss a boatload of white chocolate chips into peanut butter cookie batter sooner. Such a simple idea.
The cookies themselves are the best peanut butter cookies in existence. They’re three ingredients, and are the most peanut-buttery cookies you can find. They only contain peanut butter, sugar, and eggs, so that probably has something to do with it. They’re extremely chewy, and ultra-peanut buttery!
In the past, I’ve added peanut butter chips to these cookies for even more peanut butter divinity, but the white chocolate is an excellent variation if you love the two together, which I definitely do.
For extra creamy and silky white chocolate-goodness, don’t stop there. Give them a quick dunk in melted white chocolate, and they’re not only much prettier, but they’re completely decadent and amazing!
If you’re a fan of white chocolate with peanut butter, these will be your new favorite cookie!
- 2 cups creamy peanut butter
- 2 cups granulated sugar, plus 1 tablespoon
- 2 eggs
- 2 teaspoons pure vanilla extract
- 12 ounces white chocolate chips
- 8 ounces white chocolate almond bark, or white chocolate candy coating
- Preheat oven to 350°F.
- In a large bowl, combine peanut butter, 2 cup sugar, eggs, vanilla, and white chocolate chips.
- Drop by tablespoon-fuls onto ungreased baking sheets.
- Using a fork, press to make a crisscross pattern.
- Sprinkle the cookies with remaining tablespoon of sugar.
- Bake for 8-10 minutes.
- Allow cookies to cool almost completely on the pan before removing with a spatula to a wire rack.
- Line baking sheets with parchment paper.
- Once cookies are completely cool, melt the white chocolate almond bark in a small pan over low heat.
- Dip half the cookie in the melted white chocolate, allowing the excess to drip off, and place on the parchment paper to set. Hold the cookies vertical as you dip, so that the weight of the white chocolate doesn't break them in half.
- You can place the pans of cookies in the fridge to help the chocolate set faster.
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