I love white chocolate and Chad loves peanut butter, so these White Chocolate Cookies with Peanut Butter Drizzle were the perfect combination for us. The base is just a basic cookie packed with white chocolate chips. The drizzle is made from melted white chocolate and peanut butter. It was hard to stop at just one (or two…or three).
After mixing together the dough, refrigerate 2 hours to overnight. This will make the dough easier to form for baking.
The drizzle will set a little as it cools, but will not fully harden.
Ingredients
1/2 cup (125 g) unsalted butter, softened
1 cup (175 g) light brown sugar
1/4 cup (50 g) caster (superfine) sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cup (220 g) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (150 g) white chocolate chips
1/4 cup (50 g) white chocolate chips
1/4 cup (50 g) smooth peanut butter
In a large bowl, beat together butter, brown sugar, and caster sugar until light and fluffy. Beat in the egg, then the vanilla extract.
Mix in the flour, baking powder, baking soda, and salt. Fold in the white chocolate chips. Cover and refrigerate 2 hours to overnight.
Preheat oven to 350 degrees F (180 C) and line 2 baking sheets with parchment or lightly grease. Roll each cookie into the size of a golf ball and place on prepared baking sheets, 2 inches apart. Bake in preheated oven until golden on the bottom, 7-8 minutes. Leave cookies on baking sheet for 10 minutes before removing to wire rack.
As the cookies cool, prepare drizzle by placing peanut butter and white chocolate in a small bowl. Microwave in 20 second increments, stirring between, until smooth. Drizzle over the top of cooled cookies. The topping will only set slightly.
Adapted from Baking Joy
https://tarasmulticulturaltable.com/white-chocolate-cookies-with-peanut-butter-drizzle/
lk529 says
The trace of salt is what makes these incredibly addicting!