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White Chocolate Cookies with Peanut Butter Drizzle

Course Dessert
Cuisine N/A
Keyword cookie, dessert, peanut, peanut butter, white chocolate
Prep Time 20 minutes
Cook Time 7 minutes
Resting Time: 2 hours
Total Time 2 hours 27 minutes
Servings 18 Cookies


  • 1/2 cup (125 g) unsalted butter softened
  • 1 cup (175 g) light brown sugar
  • 1/4 cup (50 g) granulated 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.