White Chocolate Cookies with Peanut Butter Drizzle
A recipe for White Chocolate Cookies with Peanut Butter Drizzle! These easy cookies are packed with white chocolate chips and covered in a peanut butter white chocolate drizzle.
Servings 20 Cookies
Ingredients
White Chocolate Cookies:
- 1/2 cup (113 grams) unsalted butter softened at room temperature
- 1/2 cup (100 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 ounces (170 grams) white chocolate chips
Peanut Butter Drizzle:
- 1/3 cup (95 grams) creamy peanut butter
- 1/4 cup (45 grams) white chocolate chips
Instructions
To make the cookies:
- Preheat oven to 350˚F (180˚C). Line two baking sheets with parchment or lightly grease.
- In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, then the vanilla extract.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture just until combined.
- Gently fold in the white chocolate chips.
- Form the dough into 1 inch (2.5 centimeter) balls and place on prepared baking sheets 2 inches (5 centimeters) apart.
- Bake in preheated oven until set and the edges are beginning to turn golden, 10-12 minutes. Let rest on the pan for 5 minutes before removing to wire rack to cool to room temperature.
Peanut Butter Drizzle:
- 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. Do not stack. These cookies are best the day they are baked. Store in an airtight container for up to 3 days.