I am part of a group of bloggers who, each month make a peanut butter treat with a different ingredient and this month my fellow Peanut Butter Bashers and I are mixing it up with White Chocolate…… My serious guilty pleasure! If you fancy joining in the fun check out the end of the post for joining details. But lets get on with these White Chocolate Chunk Peanut Butter Cookies for now!

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So as I have already mentioned I have a secret guilty pleasure and that is white chocolate. I don’t often buy it because I just can’t leave it alone and it gone very, very quickly into my tummy! Followed by shameful guilty feelings. So I rarely have it in the house but I was really excited to see that this month we bashers were using it with my other love peanut butter.

I had loads of ideas for this one everything ranging from cheesecake to muffins. But seeing as it really is cookie season now I wanted to cozy up with some cookies that would go perfectly with a warming mug of hot chocolate.

Cake Like Cookies.

The reason I made these cookies more cake like and therefore thicker was because I really wanted to use white chocolate chunks in them. I wanted it so that in every bite you were guaranteed a big hit of white chocolate. And while testing out this recipe I found thin cookies just didn’t work, the chocolate chunks just disappeared into the cookie dough and became pointless. The same happened when I used white chocolate chips. They just didn’t have the impact of chunks. Fear not if chunks are hard to come by for you, because they are for me. I just took a bar and chopped it up for myself. Homemade chunks!

And to up the white chocolate flavour even more I melted some more white chocolate and gave each cookie a drizzle, messy work but the results are oh so good and well worth it.

Smooth all the way!

For the cookies themselves I used smooth peanut butter because that is what I tend to have in the house, but by all means use crunchy. I used what I would call a traditional shop bought peanut butter, it wasn’t organic or a fancy pants homemade one. So I don’t know if the end result would be altered by using one of these, let me know if you try it out. I tend to use the fancy stuff for enjoying on toast not baking with as things could get expensive, especially when you need to make a recipe a few times to get it just right.

Just another quick few points about the recipe. I love using coconut oil in cookies, it does’t give them a coconut flavour I just like the consistency it gives cookies and I find coconut oil less greasy for cookies. While it is becoming easier to come by it can still be a little bit expensive, I have made these cookies with unsalted butter and they were good. They did spread a little more in the oven but over all they were still good cookies but if you can, coconut oil is the way to go.

I also used coconut milk in the recipe, I had it on hand and thought it would compliment the coconut oil nicely but use any plant or dairy milk that you have on hand. Its just a liquid for the cookie dough and not a flavour thing. Please don’t rush out to buy expensive ingredients that will just sit in the fridge or cupboard unloved and unused.

So the next Peanut Butter bash will be in the New Year……. Blimey where did 2015 go? So till then enjoy bashing weird and wonderful things with peanut butter and don’t forget if you wish to join in then drop us a line and come join in the fun.

Recipe:

White Chocolate Chunk Peanut Butter Cookies

White Chocolate Chunk Peanut Butter Cookies are a soft cake like peanut butter cookie packed full of white chocolate chunks and decorated with a white chocolate drizzle.

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Course: Snack

Cuisine: British

Prep Time: 1 hour 15 minutes

Cook Time: 12 minutes

Total Time: 1 hour 27 minutes

Servings: 30 -35 cookies

Author: Emma

Ingredients

• 150 grams coconut oil (solid form (3/4 cup))
• 100 grams granulated sugar (1/2 cup)
• 95 grams light brown sugar (1/2 cup lightly packed)
• 250 grams peanut butter (1 cup)
• 2 large eggs
• 2 teaspoons vanilla extract
• 60 millilitres coconut milk (1/4 cup)
• 370 grams plain / all purpose flour (3 cups)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 200 grams white chocolate chunks (8 ounces)
• 100 grams white chocolate for melting (4 ounces)

Instructions

• Using a hand or stand mixer mix the coconut oil and sugars together until well combined. About 2 minutes should do it.
• Add in the peanut butter and beat again until everything is well combined scraping down the sides and bottom as needed.
• Add the eggs in one at a time beating in-between each addition.
• Pour in the vanilla extract and coconut milk and mix again.
• Add in the flour, baking soda and salt and on a very low speed mix until the flour is just combined.
• Add the white chocolate chunks to the dough and fold in by hand.
• Cover the bowl and pop the dough in the fridge for at least an hour or up to 2 days.
• When you are ready to bake your cookies preheat your oven to 180C / 350F / Gas mark 4 and line a cookie sheet or baking tray with a silicone mat or baking parchment.
• Scoop out cookie balls, I used a 1/4 cup measuring spoon to try and keep them pretty uniformed in size so the baking was even. A 1/4 cup is about 2 tablespoons in size. If you want to make them smaller or larger than you will need to adjust the baking times.
• Place the balls on your baking sheet, I needed to do several batches as I have a small oven, and press them down into thick disks. Pop them in the oven and bake for 12 minutes.
• But check them after 10 minutes as I have a slow cooker and ovens do vary.
• Once baked, they will have a light golden colour to them, they won't spread too much so you can fit plenty on a sheet. Leave them on the hot sheet for 2 minutes then transfer them to a wire rack to fully cool down.
• Once your cookies are all baked and cooled, gently melt the remaining white chocolate either in a microwave or in a bowl over simmering hot water.
• Carefully pour the melted white chocolate into a piping bag I used a disposable one and just snipped off the end and drizzled away.
• Wait for the white chocolate to set, about 45 minutes then transfer the cookies to an airtight tin.
• These cookies will be good for 5 days.

Notes

1. The coconut oil can be replaced by unsalted butter but this will cause the cookies to spread a little bit more and the consistency will be slightly different to these ones here.2. You can use any kind of milk plant or dairy in this recipe. I just happened to have coconut milk on hand and thought it would compliment the coconut oil nicely.

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Do you want to join in on the peanut butter bash fun? If so, email Miranda and request to join the Peanut Butter Bash facebook group! The first Thursday of each month we post a dessert with peanut butter and a mystery ingredient. There is also a Facebook group if you want to join in the fun but don’t run your own blog The Peanut Butter Recipe Box. Here are the other peanut butter and white chocolate creations!

White Chocolate Peanut Butter Christmas Trees from Carisa of Messes to Memories

Butterfinger Dipped Peanut Butter Cookies From Stephanie of The Tip Toe Fairy

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Double Chocolate Chunk Cookies

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Peanut Butter Chocolate Salami Cookies

No Bake Peanut Butter Chocolate Potato Chip Cookies

Peanut Butter Chocolate Ice Cream Cake

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