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White Chocolate Chunk Peanut Butter Cookies
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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.
Prep Time1 hr 15 mins
Cook Time12 mins
Total Time1 hr 27 mins
Course: Snack
Cuisine: British
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.