These super Soft Peanut Butter White Chip Cookies are crazy thick…the inside will melt in your mouth and the white chocolate adds a perfect addition of sweet and creamy!
Oh hey giant peanut butter cookies. What up.
When I decided I needed to make super thick peanut butter cookies I really didn’t think they would tun out THIS thick.
But I went big.
Is thick better than fat? Or do we not say fat anymore?
Obese? I made obese cookies.
No, I don’t think that’s right.
So while *I* wouldn’t want to really be called thick, fat or obese…I can’t think of another way to describe these cookies.
They are large? Big boned?
Ugh. Anyway, I stuffed them jam packed full of white chocolate chips to make them even more epic. Because that’s how I do.
I love me a peanut butter cookie, but I do NOT like a crumbly cookie. So that was my mission. A non-crumbly thick-fat-obese-large-big boned peanut butter cookie.
With white chips.
The batter is super easy…and also tastes delicious unbaked.
Salmonella be damned!
To get your cookies looking like mine, use a large cookie scoop. Mine is a 3 Tbsp scoop by OXO.
ORRR if you want less thick cookies, press them down before baking…
And bake them for 9-ish minutes. They will set up on the bottoms, but the insides will stay soft and delicious. Trust me.
We really loved these!
makes 24 large cookies.
- 1 cup light brown sugar
- 1/2 cup butter, melted and cooled slightly
- 1 egg
- 2 Tbsp milk
- 1 Tbsp vanilla
- 3/4 cup creamy peanut butter
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 cups flour
- 1 1/2 cups white chocolate chips
- Preheat oven to 350°
- Line a baking sheet with parchment paper and set aside.
- In bowl of stand mixer combine all the ingredients except flour and white chocolate chips.
- Beat mixture on medium speed for 2 minutes, scraping sides as needed.
- Mix in flour until combined and finally stir in white chocolate chips.
- Using cookie scoop or large spoon place dough 2 inches apart on baking sheet. If you prefer not as tall of a cookie, press dough down slightly, as cookies will not spread when baking.
- Bake for 9-10 minutes until bottoms have just set. Do not overbake, cookies will still be soft on the inside.
- Allow to cool on a wire rack.