Ingredients
- 3/4 cup unsalted butter, room temperature
- 3/4 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 tbsp vanilla bean paste
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 3/4 tsp Diamond Crystal kosher salt
- 1/2 tsp ground cinnamon
- 1 cup white chocolate chips
- 1/2 cup roasted, unsalted peanuts
- 1/3 cup creamy, no-stir peanut butter
Prepare the Filling and Dough
First, get the peanut butter filling ready. Line a baking sheet with parchment paper and spoon about 16-20 individual teaspoons of peanut butter onto it. Stick that sheet in the freezer to let the peanut butter harden up while you make the cookie dough.
Get your oven preheating to 350F and line a second baking sheet with parchment.
In a large bowl with a hand mixer, or in a stand mixer, beat the room-temperature butter with the dark brown sugar and granulated sugar on medium-high speed for 2-3 minutes, until the mixture is lighter in color and creamy.
Add the egg and vanilla bean paste and beat on low-medium speed until they’re just combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, kosher salt, and cinnamon. Add this to the wet ingredients and mix on low speed until a dough forms. Fold in the white chocolate chips and peanuts with a spatula.
Assemble and Bake the Cookies
Scoop the cookie dough and roll it into large balls – about 2-3 tablespoons of dough for each one.
Once all the dough is rolled, grab the peanut butter from the freezer. Flatten one of the cookie dough balls in your hand, place a frozen peanut butter disc in the middle, and then roll the dough back up, making sure the peanut butter is completely sealed inside.
Place the stuffed cookies on your prepared baking sheet, leaving a good 3-4 inches of space between them.
Bake for ~12-16 minutes, depending on the size of your cookies, until they’re set and lightly golden around the edges.
Let them cool on the pan for about 5 minutes before you move them to a wire rack.
White Chocolate Peanut Butter Crunch Cookies
Ingredients
- 3/4 cup unsalted butter room temperature
- 3/4 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 tbsp vanilla bean paste
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 3/4 tsp Diamond Crystal kosher salt
- 1/2 tsp ground cinnamon
- 1 cup white chocolate chips
- 1/2 cup roasted unsalted peanuts
- 1/3 cup creamy no-stir peanut butter
Instructions
- Line baking sheet with parchment. Drop 16-20 teaspoon-sized portions of peanut butter onto sheet and freeze.
- Preheat oven to 350F and line second baking sheet with parchment.
- Beat butter and both sugars for 2-3 minutes until light and creamy.
- Mix in egg and vanilla bean paste until just combined.
- Whisk dry ingredients in separate bowl. Add to wet ingredients and mix until dough forms.
- Fold in white chocolate chips and peanuts.
- Form 2-3 tablespoon dough balls. Flatten each, place frozen peanut butter disc in center, wrap dough around filling and seal completely.
- Place cookies 3-4 inches apart on baking sheet.
- Bake 12-16 minutes until edges are lightly golden.
- Cool on pan 5 minutes before transferring to wire rack.
Notes
