White Chocolate Peanut Butter Crunch Cookies
The trick to these cookies is the frozen peanut butter center. You freeze little dollops of peanut butter, then wrap the cookie dough around them. This keeps the peanut butter from melting out in the oven and gives you a soft, gooey surprise inside a thick, chewy cookie that's loaded with white chocolate and crunchy peanuts. Best part is, the dough itself doesn't need to be chilled.
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
Ensure peanut butter is completely sealed inside dough to prevent leaking during baking.
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