Ingredients: |
Ingredients: 1 cup unsalted butter (softened)
2 cups peanut butter (smooth or crunchy, at room temperature)
1 1/2 cups granulated sugar
1 cup brown sugar (packed)
2 large eggs (at room temperature)
2 Tbsp milk (2% or whole)
2 tsp pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup chopped white chocolate ((1/2" pieces) or white chocolate chips)
1/3 cup roasted peanuts (chopped)
Flaky salt (such as Maldon, for sprinkling)
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Directions: |
Directions:In a stand mixer fitted with a paddle attachment, cream the butter with the peanut butter and both sugars. Beat on high speed for 2 minutes, scraping down the sides of the bowl once or twice. Add the eggs, milk and vanilla and beat on high for another 2 minutes, until light and fluffy, scraping the sides and bottom of the bowl once or twice again. Place the flour, baking soda, baking powder and salt in a medium bowl. Stir well. Add this to the butter mixture and mix on low speed just until combined, scraping the sides and bottom of the bowl. Stir in the white chocolate and peanuts by hand, just until the dough is smooth and incorporated. Cover the bowl with plastic wrap and chill for 30 minutes. Preheat the oven to 350°F. Place the rack in the centre of the oven. Line 2 baking sheets with parchment paper. Use an ice cream scoop (mine is about 1/4 cup in volume) to portion out the cookies. Place them about 3 inches apart on the prepared baking sheets. Flatten the cookies with your hand, so they are about 1/2 an inch high. Use a fork to lightly make a cross-hatch pattern on top of the cookies. Sprinkle with flaky salt. Bake 1 baking sheet at a time for 8–10 minutes, until the middle is set and the edges are lightly browned. Remove the pan from the oven and let the cookies cool completely on the pan on a wire rack. Keep the cookies in an airtight container on the counter for up to 2 days, or freeze for up to 1 month. |
This recipe for Double Peanut Butter and White Chocolate Chunk Cookies is from