I think these Peanut Butter Cookies are my absolute favourite cookies ever! They are soft and chewy with white chocolate and peanut butter chips.
I did make these cookies a while ago and just hadn’t gotten around to posting them on here (sorry) but you might have already seen these in this month’s Baking Heaven Magazine.
Peanut Butter Cookies
To make the cookies start by creaming together the butter and sugar. I use light brown sugar in these cookies because it gives a lovely toffee flavour. You can use caster sugar if you prefer or a combination of the two.
Add in the eggs, flour, bicarbonate of soda, cornflour and vanilla and mix until if begins to form a dough. Finally add in the chocolate chips, peanut butter chips and peanut butter. Mix until it forms a dough and the chips are evenly distributed. If the dough is quite dry add 1tsp of milk and mix again. Repeat until yu reach the desired consistency.
I used Reese’s Smooth Peanut Butter but you could use a different brand of Peanut butter or a crunchy spread instead. The peanut butter chips I bought from ASDA but you can also get them in Sainsbury’s and Amazon. If you can’t get them don’t worry these cookies will just be as delicious with only white chocolate chips.
Roll the dough into balls around 80g each and pop them into a freezer safe container. Put the cookie balls into the freezer for 45 minutes or in the fridge for 1 hour and 15 minutes.
Just before you remove the cookies from the fridge/freezer preheat the oven.
Can I keep the cookies frozen?
You can! Depending on how many you need, you don’t need to bake them all at once, these can stay in the freezer for up to 3 months.
How do I bake them?
Place the cookies onto a baking tray lined with baking parchment. Make sure your cookies are spaced apart because they will spread as the oven and flatten out.
How do I know when the cookies are baked?
You will know the cookies are ready when they have flattened and the white chocolate chips are melted.
Telling when cookies are ready can be particularly difficult because they will still be very soft when you take them out of the oven.
I would recommend leaving the cookies to cool fully on the baking tray this way they will have a chance to firm up and when you life them up they won’t fall apart.
You can make these without the Peanut Butter Chips.
You can also use any kind of chocolate chips or a combination of more than one.
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Reese’s Peanut Butter Cookies
For the Cookies
- 125 g Unsalted Butter
- 175 g Light Brown Sugar
- 1 Large Egg
- 325 g Plain Flour
- 1 tsp Bicarbonate of Soda
- 1 tsp Corn Flour
- 1 tsp Vanilla Extract
- 150 g Peanut Butter Chips
- 150 g White Chocolate Chips
- 75 g Smooth Peanut Butter
- 1-3 tsp Whole Milk
To Make the Cookies
- Add the butter and sugar to a large bowl and mix until pale and creamy. Add in the egg, plain flour, bicarbonate of soda, cornflour and vanilla extract and mix again until a dough is formed.
- Add in the peanut butter chips, white chocolate chips and smooth peanut butter and mix again until the chips are evenly distributed. If the dough is quite dry you can add in 1tsp of milk and mix again, repeat until you reach the desired consistency.
- Roll the dough into balls around 80g each and place them in a freezer safe container.
- Put the cookie dough balls into the freezer for 45 minutes or in the fridge for 1 hour and 15 minutes.
- Just before you remove the cookie balls from the freezer preheat the oven to 180C (160C Fan) and line two baking trays with baking parchment.
- Place the cookie dough balls onto the baking trays. Make sure they are spaced apart as they will flatten and spread in the oven and you don’t want them to touch.
- Bake in the oven for 10-12 minutes.
- Leave the cookies to cool fully on the baking tray. They will be quite soft when you first take them out the oven but will firm up as the cool.
If you do have any questions about these Reese’s Peanut Butter Cookies or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.