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White Chocolate Dipped Peanut Butter Cookies- Easy one bowl peanut butter cookies that get dipped in white chocolate and sprinkles! Use your microwave for the white chocolate and you will have cookies perfect for a cookie swap in no time!
When it comes to cookies and the holiday season, sometimes things can get a bit crazy. But when you already have enough to do, making cookies should be a fun break. And with these cookies all you need to break out is one mixing bowl.
Peanut butter cookies are always a classic on a cookie platter, and if you dip them in white chocolate and sprinkles they are fun festive addition.
Peanut butter cookies are so easy to make, aren’t they? And for some odd reason I tell myself they are healthier because they have peanut butter in them. Ha, I do live in my own sugar coated reality don’t I?
Making these cookies start like any great cookie by creaming your butter and sugars until light and fluffy, about 2 to 3 minutes. Don’t skimp on that creaming friends! It’s super duper important. If you are in a hurry, and forgot to take your butter before hand, then you can soften your butter quickly with one of these three methods. You don’t need to wait around for that butter to soften after you read this.
To that sugar butter goodness, you will add your egg, peanut butter and vanilla. And then your dry ingredients. And that’s it! Super simple right?
Oh wait but I almost forgot the best part. The white chocolate! I’ve made these peanut butter cookies before but this time to make them festive felt they needed to be dipped in white chocolate this time and adorned with sprinkles. If you want the how to on dipping things in chocolate then be sure to give this post a must read.
Listed below is the essential equipment to make these cookies. These are all tools I own, love, and use and would not recommend otherwise. Yes these are affialite links. Yes they will redirect you to Amazon. Yes I make a small commission if you make a purchase. No it doesn’t cost you any extra 🙂 So thank you in advance if you do make a purchase because it helps to keep this blog running!
- Cookie Sheets (I recommend getting 2 so you don’t have to wait in between batches for your cookie sheet to cool)
- Cooling Racks
- Silicone Baking Mats
- Stand Mixer
- Dry Measuring Cups and spoons
- Cookie Scoops
Until next time happy baking everyone!
White Chocolate Dipped Peanut Butter Cookies
- 1 1/2 cups (180 g) all purpose flour
- 1/2 teaspoon baking soda
- 1/4 cup (50 g) granulated sugar 1/4 cup additional to roll cookies
- 3/4 cup (160 g) packed light brown sugar
- 1/2 cup (1 stick, 113 g) unsalted butter at room temperature
- 1 large egg room temperature
- 1 cup (70 g) smooth peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups (12 ounces) white chocolate chips
- 1 tablespoon vegetable shortening optional, see note
- Preheat oven to 375F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, salt, and baking soda until evenly combined.
- In a second bowl with an electric mixer, cream together on medium high speed the sugars and butter until light and fluffy for about 2 minutes. Scrape down the bowl as needed.
- Beat in egg to mixture until evenly combined.
- Mix in peanut butter and vanilla until smooth and creamy.
- Beat in the flour mixture until just combined. Do not overmix.
- Using a small cookie scoop, or two spoons, scoop the dough (about 2 tablespoons) and roll dough into 1 inch balls and then roll in granulated sugar. Place on baking sheet and flatten with fork slightly.
- Bake in center of the oven for 10-12 minutes until edges are set and middles are still soft. Remove form the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack.
- After they are completely cooled, melt the white chocolate chips in the microwave in 30-second intervals, stirring in between each interval. I like to add a a tablespoon of shortening to help smooth out the chocolate and make for a silky finish. Dip each cookie halfway in the chocolate and set on parchment paper. Cover with sprinkles before the chocolate sets.
- Be sure to measure your flour correctly. Over-measuring your flour is going to result in a dry, crumbly cookie. Read my full post on how to measure your flour correctly here.
- Use room temperature butter. By softening your butter properly (and here are 3 ways you can do that in a hurry!) will allow the sugar to punch tiny holes into the butter incorporating air into the dough. Cold butter won’t allow this to happen. So room temperature, unsalted, and you’re good to go.
- Don’t forget to take those eggs out early too. You also need a room temperature egg as well. Remember you want your ingredients all playing along well together. So a cold egg and room temperature butter just don’t play nice on the playground together. You’ll end up with butter that starts to seize up in your bowl. My trick? Put your eggs in a bowl of warm water for 5 to 10 minutes and you’re good to go.
- Flatten those cookies a bit. These cookies won’t spread much, so you want to help them out a bit and flatten them a bit. I prefer the fork criss cross method, but even a quick flatten with the palm of your hand will do the trick. Have you read my post on why your cookies spread too much? Check it out here!