Our soft-baked White Chocolate Peanut Butter Cookies use simple pantry staples and come together quickly, making them a perfect choice for busy cooks. These cookies combine nutty peanut butter with sweet white chocolate for a soft, chewy treat that’s easy to customize for holidays or everyday snacking.
Featuring creamy peanut butter and rich white chocolate chips, these cookies are baked soft and finished with a half-dip of melted white chocolate and colorful sprinkles for a festive look.
Tips below will help you get the best results. If you prefer, skip to the recipe card for the full ingredient list and printable instructions.
We’ve upgraded the classic peanut butter cookie with white chocolate chips and an optional chocolate dip and sprinkles, which you can tailor to any holiday or celebration.
This recipe is handy because most ingredients are commonly on hand, allowing you to bake a fresh batch quickly. The coating and decorations are interchangeable, so you can adapt the cookies for birthdays, seasonal cookie exchanges, or everyday dessert trays.
More Easy Cookie Recipes…
With the right balance of smooth peanut butter, creamy white chocolate, and festive sprinkles, these cookies are an easy crowd-pleaser for family, friends, or holiday gatherings.
Whether you want a reliable cookie jar favorite or something special for seasonal baking, this recipe delivers soft, chewy cookies with a sweet white chocolate twist.
Looking for other treats? Explore variations like flourless peanut butter cookies, homemade Little Debbie Star Crunch copies, or cake mix fruitcake cookies.
White Chocolate Peanut Butter Cookies Ingredients
- 3/4 cup creamy peanut butter (or chunky if you prefer)
- 8 tablespoons unsalted butter, softened to room temperature
- 1 1/2 cups granulated white sugar
- 1 large egg, room temperature
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups white chocolate chips, divided
- Sprinkles or colored sugar for decoration
Get the complete ingredients and directions in the recipe card below.
How to Make Peanut Butter White Chocolate Cookies
Begin by bringing the butter and egg to room temperature — this helps the dough come together and gives the cookies a consistent texture.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, combine the room-temperature butter and peanut butter and mix until smooth. Add the sugar and beat until the mixture is creamy, then add the egg and mix until combined.
Add the flour, baking soda, and salt and mix until no dry streaks remain, scraping down the bowl as needed. Fold in 3/4 cup of the white chocolate chips, taking care not to overmix.
Using a 1.5-tablespoon cookie scoop or a spoon, drop dough onto the prepared baking sheets, spacing cookies about 1–2 inches apart. Bake for 12–14 minutes, until the edges are just lightly browned. Avoid overbaking to keep the centers soft.
Transfer cookies to a wire rack and cool completely. While they cool, melt the reserved 1 cup of white chocolate chips in a microwave-safe bowl in short increments, stirring between each interval until smooth.
Dip each cooled cookie halfway in the melted white chocolate, return to the wire rack or parchment, and add sprinkles before the chocolate sets. Let the chocolate firm up before serving.
Tips for Making the Best Peanut Butter Cookies with White Chocolate
- Use room-temperature butter and egg for a consistent batter.
- Check that your baking soda is fresh for proper rise.
- Choose a quality white chocolate—it melts more smoothly and yields a creamier dip.
- Remove cookies from the oven as soon as edges are lightly browned to keep them soft.
- When melting chocolate, heat in short bursts and stir frequently to prevent separation.
Recipe Variations
- Swap in chunky peanut butter for extra texture.
- Use semisweet or peanut butter chips instead of white chocolate chips.
- Use white candy melts or almond bark for dipping if preferred.
- Use colored candy melts or different sprinkle combinations to match holidays or parties.
How to Freeze and Store Leftover Cookies
Store baked cookies in an airtight container at room temperature for 3–4 days.
To freeze: Place baked, undecorated cookies in an airtight container and freeze for up to 3 months. Thaw completely before decorating.
Delicious Cookie Recipes:
- Coconut Lime Sugar Cookies
- Smores Cookies
- Strawberry Jam Cookies
- Hot Chocolate Cookies with Mini Marshmallows
Save the White Chocolate Chip Peanut Butter Cookies recipe for later.
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White Chocolate Peanut Butter Cookies
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Equipment
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Cookie sheet
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Baking mat or parchment
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Stand mixer or electric hand mixer
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Cookie scoop (1.5 tablespoon)
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Microwave-safe bowl for melting chocolate
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Wire cooling rack
Ingredients
- 3/4 cup creamy peanut butter
- 8 tablespoons unsalted butter, room temperature
- 1 1/2 cups white granulated sugar
- 1 large egg, room temperature
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups white chocolate chips, divided
- Sprinkles for decorating
Instructions
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Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone mats and set aside.
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In a large bowl, combine peanut butter and softened butter until smooth.
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Add sugar and beat until creamy, then add the egg and mix until combined.
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Add flour, baking soda, and salt. Mix until fully incorporated, scraping the bowl as needed.
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Fold in 3/4 cup white chocolate chips.
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Use a 1.5-tablespoon scoop to portion dough onto prepared sheets.
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Bake 12–14 minutes until very lightly browned. Transfer to a wire rack to cool completely.
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Melt the remaining 1 cup white chocolate chips in a microwave-safe bowl in short intervals, stirring until smooth.
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Dip each cooled cookie halfway into the melted chocolate, place on a rack, and add sprinkles before the chocolate sets.
Notes
- Use room-temperature butter and egg for best batter consistency.
- Choose good-quality white chocolate for a creamier melt and better flavor.
- Customize sprinkles to match holidays or special events.
- Store cookies in an airtight container for 3–4 days.
- Freeze cooled, undecorated cookies in an airtight container for up to 3 months; thaw before decorating.
Nutritional Estimate
Nutritional information is an estimate provided for reference. Verify independently for accuracy if needed.