My whole life is making delicious nut butters. Is it any wonder that my favorite type of cookie is a peanut butter cookie? I do like to add a little variety to my favorite treats, though. Chopped white chocolate peanut butter cups are a welcome addition to this White Chocolate Peanut Butter Cup Cookies recipe. I hope you enjoy it as much as I do.
2 tablespoons JUSTIN’S® Classic Peanut Butter
⅓ cup Coconut Oil, softened (consistency of butter, not melted)
½ cup Granulated Sugar
½ cup Brown Sugar, packed
1 Egg
2 teaspoons Vanilla Extract
1 ¾ cups All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Salt
¾ cup chopped White Chocolate Peanut Butter Cups
1. Using an electric stand or hand mixer, cream together the coconut oil, JUSTIN’S® Classic Peanut Butter, egg, both sugars, and vanilla, at a medium speed until light and fluffy.
2. Add the flour, baking soda, salt, and mix until just combined.
3. Fold in the white chocolate peanut butter cups.
4. Using a small scoop, form the dough into 15-20 balls (about the size of a golf ball).
5. Place on a plate and press each down slightly.
6. Cover and refrigerate the dough for at least 2 hours.
7. Preheat the oven to 350°F.
8. Line a baking sheet with parchment paper.
9. Place the dough balls 2 inches apart on the baking sheet lined with parchment paper.
10. Bake for 9 to 10 minutes. (They should appear slightly undercooked).
11. Allow the cookies to cool on the baking sheet for 5 to 10 minutes.
