White Chocolate Peanut Butter Cup Cookies stacked and the top one bitten on a white background with a black cooling tray

White Chocolate Peanut Butter Cup Cookies

Share on facebook
Share on twitter
Share on pinterest
Share on email

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.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

15

Icon of cutting board with knife on top in maroon red

PREP TIME:

2 hours 30 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

20 minutes

Icon of clock in maroon red lines

TOTAL TIME:

2 hours 50 minutes

INGREDIENTS

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

DIRECTIONS

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.

This Recipe Serves 15

INGREDIENTS

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

DIRECTIONS

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.

This Recipe Serves 15

Great Summer Recipes
Almond Coco Nutty Buddies in a white bowl on a white background with chocolate chunks and peanut butter in measurement spoons

I love to throw parties for friends and family. Sometimes they get a little crazy and we have to tell Grandma to stop dancing on the table. But, when she gets a hold of these almond coco-nutty buddies, it’s really hard to get her to stop. With JUSTIN’S® Classic Almond Butter packed into every bite, it’s hard to blame her. Get down from there, Grandma. You’re going to break something.

 

Peanut Butter Cup Brownies with one diagonal slice showing the side in the center of 8 pieces shown from top view of brownies

These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.

 

Raw Maple Almond Pumpkin Pie Bars picked up by a golden spatula from a dark gray, rectangular stone plate

Sometimes you want pumpkin pie but don’t have the oven space for it. Or maybe you want pumpkin pie, but with real-food ingredients. Or maybe you want pumpkin pie but hate cutting a circle into equal pieces. Whichever group you fall into, Raw Maple Almond Pumpkin Pie Bars solve your problem. These bars combine the coolest ingredients to make the pumpkin pie flavor you love without forcing you to turn on your oven. Instead, just pop them in your freezer to firm up, cut them into squares, and enjoy. It’s that simple.

Gluten Free Peanut Butter Cookie Pie with a missing slice on white plate with green cloth in the white background with forks

Ice cream cake thought it was number one when it came to desserts. Well. they may be great, but they don’t beat my Gluten-Free Peanut Butter Cookie Pie! It’s made with JUSTIN’S® Classic Peanut Butter so you know it’s great. You might not be able to beat it, but you sure can eat it.

 

Raw Chocolate Hazelnut Superfood Fudge Brownies cut into 24 square pieces to fit entirely into the picture dimensions

Dessert is one of my favorite meals. But it got me thinking. How could dessert be even better? Make it a superfood! And that’s just what we did with these Raw Chocolate Hazelnut Superfood Fudge Brownies. Try them for a super dessert!