Soft baked White Chocolate Peanut Butter Cookies are sure to please the peanut butter lover in your life. We've leveled up the classic recipe by adding decadent white chocolate chips and then dipping the cookies in chocolate and sprinkles.
Preheat the oven to 350 degrees F. Line two cookie sheets with baking mats or parchment paper and set aside.
Place peanut butter and softened butter in a large bowl and mix until combined.
Add sugar and beat until smooth.
Add the egg, mixing until combined.
Add flour, baking soda, and salt into the bowl and mix again, scraping down the sides of the bowl occasionally, to ensure the ingredients mix together.
Fold in ¾ cup white chocolate chips into the batter.
Using a 1.5 tablespoon scoop, measure the cookie dough and drop onto the prepared cookie sheets.
Bake for 12-14 minutes, just until very lightly browned. DO NOT OVERBAKE! Transfer cookies to a wire rack to cool completely.
While the cookies are cooling, place 1 cup white chocolate chips in a microwave-safe bowl and heat in the microwave for 30 seconds. Stir, then continue heating in 15 second increments until chocolate is melted and smooth.
Dip half of a cooled cookie into the melted chocolate. Place on a cooling rack and quickly sprinkle with your favorite holiday sprinkles. Repeat with remaining cookies.
Notes
Make sure your butter and egg are room temperature before starting. The batter consistency will be off if the butter is cold.
Use a high quality chocolate for best results.
Change the sprinkles to coordinate with holidays and special occasions.
Store leftover cookies in an airtight container for 3-4 days.
To freeze: place cooled, undecorated cookies in an airtight container in the freezer for up to 3 months. Thaw cookies before decorating.