• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Subscribe
Cookie Madness
menu icon
go to homepage
  • Home
  • About
  • Subscribe
  • Recipe Index
subscribe
search icon
Homepage link
  • Home
  • About
  • Subscribe
  • Recipe Index
×
Home » Peanut Butter

Trader Joe's Peanut Butter White and Chocolate Chunk Cookies

Oct 23, 2014 · Modified: Nov 6, 2019 by Anna · This post may contain affiliate links · 5 Comments

One of our Sunday rituals is a trip to Trader Joe’s, where we scout out cheap wines,  load up on produce, and see what's new in the frozen aisle.  Trader Joe's is always changing things up, but one mainstay (and a personal favorite) is Trader Joe's Salted Peanut Butter.  It took me a while to get used to it because I'm partial to mainstream peanut butters like Jif or Skippy, but now I love Trader Joe's and don't really miss the sugar. Plus it works really well for baking. These Peanut Butter White and Chocolate Chunk Cookies are proof!

Peanut Butter Chunk

More sugar usually means more spreading, so in this case I think the sugar that's missing from the peanut butter helps keeps the cookies nice and thick. In addition, less sugar means more peanut flavor. And finally, since the base dough isn't quite as sweet, it makes a nice contrast to chunks of white chocolate, which are definitely sweet and which happen to go really well with peanut butter.

Recipe

Peanut Butter Chunk

Peanut Butter White and Chocolate Chunk Cookies

Cookie Madness
A white and chocolate chunk peanut butter cookie made with Trader Joe's salted (unsweetened) peanut butter.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 13 minutes mins
Total Time 23 minutes mins
Course Dessert
Cuisine Americam
Servings 20

Ingredients
 

  • 2 cups all-purpose flour 9 ounces weight
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 stick unsalted butter softened (4 ounces weight)
  • ½ cup unsweetened peanut butter 5 ounces weight
  • ½ cup granulated sugar 3 ½ ounces weight
  • ¾ cup packed dark brown sugar 6 ounces weight
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 6 ounces dark chocolate cut into chunks
  • 3 ounces white chocolate cut into chunks
  • ⅔ cup lightly salted roasted peanuts

Instructions
 

  • In a bowl, mix together the flour, baking soda, baking powder and salt and set aside.
  • In a mixing bowl, using an electric mixer, beat together the butter, peanut butter and both sugars until creamy. Beat in the vanilla and the eggs.
  • Add flour mixture and stir to make a soft dough. Stir in the dark and white chunks, then stir in the peanuts.
  • Divide dough into 20 balls and arrange on a parchment or foil lined plate. Chill for an hour, then bake in a preheated 350 degree oven for 12 to 15 minutes or until cookies appear set. Let cool on the baking sheet for 10 minutes, then carefully remove and let cool completely

Notes

I chilled my dough rounds for an hour because I think the cookies bake up a little thicker this way, but if you're in a hurry you could probably skip the chilling.
Tried this recipe?Let us know how it was!

 

More Peanut Butter Cookies Archives

  • Peanut Butter Cup Cookies
    Muffin Pan Peanut Butter Cup Cookies
  • Gluten-Free Peanut Butter Powder Cookies
    Powdered Peanut Butter Cookies
  • Ovenly Peanut Butter Cookies
    Inspired By Ovenly Peanut Butter Cookies
  • Reese's Thins Sea Salt Peanut Butter Cookies

Reader Interactions

Comments

    I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

    Your email address will not be published. Required fields are marked *






  1. Anna

    October 26, 2014 at 7:46 am

    Hi Kathleen,

    Thanks for the comment! I'm really happy you liked the One Bowl Criss Cross because those are one of my old favorites. I'd say the difference between these cookies and the One Bowls are that the One Bowls are a little crumblier, while these are darker, thicker and maybe a little softer. But they are both good. Thanks again for the comment and for the feedback on the cookies.

  2. Kathleen

    October 25, 2014 at 9:55 pm

    These look good. But I have to admit that I saw your link for the one bowl peanut butter criss cross cookies and tried those first. They were delicious. So many great recipes here.

  3. Anna

    October 24, 2014 at 7:48 am

    Hi Bob,
    I think the key is "unsweetened". I use the mainstream natural peanut butters (like Jif natural), but they call themselves natural because of the way the peanuts and oil are blended. They still have sugar. For these cookies, I'd recommend a peanut butter that's made of peanuts, salt and oil (not sugar). I've only tested with Trader Joe's, but I know there are a lot of no added sugar peanut butters out there. And you can still use products like Jif Natural or Skippy Natural or regular peanut butter, but the cookies might not be as thick.

  4. Bob

    October 24, 2014 at 12:16 am

    Anna - so am I interpreting this right? A natural peanut butter will work for these cookies?

    Thanks!

  5. Julie @ HostessAtHeart

    October 23, 2014 at 7:17 pm

    These look delicious! Chocolate...Peanut Butter...What's not to love?

Primary Sidebar

Footer

About

  • Privacy Policy
  • Disclosure

Newsletter

Subscribe Page

Contact

  • Contact

Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

© All rights reserved. Do not copy, distribute, or reproduce without permission.