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White Chocolate Peanut Cookies Recipe featured by top NC food blogger, Food Diary of a City Girl

White Chocolate Peanut Cookies Recipe

The homemade roasted peanut butter in these cookies make this recipe extra special.
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Servings 18 cookies

Ingredients
  

  • 16 oz unsalted peanuts
  • 1 tbsp coconut oil
  • 2 cups flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 1 cup unsalted butter
  • 2 room temperature eggs
  • 2 tsp pure vanilla bean paste
  • 12 oz Callebaut white chocolate chunks

Instructions
 

  • Pre-heat oven to 350°.
  • Place a sheet of parchment paper on a baking sheet. Spread 16 oz of the unsalted peanuts on the parchment paper. Roast nuts in the oven for 15 - 20 minutes, depending on the calibration of your stove. After roasting the peanuts, allow them to cool for 15 minutes.
  • Reduce oven to 300°.
  • Divide homemade roasted peanuts into 2 ½ cups and I cup.
  • Add 2 ½ cups of peanuts and one tablespoon of coconut oil to a food processor and blend. If you do not have a food processor, you can also blend the two ingredients using an immersion hand blender. Blend the two ingredients until achieving a creamy consistency. The homemade dry roasted peanut butter will measure to one cup. Set the homemade roasted peanut butter aside.
  • In a bowl, sift the flour, baking soda and salt and set aside.
  • In a separate bowl, mix the two sugars until well blended.  Add one cup of room temperature butter and cream with the blended sugars. 
  • Add the homemade roasted peanut butter to the creamed sugar and butter mixture. Mix until fully combined.
  • After combining the homemade roasted peanut butter, add the room temperature eggs and vanilla paste. Blend, but do not over mix. 
  • Slowly blend in the combined dry ingredients into the wet mixture, but do not overwork the cookie dough.  Using a wooden or silicon spoon, stir in both the white chocolate chunks and reserved one cup of homemade roasted peanuts.  
  • Add parchment paper to a cookie sheet. Scoop 2 - 3 tablespoons of cookie dough per cookie onto the parchment paper.  I prefer a larger cookie, so my scoops per cookie are closer to 3 tablespoons. Bake for 20 - 22 minutes at 300 degrees.   If you prefer a smaller cookie, you may need to adjust your baking time to 18 - 20 minutes, but do not increase the oven temperature. 
  • Once the cookies are baked, immediately remove the baking sheet from the oven.  Slide the parchment paper with cookies gently onto a flat surface or cookie rack.  Doing this will allow the cookies to firm up during the cooling process.  Once the cookies have cooled, it will be much easier to remove them using a spatula.  If you attempt to remove the cookie with a spatula before cooling properly, the cookies will crumble in the process.