Ingredients:

  • 2 1/2 cups (313g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 cups (500g) creamy peanut butter
  • 1 1/2 teaspoons pure vanilla extract
  • 1 2/3 cups (300g) white chocolate chips
  • 1/2 cup (100g) granulated sugar, for rolling (optional)

Instructions:

  1. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  2. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Scrape down the sides of the bowl as needed.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and peanut butter until well combined. Again, scrape the bowl!
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  5. Stir in the white chocolate chips until evenly distributed. The dough will be thick and soft.
  6. Cover the bowl and chill the dough in the refrigerator for at least 1 hour (or up to 3 days). If chilling longer than a few hours, let it sit at room temp for at least 30 minutes before baking.
  7. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Roll dough into large balls (about 3 Tablespoons each). If using, roll each ball in granulated sugar.
  9. Place 8 cookie dough balls on each baking sheet, leaving space for spreading. Gently press down on each ball to slightly flatten. Bake for 14-15 minutes, or until the edges are lightly golden brown and the centers are still soft.
  10. Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. If they are puffy, flatten slightly with the back of a spoon.