White Chocolate Peanut Butter Cup Oatmeal Cookies

Step aside traditional chocolate, it’s white chocolate’s turn in the spotlight! White peanut butter cups, white chocolate chips, oats, and white chocolate peanut butter. All in one cookie!

I know I acknowledge many of the frivolous food holidays that are scattered throughout each month but today is a special day. Today is National Peanut Butter Cookie Day! I absolutely, under no circumstances, cannot miss a food holiday revolving around peanut butter or cookies. Which also of course meant that it was yet another opportunity to make a new variation on my favorite chewy chocolate chip cookies.

These cookies are primarily inspired by their milk chocolate counterpart – peanut butter cup oatmeal cookies. I took that recipe and adapted it into the base of my favorite cookie recipe since at the time that I made that batch of cookies, I had not yet perfected the addition of oats to the recipe. But there’s no stopping me now! From chocolate, to peanut/nut butter, oats, healthier, brown butter, and any combination of mix-ins you can imagine I am slowly conquering every cookie combination I can imagine. What is your favorite kind of cookie?

One year ago: Gluten-Free Salted Caramel Peanut Butter Cookies

Two years ago: Cream Cheese Peanut Butter Cookies Dipped in White Chocolate

WHITE CHOCOLATE PEANUT BUTTER CUP OATMEAL COOKIES

Makes approximately 3 dozen

Ingredients:

1-1/4 cups all-purpose flour, spooned and leveled

1 cup old fashioned rolled oats

1 tsp baking soda

1 tsp salt

1/2 cup (1 stick) unsalted butter, melted and cooled

1/2 cup PB&Co’s white chocolate wonderful peanut butter

1-1/4 cup packed light brown sugar

1/4 cup white sugar

1 Tbsp vanilla extract

1 egg + 1 yolk, room temperature

8 oz. white chocolate peanut butter cups, coarsely chopped

1 cup white chocolate chips

Directions:

1. In a medium bowl, whisk together the flour, oats, baking soda, and salt; set aside.
2. In a large bowl, cream together the melted butter, peanut butter, and sugars until well blended. Beat in the vanilla, egg, and egg yolk until just incorporated. Mix in the sifted ingredients in three batches until just blended. Using a spatula, fold in the chopped peanut butter cups and white chocolate chips.
3. Rolls 2 tablespoons of dough into balls and place on a plate or tray. Cover tightly and chill for at least 2 hours, overnight for best results (refrigerate for up to one week).
4. Preheat oven to 350 degrees. Line cookie sheets with silicone baking mats or parchment paper; set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 10 minutes (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted from my Peanut Butter Cup Oatmeal Cookies and Monster Cookies.

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