White Chocolate Peanut Butter NYC Cookies; ludicrously thick, soft, chewy chocolate studded cookies with a rich peanut butter flavour.
Trends in the food industry, especially those that trickle into food blogging, can often be as loathsome as they are popular.
Over-frosted cupcakes, dirty burgers, fault line cakes, Dalgona coffee, you name it. While these are deliciously enticing in the first week of popularity, they can become irritating and overhyped very quickly.
However, there is something to be said about the recent trend for “NYC Cookies” that has been winding its way through dessert blogs this season. This is a trend that I am unashamedly jumping on board with, especially after the popularity of 2018’s crazy Levain Bakery Style Cookie recipe.
Chocolate chip cookies are a weakness of many. That combination of crisp and chewy, doughy and chocolatey. It’s tough to replicate and tough to beat.
Trends come and go within the realm of cookies – let’s not discuss those weird few years of obsession over buying huge scoops of raw cookie dough. Even for Americans and Brits that was an inexplicable excess. However, something about these newly popular NYC cookies continues to pique my interests, and saliva glands.
The NYC cookie appears to have been born from New York bakeries such as Levain Bakery and Chip NYC. Similarly brought overseas to the UK by the likes of Creme London. These cookies get attention for their size, weight, and the impossibly soft and decadently doughy interior. Satisfying that strange cookie-dough desire without the sickliness or the danger of raw ingredients. Oh, and of course, indulging that Western desire for BIGGER, RICHER desserts.
This new recipe for White Chocolate Peanut Butter NYC Cookies feeds both of these desires. Ludicrously thick, soft, chewy chocolate studded cookies with a rich peanut butter flavour. These cookies are obscenely large, but unbelievably easy to make, offering maximum (over)indulgent pleasure for minimum effort.
Salty umami flavour from the peanut butter. Sweet creaminess from the white chocolate chips. Gentle crispness from the golden edges. Fulfilling stodge from that soft and chewy centre. These White Chocolate Peanut Butter NYC Cookies are beautifully balanced, even in their ridiculous size.
Not too much sweetness, not too heavy, just what you want from a rich treat.
These White Chocolate Peanut Butter NYC Cookies are a whole meal in a cookie. While I wouldn’t dream of advocating these as a “health food” – they do offer a nice parity of fat, protein and carbohydrates. They certainly provided us with a satisfying breakfast for a couple of days!
The secrets to the unbelievably addictive soft and chewy texture of these White Chocolate Peanut Butter NYC Cookies are threefold:
- The use of cornflour, a popular trick, helps ensure a consistent softness throughout the dough
- Chilling the dough before baking allows the gluten in the dough to develop for optimum desirable chewiness, it also firms up the butter to ensure it does not melt or spread out to much in baking
- Baking the large cookie dough lumps at a high temperature for a short time, provides that lush golden colour and gentle crispness while retaining the soft meltiness of the interior
All you have to do is mix and bake. You will not need any fancy equipment, provided you have a wooden spoon, a sturdy mixing bowl, some greaseproof paper and baking trays, you’re good to go!
By way of ingredients, I would recommend a good quality peanut butter. I don’t like to recommend brands that contain palm oil, as it is just horribly unnecessary. My favourite peanut butter is from Pip & Nut. Similarly, a good quality white chocolate is always preferable for best flavour and texture. I use this brand of white chocolate, but would also recommend Valrhona.
Another beautiful trait of these White Chocolate Peanut Butter NYC Cookies is their versatility. Prefer milk or dark chocolate? Go for it. Prefer almond butter? Don’t let me stop you. Want to make these into some lovely smaller cookies to share or freeze for later? Be my guest.
Before I leave you lovely people to your baking, I just want to wish you the best of health. I also want to thank you profoundly for continuing to give this baking blog some love during these trying times. It means a lot!
Happy baking!
Want to save these White Chocolate Peanut Butter NYC Cookies for later? Pin the image below!
To make these White Chocolate Peanut Butter NYC Cookies, simply follow the recipe below!
White Chocolate Peanut Butter NYC Cookies
Notes
BE A MAVERICK: If you adore that peanut butter flavour, why not add some salted peanuts to the dough? If you’re not a fan of white chocolate, switch it out for milk or dark instead!
Ingredients
- 150g (10 tbsp) soft butter
- 120g (8 tbsp) crunchy peanut butter
- 150g (¾ cup, packed) soft light brown sugar
- 100g (½ cup) caster sugar
- 2 large eggs
- 400g (3 cups) plain flour
- 1 tbsp cornflour
- ½ tsp bicarbonate of soda
- ½ baking powder
- Pinch of salt
- 300g (1 ⅔ cups) white chocolate chips
Instructions
- Preheat your oven – 220 C / 200 C fan / 400 F / gas mark 6 – and line two medium/large baking trays with some greaseproof paper.
- In a large mixing bowl, mix together the butter, peanut butter and sugars until smooth and combined.
- Add the eggs to the mixture, one at a time, beating thoroughly after each one.
- Stir in the flour, cornflour, bicarbonate of soda, baking powder and salt until just combined into a thick dough.
- Stir in chocolate chips until evenly dispersed.
- Chill the dough in the fridge for 30-60 minutes. This helps keep the cookies thick and retain that lovely texture.
- Using your hands, separate the cookie dough into 6-8 large lumps on your prepared trays. If you like a nice, round cookie like the ones pictured, shape them into roll balls. If you don’t mind a rustic look, simply leave them as they are!
- Bake for 10-13 minutes or until turning golden brown at the edges, and firm on top.
- Once baked, remove from the oven and allow them to cool completely on their trays, they will need about 10 minutes to firm up before you can safely taste one!
- Enjoy!
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Hello:
So the cookies are baked in US 400F for 10-13-min.?
Thank you.. Can’t wait to try these. :0)
Hi Janine, yes that’s right! The high temperature gets the outside crisp and keeps the inside gooey! I’d check after 10 minutes initially, as everyone’s oven can vary.
Hi, if I didn’t want to add the peanut butter would I just add more butter?
Hi Christina, I would remove the peanut butter, and add 50g more butter (so 200g total) – hope that helps!
Hi Kelly!
If I’m aiming for a more uniform shape and I’m rolling the dough into balls do I need to flatten them at all or will they spread as they need to naturally?
This is the bit that I worry about the most!
Super excited to try this recipe!! Thank you!!
Hi Char, thanks for your comment. These cookies do not spread much at all when they bake due to the flour content, chilling time, and high baking temperature. On that basis you will need to flatten them slightly unless you like a spherical cookie! I hope that helps, and I hope you enjoy!
Could I substitutes caster sugar for granulated sugar 1:1?
Also, is cornflour in the UK corn starch here in the US? Cornstarch keeps the cookie soft.
Hi Victoria, yes caster sugar and granulated sugar can be used in place of each other. The only difference is the size of the grain, meaning the granulated sugar will take longer to dissolve. However, that shouldn’t be an issue in these cookies!
You are correct on the cornflour too, it is the British name for what is known as cornstarch in the US.