Why is it golden? Why is this White Chocolate Peanut Butter Cookie GOLDEN?
Because peanut butter and chocolate are always the golden ticket to anyone’s heart. 🎫💖
If it’s Valerie’s heart – the key is WHITE chocolate. ( Reese’s Minis White Creme Peanut Butter Cups, specifically).
White Chocolate Peanut Butter Golden Sugar Cookies
Classic soft and chewy sugar cookies iced with peanut butter and golden cream, as well as Reese’s Minis White Creme Peanut Butter Cups, these are truly your new “golden ticket” cookies.
White Chocolate Peanut Butter Golden Sugar Cookies
Golden Sugar Cookies:
1/2 cup butter, room temperature
1 cup white sugar
1 large egg
1 Tbs. vanilla extract
1 3/4 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. sea salt
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl. (Use a hand mixer, if need be).
Add the egg and mix until well combined.
Add the vanilla extract, mixing on low speed until incorporated. Scrape down the sides of the bowl.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter and egg mixture and mix on low speed for about 20 to 30 seconds just until the dough begins to come together. Do not over-mix.
Form large balls of cookie dough and flatten into 2-3″ discs.
Place the cookie dough balls on a parchment-lined baking sheet and chill for 30 minutes.
While the dough chills, preheat the oven to 350.
Bake for 12-14 minutes, until the edges are set and begin to turn a golden brown. The tops of the cookies should be puffy and cracked. Do not overbake.
Remove the cookies from the oven and allow to cool on the baking sheet for 10 minutes before using a spatula to transfer the cookies to a wire cooling rack. Once cool, frost with golden cream icing and peanut butter, and top with White Chocolate Reese’s Peanut Butter Cups.
Golden Cream Peanut Butter Icing and Topping:
1 1/2 cups powdered sugar
3 Tbs. butter, room temperature
3/4 tsp. vanilla extract
1 Tbs. whole milk
3/4 cup smooth peanut butter
3/4 cup Reese’s Minis White Creme Peanut Butter Cups, finely chopped
In a medium bowl, mix powdered sugar and butter with an electric mixer on low speed. Stir in vanilla and milk.
Slather the golden frosting over each cooled cookie. Then, swirl with a slab of peanut butter (chef’s choice as to HOW MUCH!). Drizzle with White Chocolate Sauce, if desired.
Garnish with Reese’s Minis White Creme Peanut Butter Cups.
AND, if you’re not up for peanut butter, skip the Reese’s and peanut butter, and just top with blueberries and a drizzle of white chocolate sauce.
