30-Minute Peter Pan Peanut Butter Cookies
Classic peanut butter cookies featuring crunchy peanut butter and tender, chewy texture with white chocolate chip accents. The combination of granulated and brown sugars creates the perfect balance of sweetness and depth, while the signature crosshatch pattern and slightly crispy exterior give way to a soft center. Perfect for lunch boxes, after-school snacks, or cookie exchanges, these cookies deliver nostalgic peanut butter flavor with a modern white chocolate twist.
Ingredients
Instructions
- 1
Preheat oven to 325 degrees
- 2
Combine shortening and peanut butter in mixer bowl and beat until creamy
- 3
Add sugars and beat until fluffy
- 4
Add egg and milk and beat well
- 5
Combine flour, baking soda and salt in a small bowl then pour into sugar mixture and beat until well mixed
- 6
Roll small portions of dough between hands and place on cookie sheet
- 7
Bake for 12-15 minutes or until slightly crisp on the outside
- 8
Remove and top with a couple white chocolate chips per cookie
Tips
For more defined cookie shapes, chill dough for 30 minutes before rolling and baking.
Press white chocolate chips gently into warm cookies to ensure they stick properly.
Use a cookie scoop for uniform size and even baking times.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 1 day ahead and refrigerated, or shaped cookies can be frozen for up to 3 months
Serve at room temperature with milk or coffee
Common Mistakes
Don't overbake or cookies will become hard and dry
Add white chocolate chips while cookies are still warm to prevent them from falling off
Substitutions
Gluten-Free Swaps
General Alternatives
smoother cookies
FAQ
Can I use smooth peanut butter instead?
Yes, smooth peanut butter works perfectly and will give you a more uniform texture without the peanut pieces.
How long do these cookies keep?
Store in an airtight container for up to one week at room temperature, or freeze for up to 3 months.
Can I freeze the cookie dough?
Yes, you can freeze shaped cookie balls for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes.