Homemade peanut butter cookies with chunks of white chocolate are one of those recipes that come in handy when you crave something sweet but lack the time or desire to deal with complex ingredients. Yuliia Shikanova, an editor at Styler (RBC-Ukraine), shares a simple baking recipe that turns out fragrant, with a light cinnamon scent and delicate chocolate inclusions inside. Preparing the dough takes just a few minutes, while the oven does the heavy lifting. According to Styler, the total cycle from mixing the ingredients to the final cookie is about 20 minutes, making this recipe perfect for a quick snack or a leisurely evening tea.
Ingredients and Dough Preparation
The recipe is based on softened butter, peanut butter, and sugar, mixed until smooth. According to Shikanova, butter should be taken out of the fridge in advance to soften; if time is limited, you can warm it with your hands. Next, an egg and cinnamon are added to the peanut-butter mixture. The editor notes that cinnamon does not give the pastry a strong taste, but significantly impacts the aroma: "The kitchen smelled like gingerbread and baking all evening." In a separate bowl, dry components — flour, soda, and salt — are combined and gradually folded into the butter base to form the dough.
Adding Chocolate and Shaping
White chocolate is chopped into small pieces and folded into the dough for even distribution. In her version, Shikanova used aerated chocolate, which gives the cookies additional texture. The baking sheet is lined with parchment paper, and the dough is formed into small balls placed at a distance from each other — the cookies spread during baking, so gaps are essential. The author advises against making the balls too large to ensure even baking from all sides.
Baking and Temperature Control
The oven is preheated to 190 degrees, and the cookies are baked for about 12 minutes. A key point that the Styler editor emphasizes is not to overcook the dough. Immediately out of the oven, the cookies look soft and perhaps underdone, but after cooling on the baking sheet for 3–5 minutes, they become denser and acquire their final texture. Do not move hot cookies to a plate prematurely: they may deform.
Tips, Variations, and Serving
The recipe allows for substitutions: instead of white chocolate, milk or dark chocolate work well — both harmonize with peanut butter. Shikanova also shares a practical parchment hack: if you form it into a ball and then unfold it to line the tray, the paper becomes more pliable and won't curl at the edges during baking. Serve the finished cookies with tea, coffee, or warm milk — the latter, according to the author, is a particularly successful pairing for peanut-chocolate pastries.
Allergens and Important Notes
The recipe contains peanuts, dairy products, eggs, and wheat flour (gluten). Additional allergens may depend on the specific brand of chocolate and peanut butter, so people with food sensitivities are advised to check labels carefully. The Styler project, as a reminder, is an entertainment and lifestyle publication within RBC-Ukraine, featuring recipes, trends, and tips for everyday life. The material is for informational purposes, and the exact baking time and temperature may vary slightly depending on the oven model.
