Description
Soft peanut butter flavored cookies chock full of white chocolate chips.
Ingredients
- 2-½ cups All-purpose Flour
- 1-½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1 cup Peanut Butter (I Used White Chocolate Dreams From Peanut Butter Co.)
- ½ cups Shortening
- ½ cups Butter, Softened
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Maple Syrup
- 2 whole Eggs
- 2 cups White Chocolate Chips
- 2-½ cups All-purpose Flour
- 1-½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1 cup Peanut Butter (I Used White Chocolate Dreams From Peanut Butter Co.)
- ½ cups Shortening
- ½ cups Butter, Softened
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Maple Syrup
- 2 whole Eggs
- 2 cups White Chocolate Chips
Preparation
Note the recipe requires a minimum of 2 hours inactive chill time.
In a bowl, add flour, baking soda, baking powder and salt; mix together and set aside.
In a large bowl add sugar, brown sugar, peanut butter, shortening, butter, vanilla, maple syrup and eggs; beat until combined. Lightly beat in the flour mixture until combined. Stir in white chocolate chips.
Cover the dough and refrigerate for 2 hours, or overnight.
Heat oven to 375 F. Line two baking sheets with parchment paper; set aside. Note you do not need to use parchment paper, but I like to when I bake.
Shape dough into 1¼-inch balls. Place balls about 3 inches apart on the cookie sheet. Flatten the balls in a crisscross pattern with a fork dipped into sugar.
Bake in the oven for 9 – 10 minutes until lightly golden. Remove from oven. Let the cookies rest on the baking sheet for 5 minutes, then place on a cooling rack.
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