I’m so excited! My husband and I are headed off to San Francisco this weekend. We honeymooned there over ten years ago. Unfortunately I was too sick to enjoy much of the honeymoon. Most of our honeymoon pictures show me pale faced. And the worst part is my most vivid memories of the trip include the toilet and a little rubber ducky perched on the bathtub that stared at me as I hugged the toilet. But I wasn’t too sick that I couldn’t make a trip to Ghiradelli for some of my favorite chocolate. I just had to enjoy it a few weeks later when I was feeling better.
Today I’m sharing a recipe that I made a few weeks ago for an event. I had a secret ingredient in mine. I found this wonderful white chocolate peanut butter from Peanut Butter Co. It was a delicious addition! If you can’t find it, don’t worry. Just substitute regular peanut butter and the cookies will still taste incredible.
White Chocolate Peanut Butter Cookies
2 cups unbleached all purpose flour
1 tsp baking soda
1 tbsp salt
2 sticks unsalted butter, softened
1 1/4 cups brown sugar
3/4 cup sugar
1 1/2 cups creamy peanut butter or Peanut Butter Co. white chocolate peanut butter
2 tsp vanilla
1 1/2 cups white chocolate chips
Preheat oven to 350 degrees.
In a bowl, stir together the flour, salt and baking soda. Set aside for later use. In a large mixing bowl, blend the sugars and butter on medium speed until the mixture becomes light and fluffy. Stop the mixer and scrape down the bowl with a spatula. Turn mixture onto low speed and add the eggs and vanilla. Add the peanut butter and continue stirring until mixture becomes smooth. Slowly add in the flour just until the dough forms. Turn off mixer and fold in white chocolate chips.
Scoop approximately 1/4 cup of dough and shape into a ball. Place on cookie sheet. Continue scooping, rolling and placing dough on cookie sheets. Bake at 350 degrees for 12-15 minutes, or until edges brown slightly. Cool on cookie sheet for several minutes before moving cookies to a cooling rack to continue cooling. Once cookies have cooled, drizzle melted white chocolate on top of each cookie if desired. (optional).
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