A few months ago I tried White Chocolate Wonderful peanut butter for the first time.IMG_4781As someone who prefers the taste of white chocolate over milk or dark chocolate, I was sure I would fall in love with this peanut butter.

But no.

It didn’t happen.

It was way too sweet and not peanut buttery enough for me.

Rather than let the jar sit in my pantry and collect dust, I decided to bake with it!

I know, I know. Me? Bake?

The only thing I could think of was to make peanut butter cookies.

I call these White Chocolate Peanut Butter Delights.IMG_5449Because they were delightful!

I slightly altered this recipe. And by slightly altered I mean I used white chocolate peanut butter rather than regular peanut butter.

The necessary ingredients.IMG_5394 After I preheated the oven to 350 degrees, I mixed together the light brown and granulated white sugars with room temperature butter.IMG_5401You can either use a stand alone mixer, or a hand mixer. I used a hand mixer for these.

I beat the ingredients for about 3 minutes, until light and fluffy.IMG_5409 Then I beat in the peanut butter.IMG_5400 Until nice and creamy.IMG_5412 Next, I whisked together the flour, salt, and baking soda in a separate bowl.IMG_5416And gradually added it to the peanut butter mixture until it looked like this.
IMG_5419 No cookie dough tasting for me! I was too worried about salmonella and the baby.

While I am a fan of white chocolate chips I realize that the majority of people prefer milk chocolate chips, so I split the dough in half.

White chocolate chips in one bowl.IMG_5424 Milk chocolate in the other.IMG_5433 I then rolled the batter into little balls and placed them on cookie sheets lined with parchment paper.IMG_5425IMG_5427 For the next step I dipped a fork into granulated white sugar and make a crisscross pattern.IMG_5428 Then I popped them in the oven for 12 minutes! I like my cookies nice and crispy.IMG_5439IMG_5436I made these cookies to take to a girls’ night out dinner, but my mom and I decided to try a few first to make sure they tasted ok.IMG_5446 IMG_5460My baking efforts typically turn into a big fat fail, but these were absolutely delicious!

You should try them.

Ingredients

  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup granulated white sugar
  • 1 large egg
  • 1 teaspoon pure vanilla  extract
  • 3/4 cup  white chocolate wonderful peanut butter
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Directions

Preheat oven to 350 degrees and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 – 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Fold in the chopped peanuts, if using. (If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.)

Roll the batter into 1 inch (2.54 cm) balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern.

Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.

Makes about 40 cookies.

ENJOY!IMG_5464

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Posted by Meg under Dessert