White Chocolate and Peanut Butter Chip Cookies are sweet, chewy on the inside and crispy on the outside! Versatile dough takes well to any of your favorite add-ins!
I can count on one hand how many items I have baked since Christmas. Four items. 2 loaves of banana bread, 1 batch of chocolate quinoa cupcakes and this batch of cookies. When I first started writing this blog it seemed like all I did was bake. Muffins, cookies, cupcakes, bars. You name it, I had to make it. Of course, back then I had a bit more energy than I have now and what little bit of energy I do have has been put into the elliptical in the morning instead of baking muffins to take to work.
The fact that I have not been baking is one of the reasons I decided to make these cookies for my Secret Recipe Club reveal this month. That, and I was craving a cookie. 🙂
The blog assigned to me to snoop around on and discover more about was My Hobbie Lobbie. Trisha, the author of this blog, seems to have a lot in common with me. She loves to cook, bake, craft (especially crochet which is my fav), and she is also married to the most wonderful man in the world. Oh, wait. Maybe that is where our similarities end…nah, I’m married to the most wonderful GRUMPY man in the world. 😉 She has several great recipes on her blog but out of them all, I went with something very simple and basic.
The cookie. She made a chocolate chip cookie, and while I would have loved to stayed with what she made, I couldn’t. I did not have a single chocolate chip in my pantry. I had peanut butter chips and white chocolate chips. So I went with them. They were great warm from the oven and still good after they cooled, but unfortunately they got a little too crispy by the next day for Grumpy. He likes a chewy cookie. So, I took them where I knew people would appreciate them….to work! 🙂 They were gone before noon there!
White Chocolate and Peanut Butter Chip Cookies
Author: Grumpy’s Honeybunch
Serves: 4 to 4-1/2 dozen
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
3/4 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla
3 cups flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1/2 cup white chocolate chips
1/2 cup peanut butter chips
Preheat oven to 350 degrees celcius.Cream together butter, shortening, sugars, eggs, and vanilla.Stir together flour, baking powder, and salt. Stif mixture into wet batter and mix well.Stir in white chocolate and peanut butter chips.Using a small cookie scoop, place cookie balls on cookie sheet lined with parchment paper about 2′ apart. Flatten the cookies slightly with the palm of your hand or back of a spoon.Bake for 10-12 minutes or until cookies are set and lightly browned.Transfer cookies from cookie sheet to cooling rack. Store in airtight container…….Note: cooking time shown is for 1 batch cookies. Plan on about 45-50 minutes total time. However, in about 22 minutes you can be enjoying a warm cookie while the next batch is in the oven! 🙂
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Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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