White Chocolate Peanut Butter Cookies Recipe
Have you ever reached into the cabinet to pull out a main ingredient for a recipe and found that you didn’t have it on hand?
That happens to me all of the time!
Over the years, I’ve learned all about substitutions that work well in baking; for instance, did you know that you can substitute butter for shortening, and applesauce for oil in most recipes? I have stopped using oil all-together in my baking recipes and I have to tell you, not only do my baked goods taste just as fantastic as they did with oil, but I feel so much better eating them when I know that they were made with healthier ingredients!
A few days ago, I reached into my baking cabinet and pulled out what I thought would be peanut butter, but it was a novelty product by Peanut Butter & Co called White Chocolate Wonderful. It is a blend of white chocolate and peanut butter, and while it doesn’t quite taste the same as peanut butter on sandwiches, I thought it would make for an interesting cookie!
I was not disappointed! These cookies were peanut buttery but also had a hint of white chocolate, and were a big hit with my daughter too! I hope you enjoy this white chocolate peanut butter cookies recipe!
Looking for more yummy cookies? Check these out!
White chocolate peanut butter cookies
This updated take on a classic Peanut Butter Cookie recipe will delight your taste buds!
Yield: 2 dozen
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 30 minutes
1/2 cup Crisco shortening
1 cup Peanut Butter & Co White Chocolate Wonderful
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tbsp milk
1 tsp vanilla
1 1/4 cup all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Preheat your oven to 375 degrees and line a baking sheet with tin foil.
Combine Crisco shortening, White Chocolate Wonderful, granulated and brown sugar, milk and vanilla in a large bowl or the bowl of a stand mixer. Mix at low speed until mixture is creamy and well blended.
Beat in egg.
Add baking soda, baking powder and salt, and beat into mixture. Then gradually add in flour, a little at a time, until just blended.
Scoop dough into rounded tablespoons and place 2 inches apart on cookie sheet.
Using the tongs of a fork, make a criss-cross pattern on top of cookies. If fork begins to stick to dough, lightly dust with flour.
Bake at 375 for 8 minutes for soft cookies, or up to 10 minutes for crispy cookies. Cookies should just begin to brown around the edges when they are done.
Gently remove to wire racks to cool, or if you do not have wire cooling racks (like myself!), slide tin foil off of cookie sheet and onto a counter or table top to cool.
You can substitute regular peanut butter for the White Chocolate Wonderful for regular peanut butter cookies, and you can also substitute unsalted room temperature butter for the Crisco shortening. Butter will create a slightly more crisp cookie.