Food Diary of a City Girl

World traveling foodie, fashionista, blogger, influencer living in NC but Texan by heart.

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Peanut Butter Double White Chocolate Cookies

January 22, 2015

My Peanut Butter Double White Chocolate Cookies have become my most popular and most requested cookie among friends and family.  I initially created this recipe to satiate the craving of both peanut butter and chocolate chip cookie fans.  My original recipe calls for milk chocolate chips, however, I modified the recipe to please my white chocolate chip fans.

The Peanut Butter Double White Chocolate Cookie can be quite finicky, but if made right, they are absolutely delicious.  I recently made this cookie and discovered I had no eggs in the fridge.  In the event of a baking emergency or egg allergy, I can vouch that I used the following substitute as a leavening agent.

In a small bowl, mix 1½ tablespoons vegetable oil, 1½ tablespoons water and 1 teaspoon baking powder per egg.  Note, the mixture calls for baking powder and not baking soda.  The egg substitute did not compromise the flavor of the cookie.  However, using eggs in this recipe will yield a softer cookie.  The egg substitute yields a texture very similar to a traditional peanut butter cookie.

Peanut Butter Double White Chocolate Cookies

Ingredients

2 cups of flour

½ teaspoon of baking soda

¼ teaspoon of salt

¾ cups of dark  brown sugar

¾ cups of granulated sugar

6 oz of chopped white chocolate (I use Ghirardelli Chocolate Classic White Chips)

12 oz of white chocolate morsels (I use Ghirardelli Chocolate Classic White Chips)

2 room temperature eggs or egg substitute

1 cup of room temperature unsalted butter

2 teaspoons of vanilla bean paste ( I use Madagascar Vanilla Bean Paste, however, you can also use vanilla extract)

1 cup of creamy peanut putter (I use Peter Pan Creamy Peanut Butter)

Tools

Cookie sheet

Cookie rack or flat surface for cooling cookies

2-3 sheets of parchment paper

Kitchen Aid or similar mixing device

Double broiler or microwave to melt chocolate

Two mixing bowls

Wooden spoon

Measuring cups & spoons

Recipe Instructions

Pre-heat oven to 300 degrees.  In my opinion, the optimum baking time for this recipe is 20 minutes.  If you do not like soft cookies and prefer a firmer cookie, bake for 23 minutes.  I bake larger than average cookies, so my scoops of dough per cookie range between 1½ to 2 tablespoons.  On average, I bake eight to nine cookies on a standard baking sheet to allow the cookies to expand.

Melt the 6 ounces of chopped white chocolate using a double broiler or a microwave.  I prefer not to microwave chocolate because I find it can burn easily, however, it is still an option.  Set aside the melted white chocolate and allow it to cool.

In a bowl, sift the flour, baking soda and salt and set aside.

In a separate bowl, mix the two sugars until well blended.  Add one cup of room temperature butter and cream with the blended sugars.  Once the butter has been creamed, add the peanut butter and blend well.  Add the eggs or eggs substitute and vanilla paste until well blended, but do not over mix.  Slowly add the flour by cup full until well mixed, but do not overwork the cookie dough.  Stir in the white chocolate chip morsels with a wooden spoon.  Once the morsels are blended, slowly add the melted white chocolate with a wooden spoon to create swirls in the cookies.

Add parchment paper to your baking sheet and scoop your cookie dough onto the parchment paper.  I prefer a larger cookie, so my scoops per cookie range between 1½ to 2 tablespoons.   If you prefer a smaller cookie, you may need to adjust your baking time but do not increase the oven temperature.  Place your baking sheet in the oven and set the timer to get your desired cookie consistency.  I prefer a soft cookie, so I bake for 20 minutes at 300 degrees.

Once the cookies are baked, immediately remove the baking sheet from the oven.  Slide the parchment paper with cookies gently onto a flat surface or cookie rack.  Doing this will allow the cookies to firm up during the cooling process.  Once the cookies have cooled, it will be much easier to remove them using a spatula.  If you attempt to remove the cookie with a spatula before cooling properly, the cookies will crumble in the process.  Allow the cookies to cool for about 20 – 25  minutes before storing into containers.  Note, you do not have to wait 20-25 minutes before eating a cookie, however, I do recommend allowing the cookies to cool for at least five minutes before taking your first bite.

What is your favorite way to eat a cookie?  I layer two cookies in a bowl and add a couple of scoops of my favorite ice cream.  Warning, you may want two servings once your try my favorite way of eating these cookies.  I hope you enjoy the recipe and share your favorite way to eat cookies.  If you have any questions about the recipe, feel free to contact me.

 

 

 

 

 

Categories: EATING IN

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  1. Easy Super Bowl Party Food Ideas | Food Diary of a City Girl says:
    January 30, 2020 at 12:53 PM

    […] Peanut Butter Double White Chocolate Cookies […]



City Girl is a world traveling, food lovin', fashionishta & DREAMER. She loves a finely made Paloma with Mezcal.

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