Jennie’s Peanut Butter White Chocolate Chip Cookies

Jennie's Peanut Butter White Chocolate Chip Cookies

First off, Happy Easter to everyone!

I know I’ve been terrible about posting lately, but I’m going to try to make more of a conscious effort to post at least every couple of weeks. My friends and I spent spring break in Fort Lauderdale, Florida, and I was pretty swamped with school work when I came home – one or more exams every week! Things have temporarily calmed down, though, and I only have a little over a month until graduation, which is just crazy to think about.

Also, last weekend I got to meet my adorable little niece, Naomi Cecilia. She was born on St. Patrick’s Day, but I wasn’t able to see her until a couple weeks later. She is too cute and I just can’t wait to spend more time with her when I come home after graduation.

Naomi Cecilia

big blue eyes 🙂

Onto the food. This recipe was created by my roommate Jennie and she was generous enough to let me post it here. These cookies are so good that they never last more than 48 hours in our house before they are completely devoured. They are chewy, moist, and are the perfect balance of salty and sweet. I haven’t posted any dessert recipes so far, so I thought Easter would be an appropriate time to do so.

Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 3/4 cup of peanut butter
• 1/2 cup of butter, softened
• 1 egg, beaten
• 1 tsp vanilla extract

Dry ingredients:

• 1 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 to 1 1/2 cup white chocolate chips

Directions:

1. Preheat the oven to 350ºF.
2. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together.
3. Add in peanut butter, egg, and vanilla extract. Mix until combined.
4. In a separate bowl, combine all of the dry ingredients (EXCEPT for the white chocolate chips) and mix until well-incorporated.
5. Combine the dry ingredients with creamed butter and sugar. Mix thoroughly. Add in white chocolate chips and stir.
6. Cover the bowl with a lid or plastic wrap and refridgerate for about 2 hours, or until dough is firm. This step is important because chilling the dough prevents it from spreading out too much in the oven, and keeps the cookies thick and moist.
7. Once firm, use a tablespoon to form the dough into 1-inch balls. Arrange on a parchment paper-lined cookie sheet and bake for about 10 minutes, or until golden-brown around edges.