Peanut Butter White Chocolate Cookies

Happy Mother’s Day to all. This weekend, I made myself a little something that I love. Offer me anything peanut butter related and I’m there! Hope you enjoy this one. Feel free to not add the white chocolate chips or use chunky peanut butter for an added crunch.

Peanut Butter White Chocolate Cookies

• 1 cup of unsalted butter; softened

• 3/4 cup brown sugar

• 3/4 cup granulated sugar

• 1 Tbsp vanilla extract

• 3 eggs

• 1 cup peanut butter

• 14.4 oz of Melly Belly flour blend( feel free to try your own Gf flour of choice)

• 1 tsp salt

• 1 tsp baking powder

• 1 tsp baking soda

• 1 pack of white chocolate chips

In a mixing bowl, beat your butter, brown and granulated sugars, and vanilla until creamy. Next, add in your eggs and peanut butter and mix well for about 2 minutes. Add in your dry ingredients slowly and mix well for about 3 minutes. Scrape down the sides of the bowl with a rubber spatula to make sure you incorporate everything well and mix again for another 2 minutes. Lastly, add in your white chocolate chips and fold them into your cookie dough. Put your bowl with your cookie dough in your fridge to cool for at least 30 minutes. ( if you are impatient like me, stick it in the freezer for 10-15 min)

When you are ready, line your cookie sheets with parchment paper and preheat your oven to 350 degrees. I like to use a large ice cream scoop to portion my cookies and then I flatten them down just a tiny bit. Bake your cookies for 15 minutes. When done, remove the cookies from the oven and leave your cookies on your baking sheets for 3 min so they harden a little. Transfer to cooling racks and enjoy warm or when they cool!