White Chocolate Peanut Butter Cookies…yum, yum
It was a day of firsts that ended up deliciously!
As far as ‘firsts’ go, this was my ‘first’ run of a new recipe I devised by combining 3 different versions. Also, the first time I’ve cooked with my new laptop nearby, with an amazing feature…a washable silicone cover for the keypad…a very thoughtful gift from the man I love. A few more firsts: The new Arm & Hammer plastic, flip top container…I still like the boxes better, but this was less $ for more product and when it comes to baking, I kind of like the idea that it hasn’t sat open in the cabinet for months (years???); and the icky discovery that brown sugar can, in fact, go bad. Who knew? Finally, this is my first attempt at adding photos to the blog. Now on to the good stuff…COOKIES!
White Chocolate Peanut Butter Cookies
2 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 sticks (1 lb) salted butter, softened
2 c. packed light brown sugar
1 1/2 c. crunchy peanut butter
2 tsp. vanilla extract
6 oz. white chocolate chips
6 oz. dark chocolate chips
1. Pre‐heat oven to 350 degrees.
2. Sift flour, baking soda, baking powder, and salt in medium bowl. This part is important!
3 Mix butter until creamy, add brown sugar and beat until fluffy. Add peanut butter and
mix, then add the eggs and vanilla. Add flour mixture. Using a large fork or spoon mix in the chips.
4. Using a small ice cream scoop, scoop the dough into balls on an ungreased cookie sheet. Flatten with a fork and create cross marks.
5. Bake for 12 minutes rotating the cookie sheets halfway.
6. Let the cookies sit for 1-2 minutes before removing them from the cookie sheet. Don’t wait too long though, or they will stick!
As promised, I’ll share what I learned about the myth that brown sugar doesn’t go bad…for the most part that’s true. If kept in an airtight container it won’t spoil. It will harden as it’s normally low in moisture, but here’s the kicker…if it gets moist, like suppose someone dipped in a wet spoon (I’ll be discussing this with my son – I’m sure he was the culprit) that moisture, when sealed in, can cause the sugar to mold. I knew something was wrong when I unscrewed the lid and it smelled fermented! Then I really inspected the container and found some whitish and pinkish areas. So glad I am in the habit of measuring everything out first!