Everyone loves peanut butter.
Well, my dad doesn’t love it. In fact, he hates it. But he also fed me spam and beans growing up, so I think we can take any of his culinary “opinions” and just chuck them straight out the window. Because obviously.
So. Everyone except my crazy dad loves peanut butter. (Also of note: my crazy dad loves peanuts. See? CRAZY.)
However, and sadly for them, not everyone loves white chocolate.
There are even nay-sayers who (nay-)say that white chocolate isn’t chocolate. Technically they are correct, but I mean come on. Its a derivative of chocolate, just minus the cocoa solids. And honestly, cocoa solids sounds just shy of horrifying, so I think we’re okay here.
I confess, for the sake of full disclosure and honesty, that I was once one of said nay-sayers.
And then this happened.
But peanut butter? I’ve never said a nay about peanut butter. Never a nay? I’m not sure what that means either, but I’m fairly certain it means that I like peanut butter. And cookies. And peanut butter cookies.
Well now let’s just add Peanut butter white chocolate chip cookies to the mix, because HOT DAMN. The name could be shorter, its true. But these flavor bombs deserve every syllable in that name. And then some.
The only “problem” as I see it is that the cookies that I made don’t use the whole bag of white chocolate chips.
This is only a problem if you are like me and can’t keep your grubby little fingers out of the bag and have a dairy intolerance and yesIknowthereisdairyinwhitechocolatebutitisChristmassobackoff!
Peanut Butter White Chocolate Chip Cookies
- 1/2 cup margarine
- 1/3 cup peanut butter
- 2-4 T almond milk (or any milk will do)
- 2 large eggs
- 1 tsp vanilla
- 3/4 cup sugar (I used erythritol)
- 1 cup gluten free flour mix (I used Namaste)
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup white chocolate chips
Cream together the margarine, peanut butter, and milk (start with just 2 T; you may or may not need to add more at the end). Beat in the eggs and vanilla. Add the four, sugar, salt and baking soda. The batter may be too thick, and if so just add a bit of milk to the mix. (I didn’t have to add any the first time I made these, but I did the next time. I have no idea why.)
Fold in chocolate chips until just combined.
Line a cookie sheet with parchment or a silpat and drop by spoonfuls onto sheet. Press dough down with a fork (I clearly forgot about the cute fork marks on this batch). Bake for 8-10 minutes at 350.
DO NOT overbake these! Peanut butter cookies, like all cookies in my opinion, are best when slightly under-baked. As you can see below, the insides of these cookies stay nice and soft and chewy. Not cake-y. Not crispy.
I really want to make my own white chocolate using this vegan recipe, but I can’t find food grade cocoa butter. I may have to bite the bullet and just order some from Amazon, but I don’t know what kind is good and which should be avoided.
One doesn’t just jump into $10 chocolate purchases, you know.
Do you like white chocolate? Do you consider it “real” chocolate?
Anyone have a brand recommendation for cocoa butter?