Hi Everyone,
Every year for 3 years I have participated in the Great Food Blogger Cookie Swap. It’s one of my favorite posts of the year. I started the Great Food Blogger Cookie Swap the first year I started blogging and it was the first time I felt apart of the food blogger group. What we do is make a batch of cookies and send them out secretly to 3 participant. They have no idea the cookies are coming. What a great surprise to get in the mail. In return I get 3 dozen of cookies from 3 different bloggers. It’s a great way to try new cookies and meet new bloggers. This year for the Great Food Blogger Cookie Swap I made White Chocolate Peanut Butter Cookies.
I went with Peanut Butter Cookies because well, its peanut butter! But also because I have had great reviews on my Ultimate Peanut Butter Cookie and I thought I would change it up and add white chocolate chips. It’s a match made in heaven.
The cookies are soft with crispy edges, sweet chocolate chips and the perfect peanut butter flavor. I used Peanut Butter and Co White Chocolate Dreams Peanut Butter to give the most marvelous white chocolate flavor. Another secret to the cookies is adding a pinch of maple syrup. Trust me, you have to add maple syrup to your next batch of PB cookies. You won’t be disappointed!
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup peanut butter (I used White Chocolate Dreams from Peanut Butter Co.)
- ½ cup shortening
- ½ cup butter, softened
- 1 tsp. vanilla extract
- 1 tbsp. maple syrup
- 2 eggs
- 2½ cups all-purpose flour
- 1½ tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 2 cups white chocolate chips
- In a bowl, add flour, baking soda, baking powder and salt; mix together; set a side.
- In a large bowl add sugar, brown sugar, peanut butter, shortening, butter, vanilla, maple syrup and eggs; beat until combined. Lightly beat in flour mixture until combined. Stir in white chocolate chips.
- Cover the dough and refrigerate for 2 hours, or overnight.
- Heat oven to 375 degrees
- Line two baking sheets with parchment paper; set side. (Note you do not need to use parchment paper, but I like to when I bake)
- Shape dough into 1¼-inch balls. Place about 3 inches apart on cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
- Bake in oven for 9 - 10 minutes until lightly golden. Let the cookies rest on baking sheet for 5 minutes, then place on a cooling rack.
As I write this, I am munching on the Coconut Macaroons that I received from Karen of Tasty Bite. Plus I also got the most delicious Pistachio Date Pinwheel Cookies from It’s Not Easy Eating Green and I can’t keep my hands off Cardamon & Orange and Tropical Magic Cookie Bars from Jenn of My Kitchen Kreations To You. You can check them out on my Instagram page.
If you’re a food blogger I highly recommend joining the Great Food Blogger Cookie Swap next year.
Have a great week!
Toodles,
Jennifer
Red Velvet Cookies
Brookies (brownie + cookie)
Lemon Snowball Cookies
Cranberry Orange White Chocolate Chip Cookies
Ooooh love the addition of white chocolate in there. I made the “worlds best cookies” this weekend, and they really are one of the best cookies ever, SO bad for you, but SO worth it! Thanks for the idea! YUM! I LOVVEEE cookies…and thank god I run 80 miles a week so I can get away with eating a few more this time of year 😛