Site icon PB + P Design

White Chocolate Peanut Butter Cookies #fbcookieswap

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!

White Chocolate Peanut Butter Cookies
Prep time
Cook time
Total time
Soft peanut butter flavored cookies chock full of white chocolate chips.
Recipe type: Cookies
Serves: 68
  • 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
  1. In a bowl, add flour, baking soda, baking powder and salt; mix together; set a side.
  2. 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.
  3. Cover the dough and refrigerate for 2 hours, or overnight.
  4. Heat oven to 375 degrees
  5. 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)
  6. Shape dough into 1¼-inch balls. Place about 3 inches apart on cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
  7. 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.
Nutrition Information
Serving size: 1 Cookie Calories: 95 Fat: 5.4 Carbohydrates: 11 Sugar: 7.4 Sodium: 73 Fiber: .03 Protein: 2 Cholesterol: 10

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!



Exit mobile version