Today I am making peanut butter cookies with white chocolate chips. I scoured the internet, and it looks like the best combination is 1 cup, of your 3 essential ingredients: Peanut butter, light brown sugar, and butter. The rest has personal modifications, that all depend on personal preference.
Cook at 350° for 10 minutes, if they don't look done, leave them in and check on them every 2 minutes, till the bottom half starts looking golden brown.
If you haven't made cookies before, the best way to make them is by using two bowls. In one bowl you mix your "wet" ingredients (eggs, sugar, butter, peanut butter, milk, vanilla). In the other, your "dry" ingredients (flour, baking soda, baking powder, salt).
A tip: in a measuring cup put your baking soda, salt, and baking powder. With a spoon stir the ingredients. You will note that the salt crushes the little clumps of baking soda. And now you can slowly sift your lifting agent into your flour.
The optional Baking Powder: after trying my peanut butter cookies I noticed how soft they were. This is due to the baking powder. It can make anything fluffy. However, I remember the peanut butter cookies my sister used to make, and they were chewy. So if you want chewy cookies: add 1/2 cup of dark brown sugar, and don't use the baking powder.
Once your "wet" ingredients are well mixed, and as are your "dry" ingredients; mix them together. Then add your white chocolate chips and now you can roll the dough into balls and dip them in sugar. Or just place them in the cookie sheet.
Now I'm starting on the gluten free cookies.
Same instructions, new recipe and options.
1 cup of Peanut Butter
1 cup of Light Brown Sugar
1/2 cup of Butter
1/2 cup of Coconut Oil
3 eggs
2 Tblsp of Almond/soy/rice Milk
1 Tblsp of Vanilla
1 & 1/2 cup of Coconut Flour
1/2 tsp of Salt
1/2 tsp of Baking Soda
1/2 tsp of Baking Powder (optional)
1 cup of White Chocolate Chips
Cook at 325 ° for 10 minutes or less. If they don't look done, leave them in and check on them every 2 minutes.
Option: instead of rolling them in sugar, maybe you could roll them in oatmeal?
Tip: when measuring out the coconut oil, you will want to use a glass measuring cup. Because the oil really sticks to plastic. I had to wash my measuring cups 3 times before I could get mine clean. Again you might want to line your measuring cup with parchment paper for easy clean up.
As you roll your cookies you will notice they are a bit more oily than your regular cookies. Don't worry this doesn't affect the swelling of the cookies, but they will be easier to burn. So check your cookies often.
You will also notice, that the coconut flour tends to be more crumbly in a cookie. So if you were planning on dipping these cookies in milk -- well do it quickly. Because they are a bit fragile. Especially while they are still warm.
So I found myself with a boyfriend. And his favorite cookies, you guessed it, ^peanut butter cookies with white chocolate chips. So, here I am in my kitchen 2 days before V-day baking. Too rich for my taste buds, don't get me wrong, I love peanut butter, and have been known to eat a jar of Skippy in one sitting. Hence why I stay away from the cookies. I would gain 20 pounds if my brain would let me indulge the way it dose with oatmeal chocolate chip cookies. Unfortunately for me, all these alarms go off in my head and wont let me eat a cookie that's bigger than the space I can make between my thumb and index finger.
I don't always find myself excited for valentines day, but when I do, well I don't draw hearts all over everything. But I'm a giver, and I think he is too, I'm excited. Hence the cookies.
I have another love in my life, I like to call my other friends and family. So whenever I make cookies, I make enough for all of them. My bestie, in particular, eats gluten-free. Over the years I have collected several different types of flour; because of this friendship, and curiosity, but the most impressive amongst the gluten free flours, is coconut flour. So you will also find an altered version of this recipe made gluten free. She also has a sensitivity to milk products, but she survives those.
Tip: right now would be a great time to set your cold butter on top of your stove. While the oven, or something you might be heating on the stove is producing heat. Occasionally rotate the butter to a different side. Soon your butter will be soft.
Tip: right now would be a great time to set your cold butter on top of your stove. While the oven, or something you might be heating on the stove is producing heat. Occasionally rotate the butter to a different side. Soon your butter will be soft.
Keep in mind that I make my cookies purely based on taste. So trust me I love this coconut flour, it tastes like, duh, coconuts! And everything you bake with it will taste like coconuts. If you don't like coconuts, use rice flour, it's tasteless to a degree, anything you add to it, will bring out that sweet steamed rice flavor you might really be into like I am.
I rarely do subs for sugar, cuz cookies just are not the same, but I do reduce the amount of the recommended dose.
So I have an excellent tip for you:
When measuring out the peanut butter line the measuring cup with parchment paper, or wax paper. It makes cleaning up the mess so much easier.
The recipe:
1 cup of Peanut butter (Adams)
1 cup of Light Brown Sugar (you could add 1/2 a cup more for taste)
1 cup of softened butter (microwave 2 stick for 30 secs in microwave safe bowl)
2 Eggs
1Tblsp of Vanilla
2 Tblsp Milk
2 cups of Flour (+ 1/2 if the consistency isn't what you hoped for)
1 tsp of Baking Powder (optional)
1tsp of Baking Soda
1/2 tsp of Salt
1 cup of White Chocolate Chips (or a whole bag if you like lots of chips)
Cook at 350° for 10 minutes, if they don't look done, leave them in and check on them every 2 minutes, till the bottom half starts looking golden brown.
If you haven't made cookies before, the best way to make them is by using two bowls. In one bowl you mix your "wet" ingredients (eggs, sugar, butter, peanut butter, milk, vanilla). In the other, your "dry" ingredients (flour, baking soda, baking powder, salt).
A tip: in a measuring cup put your baking soda, salt, and baking powder. With a spoon stir the ingredients. You will note that the salt crushes the little clumps of baking soda. And now you can slowly sift your lifting agent into your flour.
The optional Baking Powder: after trying my peanut butter cookies I noticed how soft they were. This is due to the baking powder. It can make anything fluffy. However, I remember the peanut butter cookies my sister used to make, and they were chewy. So if you want chewy cookies: add 1/2 cup of dark brown sugar, and don't use the baking powder.
Once your "wet" ingredients are well mixed, and as are your "dry" ingredients; mix them together. Then add your white chocolate chips and now you can roll the dough into balls and dip them in sugar. Or just place them in the cookie sheet.
So as you can see, I use parchment paper. It doesn't matter How great or crappie my cookie tray is, the parchment paper always makes my cookies perfect.
Now I'm starting on the gluten free cookies.
Same instructions, new recipe and options.
1 cup of Peanut Butter
1 cup of Light Brown Sugar
1/2 cup of Butter
1/2 cup of Coconut Oil
3 eggs
2 Tblsp of Almond/soy/rice Milk
1 Tblsp of Vanilla
1 & 1/2 cup of Coconut Flour
1/2 tsp of Salt
1/2 tsp of Baking Soda
1/2 tsp of Baking Powder (optional)
1 cup of White Chocolate Chips
Cook at 325 ° for 10 minutes or less. If they don't look done, leave them in and check on them every 2 minutes.
Option: instead of rolling them in sugar, maybe you could roll them in oatmeal?
Tip: when measuring out the coconut oil, you will want to use a glass measuring cup. Because the oil really sticks to plastic. I had to wash my measuring cups 3 times before I could get mine clean. Again you might want to line your measuring cup with parchment paper for easy clean up.
As you roll your cookies you will notice they are a bit more oily than your regular cookies. Don't worry this doesn't affect the swelling of the cookies, but they will be easier to burn. So check your cookies often.
