Anyway, to celebrate Mr. C's last day, I thought I'd make a special treat, and if there is one thing he likes, it's white chocolate Reese's. Well, I can't recreate those, at least not without more than a few hours, so instead I'm making peanut butter cookies with white chocolate chips, using Reese's peanut butter. I just took the first batch out of the oven and while I'm not normally a white chocolate chip fan, the cookie base for these are fantastic.
A quick review, and then the recipe. I used Ghiradelli White Chocolate Chips for this. Now, I love Ghiradelli. The grocery on my way home only carries that or Baker's, so I almost always use it for my recipes. However, this is the first time I've used the white ones. While I don't claim to be a white chocolate connoiseur, I do like it on occaision (it's just a little sweet for me), so it's just not just a complete aversion. These taste very chemically to me. They are almost not sweet at all, it's very strange. Luckily, when in the cookies it's not so evident because of the peanut butter. My favorite white chocolate is Lindt, use that if you have it available.
Soft and Chewy Peanut Butter Cookies
(I printed this recipe off a loooong time ago, back for I started recording where I got them. I apologize if this is yours, you can have all the credit, these are wonderful! My guess is it came from AllRecipes.com or something similar.)
2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups packed brown sugar
1 1/4 cups white sugar
1 cup butter, softened (If you like big rounded PB cookies, you might use 1/2 shortening, these flattened out quite a bit.)
1 cup creamy peanut butter (I melted it in the microwave for 30 seconds to make it easier to work with.)
2 tsp vanilla extract
Preheat oven to 300 degrees.
Combine flour, soda, and salt. Mix and set aside.
Cream butter and sugars for 5 minutes. Add eggs, peanut butter, and vanilla. Mix and medium speed until light and fluffy.
Add flour mixture and mix at low speed until just mixed.
Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork, gently press cookies in a criss crossed pattern. Bake for 18-22 minutes or until slightly brown along edges.
This made about 4 dozen hand-sized cookies for me.