Peanut Butter White Chocolate Chip Cookies

Yum.  These are to die for Peanut Butter Cookies.  Even good without the White Chocolate chips.

1 cup unsalted butter

1 cup peanut butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup white chocolate chips

1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Waffles

Perfect for any time of the day.

I have them plain with Maple Syrup or add 1/2 to 1 cup of Blueberries, Chocolate or White chocolate chips, or anything else you fancy.  Yum!

2 eggs

2 cups all-purpose flour

1 3/4 cups milk (I used almond milk to make a dairy-free version)

1/2 cup vegetable oil

1 tablespoon white sugar

4 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1.  Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. 
3. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Plain

Chocolate Chip

Blueberry

White Chocolate

Double Chocolate Cookies with White Chocolate Chips

All I can say is YUMMMM.

This is what you will need:

1 cup unsalted butter

1 cup white sugar

3/4 cup packed brown sugar

2 eggs

1 1/4 cups unsweetened cocoa powder

1 3/4 cups all-purpose flour

2 tsp baking soda

2 cups white chocolate chips

Preheat oven to 350 degrees F.

In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy.

Add the eggs one at a time, beating well with each addition.

Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture.

Fold in white chocolate chips.

Drop by rounded spoonfuls onto greased cookie sheets.

Bake for 8 to 10 minutes, until puffy but still soft.

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

NOTE: If you like chocolate and mint together, I did half a batch with Mint Chocolate M&Ms and the other half with White Chocolate Chips.

White Chocolate Cranberry Shortbread

I haven't baked in SO long! I have been to busy with other things, but now that the Christmas Season is upon us, I am back to baking.

This is a definite crowd pleaser!

1/2lb butter, at room temperature

3/4 cup icing sugar

2 teaspoons grated orange zest

1/2 tsp pure vanilla extract

1/3 cup dried cranberries, coarsely chopped

1/3 cup white chocolate chips

1-1/2 cups all-purpose flour

1/4 cup cornstarch

 

Preheat the oven to 300 degrees F.

Place the butter and icing sugar in a mixing bowl and beat until light.

Beat in the flour and cornstarch until well incorporated.

Mix in the zest, vanilla, cranberries and chocolate chips.

Flatten the dough into a 1/2-inch thick disc; wrap and refrigerate for 20 minutes.

Roll out the dough on a lightly floured surface to a 1/4-inch thickness.

Dip small cookie cutters in flour (this prevents the dough from sticking) and use them to cut out the cookies.

Place on non-stick or parchment-lined baking sheets.

Bake 15-18 minutes, or until very pale golden on the edges.