These soft chocolate cookies studded with white chocolate chips and peanut butter chips are so delicious! Eating them warm with a glass of milk is the perfect after school snack. The recipe comes together quickly and makes exactly 2 dozen, which is the perfect amount for eating and sharing.
Chocolate Peanut Butter and White Chip Cookies
Makes 2 dozen
1/4 cup butter, softened
1/4 cup shortening
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla
1 1/4 cups gluten free flour (I use Cup4Cup)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsweetened cocoa powder
1/2 cup peanut butter chips
1/2 cup white chocolate chips
Preheat the oven to 350°F. Line a cookie sheet with parchment or silicone baking mat. In a large mixing bowl, cream together the butter, shortening, brown sugar, and white sugar. Add vanilla and egg. Add the dry ingredients and mix to combine. Stir in the chocolate and peanut butter chips. Using a cookie scoop, drop in balls on cookie sheet and bake for 8-10 minutes or the edges are set and middle still a little gooey. Allow to cool for a few minutes on the cookie sheet before moving to a wire rack to cool completely.
Gather your ingredients. You will need butter, shortening, brown sugar, white sugar, vanilla, an egg, gluten free flour, baking soda, baking powder, salt, and both white chocolate chips and peanut butter chips.
In a large mixing bowl, cream together 1/4 cup softened butter, 1/4 cup shortening and 1/2 cup brown sugar and 1/2 cup white sugar. Add 1 teaspoon vanilla and egg. Mix well. Then add 1 1/4 cups flour (do not pack), 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
Add 3 tablespoons unsweetened cocoa powder and mix to incorporate.
Stir in 1/2 cup white chocolate chips and 1/2 cup peanut butter chips. The dough is a thicker cookie dough.
Using a cookie scoop, place the dough 3X4 on a lined cookie sheet.
Bake at 350°F for 8-10 minutes. You want the edges set, but the centers to still look a little undercooked. They will solidify while cooling. Cool for a few minutes on the pan.
Move the cookies to a wire rack to cool completely.
You will want to eat most of them while they are still warm. They are AMAZING warm with a cold glass of milk. The combination of the soft chocolate cookie and both white chocolate and peanut butter is out of this world!
Recipe Source: Recipe adapted from a recipe at Our Best Bites