Whew, that was quite the title to write! Please excuse this interruption from giveaway posts for a special little post. This year I participated in The Great Blogger Cookie Swap which is an annual event organized by Love & Olive Oil and The Little Kitchen. The swap consists of food bloggers from across the US with proceeds going to Cookies for Kids Cancer. So I made a little donation to the charity and was matched up with 3 other bloggers to send some cookie love. Who doesn’t love getting things in the mail?!
Before I talk about my cookies, I’m going to share some blog love from the bloggers that sent me cookies.
- Ashley of Girlie Obsessions
- Michele of M’s Belly
- Karla of Forty Cakes
Go check out their blogs today for a glimpse at the delicious cookies that they made and sent over. All were quite delicious!
So without further adieu, how about some cookies! I wanted to do a little twist on traditional chocolate/peanut butter cookies so I enlisted the help of a jar of White Chocolate Wonderful Peanut Butter from my pantry. If you haven’t tried their line of PB’s yet, I suggest picking up a jar or two. The original thought was to drizzle the cookies with chocolate but that wasn’t going so well so I just went with a simple chocolate dunk. Sort of a play on black and white cookies. Finished off with some holiday sprinkles, these cookies are sure to delight!
- 1 cup sugar, ¼ cup additional to roll cookies
- 1 stick butter, at room temperature
- 1 egg
- 1 cup White Chocolate Wonderful peanut butter
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ cups flour
- 16 ounces milk chocolate chips
- Holiday sprinkles
- Preheat oven to 375 degrees.
- Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy.
- Stir in salt, baking soda and flour until well combined.
- Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.
- Melt chocolate over a double boiler, stirring constantly. When cookies are cool, dunk half of the cookie into the chocolate and place on a baking sheet lined with wax paper.
- Sprinkle cookies with sprinkles and then place in the refrigerator to harden.
I just love the white chocolate wonderful peanut butter!
I totally agree. It’s pretty amazing.
I made these tonight and they are FANTASTIC. I used regular creamy peanut butter and ran out before I got to 1 c., so I used a little almond butter and a little more sugar, since almond butter isn’t sweet. Turned out great. I haven’t even dipped the cookies in chocolate yet!
Thanks, my friend!