White Chocolate Peanut Butter Cookies Recipes

WHITE CHOCOLATE PEANUT BUTTER COOKIE CLUSTERS

Steps:

• Prepare two baking sheets by lining them with parchment or wax paper; set aside.
• In a large microwave-safe bowl, combine Candiquik, peanut butter, and heat on high power for 1 minute to melt. Stop and stir. As necessary, heat in 15-second bursts until mixture can be stirred smooth. Be very careful not to overheat the mixture because white chocolate is notorious for scorching and seizing up.
• To the melted white chocolate-peanut butter mixture, add 1 cup cereal, peanuts, marshmallows, and stir to coat. Mixture will be runny and you want to keep it loose and not too cluttered with add-ins. But if your mixture is extremely runny and would benefit from extra bulk, add 1/4 cup cereal.* Adding a pinch of extra peanuts or marshmallows also works.
• Using a 2-tablespoon cookie scoop or with a spoon, drop mounds onto prepared baking sheets (I made 24). Allow cookies to firm up for about 2 hours at room temperature, or expedite by placing trays in the refrigerator or freezer is you have the space.
• Cookies will keep airtight at room temperature for at least 2 weeks, in the refrigerator for at least 1 month, or in the freezer for at least 6 months. Take care any ingredients used are appropriate for your dietary needs.

WHITE CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• Preheat oven at 350°F.
• Mix all ingredients together well. Roll into balls made from 1 tbs of dough and place on baking paper covered cookie sheet. Place 1 inch apart. Bake in the oven for 16-18 minutes. Leave on the cookie sheet for 5 minutes before placing them on a wrack to finish cooling.
• ENJOY! :).

PEANUT BUTTER AND WHITE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix brown sugar, butter, and eggs together in a bowl until light and fluffy. Add vanilla extract.
• Stir almond flour, baking soda, and baking powder together in a separate bowl. Add to butter mixture until well blended. Stir in white chocolate chips and peanut butter.
• Place tablespoonfuls of batter 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until golden, about 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

WHITE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Use a nonstick cookie sheet.
• In a large bowl, cream together eggs, water, butter and peanut butter. Stir in cake mix and blend well. Finally fold in white chocolate chips.
• Drop by round spoonfuls onto cookie sheet and bake for 10-12 minutes.
• Cool on pan for 4-5 minutes.