I have a complex relationship with Trader Joe’s.
The cheese section makes me swoon, I am slowly working my way through the entire wine section, and their butter is a great deal. I don’t think it’s necessary to discuss the pound plus chocolate bars and how I feel about them.
But I have some issues with their produce and the disgusting amount of packaging it tends to include. Plus, I have a serious problem with the way that products will disappear from the shelves without any warning. Peanut flour, where did you go?
The other day I noticed there was no more organic peanut butter. I figured it had gone the way of peanut flour until my next visit, when it was back, and in GLASS! And then I meandered over to the chocolate section and saw white chocolate chips for the first time in months! I fell in love with Trader Joe’s all over again.
And can you tell I really need to get back to work? I seriously should not consider finding white chocolate chips and deciding which recipe to use them in the most challenging part of my day. I am so excited to use my brain again.
These are particularly good peanut butter cookies. If you bake them for just the right amount of time (before they start to brown on top), they stay nice and soft and just a little bit chewy. I happen to think that white chocolate goes really well with the saltiness of the cookie, but the original recipe called for milk chocolate chunks, so there’s another option.
(adapted from Orangette)
2 cups all purpose flour
1 tsp baking soda
1 Tbsp salt
2 sticks plus 3.5 Tbsp. unsalted butter, at room temperature
1 1/4 cups packed dark brown sugar
3/4 cup sugar
2 large eggs
1 1/2 cups natural salted creamy peanut butter
2 tsp vanilla extract
1 1/2 cups white chocolate chips
Preheat the oven to 350 F and line two cookie sheets with parchment.
Stir the flour, salt, and baking soda together in a medium bowl and set aside.
Beat the butter and sugars together in a stand mixer until light and fluffy. Beat in the eggs, one at a time, scraping down the bowl after each one.
Add the peanut butter and vanilla and mix until smooth.
Add the flour mixture and mix on low until dough forms and all traces of flour disappear. Stir in the white chocolate chips.
Scoop up 1/4 cup of dough and shape into a ball. Place on the cookie sheet and do not flatten. Leave a few inches between each cookie. Bake for about 13 minutes, or until the edges are just beginning to brown. Cool on the cookie sheets for about 5 minutes, then transfer to a wire rack.