Peanut Butter White Chocolate and Cranberry Cookies
Posted on April 2, 2020 by nerinatimm in baked goods
Peanut Butter White Chocolate and Cranberry Cookies are like Peanut Butter cookies on steroids.
I made my old trusted 5 ingredient peanut butter cookies, but wanted to ring the changes a little. The Peanut Butter White Chocolate and Cranberry Cookies were the delicious result. I have to make another batch today, the weekend’s one is gone. Can you ever have enough cookies in the house. Especially now that we are on #lockdown. It seems as if everyone in the house just eats non-stop. My family will always rate Granny’s cookies highest, but those are for Christmas and they are for making memories. Here are a few other ideas for cookies.
Ok, so back to the recipe. The basic recipe is as simple as peanut butter, brown sugar, egg and baking powder. I wanted some added texture, so added white chocolate chunks(I had it in the pantry cupboard) and some cranberries. For kids I suppose you can add some Jelly Tots for a Peanut Butter and Jelly experience.
Peanut Butter White Chocolate and Cranberry Cookies
makes 24 biscuits
Ingredients
250 ml peanut butter ( it is a full 400 g jar) – I used chunky
250 ml soft brown sugar
5 ml baking powder
1 egg
125 ml white chocolate chips
125 ml dry cranberries
Method
Place all the ingredients in a bowl and a mix thoroughly. Line 2 baking sheets with baking paper and roll 24 even-sized balls with the dough. Make sure there is enough space between cookies as it does spread a little. Use the bottom of a glass and press the cookies to about 4 mm thick. Bake for 8 minutes and cool before removing them from the baking sheets. Keep in an airtight container.
Cook’s Notes: The recipe for the coffee I saw on the internet. Do not know where, did not save the link. I had to see if it works…. and it does. Delicious with these cookies.
My version for 2 mugs coffee
Place the following ingredients in a bowl.
1 T/15 ml instant coffee
1T/15 ml sugar
1 T/15 ml cold water
Method
While whisking, heat 400 ml milk in the microwave. Whisk the coffee mixture until it is thick, luscious and light brown in colour. Divide the mixture between two mugs and fill the mugs with hot milk.
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