Well, I had the urge to bake – bake and bake and bake. It’s one of my very favorite things to do. I meditate and get into my “zone.”
With no where to go and the inability to deliver to my usual crowd, I baked up five dozen of these Peanut Butter Cinnamon Graham White Chocolate Cookies, bagged them up with bows, and kindly dropped at all the neighbors’ doors.
I believe they were well appreciated and consumed.
We all need more sweetness in our lives at this point, right?
Peanut Butter Cinnamon Graham White Chocolate Cookies
8 Tbs. butter, softened to room temperature
1 cup all natural smooth peanut butter
3 large eggs
1 1/2 cups white sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
1/4 tsp. sea salt
1 pkg. cinnamon graham crackers, processed into a fine crumb
2 cups all purpose flour
1 1/2 cups white chocolate chips
In a large stand mixing bowl, cream together the butter, peanut butter, eggs, and sugar until light and fluffy.
Add the baking powder, baking soda, vanilla, and salt, and mix well.
Stir in the cracker crumbs and flour and mix well.
Fold in the white chocolate chips.
Let the dough stand for 10 minutes.
Preheat the oven to 375 degrees.
Line baking sheets with parchment paper and place 1″ sized balls about 1″ apart on the sheets.
Flatten with the back of a juice glass.
Bake for about 12-14 minutes, until golden brown.
Remove from the oven and allow the cookies to cool before gnoshing.
