Allison: Cookie Time!

Hello!  Welcome to another Tuesday!  Today I thought I'd bake a little, to switch things up.  I have a bunch of crafts for the girls' rooms to share with all of you, but I think I'll try to space them out a bit.  I can't wait to show off what my husband and I have done to a dresser I rescued from the dumpster at our old house.  I just need to decide what color I want it first.  Decisions, decisions...

But for today, I thought I'd share a recipe that is quickly becoming one of my favorites.  I love when a search on allrecipe.com produces a new add to the "cookie" section of my cookbook.  This recipe will also be our July installment in grandpa's "Cookie of the Month" club that I started last month.  Did you miss that post?  Check it out here.  This month will feature the White Chip Chocolate Cookie.  I love chocolate, but I'm not always a fan of chocolate cookies.  That is not the case here.  This cookie is moist, and rich and pretty much to die for.  Here's the recipe (my changes are in parenthesis):

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1 cup butter, softened (1/2 cup butter)
2 cups white sugar (2/3 c. brown sugar, 1/3 c. white sugar)
(1/2 cup-3/4 cup peanut butter)
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups white chocolate chips (1/2 a bag or so)

Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together the butter, (peanut butter) and sugar until smooth.  Beat in the eggs one at a time, then stir in the vanilla.  Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture.  Fold in the white chocolate chips.  Drop by rounded teaspoons onto ungreased cookie sheets.
3. Bake for 8-10 minutes (mine took 9 minutes) in the preheated oven, until cookies are set.  Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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I usually alter the sugar in most of my recipes, and still find that they're plenty sweet.   I also thought that 2 sticks of butter was a little crazy, so I reduced it to one and added some peanut butter to balance it out.  Can you really go wrong when adding peanut butter?  I also used a small ice cream scoop to get them on the sheet.  Hence, the very round cookies.  :)  I have used this recipe as written, and I'm not going to lie... the butter and sugar do make a difference.  But they're still good this way, and I don't feel so bad sampling one or two.  :)  These cookies are so easy and sure to satisfy any chocolate craving.  

After making these, I realized that they really have nothing to do with summer or summer projects, but that's okay, right?  Does anyone ever object to cookies?  I hope you try this recipe and love them as much as I do.  Maybe you could snack on them while reading one of Lisa's book recommendations.  :)  Have a great week!!

Allison