Okay in my house there are two things that reign supreme, white chocolate and peanut butter so as soon as I agreed to this months Spiked Challenge over at This Gal Cooks I knew that I had to figure out a way to make something with the Godiva white chocolate liquer. You all have learned many times here that I definitely have a preference for the lighter chocolate. It tastes sweet without being bitter. It tastes smooth without the bite. I’ll admit that this probably shuts me out of trying a lot of fabulous desserts, but then again I’m usually willing to at least try a bite of anything. Today though I wanted to do something special. Originally I had imagined a white chocolate lava cookie, but the thumb print cookies came out instead. I’ll have to hone the other recipe a little bit more in my head.
Cookies were always my specialty. In elementary school, I would enter cookie baking competitions and try to win blue ribbons, which I usually was able to accomplish. This was much better for me than the speech competitions or the talent contests that I tried to join in as well. Cookies were a food that everyone could get behind. My entire family was willing to try a new recipe. My uncle, without a tooth in his head, liked my cookies because they were crunchy. It was these memories that made it easy for me to start thinking about developing different types of cookie recipes. Today was no exception.
Peanut butter for me was always something that could be enjoyed straight from the spoon. So it was no real surprise when this was the cookie that always seemed to bring home the prize. It was also no surprise to everyone when the plate was emptied pretty quickly. I’m not the kind of person who eats a lot of sweets, and I rarely eat more than 1 of anything that I bake, but peanut butter cookies might be the normal exception. These cookies might be even more so considering that it involves Godiva white chocolate. This was an affection I came to over the Christmas holiday thanks to a friend.
Cookies are so easy that they are something you can easily do with the kids. It’s basically throw everything in a bowl and mix together then roll into a ball and place on an ungreased cookie sheet and voila! I love doing this with the little ones although I’ll admit that sometimes I’m even more adventurous. My nephew and I made individual pineapple upside down cakes one year, and they were delicious. You just have to know your child’s ability.
Sometimes you don’t let the butter get warm enough and your mix is a little lumpy. It was pretty easy to get past this though as time wore on. It just takes a bit more stirring effort. The hardest part to get past was not putting water in the pot when I needed to melt the white chocolate. This was definitely hilarious. Who forgets to put water in the bottom half of their double boiler mechanism? Oh just me? In the end it turned out perfectly though.
PEANUT BUTTER COOKIES
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups sifted flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 bag white chocolate chips
- 1 1/2 ounces Godiva white chocolate liqueur
- 1. Preheat oven to 375º.
- 2. Mix first six ingredients.
- 3. Add the rest of the ingredients.
- 4. Mix well.
- 5. Roll into balls and press down with a fork dipped in sugar or flour.
- 6. Bake for 10-12 minutes on ungreased cookie sheet.
- 7. Using a double boiler, melt chocolate chips and add Godiva white chocolate liqueur.
- 8. When the cookies are done baking, use the back of a spoon to create an indentation for the chocolate. Then spoon the melted chocolate mixture onto the cookies.