Peanut Butter Cookies with White Chocolate Drizzle

Peanut Butter Cookies with White Chocolate Drizzle

Miz Helen's Kitchen

5 to 6 dozen


1 cup sugar

1 cup brown sugar

1 cup vegetable shortening

2-1/2 cups flour

1/2 teaspoon salt

1 tablespoon milk

1 teaspoon soda

1 cup creamy peanut butter

2 eggs, beaten


Combine shortening, salt, and peanut butter, mix until creamy.

Add sugars and cream thoroughly.

Add beaten eggs, milk, and the baking soda mixed with the flour.

Add the eggs and milk mixture to the peanut butter mixture and mix very well.

Using a tablespoon scoop, drop the scoops of dough on to a greased cookie sheet.

Press the top of the cookie scoop, lightly with a salad fork.

Bake at 325 degrees for 15 to 20 minutes.

Remove the cookies from the cookie sheet and cool on a cooling rack.

After the cookies have reached room temperature begin the drizzle.

The White Chocolate Drizzle

1/2 of a  (1 pound 7 ounce) bag of white chocolate chips (I use Ghirardelli)


Place the chocolate chips into a double boiler over gently simmering hot water. Stir the chips until melted.

Drizzle the melted chocolate over the cooled cookies.

Let the drizzle dry before storing or freezing. 

These cookies can be frozen for up to 3 months.