White Chocolate Peanut Butter Cookies

• 2-1/2 cups All-purpose Flour
• 1-1/2 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1 cup Granulated Sugar
• 1 cup Brown Sugar
• 1 cup Peanut Butter (I Used White Chocolate Dreams From Peanut Butter Co.)
• 1/2 cups Shortening
• 1/2 cups Butter, Softened
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Maple Syrup
• 2 whole Eggs
• 2 cups White Chocolate Chips

1. Note the recipe requires a minimum of 2 hours inactive chill time.
2. In a bowl, add flour, baking soda, baking powder and salt; mix together and set aside.
3. In a large bowl add sugar, brown sugar, peanut butter, shortening, butter, vanilla, maple syrup and eggs; beat until combined. Lightly beat in the flour mixture until combined. Stir in white chocolate chips.
4. Cover the dough and refrigerate for 2 hours, or overnight.
5. Heat oven to 375 F. Line two baking sheets with parchment paper; set aside. Note you do not need to use parchment paper, but I like to when I bake.
6. Shape dough into 11/4-inch balls. Place balls about 3 inches apart on the cookie sheet. Flatten the balls in a crisscross pattern with a fork dipped into sugar.
7. Bake in the oven for 9 - 10 minutes until lightly golden. Remove from oven. Let the cookies rest on the baking sheet for 5 minutes, then place on a cooling rack.

allpurpose, baking soda, baking powder, salt, sugar, brown sugar, peanut butter, shortening, butter, vanilla, maple syrup, eggs, white chocolate chips

Taken from tastykitchen.com/recipes/desserts/white-chocolate-peanut-butter-cookies-2/ (may not work)