Prep time: 20 mins * Cook time: 20 mins * Total time: 40 mins * Serves: 24
- 1 cup butter (room temperature)
- 1½ cups dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cup chunky peanut butter (room temperature)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2½ cups all-purpose flour
- 4 cups white chocolate chips
- 6 teaspoons vegetable shortening
- red food coloring
- blue food coloring
- Preheat your oven to 375 degrees Fahrenheit.
- In a stand mixer, combine the softened butter with the dark brown sugar and granulated sugar until well mixed.
- Add the eggs and continue mixing until the eggs are completely incorporated.
- Now pour the vanilla extract into the cookie dough and mixer for 30 seconds to combine.
- Add the chunky peanut butter to the bowl and mix for 2 minutes, or until the peanut butter is completely mixed into the dough.
- Now add the salt, baking soda, and flour and mix slowly for 2-3 minutes. The dough should be very sticky.
- Scoop the dough onto un-greased baking sheets (2-3 tablespoons per cookie). Lightly press the cookie down to form a small disk (do not use a fork!).
- Bake for 8-10 minutes or until the edges start to brown. Remove from the oven and let sit for a minute before moving to a cooling rack. Once the cookies are cool to the touch, move them to the refrigerator or freezer to cool completely.
- While the cookies are cooling, separate the white chocolate chips into 3 bowls and add 2 teaspoons of shortening to each bowl. Microwave for 60-90 seconds to melt the chocolate. Add red coloring to one of the bowls and blue to another.
- Once the cookies are cooled, place the cookies upside-down into the plain white melted chocolate to coat the top of the cookie. Place back in the refrigerator or freezer so that the chocolate can harden.
- To add the red and blue stripes, use a spoon to spread the red and blue chocolate over ⅓ of the cookie. Again, place back in the refrigerator or freezer to harden. Store in the refrigerator until serving.
- Note - I found it hard to apply colored frosting on top of the white frosting. As an alternative, I used a zip lock bag to pipe the colored frosting through.
Recipe from Zack and Cilantro Saga on Cooking & Beer.