White Chocolate Peanut Butter Chip Cookies

These cookies are incredibly delicious. They are a variation of a recipe I found on the back of a bag of chocolate chips, with some slight variations.

Every time I make these, I find it hard to keep them around for long.

And sorry for the lack of pics at the moment. I'll add some pics next time I whip up a batch.

And the YUM! graphic came from HDICon.com.

And the guy in the pic is me.

* 1 bag of white chocolate chips (I prefer Ghiradeli(sic?) but it's price tag is too hefty)
* 1 bag of peanut butter chips (I use Reese's, but IDK of any other brand)
* 2 1/4 cup flour
* 1 cup butter, softened
* 1 tsp baking soda
* 1 tsp salt
* 3/4 cups granulate sugar
* 3/4 cups brown sugar, packed
* 1 tsp vanilla extract
* 2 large eggs

1) Preheat oven to 350F
2) Combine chips in a small bowl and set aside
3) In small bowl, combine flour, baking soda and salt

I use my mom's KitchenAid, so IDK what to say to everyone who doesn't have one.

4) Beat butter, granulate sugar, brown sugar and vanilla extract in mixing bowl until creamy
5) Add each egg, one at a time, beating well after each one
6) Gradually beat in the flour mix (from #3 under Setup)

7) You don't need to use your mixer for this, but I usually do, albeit little by little.

8) To bake, drop dough by rounded teaspoons onto ungreased baking sheet and bake for 11 to 13 minutes or until golden brown.
9) To cool, let stand on sheet for two minutes.

10) If you have any leftover dough (I myself never back the whole batch at once), pop it in a container and refrigerate it, but don't fridge it too long or it'll go bad.

This recipe will yield about 4 1/2 dozen cookies.

I may experiment with this recipe and post my findings later.

And yes, the excessive levels of white chocolate and peanut butter chips is normal. In fact, that's the secret.