By CoffeeB on November 06, 2007
Photo by LizAnn
Photo by LizAnn
"Just in time for the holidays, or anytime. I'm not sure you can get the white star chocolate candy anymore, but I use the white chocolate bark they sell in the 1 pound blocks with equal success. (16 oz.) You will then need to up the amount of other ingredients used accordingly. Not sure on the serving amount."
Serving Size: 1 (691 g)
Servings Per Recipe: 1
"This is a really awesome recipe!!! Made these last year, too! These are my favorite cookies! When it says to melt the peanut butter and white chocolate morsels, it's best to do it on low heat to keep it from burning and getting dry. It'd be nice to know a 'round about time for cooling as I can't stick them out in the garage due to field mice and needing the space in my fridge for other things."
"My grandmother used to make these for every holiday when I was young. I missed them and kept searching for the recipe. Thank you for sharing it. They turned out amazing and my husband finally understood why I wanted to make them!"
"Absolutely so delicious, I added in 3 tablespoons butter just for more flavor and texture, if you are a lover of white chocolate then make these they are so good, thank you for posted Coffee, this was made for KK's Chef's Pick game"
"These cookies have good flavor, but mine turned out very dry and hard to form. I'm not sure why. I love the combination of ingredients. I think it is probably very important to remove from the heat before you add the other ingredients. That may have been my problem! Thanks for sharing."
"I was trying to find this recipe over Christmas with no avail, I grew getting these at the holiday. I did sub cashews for the peanuts (preference of my bf) and it gives it a little bit of a stronger nut flavor."
"These are the quickest and easiest cookies I have ever made and oh my, they are addictive. I used white melting chocolate you buy in bulk locally here. MMMM (tagged for 'Please Review My Recipe')"