Question 1

Can I use crunchy peanut butter instead of smooth?

Accepted Answer

Yes! It will add texture to the cookies, with small bits of peanuts scattered throughout. Just be aware that the texture may vary slightly from the cookies pictured, but the end result will be delicious.

The only thing I don't recommend is using natural peanut butter. It doesn't bake the same, unfortunately.

Question 2

Can I substitute a white chocolate baking bar instead of chips?

Accepted Answer

Absolutely. Just rough chop the baking bar into pieces and fold it in instead of the chips. The baking bar will melt more thoroughly and create soft pockets of the white chocolate.

Question 3

How should I store the cookies to keep them fresh for as long as possible?

Accepted Answer

Store the cookies in an airtight container at room temperature. Adding a slice of bread can help maintain moisture if the start to dry out or the baked and cooled cookies can be frozen for up to 3 months.

Question 4

Do I have to weigh the flour?

Accepted Answer

While weighing the flour is recommended for this recipe, you can also measure it using standard measuring cups. Just be cautious not to pack the flour into the cup, as this can lead to excess flour and stiffer cookies that don't spread.

Use a spoon to fluff the flour, gently scoop it into the measuring cup and carefully level it off with a knife. Too much flour is the #1 enemy of this recipe.

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