Peanut Butter Rosemary White Chocolate Cookies

While I was supposed to be baking these beauties for a holiday cookie exchange, my most recent knee surgery stood in the way and hampered the enjoyment of the cookie exchange party activity. 

However, there was NOTHING that was going to keep me down and out from baking my planned holiday cookies for the exchange this year!

Not just peanut butter cookies - but aromatic and deliciously fragrant rosemary-scented peanut butter cookies, dunked in white chocolate, peppered with fresh rosemary, and then dusted with sparkling golden sugar won the prize for best holiday cookie in my household this year! 😋

Even if you're not a fan of white chocolate, these homemade cookies will change your mind in just one bite. And the aromas of rosemary and peanut butter together (with cookie sweetness) will convert you to a sweet and savory cookie fan.

Peanut Butter Rosemary White Chocolate Cookies

1/2 cup shortening (or butter), room temperature (1 stick)

1 1/4 cups smooth and creamy peanut butter
14 oz. sweetened condensed milk
2 Tbs. blackstrap molasses
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. kosher salt
2 ½ cups all-purpose flour
2 Tbs. fresh rosemary, finely chopped

 

14 oz. white chocolate chips

1 Tbs. fresh rosemary, finely chopped

 

golden powdered sugar sprinkle dust

Preheat the oven to 350 degrees and line 3 baking sheets with parchment paper.

Cream together the butter, peanut butter, sweetened condensed milk, molasses, and vanilla until smooth and creamy.

Mix in the baking soda, baking powder, and salt.

Next, add 1/2 cup of flour at a time until it is combined.

Fold in the chopped rosemary.

Form into 1" size balls and flatten into discs, spaced evenly apart on a prepared baking sheet.

Bake for 12-14 minutes, until golden brown.

As the cookies are both baking and cooling (be sure to remove them from the oven once browned in order to cool), melt the chocolate in a small bowl over a pot of boiling water.

Dunk 1/2 of each cookie into the melted white chocolate. 

Return to the parchment paper and sprinkle with additional fresh rosemary and magical golden dust.

Enjoy and devour the tastes and aromatics of the season.