White Chocolate Peanut Butter Cookies

Note the recipe requires a minimum of 2 hours inactive chill time.

In a bowl, add flour, baking soda, baking powder and salt; mix together and set aside.

In a large bowl add sugar, brown sugar, peanut butter, shortening, butter, vanilla, maple syrup and eggs; beat until combined. Lightly beat in the flour mixture until combined. Stir in white chocolate chips.

Cover the dough and refrigerate for 2 hours, or overnight.

Heat oven to 375 F. Line two baking sheets with parchment paper; set aside. Note you do not need to use parchment paper, but I like to when I bake.

Shape dough into 1¼-inch balls. Place balls about 3 inches apart on the cookie sheet. Flatten the balls in a crisscross pattern with a fork dipped into sugar.

Bake in the oven for 9 – 10 minutes until lightly golden. Remove from oven. Let the cookies rest on the baking sheet for 5 minutes, then place on a cooling rack.