White Chocolate Chunk Peanut Butter Cookies

2 1/4 cups all purpose unbleached flour

1 cup white chocolate chunks

3 tablespoons crunchy peanut butter

1/3 cup raw brown sugar

1 cup butter, room temperature

2 eggs, room temperature

1 teaspoon baking power

Pinch of salt

Preheat oven to 325 F

Using an electric mixer, beat butter, peanut butter, and sugar until light and fluffy. Add eggs one at a time and continuing beating.

In a separate bowl, combine all the dry ingredients and chocolate chunks.

Add wet ingredients to the dry ingredients. Mix to combine. Drop tablespoonfuls onto an ungreased cookie sheet and bake for 10 - 15 minutes or until golden brown.

   

White Chocolate Raspberry Muffin

Muffins:

3 cups all purpose unbleached flour
2 teaspoons baking powder
1 cup fresh raspberries
1 cup white chocolate chunks
8 tablespoons butter, melted

3 eggs, room temperature
1 cup milk
1/2 cup greek yogurt

Preheat oven to 350 F

Whisk all the dry ingredients to fully combine. Fold in chocolate and fresh raspberries. Set aside. Beat all the wet ingredients to combine and fold into the dry.

Scoop into a lined 24 cup muffin pan and bake for 30 minutes or until a stick inserted into the middle comes out clean. Leave to cool completely in the pan.