white chocolate chips

The sweet, rich, sprinkle-filled dough satisfies cookie dough cravings, and it’s safe to eat raw. No eggs. The cookie dough balls are fast and easy to make, and perfect for when you just need a quick treat. You can whip a batch up in less than 10 minutes and they keep for months. They taste like real Funfetti cookie dough and there’s plenty of sprinkles with just the right amount of white chocolate chips for flavor. I haven’t tried baking this dough and recommend trying my Softbatch Funfetti Sugar Cookies if you want baked cookies rather than dough.

FUNFETTI®-Inspired Cookie Dough Balls

unsalted butter, softened (1 stick)

sugar

light brown sugar, packed

vanilla extract (not teaspoon)

all-purpose flour

baking soda

salt,

milk

sprinkles

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

Stop, scrape down the sides of the bowl,...

Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.

Stop, scrape down the sides of the bowl, and add the white chocolate chips, sprinkles, and beat on low speed until just combined, about 30 seconds. If your dough seems dry or crumbly, add milk or cream, 1 tablespoon at a time, until dough comes together. Conversely, if your dough seems too wet, add flour 1 tablespoon at a time until dough comes together.

Using a 2-inch cookie scoop or your hands, form...

Using a 2-inch cookie scoop or your hands, form approximately 13 equal-sized mounds of dough and roll into balls. Serve immediately. Cookie dough can be stored in an airtight container in the refrigerator for at least 1 month, or in the freezer for up to 6 months.

Creamy eggnog and white chocolate are swirled into babka dough before getting slathered in a brandy glaze for the perfect holiday dessert.

Eggnog Babka

For the Filling:

eggnog

cinnamon

white chocolate chips, divided

For the Dough:

eggnog, warmed to 115°

dry yeast

all-purpose flour,

salt

eggs, divided

unsalted butter,

For the Glaze:

brandy

This Eggnog Babka Is Full of Holiday Spirit

White Chocolate Peach Brownies will make you drool. They're filled with peaches, white chocolate chips, walnuts and coconut and drizzled with a white chocolate glaze. They're terrific for any summer party or potluck when peaches are in season.

White Chocolate Peach Brownies

UNBLEACHED all-purpose flour flour

baking powder

unsalted butter (softened to room temperature)

brown sugar

eggs

vanilla

coconut

walnuts

peaches (peeled and finely diced)

heavy whipping cream (or half-and-half

This super sweet treat will be a hit at your holiday parties or anytime!  Watch here:  https://www.youtube.com/watch?v=rgPKf_mdW48

Banana Fudge

1, 14 ounce can sweetened condensed milk

banana cream pudding

1, 7 ounce jar marshmallow creme

Line an 8 x 8 baking pan with foil, leaving enough foil hanging over the edges to use as handles to lift the fudge out.

Spray with non-stick cooking spray.  Set aside.

In a saucepan, add white chocolate chips and sweetened condensed milk.

Melt this over medium-low heat, stirring constantly.

Once this is melted, add instant banana cream pudding.

Stir together for 2 minutes to make sure pudding is dissolved.

Stir until the mixture is melted together.

Chill in the refrigerator for several hours or overnight to let it set up.

Lift the fudge out of the pan and cut into squares to serve.

https://youtube.googleapis.com/v/rgPKf_mdW48

This super sweet treat will be a hit at your holiday parties or anytime!

A sweet and spiced persimmon cookie recipe with cranberries, white chocolate chips, and almonds. A perfect soft and moist cookie to make during the holidays!

Persimmon Cookies

unsalted butter (softened)

brown sugar (light

persimmon pulp (puréed (3-4 very ripe and soft Fuyu persimmons))

nutmeg

ginger

allspice

⅓ cup old fashioned oats

cranberries

pecans (roughly chopped)

Set the oven rack to the middle position. Heat to 325°F (163ºC).

Using the paddle attachment on your mixer, cream the butter and sugars together until light and fluffy.

Add the egg and mix on medium speed until combined.

Add 1 cup of persimmon pulp purée and mix until combined.

Sift the dry ingredients together; flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Whisk the dry ingredients together, and then slowly add into the mixer on low speed. Mix until just combined.

Add the oats, dried cranberries, white chocolate chips, and pecans. Mix on low speed until combined, approximately 1 to 2 minutes.

Portion the dough (about 1 ¼ tablespoon) onto a parchment paper lined sheet pan. Make sure that the cookies are at least 2 inches apart. Use your fingers or a spoon to flatten the dough into ¼-inch thick cookies, the dough will be slightly sticky. Top with extra cranberries, white chocolate, or pecans if desired.

Bake the cookies one tray at a time. Bake until the edges set, the surface feels firm and golden brown, arproximately 14 to 16 minutes.

Cool on the sheet pan for 5 minutes and then transfer to a cooling rack. Bake the remaining cookies, making sure the oven increases back up to the proper temperature.

https://www.youtube.com/watch?v=U6qmi8sUbCw

Here's a helpful step-by-step recipe guide on making delicious permission cookies. This persimmon cookie recipe is designed to highlight the honey-like flavor from these delicious fruits.
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https://www.jessicagavin.com/persimmon-cookie-recipe/

✅ INGREDIENTS:
• 4 ounces unsalted butter
• 5 ¼ ounces granulated sugar
• 1 ¾ ounces brown sugar
• 1 large egg
• 8 ounces persimmon pulp
• 10 ounces all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• 1 ounce old fashioned oats
• ⅛ teaspoon allspice
• 3 ounces dried cranberries
• 2 ounces white chocolate chips
• 2 ounces pecans, roughly chopped

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❤️ Thanks for watching!

How to make Persimmon Cookies

Saffron and pistachio, a combination known to many on the Indian subcontinent as kesar pista, is a classic flavoring in South Asian, Iranian and other desserts — and for good reason. The buttery richness of pistachios brings out the floral flavor in saffron. Kesar pista shines in other sweets like this nutty twist on a blondie. Seth Byrum, my partner and an avid home baker, suggested enriching the base with white chocolate, which feels reminiscent of khoya, the richly flavored milk solids in several South Asian confections. The radiantly golden frosting lets the saffron do the talking. Garnish the top with pistachios to mimic the top of more traditional South Asian sweets, like shrikhand.

Saffron Pistachio Blondies

raw, unsalted pistachios,

coarse kosher salt

cardamom

unsalted butter, melted and cooled

dark brown sugar

eggs,

.33 gram packed saffron threads

cream cheese, softened

unsalted butter, softened

confectioners’ sugar

Make the bars: Heat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper such that the paper spills out over the sides of the pan, like wings.

In a food processor, pulse the pistachios until the nuts are very finely ground. Don’t let them get pasty. Add the flour, salt, baking powder and cardamom and pulse to combine.

In a large mixing bowl, whisk together melted butter and brown sugar until smooth and shiny. (The butter will separate at first, then blend in.) Whisk in the eggs until incorporated. Add the pistachio mixture and mix with a silicone spatula to combine. Gently stir in the white chocolate chips until evenly distributed. Pour the batter into the prepared pan and spread in an even layer. 

Bake until the sides are brown and pull away from the pan, and the middle is slightly paler in color, 25 to 27 minutes. A toothpick inserted in the center will come out with a few crumbs attached. Cool completely in the pan on a rack.

While the bars cool, make the frosting: Finely grind the saffron threads in a mortar using a pestle or in a microwave-safe bowl using the back of a spoon. If needed, transfer the ground saffron to a microwave-safe bowl or to a small saucepan if you don’t have a microwave. Stir in the milk, and microwave on high or heat over medium until the mixture is frothing around the edges but not boiling, about 30 seconds. Place the bowl in the refrigerator or freezer to quickly cool the mixture. 

Meanwhile, in a large bowl, use an electric hand or stand mixer or a heavy whisk or wooden spoon to beat the cream cheese and butter until smooth. If working by hand, this takes some muscle. Add the confectioners’ sugar and salt and beat again until homogeneous and no clumps of sugar remain. Beat in the cooled saffron milk until well-combined. The frosting will turn a bright golden hue.

Once the bars have cooled completely, scrape the frosting over the top, and use a spatula to spread it evenly. Crush or chop some pistachios for garnish and sprinkle all over the top. Refrigerate for at least 2 hours before eating. The bars keep in an airtight container in the refrigerator for up to 5 days or in the freezer for 1 month.

Easy maple walnut fudge recipe is perfect for the Thanksgiving and Christmas holidays. The traditional fudge recipe is made with pure maple syrup and features plenty of flavor.

Easy Maple Walnut Fudge Recipe

salted butter

white sugar

maple syrup

condensed milk

marshmallow cream

vanilla extract

walnuts, chopped

Add the butter to a large saucepan and...

Add the butter to a large saucepan and melt on medium high heat.

Next, add the sugar, maple syrup, and sweetened...

Next, add the sugar, maple syrup, and sweetened condensed milk and mix well.

Bring the ingredients to a full rolling boil,...

Bring the ingredients to a full rolling boil, place the thermometer in the pan, and cook until the mixture reaches 234-degrees.

Take the saucepan off the burner and mix...

Take the saucepan off the burner and mix in the marshmallow cream until it melts.

Add the white chocolate chips and mix until...

Add the white chocolate chips and mix until melted.

Next, add the vanilla extract and mix.

Finally, add the chopped walnuts and mix well....

Finally, add the chopped walnuts and mix well. Pour into a 9" x 13" inch casserole dish lined with parchment paper.

Sprinkle some more walnuts on top of fudge...

Sprinkle some more walnuts on top of fudge and allow the fudge to set up for at least two hours.

https://mediavine-res.cloudinary.com/video/upload/xskpq2dsfyp87r9eld62.mp4

White Chocolate Texas Sheet Cake will knock your socks off! This amazing cake is made with Ghirardelli's white chocolate so it bursts with a lovely chocolaty flavor. The powdered sugar icing contains white chocolate and walnuts. Wonderful dessert for potlucks, tailgating, office or holiday parties or anytime you need to feed a crowd. If you're having chocolate cravings, this is the dessert for you!

White Chocolate Texas Sheet Cake

unsalted butter ((2 sticks))

half-and-half

Ghirardelli white chocolate baking bar

buttermilk

eggs (beaten)

Ghirardelli's white chocolate baking bar ((2 squares))

unsalted butter ((1 stick))

walnuts (chopped,

Melt butter in sauce pan over low to medium heat.

Combine flour and granulated sugar and add to melted butter.

Add half-and-half and white chocolate.

Stir in thoroughly.

Let mixture come to a boil in saucepan over medium heat.

Remove from heat.

Let cool 15 minutes.

Dissolve baking soda in buttermilk.

The mixture will expand and foam.

Add to white chocolate mixture with eggs and vanilla.

Mix all together and pour into greased 11x17” jelly roll pan.

Bake at 400° for 20 minutes, or until a toothpick inserted in center comes out clean.

Mine took 30 minutes.

Allow cake to cool completely before adding icing.

CAKE:

Bring white chocolate, half-and-half and butter to a boil in saucepan at low to medium heat.

Add powdered sugar, nuts and vanilla and combine well.

Spread icing over cooled cake.

Be sure to spread the nuts evenly over the cake.

ICING:

Treat yourself to these double chocolate brownies made with dark chocolate and studded with white chocolate chips – they're made in the air-fryer, so they'll save energy

Air-fryer brownies

butter

dark chocolate

caster sugar

plain flour

cocoa powder

Melt the butter and dark chocolate together in a small pan over a low heat, or in the microwave in 30-second bursts until smooth. Leave to cool for a few minutes. Line a square cake tin (that can fit in your air-fryer) with baking parchment.

Heat the air-fryer to 160C. Whisk the eggs, sugar and a pinch of salt together using an electric whisk until thickened and creamy.

Sift over the flour and cocoa powder, and pour in the melted chocolate and butter mixture. Using a spatula, gently fold everything together until evenly combined, then stir in the white chocolate chips.

Pour the batter into the prepared tin and air-fry for 25-35 mins until set with a slight wobble in the centre. Leave to cool completely before cutting into squares.

These gluten free pistachio cranberry cookies are chewy white chocolate cookies with chunks of cranberry pistachio interspersed throughout. They are easy to make, and a delight to eat any day of the year!This recipe is based on Kat&#039;s Baked to Perfection cookbook.

Gluten Free cranberry pistachio cookies

unsalted butter ((1/4 cup + 3 tbsp) melted)

120 g brown sugar ((1/2 cup + 2 tbsp))

70 g white sugar ((1/3 cup))

tsp vanilla extract

tsp xanthan gum

tsp baking soda

tsp baking powder

tsp salt

white chocolate chips ((50 g))

g white chocolate (chopped, divided)

pistachios (chopped and toasted)

cranberries (dried)

Line a cookie sheet with parchment paper, or a reusable silicone mat.

In a large bowl, cream butter and sugar, white and brown sugar both.  Add in egg, egg yolk and vanilla.

Stir together in a small bowl the dry ingredients (except chocolates, pistachios and cranberries). Add in batches to the wet ingredients, stirring well until a heavy dough forms.

Fold in white chocolate chips, half the chopped white chocolate, chopped pistachios and dried cranberries. Mix well.

Transfer dough onto the fridge for 1 hour, or until the next day.

When ready to bake, preheat the oven to 320 fahrenheit. Line a baking sheet with parchment paper or a reusable silicone mat.

Using a medium cookie scoop or using wet hands, shape the cookie dough into even balls. Arrange balls on 2 inches apart on a lined baking sheet. Refrigerate for at least 30 minutes.

Transfer to the oven to bake 12-17 minutes (13 will give you very fudgy cookies, while 16 will give you crispier cookies).

PRO TIP: Midway through the baking process, tap the cookie sheet 5-7 times to make the treats flat. Utilize a cookie cutter of a larger diameter than your cookies and gently nudge it around the edges for a more symmetrical round shape with precise edges. This is all the time to press the leftover white chocolate chunks into the top of the cookies!

Return cookies to the oven to finish baking. Tap the tray on the counter again when they come out.

Transfer the cookies to a wire rack to cool completely. If you can't wait for the cookies to cool, snag one as they come out of the oven!

Celebrate the red, white, and blue with an American Flag Cookie Cake starring a buttery shortbread cookie base, tangy cream cheese frosting and fresh berries.

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Top Tags

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Easy Maple Walnut Fudge Recipe

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Top 18 white chocolate chips recipes from across the web

The most viewed white chocolate chips recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

FUNFETTI®-Inspired Cookie Dough Bal...

Eggnog Babka

Eggnog Babka

White Chocolate Peach Brownies

Banana Fudge

Persimmon Cookies

Saffron Pistachio Blondies

Easy Maple Walnut Fudge Recipe

White Chocolate Texas Sheet Cake

Air-fryer brownies

Gluten Free cranberry pistachio coo...

American Flag Cookie Cake

Savory Slow Cooker Christmas Chex M...

Cotton Candy Bars

Panera Lemon Drop Cookies Recipe

Tangy Lemon Cream Cheese & White Ch...

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The most viewed white chocolate chips recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine