white chocolate cookies

<p>These White Chocolate &amp; Blueberry Oatmeal Cookie Bars are a delicious and healthy treat!  They have an incredible chewy texture, juicy blueberries, sweet white chocolate, and are made with good-for-you ingredients.  </p>

White Chocolate &amp; Blueberry Oatmeal Cookie Bars

cashew butter

applesauce

oats

coconut sugar

tsp vanilla extract

salt

tsp baking powder

white chocolate chips

blueberries -- honestly however many you want!

Combine the cashew butter, egg, applesauce, coconut sugar, and vanilla extract until smooth.

In a separate bowl combine oats, baking powder, and salt.

Add the dry ingredients to the wet and combine.

Spread the batter into a greased or parchment paper lined 8x8 baking pan.

Top with more white chocolate chips (optional but highly recommended!) and blueberries. I chopped my blueberries in half and then placed them with the cut side down, but you could totally just leave them whole as well.

Small batch white chocolate macadamia nut cookies. Recipe makes just 6 cookies, and please, only use the egg yolk, not the entire egg!

Small Batch White Chocolate Chip Macadamia Nut Cookies

unsalted butter, softened

brown sugar

sugar

vanilla extract

all-purpose flour*

baking soda

fine sea salt

macadamia nuts

Preheat the oven to 350, and line a...

Preheat the oven to 350, and line a baking sheet with parchment paper.

In the medium bowl, add the softened butter,...

In the medium bowl, add the softened butter, brown sugar, granulated sugar, and vanilla extract. Beat until light and fluffy, about 40 seconds.

Next, add the egg yolk and beat until...

Next, add the egg yolk and beat until combined.

Finally, sprinkle the flour, baking soda and salt...

Finally, sprinkle the flour, baking soda and salt evenly over the surface, and beat to combine everything.

Stir in the macadamia nuts and white chocolate...

Stir in the macadamia nuts and white chocolate chips by hand.

Divide the dough equally into 6 cookies (about...

Divide the dough equally into 6 cookies (about 46 grams each), and space evenly on a baking sheet.

Bake for 9-11 minutes, until the cookies are...

Bake for 9-11 minutes, until the cookies are light golden brown on the edges and the surface begins to crack.

Let cool completely, and store in an air-tight...

Let cool completely, and store in an air-tight container at room temperature for up to 2 days (if they last that long).

Soft and chewy white chocolate cranberry cookies are golden brown with crisp edges, quick and easy, and freeze well — the perfect holiday cookie.

Soft and Chewy White Chocolate Cranberry Cookies

all-purpose flour

dark brown sugar, packed

unsalted butter,

cranberries

walnuts, chopped

In a small mixing bowl, combine flour, baking soda, and salt. Set aside. 

In the bowl of a stand mixer with paddle attachment fitted (or in a large bowl with a hand mixer), mix together brown sugar, granulated sugar, and melted butter until well mixed, about 1 minute.

Add egg, egg yolk, and vanilla, then mix for 1 minute more. Scrape down the sides, then mix again. With the mixer running on low, add the dry ingredients and mix until just incorporated.

Fold in dried cranberries, walnuts, and white chocolate chips.

Roll out cookies into balls using about 2 tablespoons dough for each, then place 2 inches apart on a half sheet baking pan lined with a silicone baking mat or parchment paper.

Bake for 15 minutes, rotating the tray about halfway through cook time.

Let cool for 10 minutes, then transfer to a wire rack to cool 5 minutes further. 

Make this wonderful recipe just as described. I have been making cookies for many years and these cookies were very good.  I tried to press flat the second batch since they were so tall, but made a mistake in doing so.  Leave them rounded and they will be tall and chewy. I was able to yield 2 1/2 dozen cookies with my batch.  Will make these a staple in my home.

These cookies a light, fresh lemon flavor, juicy freshblueberries, and sweet white chocolate chips. The sugar on the outside givesthem a crispy exterior, while the inside stays nice and soft.

Blueberry Lemon Cookies

butter (room temperature)

cream cheese (room temperature)

vanilla

lemon extract

lemon juice

lemon zest

flour (measured correctly)

blueberries

Preheat oven to 350 degrees Fahrenheit and either grease or line 2 baking sheets, Cream together butter, 1 3/4 cups of sugar, cream cheese, for 2 minutes until smooth and fluffy. Add in egg, vanilla, lemon extract, lemon juice, and lemon zest and beat for 1 minute.

Mix in salt, baking soda, and flour by hand until flour is just combined. Then gently fold in chocolate chips and blueberries—try not to mash any of the blueberries.

Place 5 tablespoons of sugar in a small bowl. Scoop about ¼ cup of dough and roll the ball of dough in the sugar. Freeze the dough balls for at least 1 hour before baking (You need to the freeze the dough or you’ll end up with cookies that look like puddles).

Bake for 13-16 minutes until the edges of the cookies are just barely golden. Let cookies sit on the cookie sheet for at least 10 minutes before transferring to a cooling rack. If you make small cookies be sure to decrease the baking time.

How to make the very best white chocolate chip cookies! Don&#039;t forget to check out my step by step photos and tips above!

White chocolate chip cookies

all-purpose flour ((270 grams))

tsp baking soda ((3 grams))

unsalted butter room temperature ((230 grams))

sugar ((100 grams))

light-brown sugar ((200 grams))

tsp salt ((4 grams))

tsp pure vanilla extract ((10 milliliters))

eggs

white chocolate chips ((300 grams) divided)

Heat oven to 360F and line baking sheets with silicone mats or parchment paper. Whisk flour, salt and baking soda together then set aside.

Combine butter and granulated sugar in the bowl of your stand mixer fitted with a paddle attachment or a large bowl if using an electric hand mixer. Beat on high until light and fluffy then add the brown sugar and continue mixing until well-combined.

Add the vanilla extract then mix in the eggs one at a time and scrape the bowl down one last time.

Add the flour mixture and mix on low until almost combined then add the white chocolate chips. If you'd like to add white chocolate chips on top then reserve a handful.

Scoop two-tablespoon-sized portions of dough and place 3 inches apart on your lined cookie sheets. Bake at 360F for about 10 minutes or until the edges are golden. If you're adding chips on top then bake for 8 minutes, add chips on top and continue baking 2-3 minutes.

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

The most amazing White Chocolate Chip Cookies! Soft and buttery with crispy golden edges and packed full of white chocolate chips, these cookies are super easy to make and are the perfect sweet treat or snack.

RECIPE: https://preppykitchen.com/white-chocolate-chip-cookies/

Love white chocolate? Then these White Chocolate Chip Cookies will be your new favorite thing. They’re soft, buttery, chewy, and crispy, everything a cookie should be, and packed full of white chocolate. I use a mix of white and brown sugar so these cookies have a delicious molasses, caramelized flavor, and top them with extra white chocolate chips because you can never have enough, right? And with no chilling time required these cookies can be whipped up in a matter of minutes plus they keep well for ages (not that they’ll last long).

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Amazing White Chocolate Chip Cookies | Preppy Kitchen

Dipped in white chocolate and decorated with festive sprinkles, these cookies are a holiday favorite!

White Chocolate Cookies

unsalted butter (room temperature)

egg yolks (room temperature)

white chocolate melting wafers

nonpareils sprinkles

In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar for 3 to 4 minutes until light and fluffy, scraping down the sides as needed.

Add the egg yolks and vanilla and mix for 30 seconds.

Add the flour and salt and mix for an additional 30 seconds, scraping down the sides as needed to make sure everything is fully incorporated.

Divide the dough in half and shape into two 2-inch diameter logs about 1 foot long each and roll up in parchment paper and chill for 1 hour.

Remove from the refrigerator, preheat the oven to 375°F, and line a baking sheet with parchment paper.

Unroll the dough and slice into even ½ inch thick slices and place the cookies on the prepared baking sheet about 1 inch apart and bake for 10 to 12 minutes until the edges are just turning golden brown.

Transfer to a wire rack to cool completely.

Melt the chocolate wafers in a bowl in the microwave on 30-second intervals stirring between each addition until fully melted.

Dip half of each cookie in the chocolate and place on parchment or wax paper to set.

Add sprinkles to the chocolate before it hardens.

These raspberry white chocolate cookies are a no chill recipe. They are a chewy and buttery cookies full of white chocolate chips and frozen raspberries.

Raspberry White Chocolate Cookies

All-purpose flour

tsp Baking powder

tsp Baking soda

Salt

Unsalted butter (melted)

Brown sugar (packed light or dark)

White granulated sugar

tsp Pure vanilla extract

Large egg (room temperature)

Egg yolk (room temperature)

raspberries (slightly thawed)

White chocolate chips (Plus more on top of the cookies)

Melt

Melt the butter in the microwave. Let it cool for 10 minutes before using. At the same time, pull the frozen raspberries out to start to thaw.

Preheat

Preheat oven to 350°F. Prep two cookie sheets with parchment paper.

In a mixing bowl, sift the flour. Add in baking power, baking soda, and salt.

In a separate bowl, mix the melted butter, sugar, and brown sugar. Add in the vanilla, egg, and egg yolk.

Fold

Add the dry ingredients. Use a rubber spatula to fold the dry ingredients in. Add in the frozen raspberries and white chocolate chips.

Scoop

Use a large cookie scoop to scoop 3 oz cookie dough balls. Place 6 cookie dough balls per cookie sheet.

Bake

Bake the cookies for 13-15 minutes. Bake until the edges are light golden brown.

Cool

Top the warm cookies with more white chocolate chips. Let it sit for 5 minutes before transferring to a cooling rack.

These raspberry white chocolate cookies are gluten-free and made in just one bowl! They are soft, chewy, and so easy to make. You only need 10 ingredients! You can use fresh, frozen, or freeze-dried raspberries to make these cookies all year round. They&#039;re perfect for holidays like Valentine&#039;s Day!

unsalted butter (slightly softened)

cane sugar

gluten-free 1:1 flour (with xanthan gum)

raspberries (or frozen or freeze dried)

Cream butter and sugar.

In a large bowl, cream together the butter, cane sugar, and coconut sugar using a stand mixer or electric hand mixer.

Add egg and vanilla.

Add the egg and vanilla extract and continue mixing at medium-high speed until smooth and well combined.

Add dry ingredients and stir.

Add the gluten-free flour, baking soda, and salt to the bowl. Stir or mix at low speed until a thick dough forms.

Fold in chocolate and raspberries.

Fold in the white chocolate chips until evenly distributed throughout the dough. Then, gently fold in the chopped raspberries, being careful not to crush them too much.

Chill dough.

Chill the bowl of dough in the fridge for at least 30 minutes. This allows the ingredients to fully incorporate and prevents the cookies from spreading too much in the oven.

Preheat oven and grease baking sheet.

Preheat the oven to 375 degrees Fahrenheit. Grease a large baking sheet with non-stick cooking spray, or line with parchment paper.

Scoop cookie dough onto sheet.

Use a small 1&quot; cookie scoop to scoop the dough into 1-inch balls. Place them on the baking sheet one to two inches apart.

Bake the cookies.

Bake the cookies for 15-18 minutes, or until the cookies are set in the middle and around the edges. Let the cookies cool on the baking sheet for at least 5 minutes before transferring to a cooling rack.

These brown butter white chocolate macadamia cookies are nice and crispy on the edges and have a soft, chewy, under-baked center!

White Chocolate Macadamia Nut Cookies

unsalted brown butter (room temperature)

eggs (room temperature)

almond extract

all purpose flour

unsalted macadamia nuts (chopped)

Using a stand or hand mixer, cream together the brown butter, granulated sugar, and brown sugar until smooth and creamy. Add in the eggs, vanilla extract, and almond extract and beat until the texture is light and fluffy (it should look much paler than before).

Add in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky. Using a wooden spoon or spatula, gently stir in the chocolate chips and nuts until fully mixed in.

Scoop a generous 3 tablespoons of dough and roll into balls. I use a size 20 cookie scoop.

Cover the dough balls and chill in the fridge overnight for best results. If you absolutely can&#39;t wait, just chill it for at least 2 hours. Chilling the dough is super important so that the cookies don&#39;t spread!

Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.

To bake, place 2-3 inches apart on a parchment lined baking sheet. Note: I only bake 5-6 cookies at a time on a half sheet pan because they&#39;re big and will spread out.

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

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