White Chocolate Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Additional Time
1 hr
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Total Time
1 hr 32 mins
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Servings
36 cookies
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Calories
164 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
White Chocolate Cookies
Description
White Chocolate Cookies begin with creaming room-temperature unsalted butter and sugar until light, then incorporating egg yolks and vanilla for richness and aroma. The flour and salt are folded in to form a stiff dough, which is divided into logs, wrapped, and chilled for at least an hour to firm it up. Chilling solidifies the fats and prevents excessive spreading in the oven.
Once chilled, the dough is sliced into uniform rounds, placed on a parchment-lined baking sheet, and baked until edges turn golden while centers remain tender and pale. The white chocolate melting wafers, integrated into the dough, melt during baking yielding pockets of creamy sweetness, and the nonpareils add a subtle textural contrast and visual appeal.
These cookies are best cooled on a rack to set fully before serving. Chilling the dough longer or freezing maintains convenience and can improve flavor development. The baked cookies store well in an airtight container for several days and can be frozen for longer keeping, making them suitable for batching and gifts.
Ingredients
- 1 cup butter room temperature, unsalted
- 1 cup granulated sugar
- 3 large egg room temperature, yolk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 cups white chocolate melting wafers
- 2 tablespoons nonpareils sprinkles
Instructions
- 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.
Notes
- Chilling the dough for at least 1 hour is essential for proper texture and to avoid spreading.
- The dough can be chilled up to 48 hours or frozen for up to 3 months; thaw in the refrigerator before slicing and baking.
- Store baked cookies in an airtight container for up to 5 days or freeze them up to 3 months, ensuring you remove air from freezer bags for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164 | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 43mg | 2% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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