White chocolate chip cookies have crispy edges, chewy centers, and a scrumptious flavor! This white chocolate cookie recipe is perfect for the holidays.
If you're looking for a quick and easy white chocolate dessert or sweet treat for the holidays, white chocolate cookie recipe is perfect for you.
You can make enough dough to bake up three dozen cookies, in less than 30 minutes!
The flavor is balanced well, so they aren't terribly sweet. You'll definitely be making more after the first batch is gone!
Why You'll Love This Recipe
- Great food gift for the holidays. If you will be attending a lot of holiday parties, cookies are a fantastic hostess gift. Or, bake a few batches so you can gift some homemade goodies to your neighbors, friends, and family.
- Freezer-friendly time saver. I like to start my holiday baking a couple of months ahead. This cookie dough freezes beautifully for up to 3 months!
- Customizable - There are plenty of add-ins that you can use to make this sweet treat extra special.
- Quick and easy, no-chill dough! Unlike white chocolate cookie recipes that require chilling the dough, mine requires no chilling. This means your treats are done and ready to eat in under 35 minutes!
White chocolate recipes are totally underrated. There are so many delicious white chocolate desserts and one favorite one is the White Chocolate Raspberry Cheesecake that I made in an instant pot.
Ingredients
There is a list of ingredient substitutions in the next section. ⬇️
- salted butter
- white sugar
- light brown sugar
- large eggs
- vanilla extract
- leaveners - This recipe calls for both baking powder and baking soda.
- all-purpose flour
- White chocolate chips - My favorite brand of chips is Ghirardelli.
Substitutions and Recipe Variations
Butter: This white chocolate cookie recipe hasn't been tested with dairy free butter, but it might work!
All Purpose Flour - For gluten free cookies, feel free to use any cup-for-cup brand of gluten free all-purpose flour. Both Bob's Red Mill and King Arthur Flour make gluten free baking products.
Brown Sugar: You can use either light or dark brown sugar. If you want to make your own, add 1 tablespoon of molasses to 1 cup of white sugar to make light brown sugar.
Eggs: We don't recommend using an egg substitute, but read my article on Egg Substitutions for Baking if you want to test this recipe using one.
Vanilla Extract: If you want a substitute for extract, you can use half the amount of vanilla bean paste. You can also substitute almond extract, although it will change the flavor of the white chocolate chip cookies.
Baking Powder & Baking soda: Baking powder and baking powder are both essential ingredients for this recipe. Be sure to include both of them!
White chocolate - If you don't have any chips on hand, feel free to use chunks or chopped almond bark. You could even chop up a white chocolate candy bar.
Variations
- Add up to ½ cup of chopped nuts. Walnuts, pecans, macadamia nuts, and even pistachios pair really well with white chocolate.
- Mix in up to ½ cup of dried fruit. Dried fruit like raisins or cranberries are a tart and tasty addition to these cookies! I use dried cranberries in my recipe for cranberry white chocolate cookies!
- Try a bit of citrus zest! Stir in some lemon, orange, lime, or even grapefruit zest to the cookie dough for a brighter flavor.
How to Make White Chocolate Chip Cookies
This is only a summary. For complete recipe instructions, see the recipe card, below ⬇️
- Measure and combine the wet ingredients in the bowl of a stand mixer. Or, use a large mixing bowl and electric hand mixer.
- In a separate bowl, measure and combine the dry ingredients.
- Add dry ingredients into the bowl of wet ingredients. Mix to combine. Use low speed to prevent overmixing.
- Portion dough onto a cookie sheet. Scoop portions of dough in 1-2 tablespoon-sized balls. Arrange them about 2 inches apart on a cookie sheet
- Bake in a preheated 375°F. oven. It will take 8-10 minutes for the cookies to bake. When the edges are set and the tops are golden brown, remove them from the oven.
- Cool on the baking sheet for 5 minutes. Then, transfer the white chocolate cookies to a wire rack to cool completely.
Liz's Tips for the Best Cookies
- Avoid overmixing the dough. All-purpose flour contains gluten (a protein), which gives structure to baked goods. If you overmix the white chocolate chip cookie dough, the cookies can lose their softness.
- Be sure to cool the cookies completely before storing. If they aren't completely cool before you store them, condensation will form on the inside of the container. This can cause your baked goods to become mushy.
Storage
Storing: Store your cookies in an airtight container at room temperature and they will stay fresh for about 5 days.
Freezing: Freeze cookie dough balls in a freezer Ziploc or airtight container for up to 3 months. You may also freeze baked white chocolate chip cookies - Just be sure theyare completely cool before freezing.
Freezing Cookie Dough: You can freeze this cookie dough. Scoop into balls and place on a parchment lined baking sheet or use these cookie dough freezing trays.
For tips on getting a jump on your holiday baking, check out this post on How to Freeze Cookie Dough.
White Chocolate Cookie Recipe FAQs
To ensure that baked goods like bars, brownies, and cookies stay moist and chewy, store them in an airtight container at room temperature, in a cool, dry location.
Yes, other than their shape, white baking chips and white chocolate chips can be used interchangeably.
Other Holiday Treats to Make
- Peppermint Sugar Cookies
- Homemade Snickerdoodles
- Old Fashioned Pecan Bars
- Pecan Snowball Cookies
- 80+ Favorite Christmas Cookie Ideas
Ultimate White Chocolate Chip Cookies
Ingredients
- 1 cup salted butter If using unsalted butter, add ½ teaspoon salt.
- ½ cup granulated white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract or ½ teaspoon vanilla bean paste
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 12 oz white chocolate chips about 1½ cups
Instructions
- Preheat the oven to 375℉.
- In a large mixing bowl or stand mixer bowl, add butter and sugars. Beat on high speed until smooth. Add eggs and vanilla, and stir again until well incorporated.
- In a separate bowl, combine dry ingredients. With the mixer running on low, slowly add dry ingredients to wet ingredients. Mix to combine, just until flour is incorporated.
- Using a spoon or mixing spatula, fold in white chocolate chips.
- Once combined, scoop 1-2 tablespoon-sized balls onto a parchment-lined cookie sheet. Bake for 8-10 minutes, or until the top of cookies is lightly browned.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Helpful Notes and Tips From Liz
- The cookie dough will keep in the fridge for up to 5 days. If frozen in an airtight freezer-safe container, it will keep for up to 3 months. Baked white chocolate cookies may be frozen for up to 3 months as well.
- Store cookies in an airtight container at room temperature for up to 1 week.
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