WHITE CHOCOLATE SUGAR COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield About 36 sugar cookies
Number Of Ingredients 10
Steps:
- Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted, about 2 minutes. Let cool slightly. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg until smooth. Beat in the melted white chocolate, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three additions until just combined. Divide the dough between 2 sheets of plastic wrap and pat into disks; wrap and refrigerate until firm, at least 2 hours or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough on a floured surface until 1/4 inch thick. Cut out cookies using a 3- to 3 1/2-inch cookie cutter. Arrange 1 1/2 inches apart on the prepared pans. Freeze until firm, about 10 minutes. Gather the scraps and refrigerate until firm, then reroll once, cut out more cookies and freeze.
- Bake, switching the pans halfway through, until the cookies are firm and the edges are light brown, 12 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
- Decorate the cookies with royal icing. Sprinkle with nonpareils. Let set, about 1 hour.
WHITE CHOCOLATE COOKIES
Fixing desserts is my favorite kind of cooking. I usually make these cookies for Christmas-their pale-white adds a special touch to all the reds and greens. We-my husband, our daughter (6) and I-live on a real dirt road! I'm a full-time wife and mother. Our second child's due to join us in mid-January.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate and nuts. Cover and chill dough for 1 hour. , Drop by heaping tablespoonfuls about 3 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Let stand a few minutes before removing cookies to a wire rack to cool.
Nutrition Facts : Calories 376 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 264mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
WHITE CHIP CHOCOLATE COOKIES (TOLL HOUSE)
I got this recipe off of the Nestle Toll House White Chocolate chip bag. There was a similar recipe on recipezaar but the poster had reduced the amount of cocoa powder by a considerable amount. This, in my books, is sacrilege! The more chocolate, the better. The cooking time is for one cookie sheet.
Provided by Canadian_in_the_Bay
Categories Drop Cookies
Time 26m
Yield 48-60 cookies, 24-30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Combine flour, cocoa, baking soda, and salt in a small bowl.
- Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixing bowl with an electric mixer.
- Add eggs one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in white chocolate chips.
- Drop by well-rounded teaspoons (I did tablespoon measures and got 48 cookies) onto ungreased baking sheets.
- Bake for 9-11 minutes.
- Let cool on baking sheets for 2 minutes.
- Transfer to wire racks and let cool completely.
Nutrition Facts : Calories 246.2, Fat 13.1, SaturatedFat 8, Cholesterol 38.8, Sodium 165.4, Carbohydrate 31, Fiber 1.1, Sugar 20.6, Protein 3.1
WHITE CHOCOLATE CHIP PECAN COOKIES
This is a yummy cookie recipe! The pecans and white chocolate are so nice together! A nice change from regular chocolate chip cookies. Cooking time actually depends on your oven size...each cookie sheet takes 12 minutes.
Provided by breezermom
Categories Drop Cookies
Time 1h28m
Yield 7 1/2 dozen
Number Of Ingredients 10
Steps:
- Cream the butter; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well.
- Combine flour, soda, and salt; add to the creamed mixture, mixing well. Stir in the chocolate chips and pecans.
- Drop by rounded tablespoonfuls 2 inches apart onto lightly greased cookie sheets. Slightly flatten each cookie with your fingertips. Bake at 350 degrees for 12 to 14 minutes. Let cool slightly on the cookie sheet before transferring to a wire rack.
WHITE CHOCOLATE PECAN DROP COOKIES
Make and share this White Chocolate Pecan Drop Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Drop Cookies
Time 42m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°.
- In a bowl, combinte the first 3 ingredients; set aside.
- In a larger bowl, cream the butter with the sugars for 2 minutes or until smooth.
- Add in the egg and vanilla; beat well.
- Add in the dry ingredients and mix thoroughly.
- Stir in the pecans and white chocolate.
- Drop by rounded teaspoonfuls onto ungreased cookie sheet (leav room for expansion).
- Bake for 10-12 minutes or until lightly golden.
- Let cookies cool on cookie sheet for 5 minutes; then tranfer to wire rack to cool completely.
Nutrition Facts : Calories 1339.9, Fat 81.5, SaturatedFat 36.1, Cholesterol 184.3, Sodium 885.7, Carbohydrate 144.5, Fiber 5.2, Sugar 92.9, Protein 14.5
PECAN WHITE CHOCOLATE CHIP COOKIES
The combination of pecans, white chocolate and oatmeal is fantastic. This is a variation on a recipe from Anne Bloski, one of the best cooks I have known.
Provided by Lee_tah
Categories Dessert
Time 22m
Yield 1 batch
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a bowl mix together margarine, brown sugar and white sugar until light and fluffy. Beat in eggs, one at a time, and vanilla.
- Stir in oatmeal.
- Sift flour, baking powder, baking soda into the mix. Stir together until combined.
- Add in pecans and white chocolate chips.
- Bake at 375°F for 10-12 minutes or until done to your liking.
- *I like a soft chewy cookie so I usually bake 9-10 minutes. They will firm up on the tray if you let them cool a few minutes before removing them. A longer bake will produce a crisper cookie.
Nutrition Facts : Calories 5908.2, Fat 283.4, SaturatedFat 111.1, Cholesterol 651.7, Sodium 2532.8, Carbohydrate 796.8, Fiber 20.1, Sugar 519.6, Protein 69.8
WHITE CHOCOLATE DIPPED COOKIES WITH PEPPERMINT DRIZZLE
Steps:
- Arrange cookies on wire baking rack that has been placed on top of a parchment lined baking sheet. Leave some space between cookies. Set aside.
- In a medium bowl, sift together powdered sugar and meringue powder. Add red food coloring and peppermint extract. Stir until combined. Spoon or pour red icing into a zip-top bag. Press out air and close. Snip off a small corner of bag.
- Drizzle icing back and forth over the tops of the cookies. Allow to dry for 1 to 2 hours or until icing has hardened.
CHOCOLATE DROP COOKIES WITH CARAMELIZED WHITE CHOCOLATE FILLING
This cookie has slight brownie qualities and, for that reason, I like to eat them on their own. Many other options can be delicious...I love a good ice cream sandwich with these or even a whipped cream filling. Here I have paired the acidity of the chocolate with a caramelized white chocolate filling. This filling adds richness and a "toasted" flavor that pairs well with the chocolate.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h25m
Yield about 18 cookies; 9 sandwiches
Number Of Ingredients 12
Steps:
- For the cookies:
- Preheat an oven to 350 degrees F.
- In a metal bowl, combine both chocolates with the butter. Put the bowl over a pot of boiling water for a makeshift double boiler. Lower the heat so the water is hot but not boiling. Stir the chocolate with a plastic spatula, from time to time, until the chocolate and butter melt together. Set aside.
- In a large bowl, whisk together the egg, sugar and vanilla. Beat until the mixture comes together and becomes a pale yellow color, about 1 minute.
- Combine the flour, baking powder and salt in a separate bowl. Sift and add it to the egg mixture. Stir until blended. Using a rubber spatula, add half of the melted chocolate to the batter and gently stir to combine. Add the remaining chocolate and stir again until combined.
- Drop tablespoonfuls of the cookie batter onto a greased baking sheet or a greased parchment-lined baking sheet. Leave room in between the cookies so they can spread out as they bake. You should be able to drop 18 cookies total, on the baking sheet, depending on their size.
- Put the baking sheet in the center of the oven and bake for 4 minutes. Rotate the pan halfway and bake for an additional 4 minutes. Remove the pan from the oven and allow the cookies to cool, 10 to 15 minutes, before transferring to a plate.
- For the filling:
- Preheat the oven to 250 degrees F. Put the chopped white chocolate into a baking dish, preferably not a metal dish, and melt it in oven. Remove it after about 10 minutes and stir. Put back into the oven and continue to cook until caramelized, about 10 minutes.
- Meanwhile, whisk together the mascarpone and rum in a small bowl.
- Add the caramelized chocolate to a medium bowl. Blend in the mascarpone mixture until combined. Refrigerate until the cookies have cooled.
- Bring the filling to room temperature before spreading it between the cookies to make sandwiches.
CHOCOLATE PECAN SANDWICH COOKIES
Provided by Molly Yeh
Categories dessert
Time 2h30m
Yield Makes 18 to 20 cookies (9 to 10 sandwiches)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined.
- Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it's airtight. Refrigerate until the dough is firm, for 2 hours or overnight.
- Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
- Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely.
- Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans.
- Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all.
- Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes.
WHITE CHOCOLATE CHIP COOKIES
Often overshadowed by classic chocolate chip cookies, white chocolate chip cookies deserve a seat in the spotlight as well. They're soft, chewy and just as simple to whip up for a special sweet snack.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Sift the flour, baking powder, baking soda and kosher salt into a large bowl.
- Beat the butter, brown sugar and granulated sugar in a large bowl with a handheld electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Alternatively, use a stand mixer fitted with the paddle attachment.)
- Beat in the egg until combined, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Fold in the white chocolate chips with a rubber spatula.
- Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or preferably overnight.
- Position racks in the top and bottom thirds of the oven and preheat to 375 degrees F.
- Use a 1-ounce scoop to scoop the dough onto two ungreased baking sheets about 2 inches apart. Sprinkle the cookie with the flaky sea salt.
- Bake until the cookies are golden around the edges, but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through from top to bottom and front to back. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely, about 30 minutes.
WHITE CHOCOLATE HOLIDAY COOKIES
At first glance, these look a bit like traditional chocolate chip cookies. But one bite quickly reveals white chocolate chunks plus spicy dashes of ginger and cinnamon. -Bonnie Baumgardner, Sylva, North Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 cookies.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg and extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in white chocolate and pecans. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts :
WHITE CHOCOLATE-CAPPUCCINO COOKIES
These adorable cookies shaped like coffee cups don't last long with my friends and family. For an even richer flavor, I use a mocha latte coffee mix. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve cappuccino mix in hot water. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in cappuccino mixture and egg yolk. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk. Cover and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cup-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., Pipe melted candy coating over cookies as desired, or dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, dust with cocoa., Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.
Nutrition Facts : Calories 97 calories, Fat 5g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 40mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE COOKIES
Bake a batch of these soft American-style cookies, studded with chunks of white chocolate. Leave to cool or eat slightly warm with a scoop of ice cream
Provided by Esther Clark
Categories Dessert
Time 22m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
- Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.
Nutrition Facts : Calories 319 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.34 milligram of sodium
WHITE CHOCOLATE CHUNK COOKIES
Mix it up and try these White Chocolate Chunk Cookies. Make them for your next gathering, for dessert or a bake sale and win all around. Enjoy the blend of white chocolate in the dough and dotted on each cookie for added white chocolate goodness.
Provided by My Food and Family
Categories Chocolate Recipes
Time 18m
Yield Makes about 2-1/2 dozen cookies or 30 servings, 1 cookie each.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Microwave 1 cup of the chocolate in microwavable bowl on HIGH 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted; set aside. Mix flour, baking soda and salt until well blended; set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat until well blended. Stir in melted chocolate. Gradually add flour mixture, beating until well blended. Stir in remaining chopped chocolate. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
- Bake 11 to 13 minutes or just until golden brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 85 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 9 g, Protein 2 g
WHITE CHOCOLATE, CHERRY AND PECAN COOKIES
Make and share this White Chocolate, Cherry and Pecan Cookies recipe from Food.com.
Provided by Lawsome
Categories Drop Cookies
Time 35m
Yield 20 cookies, 20-24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Combine flour, baking soda and salt in small bowl.
- Beat butter, sugars and vanilla in a large mixer bowl until creamy.
- Add in the egg, beating well.
- Gradually beat in flour mixture.
- Stir in chips, pecans and cherries.
- Drop by VERY rounded tablespoons on ungreased cookie sheets.
- Bake for 8-10 minutes or until lightly golden.
- Remove to a plate to cool.
- To keep chewy, do not cool on a wire rack.
Nutrition Facts : Calories 153.8, Fat 8.9, SaturatedFat 4.4, Cholesterol 22.8, Sodium 140.8, Carbohydrate 17.4, Fiber 0.5, Sugar 11.7, Protein 1.7
GIANT WHITE-CHOCOLATE PECAN COOKIES
Think big-real big. These crisp, chewy treats are rich with buttery pecans and decadent chunks of creamy white chocolate. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a bowl, whisk together flour, salt, and baking soda.
- In a large bowl, beat butter with both sugars on medium speed until pale and fluffy, about 4 minutes. Beat in egg, then yolk, until thoroughly incorporated. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined. Beat in white chocolate and pecans until just combined.
- Using a 4-ounce (2-inch) ice cream scoop, drop scoops of dough onto parchment-lined baking sheets, spaced 3 inches apart (2 scoops per sheet). Gently press each to flatten.
- Bake cookies, rotating sheets halfway through, until golden but still soft in centers, about 14 minutes. Let cool slightly on sheets. Serve warm, or transfer to wire racks and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)
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