Tag: white chocolate

White Chocolate Peppermint Popcorn – Simply Scratch
[ad_1]
White Chocolate Peppermint Popcorn is so easy and delicious! Air-popped popcorn coated in white chocolate and peppermint candy dust. A perfect, quick and festive treat! Yields about 8 cups.

This is your friendly reminder to make White Chocolate Peppermint Popcorn this holiday season!

Really it’s so easy and so much fun – especially if making it with kids. And it’s the perfect sweet treat to have on hand during the holidays when you’re in the mood for something sweet.

One thing is for sure, this holiday popcorn should come with a warning label because it’s extremely addictive.

To Make White Chocolate Peppermint Popcorn You Will Need:
- candy canes – Or use peppermint hard candies.
- popcorn kernels – I use white popcorn kernels for this recipe.
- white chocolate – The candy melts are so easy, however chocolate chips or chopped chocolate (bars) would also work.
- fine salt – Adds a little something-something and balances all the sweet.
In the bowl of a mini food processor break up and add about 6 candy canes. Secure the lid and process until they turn into fine candy cane dust. This will yield about 1/4 cup.

NOTE: I like to reserve 1 tablespoon to sprinkle over top at the end.

For this recipe, it’s best to pop the popcorn kernels in an air popper. I searched amazon for the one I have and couldn’t find it so I linked to a similar one in the printable recipe. You’ll need 1/3 cup of white popcorn kernels.

Following the manufacturers directions to your air popper, air pop the popcorn kernels into an extra-large bowl.

Once popped it should be about 8 cups of popcorn.

Start with 16 ounces of white chocolate melts, white chocolate chips or you can chop up two 8 ounce bars of Ghirardelli white chocolate into pretty similar size pieces. Add them to a heat-safe bowl or large liquid measuring cup and follow the package directions for melting.

Stir until smooth and no lumps.

While the chocolate is still warm, pour it over the pop corn.

Use a large rubber spatula and gently toss until the popcorn is evenly coated.

Sprinkle with the candy cane dust.

Give that a gentle toss to coat as well.

Spread the white chocolate candy can popcorn onto a parchment or wax paper lined, rimmed baking sheet. And sprinkle with a pinch of fine salt.

Let that sit until the chocolate has set.

Break up any large clumps and prepare to fall in love.

How To Store White Chocolate Peppermint Popcorn:

Once the chocolate has set, gently break up any large pieces and transfer to a gallon size resealable bag or air-tight storage container.

How Long Will White Chocolate Peppermint Popcorn Last?

If stored properly, it should last about 1 week. That’s if you don’t finish it before then. 😉

Enjoy! And if you give this White Chocolate Peppermint Popcorn recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12 servings

White Chocolate Peppermint Popcorn

Salty, sweet and peppermint-y popcorn! A delicious festive popcorn perfect for the holidays! Makes 6 cups or 12 (1/2 cup) servings.

Prep Time: 25 minutes

Additional Time: 5 minutes

Total Time: 30 minutes

1/3 cup white popcorn kernels

1/4 cup finely crushed candy canes, or about 6 candy canes

16 ounces white chocolate melts, or use 15 ounce bag of white chocolate chips or 2 (8 ounce) bars

1 pinch fine sea salt

CRUSH THE CANDY CANES:

Add broken up candy canes into the bowl of your mini food processor and process until they are somewhat of a fine dust.NOTE: I reserve 1 tablespoon of candy cane dust to sprinkle on top once spread out on the pan. This is optional of course.

MAKE THE POPCORN:

Following the manufacturers directions to your air popper, air pop the popcorn kernels into an extra-large bowl.

Add the chocolate melts to a heat-safe bowl (or large liquid measuring cup) and follow the package directions for melting. Stir until smooth.

Pour the melted white chocolate over the popcorn and use a rubber spatula to gently toss it until the popcorn is evenly coated. Sprinkle with candy cane dust and gently mix to coat once more.

Spread the popcorn on a parchment or wax paper lined baking sheet. Sprinkle with a small pinch of fine salt and reserved candy cane dust. Let the chocolate set up on the counter or pop into the fridge for 10 to 15 minutes. Break up any large pieces and enjoy!

See blog post for storing instructions.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 4ounces, Calories: 221kcal, Carbohydrates: 26g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 8mg, Sodium: 38mg, Potassium: 121mg, Fiber: 1g, Sugar: 22g, Vitamin A: 11IU, Vitamin C: 0.2mg, Calcium: 75mg, Iron: 0.2mg

Author: Laurie McNamara

Course: Appetizers & Snacks

Cuisine: American
This recipe was originally posted on November 30th, 2012 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
December 4, 2025
Love easy recipes.. this one is so simple and a Christmas treat!
[ad_1]
Grab three simple ingredients and make these delicious Christmas Pretzels. Great for the holiday season.

❤️WHY WE LOVE THIS RECIPE

Make these quick and easy little treats in no time for a sweet-and-salty snack your friends and family will love. They look so good along with all your other Christmas goodies when you put them out. You will only need three ingredients to make Christmas pretzels. They keep well in an airtight container in a cool place. Add these treats to your Christmas list of snacks and candies.

SWAPS & ADDITIONS

You can use any type of baking chips in this recipe—vanilla, butterscotch, peanut butter, etc. You can decorate with all kinds of sprinkles and get really creative. This is a super simple and super versatile recipe. Have fun with it!

⭐TIP

Add the sprinkles before the chocolate dries; that way, they stick. If you wanted to add a drizzle of red or green icing, you would want to let the chocolate dry first.

OTHER DELICIOUS CHRISTMAS RECIPES

Front Porch Life Magazine

Become a member today:
✔️ 8 back issues instantly
✔️ 3 new 2025 editions
✔️ 3 more to come
All filled with old-fashioned recipes, heartfelt stories, Southern charm and much more!
Christmas Pretzels

Anne Walkup

These easy Christmas Pretzels are only 3 ingredients. They are a wonderful easy gift!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Course candy

Cuisine American, southern

Pretzels large, small or assorted

Chips You can use chocolate chips, vanilla, butterscotch, peanut butter or whatever you like

Christmas sprinkles green and red

Melt 1 cup of your favorite chocolate chips or any other kind of chips in a microwave bowl for about 1 1/2 minutes or until melted and when stirred becomes smooth.

Put 2 or 3 pretzels in the melted chocolate at a time, turn with a wooden spoon and put on foil or parchment paper. Sprinkle on decorations before chocolate hardens.

Put in a cool place for 15 to 20 minutes. You can make as many or few as you like.

Keyword Christmas pretzels

Let us know by commenting below!

Follow us on Pinterest!
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
[ad_2]

Anne Walkup

Source link
October 24, 2025
Easy Eggless Blondies – Chewy, Buttery, Allergy-Friendly Treat Everyone Loves
[ad_1]
These Easy Eggless Blondies prove that you don’t need eggs to bake something rich, chewy, and absolutely irresistible. As an allergy mom who has been baking egg-free for over a decade, I’ve tested this recipe until it delivers the perfect balance of buttery sweetness and gooey chocolate in every bite. The best part? You can mix them up in minutes with everyday ingredients, and they’re quick to make with simple pantry staples. You can easily make them dairy- or gluten-free, so everyone at the table can enjoy. Safe, simple, and so good—you’ll never miss the eggs.
Oriana’s Thoughts On The Recipe

Blondies have always been my weakness. The chewy edges, the gooey center, that buttery sweetness—it’s comfort in a pan. But when my daughter was diagnosed with an egg allergy, I thought blondies were off the table for us.

I refused to give up, so I spent lots of time tweaking and testing until I had a version that was not only safe but every bit as delicious as the ones I have always loved. Now, these egg-free blondies are our family’s favorite. My kids somehow always appear in the kitchen as soon as they smell them baking—it’s like they have blondie radar!

What I Love About This Recipe

Allergy-friendly: Naturally egg-free, with easy swaps for dairy-free or gluten-free.

Simple ingredients: Pantry staples you probably already have at home.

Quick & easy: Just one bowl, no mixer, and ready for the oven in 10 minutes.

Chewy & buttery: All the rich, gooey texture you crave in a blondie—no eggs needed.

Family-approved: Tested, perfected, and kid-loved (these don’t last long at my house!).
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions

All-purpose flour: The base of the blondies. For gluten-free, use a good 1:1 GF baking blend.

Cornstarch: Helps make the blondies soft and chewy.

Baking Powder: Just a little bit to improve texture.

Kosher salt: Balances the sweetness and enhances the flavors.

Unsalted butter: Adds that rich, buttery flavor. For a dairy-free option, use a plant-based butter stick.

Granulated sugar: Gives structure and sweetness.

Light brown sugar: Adds moisture and a slight caramel flavor.

Evaporated milk: Works as a substitute for eggs to bind and add richness. For a dairy-free option, read more details below.

Pure vanilla extract: A must for flavor—it enhances everything.

Chocolate chips (white or dark): Add sweetness and texture. You can mix and match or leave them out if you prefer plain blondies.
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Prep the pan and oven

First things first—preheat your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper or foil, leaving a little extra hanging over the sides so you can lift the blondies out later without a mess. Set it aside for now.

Step 2 – Cream the butter and sugars

Step 4 – Add the dry mix
Turn your mixer off. Add flour, cornstarch, and baking powder. Mix just until it all comes together—don’t overmix or the blondies can get tough. The batter will be thick; that’s totally normal. Stir in the chocolate chips with a spatula so they’re nice and evenly spread throughout.
Step 5 – Spread it out

Scoop the dough into your prepared pan and spread it into an even layer. Try to get it as smooth as you can—it’ll bake more evenly that way.

Don’t Miss a Recipe!

Sign up with your email address to
receive egg-free recipes.
Scoop the dough into your prepared pan and spread it into an even layer. Try to get it as smooth as you can—it’ll bake more evenly that way.
Step 6 – Bake
Pop the pan in the oven and bake for 30–35 minutes. You’ll know they’re ready when a toothpick poked in the center comes out with just a few moist crumbs. Don’t wait until it’s completely clean—the blondies will keep setting as they cool. If you wish, you can add some more chocolate chips or chunks on top as soon as you take them out of the oven. This is optional and purely for looks.
Step 7 – Cool and cut
Place the pan on a wire rack and let the blondies cool completely—about 4 hours (I know, the hardest part!). Once they’re set, use the parchment overhang to lift them out of the pan, then cut into squares or bars.
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

Blondies Turn Out Too Dry: Overbaking is the biggest culprit. Pro Tip: Take them out of the oven as soon as the edges look golden but the center is still soft—they’ll keep cooking a bit as they cool.

Blondies Didn’t Set Properly: Sometimes they look underdone in the middle. Pro Tip: Let them cool completely before cutting. They firm up as they sit, and this makes it easier to get clean slices.

Blondies Sticking to the Pan: Sticky edges can make them hard to remove. Pro Tip: Always line your pan with parchment paper, leaving some overhang so you can lift them right out.

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Cool completely before cutting for clean cuts.
Variations & Additions
- Add chopped nuts like walnuts or pecans for crunch.
- Try using butterscotch or caramel chips instead of white chocolate.
- Mix in dried cranberries or coconut flakes for something different.
Storage and Freezing Instructions

Room Temperature: Store in an airtight container for up to 3 days. For more extended storage, they’ll last about a week in the refrigerator.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Frequently Asked Questions

Try These Egg-Free Bar Recipes Next!

Recipe Card
Easy Eggless Blondies

Oriana Romero

These Easy Eggless Blondies prove you don’t need eggs to bake something chewy, buttery, and irresistible. Made with simple pantry staples, they come together in minutes and can be easily adapted dairy- or gluten-free—safe, simple, and so delicious you’ll never miss the eggs.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12 blondies

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Preheat the oven to 350° F (180° C). Line the bottom and sides of an 8-x-8-inch (20-x-20-cm) square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides of the baking pan to allow for easy removal at the end. Set aside.

Using an electric hand mixer or a stand mixer, beat the butter, granulated sugar, brown sugar, and salt on medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the evaporated milk and vanilla; mix until incorporated for 1 minute.

Turn the mixer off and add flour, cornstarch, and baking powder. Mix on low until combined. Be careful not to overmix; the batter will be thick. Stir in the chocolate chips; mix by hand with a spatula until evenly distributed.

Spread the dough in an even layer at the bottom of the prepared pan.Tip: I do not recommend adding more white chocolate chips or chunks on top before baking, as they will brown too much during the baking process.

Bake for 30 – 35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. It’s super important NOT TO OVERBAKE these blondies. The blondies may appear very soft, but they will set up as they cool.Tip: If you wish, you can add some more chocolate chips or chunks on top as soon as you take them out of the oven. This is optional and purely for looks.

Transfer the pan to a wire rack and cool completely, about 4 hours, before cutting.

Lift the foil out of the pan using the overhang on the sides and cut it into bars.

Evaporated milk: I like to use evaporated milk in this recipe because it helps create the perfect texture while adding a hint of caramelized flavor. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular milk in this recipe, keep in mind that its higher water content can lead to a slightly thinner texture and less richness compared to using evaporated milk. Check out my post about How to Make Evaporated Milk at home.

Store in an airtight container for up to 3 days. For longer storage, they’ll last about a week in the refrigerator.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Food Allergy Swaps:
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:

Blondies Turn Out Too Dry: Overbaking is the biggest culprit. Pro Tip: Take them out of the oven as soon as the edges look golden but the center is still soft—they’ll keep cooking a bit as they cool.

Blondies Didn’t Set Properly: Sometimes they look underdone in the middle. Pro Tip: Let them cool completely before cutting. They firm up as they sit, and this makes it easier to get clean slices.

Blondies Sticking to the Pan: Sticky edges can make them hard to remove. Pro Tip: Always line your pan with parchment paper, leaving some overhang so you can lift it right out.

➤ Extra Tips:

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Cool completely before cutting for clean cuts.

➤ Variations & Additions:

Add chopped nuts like walnuts or pecans for crunch.

Try using butterscotch or caramel chips instead of white chocolate.

Mix in dried cranberries or coconut flakes for something different.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 447kcalCarbohydrates: 56gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 48mgSodium: 252mgPotassium: 141mgFiber: 1gSugar: 41gVitamin A: 506IUVitamin C: 0.3mgCalcium: 100mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 447

Keyword bars blondies egg-free recipe
[ad_2]

Oriana Romero

Source link
September 23, 2025
Eggless White Chip Chocolate Cookies
[ad_1]
These Eggless White Chocolate Chip Cookies are delightfully soft, featuring rich, brownie-like centers that will satisfy any chocolate lover’s cravings. Made with simple ingredients, they’re easy to whip up and freezer-friendly, making them a convenient treat for any occasion.

Oriana’s Thoughts On The Recipe

When a chocolate craving hits, few things are better than these soft, massively chocolate-y, Eggless White Chip Chocolate Cookies!

I like to make a batch of the dough, bake half, and freeze the rest for later so I can have on-demand cookies when a chocolate emergency arises. Yes, chocolate emergencies are a thing.

These Eggless White Chip Chocolate Cookies are soft-baked with brownie-like centers. They have a lovely texture that melts in your mouth! The cookie dough is easy to make from simple ingredients.

These Eggless White Chip Chocolate Cookies are pretty amazing and just about perfect with a glass of milk if you ask me! If you love these cookies, you need to try The Best Eggless Chocolate Chip Cookies.

Ingredients Notes & Substitutions

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- All-Purpose Flour: This is the base of the cookie dough, providing structure and texture. Note: If needed, you can substitute it with a gluten-free all-purpose flour blend. Read my suggestions above in my “Food Allergy Swaps” section.
- Natural Unsweetened Cocoa Powder: This adds rich chocolate flavor to the cookies. It also contributes to the color and slight acidity, which helps activate the baking soda. Note: I prefer using natural unsweetened cocoa powder over Dutch-processed cocoa because its acidity reacts with baking soda, helping your baked goods rise. This is especially crucial in egg-free baking.
- Baking Powder and Baking Soda: These leavening agents help the cookies rise and become fluffy. Note: Make sure they’re not expired or too old.
- Salt: A small amount of salt enhances the flavors of the other ingredients and balances the sweetness.
- Unsalted Butter: This provides richness and moisture to the cookies, contributing to a soft and chewy texture. Note: You can substitute it with a dairy-free butter.
- Granulated Sugar and Brown Sugar: For this recipe, you will need regular white granulated sugar (or caster sugar) and brown sugar. Combining both sugars will help the cookies have the perfect texture with a deeper caramelized flavor.
- Milk: Milk adds moisture to the dough and helps achieve a soft texture. I like to use whole milk for baking. Note: You can substitute it with any non-dairy milk (like almond or oat milk) for a dairy-free version. Read my suggestions above in my “Food Allergy Swaps” section.
- Pure Vanilla Extract: This enhances the overall flavor of the cookies, adding a warm, sweet aroma.
- White Chocolate Chips or Chunks (Plus a Few More for Optional Topping): These add sweetness and a creamy texture to the cookies. Note: For a dairy-free option, look for dairy-free white chocolate chips. Read my suggestions above in my “Food Allergy Swaps” section.
Food Allergy Swaps

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Also, use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

Step 1 – Make The Egg-Free Cookie Dough

First, mix the dry ingredients in a bowl. Then, cream together the butter and sugars. Add the milk and vanilla. Next, add the dry ingredients mixture. Stir in the white chips.

Step 2 – Roll Dough Into Balls And Refrigerate

Use a small cookie scoop (1.5 to 2 tablespoons) to measure out the cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. Refrigerate for at least 1 hour up to 3 days.

PRO TIP: If desired, you can add a few more chocolate chips to each dough ball to make them extra chocolatey and delicious.

Step 3 – Bake The Cookies

Preheat oven to 350° F. Line a large baking sheet with parchment paper or silicone baking mat.

Place the cooled cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet. Bake for 10-12 minutes, or until the edges appear set but the middle is still soft.

Storing & Freezing Instructions

Store: Eggless white chip chocolate cookies can be stored in an airtight container at room temperature for up to 5 days. To keep the cookies soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay soft.

Freeze: You can freeze this cookie dough for up to 3 months. Just roll it into balls and freeze. When ready to bake, pull them out and bake as directed, adding a couple of minutes to the baking time.

Make-Ahead

You can make the dough and chill it in the refrigerator for up to 3 days.

Frequently Asked Questions

More Recipes You’ll Love

Recipe Card
Eggless White Chip Chocolate Cookies

Oriana Romero

These Eggless White Chocolate Chip Cookies are delightfully soft, featuring rich, brownie-like centers that will satisfy any chocolate lover’s cravings. Made with simple ingredients, they’re not only easy to whip up but also freezer-friendly, making them a convenient treat for any occasion.

Prep Time 15 minutes

Cook Time 10 minutes

chilling time 1 hour

Total Time 1 hour 25 minutes

Servings 22 – 24 cookies

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Combine flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Set aside.

Beat butter, granulated sugar, and brown sugar in a large mixer bowl over medium speed until smooth and creamy, for about 3 -4 minutes. Scrape down the sides and bottom of the bowl as needed. Add milk and vanilla; mix until incorporated.

Reduce speed to low and gradually beat in flour mixture until combined. Stir in white chocolate; mix until evenly distributed.

Use a small cookie scoop (1.5 to 2 tablespoons) to measure out the cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. Refrigerate for at least 1 hour up to 2 days. NOTE: I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.

Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.

Place the cooled cookies balls evenly spaced, about 2 inches apart, on your prepared cookie sheet. Optional: If desired, you can add a few more chocolate chips on top of each dough ball.

Bake for 10-12 minutes or until the edges appear set but soft in the middle. When you remove the cookies from the oven, they will still look doughy, which is okay. They will continue to set as they cool.

Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Important: This cookie dough requires at least 1 hour of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.

Store: Cookies can be stored in an airtight container for up to 5 days at room temperature.

Freeze: You can freeze this cookie dough for up to 3 months. Just roll it into balls, and freeze. When ready to use, pull them out and bake as directed, just add a couple of minutes to the baking time.

Food Allergy Swaps:

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Also, use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Extra Tips:

Make sure the butter is softened but not too soft.

Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale be sure to use a measuring cup made for dry ingredients (NOT a liquid measuring cup), and a liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour, instead use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup.

Don’t over-mix your cookie dough, or you will end up with a dense cookie.

Chill the dough for 1 hour before baking. This gives the dough a chance to firm up a little and allows it to bake much better.

For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.

Bake the cookies until the edges JUST appear set but still soft in the middle. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 137kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gFiber: 1gSugar: 13g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 137

Keyword chocolate cookies easy eggfree Eggless white chocolate
Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

Originally posted in May 2020, the post content was edited to add more helpful information. The recipe did not change in November 2024.
[ad_2]

Oriana Romero

Source link
November 5, 2024
Spiced White Chocolate Craisin Breakfast Cookies – Oh Sweet Basil
[ad_1]
Start your day with a delicious and energizing treat! These spiced white chocolate craisin breakfast cookies are packed with nutrients to keep you fueled and focused all morning long.

These spiced almond breakfast cookies turn almonds into almond butter for a healthier breakfast cookie that smells like the holidays and tastes delicious.

This is a sponsored conversation written by me on behalf of Fisher Nuts. The opinions and text are all mine.

Fall Memories

That little “kettle” on the stove. Yes, kettle, not pot or saucepan as I call it these days, but kettle like my mom called it. Vancouver is quite chilly during the fall because of all the moisture in the air. It really gets you to the bones and it’s harder to warm up. The sky is grey and moisture hangs in the air whether it’s raining or not.

Every day we would walk home from school and as soon as we opened the front door we were greeted with warm air and smells. It wasn’t from the food that was cooking, though that often happened too, but it was from the kettle of spices on the stove making our house smell like fall or the holidays. That’s what inspired this spiced almond breakfast cookie and our decision to continue our partnership with Fisher Nuts.

That’s where these breakfast cookies come in. We love using good products for our family as it makes us feel better on the inside and we believe it sets our children up to make wise food choices in the future. I mean think about it, you buy what your mom bought. She only used wheat bread, you probably do the same. We choose to use and work with Fisher nuts because it is the only brand of recipe nuts entirely without preservatives.

And in the meantime, make sure you make these spiced almond breakfast cookies for the kids in the morning. It will start them off with a heart healthy breakfast that smells amazing and will have them feeling warm from the inside out!

Ingredients for Breakfast Oatmeal Cookies

There’s no flour or dairy in this recipe which makes them very allergy friendly. Make sure your oats are gluten free and you have a gluten-free, dairy-free cookie. Here is everything you will need:
- Raw Whole Fisher Nuts Almonds: used to make homemade almond butter
- Bananas: overripe to add the perfect flavor and sweetness
- Maple Syrup: adds natural sweetness
- Molasses: adds rich flavor and more sweetness
- Dried Orange Zest: You can find this with the spices. It will be in the same type of container as the other spices. The brand we have is Spice Islands.
- Spices: Cinnamon, Nutmeg, Cloves and Ground Ginger
- Old Fashioned Rolled Oats: The texture of old fashioned oats is what we prefer over quick or instant oats.
- White Chocolate Chips:
- Craisins: can be swapped for raisins or omitted if desired
The measurements for each ingredient can be found in the recipe card at the end of this post.

How to Make Healthy Breakfast Cookies
1. Prep: Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper.
2. Blend: Add the almonds to a blender and mix until a thick almond butter is formed.
3. Mix: In a large bowl, add the almond butter along with the mashed bananas, maple syrup, molasses, orange zest, and spices.
4. Fold: Add the oats, white chocolate chips and dried cranberries and fold everything together.
5. Scoop: Use a cookie scoop to scoop the cookie dough into balls and place them on the prepared baking sheet. Press the tops down gently to flatten them out a little.
6. Bake: Bake each sheet of cookies for 10 minutes and serve them warm or place them in a sealed container once cooled.
All of these instructions can be found in full detail in the recipe card down below.

Is Oatmeal Good For You?

Oats contain both soluble and insoluble fiber. Soluble fibers help to lower cholesterol and stabilize blood glucose levels.

Are Bananas Good For You?

Bananas are healthy and nutritious. They are high in fiber and low in calories.

Are Almonds Good For You?

Almonds are very nutritious. They contain healthy fats, fiber, protein, magnesium and vitamin E.

Almonds have been shown to lower blood sugar levels, reduced blood pressure and lower cholesterol levels.

Storage Tips

Breakfast cookies should be stored in the fridge in an airtight container. They will keep for 7-10 days.

These cookies freeze great. I like to make a double or triple batch and then store them in the freezer for breakfasts and snacks. When you freeze them, they will last for up to 3 months. Let them thaw for a few minutes and then eat them cold, or you can zap them for a few seconds in the microwave and eat them warm.

Start your morning with a delicious and energizing treat with these spiced white chocolate craisin breakfast cookies. Packed with wholesome ingredients, these cookies are the perfect way to kickstart your day.

More Healthy Breakfast Recipes:
Servings: 16 -20 cookies

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Description

Start your day with a delicious and energizing treat! These spiced white chocolate craisin breakfast cookies are packed with nutrients to keep you fueled and focused all morning long.

Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper. If you don’t have either, spray lightly with cooking spray to avoid sticking.

In a blender, preferably a twister jar from Blendtec, blend the almonds to create a thick almond butter. If it gets too hot, set aside to cool so the cookies will bake properly.

1 ⅓ Cup Raw Whole Fisher Nuts Almonds

Add 3/4 Cup almond butter to a large bowl along with the bananas, maple syrup, molasses, orange zest, and spices.

2 Overripe Bananas, 1/4 Cup Maple Syrup, 1 Tablespoon Molasses, 1/2 teaspoon Dried Orange Zest, 1 teaspoon Cinnamon, 1/4 teaspoon Nutmeg, 1/4 teaspoon Cloves, 1/4 teaspoon Ground Ginger

Mix, mashing the bananas as you stir so that they are well incorporated but small chunks remain.

Add the oats, chocolate chips and craisins and fold everything together.

2 ¼ Cups Old Fashioned Oats, 3/4 Cup White Chocolate Chips, 1/2 Cup Craisins

Using a cookie dough scoop or two spoons, scoop the dough into balls on the cookie sheet.

Press the tops gently to flatten them out as these will not spread at all.

Bake at 350 for 10 minutes and serve warm or place in a sealed container and store in the fridge for up to 1 week.

If you don’t want to make your own almond butter, substitute with 2/3 cup store-bought almond butter.

Serving: 1cookieCalories: 200kcalCarbohydrates: 26gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.002gCholesterol: 2mgSodium: 10mgPotassium: 236mgFiber: 3gSugar: 14gVitamin A: 12IUVitamin C: 1mgCalcium: 65mgIron: 1mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet
Recommended Products
[ad_2]

Carrian Cheney

Source link
October 27, 2024
Eggless White Chocolate Cookies
[ad_1]
These Eggless White Chocolate Cookies are chewy on the inside with slightly crisp edges, and the sweet, melty white chocolate in every bite is just heavenly! They’re super easy to whip up, and you only need simple ingredients that you probably already have in your kitchen. Plus, they’re 100% egg-free, making them a great option for those with allergies or if you’ve just run out of eggs! You can even adapt the recipe to be dairy-free if needed, so it’s a win for everyone.

Oriana’s Thoughts On The Recipe

There’s something so comforting about biting into a chewy, buttery cookie, and these Eggless White Chocolate Cookies really hit the spot! I love how they turn out rich and sweet, with just the right amount of chewiness in every bite. The white chocolate melts into little pockets of deliciousness that make these cookies hard to resist. Even though they’re egg-free, you’d never guess it—they taste just as decadent and indulgent as any classic cookie recipe.

These cookies are super easy to make, even if you’re not a seasoned baker! You don’t need any fancy ingredients—everything is pretty much pantry staples, which is a win in my book. Plus, if you need to, you can easily make them dairy-free with a few swaps. Whether you’re baking with kids or just craving a homemade treat, these cookies are perfect for any occasion.

What I Love About This Recipe

Super Easy to Make: You don’t need to be a master baker to whip these up. The ingredients are simple, and the process is straightforward.

Egg-Free and Adaptable: If you’re looking for egg-free cookies, you’re in the right place. These are 100% eggless, and if you’re avoiding dairy, just swap the butter and milk for dairy-free alternatives. It’s that easy!

Perfectly Sweet and Buttery Rich: These cookies have a buttery richness that pairs perfectly with the sweetness of the white chocolate.

Incredible Texture: One of the best things about these cookies is the texture. They’re perfectly chewy on the inside with slightly crisp edges, and the white chocolate chunks make every bite a treat.
Potential Recipe Challenges & Pro Tips

Cookies Spreading Too Much: If your cookies end up too flat, it’s likely due to the butter being too warm.

Pro Tip: Chill your dough for about 60 minutes up to 3 days before baking to prevent excessive spreading.

Cookies Overbrowning on the Edges: This can happen if your oven runs a little hot.

Pro Tip: Check the cookies at the minimum baking time and lower the oven temperature slightly if needed.

White Chocolate Burning: Sometimes white chocolate can brown too quickly.

Pro Tip: Make sure the white chocolate chunks or chips are fully tucked into the dough to avoid direct exposure to heat. Then, right after they come out of the oven, press in some more chocolate chips on top.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: The base of the cookie dough. It gives structure to the cookies.
- Baking powder & baking soda: Help the cookies rise and get that perfect chewy texture. Note: Make sure they’re not expired or too old.
- Salt: Enhances the flavors and balances the sweetness.
- Unsalted butter: Adds richness and moisture. Note: Use a dairy-free option if needed. Read more details below.
- White sugar & brown sugar: The combination of these sugars creates a balanced sweetness and a chewy texture.
- Milk: Adds moisture to the dough. Note: Swap for a dairy-free option if necessary. Read more details below.
- Pure vanilla extract: Boosts the flavor with a warm, sweet aroma.
- White chocolate (chips or chunks): The star ingredient! You can use chips or chop up a white chocolate bar for bigger melty chunks.
Food Allergy Swaps

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.

Step 2 – Cream Butter And Sugars

Beat butter, granulated sugar, and brown sugar in a large mixer bowl over medium speed until smooth and creamy, about 5 minutes. Scrape down the sides and bottom of the bowl as needed. Add milk and vanilla; mix until incorporated.

Step 3 – Add Dry Ingredients

Reduce speed to low and gradually beat in flour mixture until combined. Then, stir in white chocolate and mix until evenly distributed.

Step 4 – Scoop Out The Cookies

Use a small cookie scoop (1.5 tablespoons) to measure out the cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. Refrigerate for at least 1 hour up to 2 days.

Note: I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.

Step 6 – Bake

Place the cooled cookie balls about 3 inches apart evenly on your prepared cookie sheet. Optional: If desired, you can add a few more chocolate chips on top of each dough ball.

Bake for 10-12 minutes or until the edges appear set but soft in the middle. When you remove the cookies from the oven, they will still look doughy, which is okay; they will continue to set as they cool. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
For the best flavor, use high-quality white chocolate. It really makes a difference!

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.

For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard
Variations & Additions
- Add Nuts: Chopped macadamia nuts or almonds would add a nice crunch. Check out my Eggless Macadamia Nut Cookies recipe.
- Mix in Dried Fruits: Cranberries are a great option since they have a little tartness to balance the sweetness.
- Swap the Chips: Substitute white chocolate chips for butterscotch chips, cinnamon chips, or peanut butter chips.
Storing and Freezing Instructions

Storing: Keep the cookies in an airtight container at room temperature for up to 5 days.

Freezing: You can freeze the cookie dough for up to 3 months. Just scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the bake time.

Frequently Asked Questions

Can I use dark or milk chocolate instead of white chocolate?

Yes! Feel free to use whichever chocolate you like—just keep the quantities the same.

Do I have to chill the dough?

Chilling isn’t required but can help prevent the cookies from spreading too much. If you like thicker cookies, chilling is a good idea.

How can I make this dairy-free?

Simply swap the butter, milk, and chocolate chips for plant-based alternatives, and you’re good to go! Read my suggestions above in my “Food Allergy Swaps” section.

More Egg-Free Cookie Recipes You’ll Love!

Recipe Card
Eggless White Chocolate Cookies

Oriana Romero

These Eggless White Chocolate Cookies are chewy on the inside with slightly crisp edges, and the sweet, melty white chocolate in every bite is just heavenly! They’re super easy to whip up, and you only need simple ingredients that you probably already have in your kitchen. Plus, they’re 100% egg-free, making them a great option for those with allergies or if you’ve just run out of eggs! You can even adapt the recipe to be dairy-free if needed, so it’s a win for everyone.

Prep Time 15 minutes

Cook Time 10 minutes

chilling time 1 hour

Total Time 1 hour 25 minutes

Servings 24 cookies

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.

Beat butter, granulated sugar, and brown sugar in a large mixer bowl over medium speed until smooth and creamy, about 5 minutes. Scrape down the sides and bottom of the bowl as needed. Add milk and vanilla; mix until incorporated.

Reduce speed to low and gradually beat in flour mixture until combined. Then, stir in white chocolate and mix until evenly distributed.

Use a small cookie scoop (1.5 tablespoons) to measure out the cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. Refrigerate for at least 1 hour up to 2 days.Note: I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.

Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.

Place the cooled cookie balls about 3 inches apart evenly on your prepared cookie sheet. Optional: If desired, you can add a few more chocolate chips on top of each dough ball.

Bake for 10-12 minutes or until the edges appear set but soft in the middle. When you remove the cookies from the oven, they will still look doughy, which is okay; they will continue to set as they cool.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

IMPORTANT: This cookie dough requires at least 1 hour of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.

Storing: Keep the cookies in an airtight container at room temperature for up to 5 days.

Freezing: You can freeze the cookie dough for up to 3 months. Just scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the bake time.

Food Allergy Swaps:

Potential Recipe Challenges & Pro Tips:

Cookies Spreading Too Much: If your cookies end up too flat, it’s likely due to the butter being too warm.

Pro Tip: Chill your dough for about 60 minutes up to 3 days before baking to prevent excessive spreading.

Cookies Overbrowning on the Edges: This can happen if your oven runs a little hot.

Pro Tip: Check the cookies at the minimum baking time and lower the oven temperature slightly if needed.

White Chocolate Burning: Sometimes white chocolate can brown too quickly.

Pro Tip: Make sure the white chocolate chunks or chips are fully tucked into the dough to avoid direct exposure to heat. Then, right after they come out of the oven, press in some more chocolate chips on top.

Extra Recipe Tips For Success:

For the best flavor, use high-quality white chocolate. It really makes a difference!

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.

For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard

Variations & Additions:

Add Nuts: Chopped macadamia nuts or almonds would add a nice crunch. Check out my Eggless Macadamia Nut Cookies recipe.

Mix in Dried Fruits: Cranberries are a great option since they have a little tartness to balance the sweetness.

Swap the Chips: Substitute white chocolate chips for butterscotch chips, cinnamon chips, or peanut butter chips.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 138kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gSugar: 13g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 138

Keyword chocolate cookies easy eggfree Eggless white chocolate
Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

Originally posted in August 2020, the post content was edited in October 2024 to add more helpful information; there was no change to the recipe.
[ad_2]

Oriana Romero

Source link
October 21, 2024
White Chocolate Raspberry Cookies – Oh Sweet Basil
[ad_1]
Giant chewy white chocolate raspberry cookies that melt in your mouth and are so indulgent, you’ll feel like you’re cheating on your boyfriend, the giant chocolate chip cookie.

The combination creamy, smooth white chocolate with a tart fruit like raspberries is one of the most fabulous favors. That’s why we can’t get enough of our white chocolate raspberry blondies and our white chocolate cheesecake bars with raspberry sauce!

Ok, so our daughter is crazy obsessed with the raspberry white chocolate cookies at Goodly Cookies here in Utah, but each location is just far enough away from us that we don’t get them very often. So, for over two years I’ve been bouncing around different versions of the cookie but they never hit the mark. Too fat, too thin, too wet, etc. and then I tried freeze dried raspberries. It was allllll over! They pack so much raspberry flavor, and I mean like fresh-off-the-bush raspberry, but without the added moisture.

Trick number two? I subbed a little cream cheese in there and oh man, they were so good!

Final tip? Chop up white chocolate bars vs white chocolate chips, they melt down all creamy and wonderful while the chips tend to dry out and brown anywhere that’s exposed to the oven heat.

Ingredients for White Chocolate Raspberry Cookies

These are all pretty standard cookie dough ingredients. The only out of the ordinary things might be the cream cheese and the cornstarch. Here is your ingredients list:
- Butter: unsalted and you want it softened slightly but not warm, just set it out on the counter for 20-30 minutes before you start mixing
- Brown Sugar: adds richness to the cookie dough
- White Sugar: adds sweetness and balances the richness of the brown sugar
- Cream Cheese: cookies need fat to be soft and moist, so cream cheese adds fat without adding more butter. If you love buttery cookies, just substitute the cream cheese for butter.
- Egg: gives the cookies structure when they bake
- Vanilla Extract: adds flavor
- Almond Extract: the tiniest amount of almond extract adds so much flavor to the dough, I love it! It can be omitted if you have an almond allergy or don’t like the flavor.
- Flour: just regular all purpose flour
- Cornstarch: adds fluffiness to the cookies and helps keep them thick without drying them out
- Baking Powder: helps the cookies rise and get fluffy
- Baking Soda: helps with leavening in the cookies and helps the cookies brown to golden perfection
- Salt: enhances all the flavors
- White Chocolate Chunks: chop up white chocolate candy bars into the small chunks for the ultimate creaminess
- Freeze Dried Raspberries: adds bold, real raspberry flavor without adding the moisture of a fresh berry
The measurements of each ingredient along with detailed instructions on how to make these cookies can be found in the recipe card at the end of the post. You can also print and save the cookie recipe there.

Why Use Cream Cheese in Cookies?

Cream cheese adds fat to the cookie dough. Usually most of the fat in cookies comes from butter, but substituting a little of the butter with cream cheese helps the cookies stay moist and flavorful.

If you don’t have any cream cheese, you can use all butter. It is just as delicious and logically more buttery, which is always a yes from me!

Why Do You Use Cornstarch?

Cornstarch helps the cookies stay thick as they bake without drying out. The dough stays tender while being perfectly crumbly and chewy.

Can I Use Fresh or Frozen Raspberries?

Yes, you can definitely use fresh or frozen raspberries, BUT the texture of the cookies are going to be totally different. The moisture from frozen/fresh raspberries makes the cookies more cake-like…more moist and less crumbly. Think a typical pumpkin chocolate chip cookie…it will be a texture similar to that. Try to go with freeze dried raspberries if you can!

Where to Buy Freeze Dried Raspberries

You can find freeze dried raspberries at most grocery stores, but I’ve had the most luck at Target or Smith’s (Kroger). At Target, the brand is Good & Gather and at Smith’s, the brand is Simple Truth. Look in the healthy snack aisle near the raisins and craisins and nuts. They are usually in a bag.

Can the Cookie Dough Be Frozen?

Yes, this cookie dough freezes great! Measure out the cookie dough into balls and place them on a baking sheet. Stick them into the freezer and let them freeze for an hour or two. Then place the frozen dough balls into a ziploc bag and store them in the freezer until you’re ready to bake them. They will store in the freezer for up to 3 months.

When you’re ready to bake them, pull them out of the freezer and let them sit at room temperature for a half hour or so and then bake as directed.

How Long Will Raspberry White Chocolate Cookies Keep?

Store these cookies in an airtight container at room temperature. They will keep for 2-3 weeks. You can keep them in the refrigerator for even longer or in the freezer for up to 3 months.

White chocolate chunks and freeze dried raspberries combined in a buttery brown sugar cookie dough makes for the most drool-worthy, chewy and indulgent cookie. You should eat these white chocolate raspberry cookies while they are slightly warm with a tall glass of milk!

More Fabulous Cookie Recipes to Try:
Servings: 8 *see note

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 350 degrees F.

In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

2 Cups Flour, 1 teaspoon Cornstarch, 1 ¼ teaspoon Baking Powder, 3/4 teaspoon Baking Soda, 1 teaspoon Salt

Mix the butter and cream cheese together until smooth and creamy, about 30-60 seconds. Add the sugars and mix again for 1-2 minutes in a stand mixer.

1/2 Cup Butter, 1/2 Cup Brown Sugar, 1/4 Cup Cream Cheese, 1/3 Cup White Sugar

Add the egg, vanilla and almond extract and mix until smooth, scraping down the bowl as necessary. Turn off the mixer and scrape down all sides again.

1 Large Egg, 1 teaspoon Vanilla, 1/2 teaspoon Almond Extract

Add the dry ingredients to the wet and slowly mix until it is almost incorporated, leaving streaks of flour. Remove the bowl from the mixer, scrap the sides down and then fold in the white chocolate chunks and freeze dried raspberries. Carefully mix with a wooden spoon or spatula until combined, minding to not break up the raspberries too much.

1 Cup White Chocolate Chunks, 3/4 Cup Raspberries

Scoop out large, heaping 6 ounce size cookies (see note), roll into a ball and place onto a parchment lined baking sheet and bake for 12-14 minutes (I press mine down a little).

Remove to a cooling rack as soon as you are able and enjoy!

I use a food scale to keep the cookies a consistent size. You can also use a standard size cookie scoop but they will only need to bake for 8-10 minutes. This recipe will make about 2 dozen standard size cookies.

Serving: 1cookieCalories: 545kcalCarbohydrates: 80gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 66mgSodium: 541mgPotassium: 498mgFiber: 3gSugar: 50gVitamin A: 490IUVitamin C: 271mgCalcium: 107mgIron: 7mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet
Recommended Products

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
[ad_2]

Sweet Basil

Source link
July 11, 2024
White Chocolate Key Lime Cookies – Oh Sweet Basil
[ad_1]
Satisfy your sweet tooth with these delicious White Chocolate Key Lime Cookies. Made with a zesty lime flavor and creamy white chocolate chips, these cookies are the perfect treat for any occasion.

A while back the hubby and I were trying to decide on dessert for the evening. We kept going back and forth about what we wanted. Then our dear friends stopped by and voted for trying out a new cookie, Key Lime Cookie. I actually really liked them. I would have liked a touch more lime in mine, but everyone else liked them as they were so I guess go with the majority vote.

Now I’ve circled back to this cookie recipe and updated it. You know I added more lime this time around, but feel free to dial it back if you want a more subtle lime flavor. This is the best key lime cookies recipe!

What Do I Need to Make Key Lime Cookies?

There are no surprises here! Just your typical cookie making ingredients plus come fresh lime juice and zest and white chocolate. That’s all you need! Here is your ingredients list…
- Flour: just regular all purpose flour
- Baking Soda: acts as a leavening agent to give the cookies their rise
- Salt: enhances all the flavors
- Butter: unsalted butter is preferred and you want it softened
- Sugar: adds sweetness
- Brown Sugar: adds additional sweetness and deeper rich flavor
- Egg: gives the cookies structure and binds all the ingredients together
- Vanilla Extract: adds flavor
- Limes: you definitely need fresh limes for the zest and juice, either regular limes or key limes work great
- White Chocolate Chips: or white chocolate chunks work great too
The measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make Key Lime Cookies
1. Prep: Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silpats.
2. Dry Ingredients: Combine the flour, baking soda and salt in a bowl.
3. Wet Ingredients: In the bowl of stand mixer, cream the butter and sugars until light and fluffy. Then beat in the egg, key lime juice and vanilla until smooth.
4. Combine: Slowly add the flour mixture to the wet ingredients and mix until just combined.
5. Stir: Add the white chocolate and key lime zest to the dough and use a wooden spoon to stir them in.
6. Scoop: Use a cookie scoop or spoon to drop spoonfuls of dough onto the prepared baking sheets.
7. Bake: Bake the cookies for 8-9 minutes and be sure to not overbake them.
8. Cool: Let the cookies cool on the cookie sheet for a few minutes and then move them to a wire cooling rack.
Keep scrolling through the post down to the recipe card to see all these instructions in full detail.

Can You Use Regular Limes Instead of Key Limes?

Key limes are smaller and are more sour and a little bitter compared to regular limes. They are commonly used in baking because of their bold flavor, but you can use regular limes in place of key limes for this recipe.

Tips for the Best Cookies
- Don’t overmix the cookie dough after combining the wet and dry ingredients. Stop mixing as soon as everything is combined. Overmixing will result in tougher cookies.
- Don’t press down the dough before baking. These cookies will be thick and chewy.
- Don’t overbake the cookies. They are perfect when they are just starting to get golden around the edges. Let them cool for a few minutes on the baking sheet to finish baking.
Variations

I’m obsessed with the combination of white chocolate and citrus flavors. There’s just something magical about the brightness of the citrus with the comforting creaminess of vanilla white chocolate chips. So of course I’ve had to try similar flavor combinations with lemon and orange flavor! Try our orange creamsicle cookies and our glazed lemon cookies!

If you want to go on a flavor adventure with this key lime cookie recipe, add 1/2 teaspoon of coconut extract to this recipe and 1/2 cup of coconut flakes. That’s a special shout out to all my coconut lovers out there!

How Long Will Key Lime Cookies Keep?

Properly stored, freshly baked cookies will last for about 2 to 3 weeks at normal room temperature.

Crisp cookies should be kept in a container with a loosely fitting lid.

Soft cookies should be stored in an airtight container.

How Long Can You Freeze Key Lime Cookies?

Stored correctly, most cookies will keep for 3 months in the freezer.

Cooled cookies should be placed on a baking sheet in the freezer for 1-2 hours.

Once cookies are frozen, transfer to heavy duty freezer bags.

Lime lovers unite! I love lime in desserts! Whether it be lime cheesecake, key lime pie, or torta de limão, I am there for it! These white chocolate key lime cookies are the perfect combination of vibrant lime and creamy white chocolate! They taste incredible and the texture is muah! Yummmmmm!

More Irresistible Cookie Recipes:
Servings: 24

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

Description

These cookies have just the right amount of lime and the white chocolate makes them perfect!

Cook ModePrevent your screen from going dark

Preheat oven to 375 degrees.

In a bowl, combine flour, baking soda, and salt; set aside.

2 1/2 Cups Flour, 3/4 teaspoon Baking Soda, 1/2 teaspoon Salt

In a large bowl, cream together the butter and sugars until light.

1 Cup Butter, 1/2 Cup Sugar, 1/2 Cup Brown Sugar

Beat in the egg, lime juice and vanilla until smooth.

1 Egg, 2 Limes, 1/4 teaspoon Vanilla Extract

Slowly add flour mixture until combined.

Stir in the lime zest and white chocolate or vanilla chips.

2 Limes, 6 oz White Chocolate Baking Chips

Drop rounded spoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry.

Bake 8-9 min. or until golden brown around edges. Do not overcook! Cookies will be plump.

Cool for several minutes on cookie sheets before transferring to rack to cool completely

Store in an airtight container

Serving: 1cookieCalories: 193kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 29mgSodium: 154mgPotassium: 57mgFiber: 1gSugar: 13gVitamin A: 254IUVitamin C: 3mgCalcium: 27mgIron: 1mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet
Recommended Products
[ad_2]

Sweet Basil

Source link
May 19, 2024
White Chocolate Banana Bread – Oh Sweet Basil
[ad_1]
We’ve only given you 50 Banana Bread recipes, so why not make it 51 with this moist white chocolate banana bread full of white chocolate chips and banana flavor!

STOP! Before you read this post, have you read our post on The Very Best Banana Bread? It’s essential before you make this white chocolate banana bread recipe. The batter is really simple, but you’ll want to follow a few tricks to make it turn out perfect.

Especially if you choose to make muffins like our Crumb Banana Bread Muffin recipe because muffins that are over mixed are flat topped.

This is a recipe our daughter created when she was only 7 years old and it was the perfect opportunity for me to teach her about the banana bread rules.

Banana Bread Rules
- Ripe Bananas- This is a tricky one as everyone claims a banana to be ripe at different points, but I would look for medium bananas that are starting to brown and are heavily covered in freckles. Once the banana has gone black its sugar and water content is different and can lead to a lame finished product.
- Use a regular loaf pan instead of a very large one and I’ve found that metal actually works best.
- If you’re not comfortable with the tap test to be sure it’s cooked through, gently insert a toothpick into the center and it should come out clean.
- All purpose flour is best here, but you can experiment with half whole wheat as well.
- Sweet White Chocolate melts down in the loaf and disappears a bit so don’t be shocked if you don’t slice the bread and find chocolate chips everywhere.
After we created our best moist banana bread recipe (you guys, it literally took us years and years, no joke) we were dying to take a break, er I mean try even more recipes, haha.

Ok, it was a balance of both. On the one hand we really did need a break from banana bread, but on the other our minds were suddenly bubbling with ideas. After breakfast one Saturday, our youngest daughter asked if she could create a white chocolate banana bread recipe, and how could you ever turn down that?

Secret Ingredient

The banana bread is super moist thanks to the oil and mashed bananas, but what’s really awesome about it is that it almost has a slight churro flavor with the hint of cinnamon and those creamy white chocolate chips. My goodness, she nailed it!!

If you’re looking to really make a different version, try our hummingbird cake banana bread, or skip the bread all together and make a banana cake like our super moist chocolate banana cake, and never miss out on our VIRAL banana cake recipe!

Are White Chocolate Chips Dairy Free?

There are dairy free white chocolate chips, but most do have some dairy in them. You can search specialty stores for white chocolate chips that are dairy free.

Are White Chocolate Chips Gluten Free?

As you may have noticed, many chocolate chips are now labeled that they are gluten free. This is because some may be made in a factory with gluten present, so manufacturers are being wise about labeling the chocolate chips that are in fact gluten free.

In order to know if white chocolate chips are gluten free you’ll have to check individual packages, for example Nestle labels their’s as gluten free.

Is White Chocolate Real Chocolate?

No, sweet white chocolate is not actually chocolate, but that certainly doesn’t stop me from loving it. We make Maple Pecan Blondies with White Chocolate Sauce, my absolute favorite White Chocolate Molasses Cookies, and many other recipes on the blog.

Why White Chocolate Won’t Melt

White chocolate doesn’t love heat so it can easily seize or turn lumpy and grainy. If you encounter this you can try adding a little cream to smooth it out if you’re using it for a sauce or drizzle, otherwise you do have to start over.

The best way to melt white chocolate is in a bowl over a pot of simmering water so you can slowly melt the chocolate at a low, indirect heat.

Which White Chocolate is Best for Melting

White chocolate is such a tricky thing to work with as all bags of white chocolate are NOT created equally. After a whole lot of testing we have to side with Cook’s Country who found Guittard to be the best. Ghirardelli though is a close second.

If you’re using white chocolate for dipping just go ahead and stick with almond bark. In fact, I even really like almond bark or white chocolate dipping discs for our stuffed cookies as they melt down all smooth and lovely unlike chocolate chips.

If you have almond bark just chop it up for our white chocolate banana bread.

One of the best parts about banana bread is that you can serve it any way you’d like, whenever you’d like. Banana bread is a great option for breakfast, especially at parties or when you have guests. I personally love to eat banana bread with a smear of butter! Growing up, my mom would always slice up her fresh from the oven banana bread with a little butter (ok it was margarine! haha!)

Banana Bread Variations
- Try adding chopped macadamia nuts to the batter and gently stir together the batter in a mixing bowl.
- Brown sugar can be sprinkled across the top before baking for more of a topping.
- Chopped pecans or walnuts make a lovely addition but I prefer to toast mine a little first. You can fold the nuts into the batter, or you can sprinkle on top before baking.
- Coconut can also be folded in, especially shredded coconut alongside the macadamia nuts!
- Mix up a little cream cheese frosting or drizzle to add after baking and cooling.
How to Store Banana Bread

Allow the banana bread to cool completely and then wrap tightly with saran wrap and place in a freezer ziploc bag to keep it from drying out . And never slice the bread before freezing. It will stay more fresh than exposing the inner bread.

Can you Freeze Banana Bread

The best thing to do with banana bread is to making a double batch, being sure you use nonstick cooking spray as you will need to remove it from the pan, allow to cool and then wrap tightly and finally seal in a gallon sized freezer bag.

Why Use Mushy Bananas for Banana Bread?

Ripe bananas are softer and easier to mash (preferably with a fork to avoid turning into a puree. However, they are also sweeter, which is why over-ripe bananas are called for in classic banana bread recipes.

Why is my banana bread still doughy?

This often happens for one of two reasons:
1. You’ve added too much liquid
2. It has not completed its bake cycle. Be careful to check the top center of your banana cake before pulling it out of the oven.
What happens when you use unripe bananas for banana bread?

The banana bread will turn out more dry and it will lack banana flavor and sweetness which are two things that ripening helps to enhance- moistness and sweetness!

What does adding baking powder do to bread?

Baking powder is a leavening agent that helps the dough rise up into a domed loaf pan of deliciousness.

What is a substitute for baking powder in banana bread?

If you do not have baking powder you can mix 1/2 teaspoon of cream of tartar with 1/4 teaspoon baking soda. Or you can also just use baking soda but you’d need three times less. Like 1 teaspoon baking soda would be three teaspoons of baking powder.

Banana Bread RECIPES

Looking for more banana bread recipes? We definitely have you covered, are you ready?!

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

White Chocolate Banana Bread
Servings: 10

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Description

We’ve only given you 50 Banana Bread recipes, so why not make it 51 with this moist white chocolate banana bread full of white chocolate chips and banana flavor!

Cook ModePrevent your screen from going dark

Preheat the oven to 350 degrees.

Spray a 9×5″ bread pan with nonstick spray.

In a large bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.

In another bowl, whisk together the oil and sugar. Add in the eggs and whisk again, but be sure to not over mix.

Dump the dry ingredients, banana and chocolate chips on the wet ingredients and switching to a rubber spatula or wooden spoon, gently fold the ingredients together just until a few streaks of flour remain.

Pour into a bread pan and bake for 50 minutes. At this point, barely open the oven and slide a piece of tinfoil over the bread, close the door and bake for the remaining 10 minutes.

Once the bread is done, open the oven door, turn off the oven and let the banana bread rest for 2-3 minutes, no longer, before carefully setting it on the counter for a few more minutes. At this point, slide a knife around the inside of the pan and carefully turn the bread out into your other hand or onto the cooling rack directly if you are gentle. Place it right side up and allow to cool or be like us and dig in because warm bread is the best!

Banana bread can be kept at room temperature for up to 5 days.

Serving: 1sliceCalories: 339kcalCarbohydrates: 53gProtein: 5gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 35mgSodium: 250mgPotassium: 181mgFiber: 2gSugar: 31gVitamin A: 71IUVitamin C: 3mgCalcium: 35mgIron: 1mg

Author: Sweet Basil

Course: Yeast Bread Recipes and Quick Bread Recipes
[ad_2]

Sweet Basil

Source link
January 12, 2024
Cinnamon Sugar Pretzels [+ Video] – Oh Sweet Basil
[ad_1]
Cinnamon sugar pretzels are one of our all time favorite snacks or treats. Adults and kids cannot stay out of the bowl. Trust me!

Such a simple snack yet so hard to keep your hands out of. These cinnamon sugar pretzels with white chocolate drizzle are great for watching a movie or if Mom really needs a darn treat and they are a perfect snack for parties or for holiday food gifts!

Heaven knows you need at least one simple thing for a party so that you aren’t standing in the kitchen all day and night and during the party. This cinnamon pretzel recipe is your answer for a totally irresistible sweet and salty snack!

What Do I Need to Make Cinnamon Sugar Pretzels?

Have you all tried Dots pretzels? The original Dots are incredible, but I just tried the cinnamon sugar Dots recently and they are heavenly! In fact, they reminded me of this pretzel dessert recipe! You only need 4 ingredients to make this simple, yet irresistible treat…
- Canola Oil: helps the cinnamon sugar stick to the pretzels without changing any flavor
- Cinnamon Sugar: see section below for making your own
- Mini Pretzels: grab a bag of store bought small pretzel twists
- White Chocolate: melting wafers work great or white chocolate chips are fine too
The measurements for each ingredient can be found in the recipe card at the end of the post.

Recommended Equipment

How to Make Cinnamon Sugar Pretzels

This is an odd recipe as it’s oil that you’re going to stir into the pretzels and not melted butter and then use the microwave (no oven needed!!) to bake it all in there. It works. I promise, but it is a little weird to pour oil all over something you want to eat. Here is how it will go…
1. Combine the pretzels, canola oil and cinnamon sugar in a large glass bowl and toss until the cinnamon sugar coats all the pretzels.
2. Microwave for 2 minutes stirring every 30 seconds.
3. Pour the pretzels out onto a sheet pan and sprinkle with more cinnamon sugar mixture.
  
  PRO TIP: We like to add this little extra cinnamon sugar right before we drizzle the white chocolate, but don’t stress if you forget. They are wonderful either way.
4. Let the pretzels cool and air dry completely and then drizzle with melted white chocolate.
5. Let them air dry again and eat!
These instructions are all available in the recipe card down below. Keep scrolling for all the details!

Watch How These Pretzels are Made…

Are Pretzels Gluten-Free?

Not all pretzels are Gluten-Free. It depends on the brand. There are many Gluten-free choices, so just look for the Gluten-Free label. And since we use oil in this recipe, they are dairy free too!

How to Make Homemade Cinnamon Sugar

I tend to like my cinnamon sugar a little more cinnamon-y than others, but the beauty of it is that you control the ratio. Generally speaking, the recommended ratio of sugar to cinnamon is 1/4 cup sugar to 1 tablespoon cinnamon. You can scale up or scale down based on how much cinnamon sugar you need. Just place the ground cinnamon and granulated white sugar in a small bowl and whisk until thoroughly combined.

Variations and Substitutions

During the holidays you can easily change up the white chocolate with food coloring to make these even more festive. It’s so easy to do red and green, red, white, and blue, or even Easter colors! This makes a great snack for a baby shower too…pink or blue!

If you want to use butter instead of oil, you can definitely do that. I love how the focus of these pretzels is the cinnamon sugar flavor without butter, but using butter does add a rich delicious flavor.

Storage Tips

Store the cooled and dry pretzels in a ziploc bag or airtight container at room temperature. Press as much of the air out that you can. They will keep for about a week.

If you need a last minute and inexpensive snack recipe, then these cinnamon sugar pretzels are your answer! They are sweet, salty and crunchy which is everything you want in a snack you can eat by the handful!

More Snack Recipes to Eat by the Handful:
Servings: 16 ounces

Prep Time: 8 minutes

Cook Time: 2 minutes

Total Time: 10 minutes

Description

Cinnamon sugar pretzels are one of our all time favorite snacks or treats. Adults and kids cannot stay out of the bowl. Trust me!

Cook ModePrevent your screen from going dark

Mix the oil and cinnamon sugar together and toss pretzels in it.

2/3 Cup Canola Oil, 1/3 Cup Cinnamon Sugar, 1 Bag Mini Pretzels

Microwave on high for 2 min stirring every 30 seconds until oil is absorbed (sometimes this takes longer and sometimes a little less time).

Lay out on a cookie sheet and sprinkle with more cinnamon sugar.

Extra Cinnamon Sugar

Let air dry completely and drizzle with white chocolate.

4 oz White Chocolate

Let air dry again and serve!

Store in an airtight container.

Serving: 10pretzelsCalories: 180kcalCarbohydrates: 20gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 9gCholesterol: 1mgSodium: 29mgFiber: 1gSugar: 17g

Author: Sweet Basil

Course: Over 400 Baby Shower Food Ideas that Taste Amazing
Recommended Products

If you love churros and you love snacking then these churro style pretzels are your new best friend.

Have you ever seen that bag of pretzel snappers at Costco? They are so addicting and now you can make them from home!

It’s never a bad thing to go pumpkin spice, right?
[ad_2]

Sweet Basil

Source link
December 30, 2023
White Chocolate Molasses Cookies – Oh Sweet Basil
[ad_1]
A perfectly soft molasses cookie recipe is essential for the holidays, but these white chocolate molasses cookies take things to a whole new level.

That’s right folks, these are not your typical holiday molasses cookie. I know that this is a pretty popular cookie, molasses or ginger snap, for this time of year, but that does not mean that it has to be completely traditional. These white chocolate chewy molasses cookies are actually an adapted recipe from my dad’s side of the family and is over 150 years old! I’ve been holding onto this recipe since I got it from my aunt last year just so that I could share it at the right time of year with all of you.

Family Holiday Traditions

My mom would spend hours in the kitchen baking the holiday recipes that had been passed down through the generations like this one just so we could deliver them to neighbors and families that my parents would find who were in need. Often the treats to those families included a little extra cash, gifts or toys for the kids.

In fact, sometimes my dad would even dress up as Santa so that the families wouldn’t know who he was when he dropped off the goodies. This white chocolate molasses cookies recipe is one we can use to pass on the same tradition which means that I feel like I should do as my mom did and teach my children. It’s hard sometimes. Some of the cookie dough got so squished and squashed that the white chocolate was sticking out everywhere and it looked like quite the mess but I’m so grateful for the memory of helping a 7 year old discover the magic of making cookies for the holidays to give to neighbors and friends and spread Christmas cheer.

Ingredients for White Chocolate Molasses Cookies

I am an avid cookie lover! I’ll choose a cookie over almost any other dessert (except pie, good golly I love pie!), but not all cookies are created equal. I love a thick and chewy cookie that is perfectly baked. I love them a little crispy around the edges and nice and chewy in the middle. These molasses cookies check all the important cookie boxes and the melty white chocolate in the middle is the best surprise. Here are the ingredients you will need:
- Butter, Shortening, or Lard – we usually do half and half
- Light Brown Sugar – adds sweetness and even more molasses flavor
- Egg – adds structure to the cookies
- Molasses – adds sweetness and perfect molasses flavor, Grandma’s brand is our favorite
- Flour – just regular all purpose
- Salt – enhances all the flavors and cuts through the sweetness
- Ground Cinnamon – adds warm holiday flavor
- Ground Ginger – you have to have ginger in a molasses cookies
- Allspice – adds a little extra pop of flavor and holiday cheer
- Baking Soda – leavening agent for the cookie adding fluffiness and rise
- White Chocolate Melts – If you cannot find the baking melts you can buy the white almond bark and chop into small chunks and use that. The white chocolate is used to stuff the inside of the cookies and to drizzle on top.
- Granulated Sugar – used to coat the outside of the cookies adding a beautiful sparkle and slight crunch to the outside of the cookie
The measurements for each ingredient can be found in the recipe card down at the end of the post.

How to Make Molasses Cookies

Soft molasses cookies are just a few steps away! Here are the basic steps…
1. Mix the wet ingredients together. I like to cream the butter/shortening with the sugar first in a stand mixer until it’s light and fluffy and then add the sugar, eggs and molasses and mix together well.
2. Combine the dry ingredients. In a separate bowl, combine the flour, salt and spices.
3. Combine the wet and dry ingredients. Slowly add the dry ingredients into the wet ingredients until just combined.
4. Cover and refrigerate. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
5. Prep: Preheat the oven and line a cookie sheet with parchment paper.
6. Stuff the dough. After the dough chills, pull it out and form into stuff dough balls (see section below).
7. Roll in sugar. Roll the dough balls into sugar that it is coated on all sides.
8. Bake. Place on a baking sheet and bake at 350 for 8-10 minutes.
9. Drizzle with white chocolate. If you want to make them look a little fancier, drizzle with melted white chocolate.
All these instructions in full detail can be found in the recipe card at the end of the post. You can also print and/or save the recipe there.

How to Stuff Cookies

Stuffing cookies with more yummy stuff is super easy and a fun way to add twists on old classics. In fact, our Biscoff stuffed snickerdoodles are one of my favorite cookies of all time! Give those babies a try!

Using a cookie scoop, scoop out enough dough for one cookie. Flatten it in your hand into a disc shape. Place the white chocolate melts in the middle and then fold up the dough around the chocolate so it is completely sealed inside the dough. That’s it! It is ready for baking!

If you’re going to use something like Nutella to stuff a cookie, like our Nutella banana muffins, you will want to freeze the Nutella first so it’s easier to stuff into the middle.

What is Molasses?

Molasses is a byproduct of producing sugar. It is a dark, sweet syrup with a very obvious snap or bite to it. There is a range of molasses out there from mild molasses flavor to a super strong blackstrap molasses. You can use any variety you want, but blackstrap will probably be too strong. We prefer Grandma’s brand if you can find it and Brer Rabbit brand as a second choice.

What is the Difference Between Molasses Cookies and Gingersnaps?

The main difference is that molasses cookies are chewy, versus ginger cookies that are snappier and crisper in texture.

Watch How These Molasses Cookies are Made…

Storage Tips

Store leftover cookies at room temperature in an airtight container. They will keep for up to a week.

These cookies also freeze very well. Place them in a freezer safe container. They will keep for up to 3 months.

Christmas baking requires the warm comforting flavors of molasses cookies. We have taken my centuries old family recipe for molasses cookies and stuffed them with white chocolate. There isn’t another recipe out there like this one! We hope they find their way to your Christmas cookie plate this year!

More Holiday COOKIE RECIPES You’re Going to Love:
Servings: 32 cookies

Prep Time: 2 hours

Cook Time: 8 minutes

Total Time: 2 hours 8 minutes

Description

A perfectly soft molasses cookie recipe is essential for the holidays, but these white chocolate molasses cookies take things to a whole new level.

Cook ModePrevent your screen from going dark

In a standing mixer add the shortening and sugar and beat until smooth.

3/4 Cup Butter, 1 Cup Light Brown Sugar

Add the egg and molasses and beat again until well incorporated.

1 Large Egg, 1/2 Cup Molasses

In a separate bowl, mix together the flour, seasonings, salt and baking soda.

2 1/2 Cups All-Purpose Flour, 1/2 teaspoon Salt, 1 1/4 teaspoon Cinnamon, 1 1/4 teaspoon Ground Ginger, 1 1/4 teaspoon Allspice, 2 teaspoons Baking Soda

Turn the mixer back on and slowly add the dry ingredients to the wet ingredients.

Mix well and cover tightly with saran wrap.

Refrigerate for 1 to 2 hours.

Using heaping tablespoons, flatten a little dough in your hand and place two baking melts in the dough.

White Chocolate Baking Melts

Roll the dough around the chocolate and roll in the sugar.

Sugar

Place on a baking sheet and either wrap with saran wrap and refrigerate until ready to bake or bake at 350 for 8 to 10 minutes.

Allow to cool slightly and enjoy!

If you cannot find the baking melts you can buy the white almond bark and chop into small chunks and use that.

Serving: 1cookieCalories: 118kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 17mgSodium: 145mgPotassium: 102mgFiber: 0.3gSugar: 11gVitamin A: 141IUVitamin C: 0.03mgCalcium: 21mgIron: 1mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet
Recommended Products

This recipe was originally posted as part of a collaboration with the Ohio Poultry Association to bring you a fun “Take a Bite of My State Cookie EGGS-change” where we all are chatting about our state’s cookie.

This cookie recipe actually spent a little time in Utah and since Utah is huge, and I mean HUGE about the holidays, neighbor treats and goodies and spreading the Holiday cheer I thought it would be a perfect opportunity to tell you all about this bomb diggity cookie that I made even better. Our family has always and will always be about the holiday treats. And make sure you check out the cookies from the exchange, there’s Aimee from Shugary Sweets, Tanya from Lemons for Lulu who brought Buckeye Brownie Cookies, Megan from Country Cleaver, Laurie of Simply Scratch, and Julianne of Beyond Frosting with Maple Sugar Cookies.
[ad_2]

Sweet Basil

Source link
December 2, 2023