These White Chocolate Chip Cookies are soft, chewy, and guaranteed to satisfy your sweet tooth! They’re rich, buttery, and packed with creamy white chocolate in every bite. Enjoy them with a glass of cold milk or a cup of hot chocolate for the ultimate comforting treat.
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Why You’ll Love This White Chocolate Cookies Recipe
- Easy to Make: With basic ingredients and simple steps, the cookie dough comes together quickly and easily.
- Perfect Texture and Flavor: Everyone will love the combination of the buttery dough, sweet and creamy white chocolate, and soft and chewy texture.
- Twist on a Classic: These cookies swap traditional chocolate chips for white chocolate, putting a sweet spin on classic chocolate chip cookies.
For more recipes made with white chocolate, check out our White Chocolate Raspberry Cookies, White Chocolate Raspberry Cupcakes, and White Chocolate Raspberry Cheesecake.
Ingredients
Here’s a look at the simple ingredients you’ll need to make the best white chocolate cookies!
- Dry Ingredients: All-purpose flour provides structure, baking soda helps the cookies rise, and salt enhances the flavors and balances the sweetness.
- Butter: Provides moisture and gives the cookies a rich, buttery flavor.
- Sugar: A combination of white and brown sugars sweeten the cookies. Feel free to use light or dark brown sugar, but note that dark brown sugar will give the cookies a deeper color.
- Vanilla Extract: Adds a slight vanilla flavor to the cookie dough and enhances the other flavors.
- Eggs: Provide moisture and act as a binder.
- White Chocolate: Feel free to use white chocolate chips or chopped white chocolate bars.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Dairy-Free: Swap the butter for a plant-based version and use non-dairy white chocolate chips to make this recipe dairy-free.
- Gluten-Free: Use a 1:1 gluten-free flour blend that includes xanthan gum for a gluten-free version.
- White Chocolate Chip Cranberry Cookies: Fold in ½ cup dried cranberries along with the white chocolate for a pop of color and tart contrast.
- White Chocolate Chip Macadamia Nut Cookies: Mix ½ cup chopped macadamia nuts in with the white chocolate for a nutty twist.
- White and Dark Chocolate Chip Cookies: Replace half of the white chocolate chips or chopped white chocolate with dark chocolate chips or chopped dark chocolate to add a bit of chocolate flavor.
How to Make White Chocolate Chip Cookies
- Step 1: Combine dry ingredients. Add the flour, baking soda, and salt to a bowl and mix to combine.
- Step 2: Mix the wet ingredients. Cream the butter and white sugar together using a hand or stand mixer. Then, mix in the brown sugar, vanilla, and eggs.
- Step 3: Add dry ingredients to wet ingredients. Add the flour mixture to the butter and sugar mixture and mix to combine.
- Step 4: Mix in the white chocolate. Add the white chocolate chips or chopped white chocolate and stir to combine.
- Step 5: Bake. Use a cookie scoop to scoop the dough into balls and place on the prepared baking sheet. Bake for 6-8 minutes until the edges are just golden brown. Cool on the baking sheet for a few minutes before transferring to a wire rack to continue to cool.
Serving Suggestions
These cookies are perfect for snacks or dessert. Here are some great ways to enjoy them:
- Dunk a cookie into a cold glass of milk or get cozy with some warm cinnamon milk or coconut milk hot chocolate.
- Serve them on a dessert tray with other tasty treats like these mint brownies or Oreo truffles.
- Crumble some cookies onto a scoop of vanilla ice cream and top with this homemade hot fudge for a decadent dessert.
Expert Tips
- Use High-Quality White Chocolate: Good quality white chocolate will yield the best flavor. I love using gourmet white chocolate bars, like Ghirardelli, and chopping them into chunks.
- Use Room Temperature Ingredients: Be sure to soften the butter and allow the eggs to come to room temperature, as this helps the ingredients to come together more easily.
- Don’t Overbake: Remove the cookies from the oven as soon as the edges are just turning golden brown, so they remain soft and chewy rather than become dry and crispy. Note that they’ll continue to set as they cool.
- Storing: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months. Thaw at room temperature before serving.
Recipe FAQs
Yes, this recipe is easily doubled. Just be sure to mix everything thoroughly so the ingredients are evenly distributed.
Scoop the cookie dough into balls and freeze them on a parchment-lined baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag or container. Bake from frozen, adding an extra 1-2 minutes to the total time.
Spreading can happen if the butter is too warm or even melted. You can chill the dough in the fridge after mixing for 15-30 minutes if needed to prevent the cookies from spreading too much.
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White Chocolate Chip Cookies
Ingredients
- 2 ½ cup flour
- 1 teaspoon soda
- 1 cup butter
- 1 cup brown sugar
- ½ cup white sugar
- ½ teaspoon salt
- 2 teaspoon vanilla extract
- 2 eggs
- 12 ounces white chocolate chips or white chocolate bars chopped.
Instructions
- Mix flour, soda and salt together in a bowl and set aside.
- In a separate bowl or stand mixer cream butter and sugar together. Then add brown sugar vanilla and eggs. Mix.
- Gradually add flour mixture and mix.
- Stir in white chocolate chips or chunks.
- On a lined cookie sheet scoop 1.5 tablespoon spoonful of dough sized balls.. Bake at 350 for 6-8 minutes. Until the sides are barely golden brown.
Video
Notes
- Use High-Quality White Chocolate: Good quality white chocolate will yield the best flavor. I love using gourmet white chocolate bars, like Ghirardelli, and chopping them into chunks.
- Use room temperature ingredients: Be sure to soften the butter and allow the eggs to come to room temperature, as this helps the ingredients to come together more easily.
- Don’t Overbake: Remove the cookies from the oven as soon as the edges are just turning golden brown, so they remain soft and chewy rather than become dry and crispy. Note that they’ll continue to set as they cool.
- Storing: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months. Thaw at room temperature before serving.
Heather says
Oh my gosh, these are the BEST cookies ever! I made them with white and semi-sweet chocolate chips. This is now replacing my usual chocolate chip cookie recipe. The cookies are so delicious and they stay soft if you don't overbake them.
Emily Kemp says
These cookies look perfect for the holidays!