These White Chocolate Chip Cookies are soft, buttery and melt-in-your-mouth delicious. The white chocolate becomes velvety as it bakes, creating tender pockets of creamy sweetness. They’re quick and simple to prepare, so make a few batches for holiday gatherings or an everyday sweet treat.
December arrives quickly and with it the holiday baking season. My kids and I have already started our Christmas shopping, and we’re planning our Annual Christmas Cookie Baking Day. These White Chocolate Chip Cookies are always on my must-bake list.
They pair well with other holiday favorites like butterscotch chocolate chip cookies and snickerdoodle bars. For a wider selection of festive desserts, consider no-bake peanut butter fudge, chocolate peanut butter rice Krispies, or classic peanut butter cookies made without brown sugar.
Why You’ll Love This Recipe:
- A delightful twist on the traditional chocolate chip cookie.
- Easy to make with simple, pantry-friendly ingredients.
- White chocolate feels especially festive during the winter months.
- They bake up soft, tender and velvety.
If you’re compiling a holiday menu, other crowd-pleasers to try include brioche French toast casserole, Rice Krispie treats made with marshmallow fluff, tiramisu cookies, and easy crescent roll cinnamon rolls.
Ingredients:
Unsalted Butter – Using unsalted butter gives the cookies a clean, creamy flavor and lets you control the salt level.
Brown Sugar and Granulated Sugar – The combination adds depth of flavor and a soft, chewy texture.
Baking Soda – Helps the cookies rise and stay tender.
All-Purpose Flour – Provides structure and helps the cookies hold their shape.
Egg – Adds richness, binds the dough and improves texture.
Salt & Vanilla Extract – Enhance and balance the sweetness.
White Chocolate Chips – The star ingredient that melts into creamy pockets throughout each cookie.
Substitutions and Variations:
Want to add a nutty crunch? Fold in ½ cup roughly chopped macadamia nuts with the white chocolate chips. For a tart contrast, swap in dried raspberries or try a seasonal pumpkin white chocolate cookie. Regular semi-sweet or milk chocolate chips also work if you prefer classic chocolate over white.
How to Make White Chocolate Chip Cookies:
Step 1: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper. In a medium bowl whisk together the flour, baking soda and salt; set aside.
Step 2: In a stand mixer or a large bowl with a hand mixer, cream the softened butter, granulated sugar and brown sugar on medium speed for about 2 minutes, scraping the bowl as needed, until light and fluffy.
Step 3: Add the egg and vanilla, mixing on medium-low until combined. Reduce mixer speed to low and gradually add the dry ingredients, mixing until just incorporated. Stir in the white chocolate chips until evenly distributed.
Step 4: Roll the dough into 1-tablespoon-sized balls and arrange 10–12 cookies per sheet, leaving space for spreading. Bake on the middle rack for 13–15 minutes, until the edges are set but the centers remain soft.
Step 5: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Serve and enjoy.
Expert Tips:
- Bring butter and the egg to room temperature before mixing. This helps them cream together and traps air for a lighter, more tender cookie.
- Bake on the middle oven rack for even heat and consistent results.
Other cookie ideas you might like include lemon curd cookies, coconut pecan cookies and blueberry lemon cookies.
Recipe FAQs:
Yes. Swap in semi-sweet or milk chocolate chips if you prefer a classic chocolate flavor.
They bake up soft and chewy, with a tender center and no crunch. They remain soft for several days when stored properly.
Room-temperature butter creams more easily with sugar, incorporating air that lightens the dough. A room-temperature egg combines more evenly, producing a fluffier texture.
Storage:
Cool the cookies completely, then store in an airtight container or a sealed resealable bag for up to 3 days. To extend freshness, layer with parchment paper to prevent sticking.
Freezing the Cookies:
For best results freeze the unbaked cookie dough balls on a tray, then transfer to a freezer-safe bag. Use within two months. Thaw on the counter briefly before baking, then bake as directed.
More Holiday Recipes You Will Love:
Biscoff Truffles-
Chocolate Peppermint Bark Ice Cream
-
Easy Crescent Roll Cinnamon Rolls
-
No Bake Peanut Butter Fudge
If you tried this White Chocolate Chip Cookie Recipe or another recipe from the site, please leave a star rating and share how it turned out in the comments. I love hearing from readers!
Recipe
White Chocolate Chip Cookies
5 from 1 review
- Author: Tara Smithson
- Total Time: 25 minutes
- Yield: 18 cookies
Description
These White Chocolate Chip Cookies are soft, creamy and quick to make. The white chocolate melts into silky pockets that elevate an everyday cookie into something special.
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- ⅓ cup packed brown sugar
- ½ cup granulated white sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips (use a quality brand if possible)
Instructions
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper. Whisk together the flour, baking soda and salt in a medium bowl; set aside.
- In a stand mixer or large bowl, cream the softened butter, granulated sugar and brown sugar on medium speed for about 2 minutes, scraping the bowl as needed, until light and fluffy.
- Add the egg and vanilla, mixing on medium-low until combined. Reduce speed to low and gradually add the dry ingredients, mixing until just combined. Fold in the white chocolate chips.
- Roll dough into 1-tablespoon-sized balls and place about 10–12 per cookie sheet. Bake on the middle rack for 13–15 minutes, until the edges are set and centers remain soft.
- Allow cookies to cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. Serve and enjoy.
Equipment
Cookie sheet, mixing bowls and a stand mixer or hand mixer are helpful for this recipe.
Notes
- Make sure butter and egg are at room temperature to ensure proper creaming and a tender texture.
- Bake on the middle oven rack for even browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cookies
- Method: Bake
- Cuisine: American