Soft, chewy and packed with double white chocolate! These white chocolate chip cookies are super easyto make and are ready in just 15 minutes!
These cookies aren’t just any white chocolate chip cookie. Oh no. They have a couple very key ingredients that make them unique and the absolute BEST white chocolate cookies you’ll ever taste. The two key ingredients: white chocolate pudding mix and an extra egg yolk.
The pudding mix adds the second layer of white chocolate flavor while also making these cookies the perfect amount of chewy. It also allows for the cookie dough to have no chill time since it will firm up the dough a bit (literally the most annoying thing!). The extra egg yolk also makes these white chocolate cookies extra chewy and super tender!
Ingredients
- 2 3/4 (390g) cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1 1/2 cups (320g) granulated sugar
- 1 cup (8 oz) unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 3/4 tsp peppermint extract
- 2 1/2 cups (15 oz) white chocolate chips
- 2 1/2 tbsp (30g) shortening
- 1/3 cup (60g) peppermint bits or finely crushed candy canes
Instructions
1- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, salt and cream of tartar for 20 seconds, set aside.
2- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. Mix in egg then mix in egg yolk, vanilla and peppermint extract.
3- With mixer set on low speed slowly add in dry ingredients and mix just until combined.
4- Scoop dough out 1 1/2 Tbsp (about 33g) at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart. Bake in preheated oven 10 – 11 minutes.
5- Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.
COATING
1- Place chocolate chips and shortening in a medium microwave safe bowl and heat in microwave on 50% power in 20 second intervals, stirring well between intervals until melted and smooth.
2- Dip half of cooled cookies in white chocolate allowing excess to run off then transfer to wax paper and immediately sprinkle with peppermint bits. Allow to set at room temperature or in refrigerator.
3- Store in an airtight container at room temperature.
