White Chocolate Chip Cookies are soft and chewy with perfect golden crisp edges, and loaded with gooey white chocolate chips. These easy to bake cookies are quick to make in one bowl and ready to eat in under 20 minutes - with no chilling required!
Plus, the cookie dough and bake cookies store well and are freezer-friendly so you can have a white chocolate chip cookies on demand whenever you feel like it! Serve them for a sweet breakfast, as a coffee break snack, or a dessert after dinner.
Why You'll Love these White Chocolate Chip Cookies
- Ready in under 20 minutes. These white chocolate cookies are so quick to make. It takes just a handful of minutes to whip up the cookie dough, scoop them into balls, and bake. There is no chilling required! Imagine warm freshly baked cookies straight from the oven in under 20 minutes. Perfect for a last minute dessert craving!
- Made with simple ingredients. These white chocolate cookies are made with standard baking staples that every baker will have stocked in their pantry and refrigerator including butter, eggs, sugar, vanilla, and flour.
- A twist on a classic. These easy cookies are a twist on the classic Chocolate Chip Cookie, as it's made with white chocolate instead of regular chocolate chips. The white chocolate adds a subtle sweetness and a creamy texture, and is a great option for those who prefer a sweeter cookie.
Ingredient Notes
To make these easy White Chocolate Chip Cookies, you will need the following ingredients (full measurements in recipe card below):
- butter - if you're out of unsalted butter, you can use salted butter if it's what you have on hand. Just don't add any extra salt that is called for in the recipe.
- light brown sugar - use dark brown sugar if you don't have the light version.
- granulated sugar - you can use your favorite granulated sugar or sugar substitute here, like coconut sugar, date sugar, erythritol, stevia, or monk fruit.
- eggs
- vanilla extract - vanilla bean paste can be used in place of extract at a 1:1 ratio for richer flavor.
- all-purpose flour - if you or someone in your family has a sensitivity to gluten, use a measure-for-measure gluten free flour instead. Note that the texture will be different.
- baking soda
- salt
- white chocolate chips - you can substitute use white chocolate chunks or substitute with your favorite kind of chocolate chips (semi-sweet, butterscotch, or peanut butter chips).
Baking Equipment
You will also need the following baking tools and equipment:
- measuring cups and spoons
- mixing bowls
- hand mixer or stand mixer
- cookie scoop
- half sheet baking pan and silicone baking mat (or parchment paper)
- wire cooling rack
How to Make the Best White Chocolate Chip Cookies
- Make cookie dough. In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla, and beat on low until incorporated. Add flour, baking soda, and salt. Beat until just combined.
- Add chocolate chips. Fold in ¾ cup white chocolate chips.
- Scoop cookies. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside. Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Use your hands to roll it into a ball. Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6-8 on a large cookie sheet).
- Bake. Bake in a 350F preheated oven for 8-10 minutes, until edges just start to brown. Do not overbake. The cookies may not look done in the middle, but they will continue to cook as they are cooling.
- Cool. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully press in the remaining white chocolate chips into the top of the cookies. and transfer to a wire cooling rack to cool completely.
Recipe Variations
- Add nuts. For a nutty twist, fold in ½ cup of chopped pecans, walnuts, almonds, or macadamia nuts. They add flavor as well as a delicious crunch.
- Add cocoa powder. Substitute ¼ cup of flour with cocoa powder for a chocolate cookie base.
- Add dried fruits. Add in dried cranberries or raisins for extra sweetness and texture.
- Add warm spices. Adding some cinnamon or nutmeg for extra flavor.
How to Serve
We love serving freshly baked white chocolate chip cookies with a scoop of Vanilla Ice Cream or a glass of fresh milk. Some other delicious drinks to pair with these cookies are:
Recipe Tips and Tricks
- Brown the butter. If you have extra time, you can brown and cool the butter before making the dough to give these cookies a richer depth of flavor. You can also brown large batches of butter and freeze 2 tablespoons at a time in ice cube trays for easy use in recipes like this.
- Make the dough ahead. Frozen cookie dough can last for several months. Having a batch of ready-to-bake cookies on hand will make your life so much easier - especially when a sweet craving hits at the last minute.
- Set cold ingredients out. You will need to bring all the ingredients to room temperature before mixing the ingredients. The butter and egg can be set out around an hour before you start to prepare the cookie dough so they have time to slowly warm up to room temperature.
Storing and Freezing Instructions
How to Store
Keep leftover white chocolate chip cookies in an airtight container at room temperature for up to 1 week. You can also store the in the fridge for up to one month, but they may lose some of their chewiness. To add the moisture back in, reheat the cookies in the microwave.
How to Freeze
White chocolate chip cookies freeze really well. Let them cool completely first to room temperature, then store in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before serving.
How to Freeze Cookie Dough
To freeze the white chocolate cookie dough before baking, scoop out the cookie balls and place on a parchment paper lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the cookie dough balls in the refrigerator overnight. Then, bake according to recipe instructions. You may need to add a couple minutes to the cook time if the cookie dough is not at room temperature before baking.
More Cookie Recipes
- 50 Best Cookie Recipes
- Chocolate Chip Cookies
- White Chocolate Cranberry Cookies
- Red Velvet Cookies
- Oatmeal Raisin Cookies
- Chocolate Chunk Peanut Butter Cookies
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Recipe
White Chocolate Chip Cookies
- Total Time: 18 minutes
- Yield: 12-14 cookies
- Diet: Vegetarian
Description
White Chocolate Chip Cookies are soft and chewy with perfect golden crisp edges, and loaded with gooey white chocolate chips. These easy to bake cookies are quick to make in one bowl and ready to eat in under 20 minutes - with no chilling required!
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 and ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chips, divided
Instructions
- Preheat oven to 350F. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside.
- In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.
- Add egg and vanilla, and beat on low until incorporated.
- Add flour, baking soda, and salt. Beat until just combined.
- Fold in ¾ cup white chocolate chips.
- Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Use your hands to roll it into a ball. Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6-8 on a large cookie sheet).
- Bake for 8-10 minutes, until edges just start to brown. Do not overbake. The cookies may not look done in the middle, but they will continue to cook as they are cooling. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully press in the remaining white chocolate chips into the top of the cookies. and transfer to a wire cooling rack to cool completely.
Notes
How to store: Keep leftover white chocolate chip cookies in an airtight container at room temperature for up to 1 week. You can also store the in the fridge for up to one month, but they may lose some of their chewiness.
How to freeze: White chocolate chip cookies freeze really well. Let them cool completely first to room temperature, then store in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before serving.
Freezing cookie dough: To freeze the white chocolate cookie dough before baking, scoop out the cookie balls and place on a parchment paper lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the cookie dough balls in the refrigerator overnight. Then, bake according to recipe instructions. You may need to add a couple minutes to the cook time if the cookie dough is not at room temperature before baking.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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