As my wonderful husband, Joe, said “These cookies are like crack!” And, guys, this man does not swoon over just any recipe. THAT is how you know these double white chocolate cookies are GOOD.
With that being said, be sure to pin this recipe to your Pinterest board and share it with your gal pals, too. This recipe is a keeper!
There is a cookie recipe that circulates in Joe’s family. It’s his Grandma Mary’s chocolate chip cookie recipe which you’ve heard me talk about in my chocolate chip cookie bar and easy pumpkin chocolate chip cookie posts. This cookie recipe is my sold go-to base for most of my cookie recipes, with a few adjustments along the way.
White Chocolate Cookies
I love that white chocolate is kinda unexpected. We’re so used to seeing and tasting those small brown morsels that when we swap them out for the creamy vanilla-y flavor of white chocolate it’s a delightful surprise. Then, pair with the the DOUBLE white chocolate of these cookies and you’ve really given your tastebuds a whole new experience!
Best White Chocolate
To be honest, when it comes to the best white chocolate that you use for this recipe any chips will work. I’m a huge fan of Aldi’s chocolate chips because they’re super affordable and they don’t taste waxy like some other affordable store brands do. For the white chocolate pudding mix I say go full sugar, not the sugar free kind. Why? It’s a cookie. Live a little! Plus, I think the extra sugar is what makes these taste like crack, per my husband.
Candy Bar Cookies
Honestly, you could sub any of your fave white chocolate candy for these cookies. For instance, you could chop or break up a Hershey’s cookies n cream candy bar and sub that for the chocolate chips. A little cookies n cream spin on the cookie? Delish!
- 1/2 cup butter flavored shortening
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1.5 cups flour
- 1 tsp baking soda
- 1/4 tsp white chocolate pudding mix
- 1/4 tsp salt
- 1 bag of white chocolate chips
- Preheat oven to 375 and line a cookie sheet with parchment paper or a spill mat, set aside.
- In a stand mixer or a large bowl cream together butter and sugars.
- Next, add in eggs and beat until just combined.
- Add in remaining ingredients minus the white chocolate chips
- Fold in chocolate chips
- Place dough in the fridge for ~20 minutes
- Using a cookie scoop or rounded tablespoon place cookies 2" apart on a cookie sheet and bake for 11 minutes
Store in an airtight container for up to 1 week, or put in the freezer if it will be longer!
May sub gluten free 1:1 conversion flours
May use regular chocolate chips
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 116mgCarbohydrates: 15gFiber: 0gSugar: 9gProtein: 1g
Give this recipe a try and leave a comment with your thoughts! Did you sub in any other candy?? Can’t wait to hear what you think and how creative you get with this recipe!
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