White Chocolate Rolled Cookies
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These white chocolate rolled cookies are one of my favorite treats to bake when I want something special without spending hours in the kitchen. With just 20 minutes of prep and 25 minutes in the oven, they come together faster than you'd expect. I love that white chocolate contains cocoa butter, which has antioxidants that support heart health. The beauty of this recipe is how simple it is, using basic pantry staples that won't break the bank. Whether you roll them in confectioners' sugar for an elegant finish or add chopped nuts for extra texture, these cookies deliver homemade goodness that tastes far more complicated than it actually is.
Ella x
Ingredients
- 250 gall-purpose flour
- 1 gbaking soda
- 1 gsalt
- 200 ggranulated sugar
- 400 gwhite chocolate chips
- 150 gunsalted butter
- 2 nulllarge eggs
- 1 mlvanilla extract
- 100 gconfectioners' sugar
- 100 goptional chopped nuts(chopped almonds or walnuts)
- 1 goptional sea salt
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a dark baking sheet for a crisper cookie.
- 2
Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
Tip: Use a digital scale for accurate measurements.
- 3
In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time.
Tip: Use room temperature ingredients for a better texture.
- 4
Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Be careful not to burn the white chocolate.
- 5
Gradually mix the dry ingredients into the wet ingredients until just combined. Stir in the vanilla extract.
Tip: Be careful not to overmix.
- 6
Gradually roll the dough into balls, about 1 inch in diameter. Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Tip: Use a fork to create a crisscross pattern on the surface of the cookies.
- 7
Bake for 15-18 minutes, or until the edges are lightly golden.
Tip: Don't overbake, as the cookies will continue to cook on the baking sheet.
- 8
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
Tip: Transfer the cookies to a wire rack to cool completely.
- 9
If desired, roll the cookies in confectioners' sugar while still warm. If desired, sprinkle with chopped nuts or sea salt.
Tip: This will add extra flavor and texture to the cookies.
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