White Chocolate Chip Cookie Recipe
When the weather gets warmer, I seem to crave white chocolate. I’ll never say no to regular chocolate chip cookies but white chocolate has been calling my name lately. The cookies are extremely soft, moist, and creamy. To create them I combined two favorite recipes, Softbatch Cream Cheese Chocolate Chip Cookies and The Best Soft and Chewy Chocolate Chip Cookies. Both are reader and personal favorites. Some of the butter is replaced with cream cheese and the white chocolate chip cookies have unparalleled richness. Interestingly, the cream cheese intensifies the buttery flavor so the cookies taste extra buttery, with a mild cheesecake flavor, and zero cakiness. One of the secrets to these white chocolate cookies is pudding mix, and my favorite cookies all contain pudding mix because of the wonderful Softbatch-style results achieved. I found myself going back for nibble after nibble. Good thing the recipe only makes 11 cookies. I had no willpower against the creamy, melty, sweet white chocolate and soft, buttery, rich dough.
What’s in White Chocolate Chip Cookies?
To make these white chocolate chip cookies, you’ll need:
Unsalted butter Cream cheese Granulated sugar Light brown sugar Egg Vanilla extract All-purpose flour Instant vanilla pudding mix Baking soda Salt White chocolate chips
How to Make White Chocolate Chip Cookies
To make these white chocolate chip cream cheese cookies, cream together the butter, sugars, cream cheese, egg, and vanilla until smooth. Add in the dry ingredients and mix until just combined, then fold in the white chocolate chips. Scoop the dough into balls. I like to move a few of the white chocolate chips to the top of each cookie to make them a little prettier. Chill the rolled cookie dough for at least 3 hours, then bake until the edges have set and the tops have just set (the tops should still be a little glossy in the center). Let the white chocolate chip cookies cool for 10 minutes before eating them.
What Can I Substitute for the Pudding Mix?
There’s no true substitute for it. 2 teaspoons of cornstarch will likely work, but I haven’t tested it.
Do I Need to Make the Pudding Before Adding it to the Dough?
No, you add the pudding mix as a dry ingredient. You should NOT add any liquid to the pudding mix before mixing it into the cookie dough.
Can I Add Other Mix-Ins to These Cookies?
Yes, as long as you stick to dry mix-ins, like chopped nuts or dried fruit.
Tips for Making White Chocolate Chip Cookies
You must use old-fashioned brick-style cream cheese. Cream cheese in a tub or that’s ‘spreadable’ isn’t thick enough, has too much water content, and the cookies will spread. You can use lite, but not fat-free because some fat is necessary to properly bind the ingredients. The cookies are sweet, rich, decadent, dense, and wonderfully thick. For cookies this thick, you must plan ahead and chill the dough. Soft, warm dough straight from the mixing bowl that contains softened butter and softened cream cheese will never bake up into thick, puffy cookies. If you use a cookie scoop and bake on a Silpat, even better. All these little cookie baking tricks do add up to help you achieve bakery-style cookies at home.
More Chocolate Chip Cookie Recipes:
Soft and Chewy Nutella White Chocolate Chip Cookies — These cookies made with Nutella and stuffed with both white and semi-sweet chocolate chips are melt-in-your mouth soft and tender. Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Black and White Cookies — Soft, moist, buttery, creamy Cream Cheese Chocolate Chip Cookies are paired with fudgy, intensely chocolaty, and not overly sweet Dark Chocolate Dark Brown Sugar Cookies.
Coconut Oil White Chocolate Cookies — Coconut oil keeps these cookies soft, moist, and tender. It imparts richness, fattiness, and a melt-in-your mouth quality without being greasy in the least.
Cranberry White Chocolate Chip Cookies — Tastes like a Starbucks Cranberry Bliss Bar in cookie form!
Mrs. Field’s Chocolate Chip Cookies (Copycat) — These are soft in the middle with chewy edges and strike a perfect balance of not being too thick and not being too thin.
Browned Butter Sea Salt Chocolate Chip Cookies — SALTY-AND-SWEET, soft, and chewy chocolate chip cookies that are PERFECT!! An EASY, one-bowl, no-mixer recipe that’s just the BEST!!
Chocolate Chip and Chunk Cookies — I use two types of chocolate in these cookies; chocolate chips and chocolate chunks, for extra depth and flavor.
