Small Batch White Chocolate Chip Cookies Recipe
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Small Batch White Chocolate Chip Cookies Recipe are soft-baked, ultra chewy and loaded with rich white chocolate chips. A sugar bomb of flavors you and your family are sure to enjoy!
I made these white chocolate chip cookies way back in August on the first day of school.
This is a small batch and makes just 16 cookies. Therefore, you won’t have dozens of cookies around to tempt you. I don’t know about you, but I’m super tempted with sweets, especially soft, gooey cookies.
I’ve shared a couple of other small-batch cookie recipes with you in the past. Have you had a chance to make them? I can’t even choose my favorite, that would be like choosing a favorite child, so I don’t know which one as my top pick to recommend. I do, however, recommend trying them both and deciding for yourself 🙂
Small Batch White Chocolate Chip Cookies Recipe
I find white chocolate to be sweeter than a dark or milk chocolate which makes these cookies on the sweeter side.
When you’re planning to make these allow time for the dough to chill before baking. You can chill in the refrigerator for 15 minutes. That will allow the
Also, because there are fewer quantities in these small-batch cookies, it’s more important to measure each ingredient accurately. For the correct way to measure flour, read this post.
While you’re here, check out these recipes
- Orange Cookie Cups
- Double Chocolate Sandwich Cookies
- 18 Unique Cookies
- Chocolate Potato Chip Cookies
- Cereal Crunch Cookies
Check out my small batch recipes
- Small Batch Chocolate Chip Muffin
- Small Batch Bacon Cheddar Buttermilk Biscuits
- Keto Creamed Spinach for Two
- Small Batch Blueberry Muffin Recipe
- Small Batch Soft Toffee Cookie Recipe
- Bread Pudding for Two in Mugs
- Small Batch Peanut Butter Cookies
- 3 Ingredient Biscuits for Two
- Chicken n Dumpling Casserole for Two
Small Batch White Chocolate Chip Cookies Recipe
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Save To Your Recipe BoxIngredients
- 4 tablespoon butter room temperature and soft
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup white chocolate chips
Instructions
- In a medium-size bowl, cream butter and brown sugar with an electric mixer.
- Add vanilla and egg and mix until smooth.
- In another bowl, combine flour, baking powder, and salt.
- Add to mixing bowl and mix until well incorporated.
- Fold in white chocolate chips.
- Using an approximate one tablespoon spring-release scoop, scoop cookies onto a cookie sheet that has been lined with parchment paper, waxed paper, or a silicone mat.
- Refrigerate for 15 minutes.
- Preheat oven 350 degrees.
- Bake cookies for 9 minutes.
- Center of cookies will be slightly undercooked, but will continue cooking and set as the cool.
- Cool on cookie sheet 5 minutes before moving to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
Nutrition
Do you bake the cookies with the parchment/wax paper? Or do you remove the paper before baking?
Yes, I do bake on the parchment paper.
I made them and they come out amazing there soft but not doey
Thanks! How can I make this if I don’t have an electric mixer?
Mixing by hand the best you can is all I can suggest.
Your recipe says bake at 150. Did you mean 350?
These look so yummy! And I, for one, LOVE white chocolate, so these are too perfect! Pinned!
Well done—–perfect. Often I want to make a small batch of cookies to take somewhere.
They look delicious!