Category Archives: white chocolate

Brown Butter White Chocolate Macadamia Nut Blondies

Aaaaand we’re back! And by “we” I mean “me”…and these Brown Butter White Chocolate Macadamia Nut Blondies.

Brown Butter White Chocolate Macadamia Nut Blondies​

Are these a traditional Christmas treat? Probably not. But after learning that some people consider white chocolate macadamia nut cookies a Christmas staple, I perfected my recipe last year. I turned up the flavor by browning the butter, toasting the macadamia nuts (and leaving them in big pieces), and using pure white chocolate instead of white chocolate chips. They’re incredible, if I do say so myself. Which I do. Obviously.

Brown Butter White Chocolate Macadamia Nut Blondies​

I didn’t try to top that recipe this year, but I’ve simplified it by making it into blondies, and that’s basically the same thing. There’s no tedious chilling, rolling, and batch-baking—just mix the batter, spread it into a pan, bake, cool, and slice into thick, chewy squares. Easy peasy.

Brown Butter White Chocolate Macadamia Nut Blondies​

Serve them on your best thrifted Christmas Spode plates and definitely eat one too many.

Brown Butter White Chocolate Macadamia Nut Blondies​

The most wonderful time of the year, indeed.

Brown Butter White Chocolate Macadamia Nut Blondies​
Brown Butter White Chocolate Macadamia Nut Blondies
makes one 8- or 9-inch square pan, about 16 blondies

3/4 cup macadamia nuts (I used raw)
1/2 cup (1 stick) unsalted butter
2/3 cup light brown sugar, packed
1/3 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon Kosher or sea salt
3 ounces white chocolate, chopped (I used Ghirardelli)
flaky salt, for garnish (optional)

If using roasted salted macadamia nuts, skip the first step. Chop them before beginning the recipe at “Brown the butter.” Also reduce the salt to 1/2 teaspoon.

Preheat oven to 350F. Scatter macadamia nuts on a dry rimmed baking sheet and roast 5-7 minutes, or until fragrant. Do not burn. Let cool completely and give them a rough chop.

Preheat oven to 350F. Grease an 8- or 9-inch square pan and line with parchment, leaving overhang for bar-removal. Set aside while you make the blondie batter.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a medium-large mixing bowl.

Whisk light brown sugar and granulated sugar into the brown butter. Mix in egg, egg yolk, and vanilla, followed by flour and salt. Fold in chopped macadamia nuts and white chocolate. Batter will be thick.

Spread the blondie batter in prepared pan. Bake 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean (no raw batter). Sprinkle blondies with coarse salt, if desired. Let blondies cool completely in the pan on a rack.

Run a small, thin knife around the edge of the pan, then use parchment to lift them onto a cutting board. Slice with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Blondies will keep in an airtight container at room temperature for up to 4 days.

White Chocolate Candy Corn Cookies

Look away, candy corn haters! This recipe isn’t for you!

White Chocolate Candy Corn Cookies

Nope, these White Chocolate Candy Corn Cookies are for me, a person with questionable taste in television and Halloween candy. Are you also a person with these interests? Hi, hello, let’s be friends. Would you like a cookie?

White Chocolate Candy Corn Cookies

These are so simple to make. The base is a drop sugar cookie dough that I’ve used on here several times that bakes up chewy and perfect every time. But let’s be real, these cookies are all about the mix-ins. The white chocolate chips stay intact, but the candy corn melts into festive little puddles that retain their chew but are devoid of chalkiness. They’re so good!

Before you start mixing up dough, you should know a couple of things:

  • You need to roll your dough into balls before you chill it. Is this the opposite of literally every cookie recipe I’ve ever posted? Yep. But it’s necessary if you want to keep your candy corn intact, which I very much do, not only for the bigger pockets of melted candy but also because…
  • Any candy corn that’s on the bottom of the dough balls will burn after several minutes of contact with the pan. This means you want to make sure that the bottoms of all your dough balls are just dough (and maybe some white chocolate). The cookies will spread as they bake, causing some candy corn to inevitably meet the pan, but it won’t burn and become a big lacy mess. If any of the candy corn on the edges starts to spread, you can gently reshape the cookies with a glass or spoon after baking. Resist the urge to do this with your fingers though, as few things hurt like a molten sugar burn.
White Chocolate Candy Corn Cookies

Other than those very doable adjustments to a traditional drop cookie routine, these cookies are business as usual (but make it spooky season). Make them for yourself or your fellow candy corn devotees, and have a wonderful Halloween weekend!

White Chocolate Candy Corn Cookies
White Chocolate Candy Corn Cookies
makes about 2.5 dozen cookies

3 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup white chocolate chips + more for topping
1 cup candy corn + more for topping

In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until fluffy and lighter in color. Beat in granulated and light brown sugars. Mix in eggs one at a time, followed by vanilla. Add dry ingredients in two installments, beating until combined. Use a silicone spatula or wooden spoon to fold in white chocolate chips, followed by candy corn.

Line a pan (or a couple of plates that will fit in your refrigerator) with parchment. Scoop dough into 2 tablespoons and roll into balls. Make sure there are no bits of exposed candy corn on the bottoms of any dough balls. Cover dough balls with plastic wrap and chill for at least 2 hours, or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Place dough balls at least two inches apart on prepared baking sheets. Bake cookies 10-12 minutes, until puffy. Decorate with more white chocolate chips and candy corn, if desired. Let cookies cool on baking sheets for 10 minutes before removing to a rack to cool completely. Repeat process with any remaining dough, letting the baking sheets come back to room temperature between batches.

Cookies will keep extremely well in an airtight container at room temperature for up to a week.

Cookies & Cream Blondies

Cookies & Cream Blondies

We all know cookies & cream as an ice cream flavor, but have you ever tried it in blondies? You should—it’s outrageously good. Like, I love a good Basic Blondie in all it’s butterscotch glory, but I think I might be a Cookies & Cream Blondie person now.

Cookies & Cream Blondies

These chewy, vanilla-scented squares are filled with big chunks of Oreo, along with some white chocolate chips for good measure. And when I say “filled,” I do mean filled—there might be more mix-ins than batter!

The batch comes together in one bowl, bakes up in half an hour, and slices like a dream once cooled. You’ll notice that the base for these blondies is lighter in color than the usual brown sugar batter. That’s because I only used granulated sugar in this recipe—because of their lighter color and flavor, I think of these as “platinum” blondies. This flavor profile is more in line with traditional cookies & cream, but feel free to swap the base for the brown sugary original, if that’s more your style.

Cookies & Cream Blondies

I cannot overstate how delicious these are. The blondie batter is basically only there to hold the ample amount of Oreos and white chocolate together, so every bite is filled with cookies & cream! There are so many textures here: soft blondie, crispy cookie, smooth white chocolate—these are proof positive that you can have it all. Or at least you can when it comes to dessert.

Cookies & Cream Blondies
Cookies & Cream Blondies
makes one 8- or 9-inch pan, about 16 bars

1/2 cup (1 sticks) unsalted butter, melted and cooled slightly
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 cup all purpose flour
1/2 teaspoon Kosher or sea salt
16 Oreos (or other chocolate sandwich cookies), sliced into quarters + more for topping
1/2 cup white chocolate chips

Preheat oven to 350F. Grease an 8- or 9-inch square pan and line with parchment, leaving overhang for bar-removal. Set aside.

Make the blondie base. In a large mixing bowl, whisk together melted butter and sugar. Mix in eggs and vanilla, followed by flour and salt. Use a silicone spatula or wooden spoon to fold in Oreos and white chocolate chips.

Spread the blondie batter in prepared pan. Top within more Oreos, if desired. Bake 25-30 minutes, until a toothpick inserted in the center comes out mostly clean (no raw batter). Let blondies cool in the pan on a rack until they reach room temperature.

Run a small, thin knife around the edge of the pan, then use parchment to lift them onto a cutting board. Discard parchment. Slice blondies with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Blondies will keep in an airtight container at room temperature for up to 4 days.
Cookies & Cream Blondies
Cookies & Cream Blondies

Peppermint Bark Cookies

Peppermint Bark CookiesHow have I never put peppermint bark on here? It’s chocolate, it’s peppermint, it’s festive, it’s iconic, and yet it’s never graced this blog. That is, unless you count assembling it on top of a giant sheet of chocolate cookie and then breaking it into a zillion jagged pieces, which I very much do.Peppermint Bark CookiesOoooh y’all, these have been a long time coming. Over the years, I have tested putting peppermint bark on a cookie cake, shortbread bars, potato chips and brownies, none of which have made to on the blog, but these Peppermint Bark Cookies? These are where it’s at. If you make one new cookie recipe this holiday season, let this be it. It’s the best of two worlds (peppermint bark and cookies, duh), surprisingly simple, and so, so good.Peppermint Bark CookiesThe dough comes together in a flash. It’s just my chocolate cut-out cookie recipe, but instead of stamping out cookies with graduated cutters, it’s divided in two and rolled into big rectangles. Each one gets a 15 minute freeze, a 17 minute bake and then has to cool completely before the peppermint barking. <—Sounds weird, keeping it anyway.

The way the recipe is written, these big cookies retain a good amount of softness, but aren’t gooey or underdone at all. Once baked and cooled, you can wrap them in plastic and wait a day or two before assembly, or you can get right to it.Peppermint Bark CookiesPeppermint Bark CookiesThis part—the peppermint bark part—is easy, but I still have a few tips for you.

Use good quality pure white chocolate, like Ghirardelli or even Baker’s. Please don’t use white chocolate chips. Just don’t. Melting white chocolate is always a little finicky, but white chocolate chips? Forget it—too many stabilizers. I’ve outlined a microwave method for melting white chocolate in the recipe; it’s easy, but involves a few stops and starts and adding more chopped white chocolate at a certain interval. You may be wondering if any of that matters and if you can’t just chuck it all together and call it a day. And yeah, you can, but your white chocolate will never be as smooth and spreadable as what you see here. Heat and time, y’all. They’re important.

After your white chocolate is melted, add 1/2 teaspoon of peppermint extract. This will make your white chocolate seize slightly for a few seconds, but just keep whisking and it will smooth out. Could you skip the extract? Sure. But that extra hint of peppermint is wonderful.Peppermint Bark CookiesAnd speaking of peppermint, I like to use starlight peppermints in my Christmas baking. Some bakers prefer candy canes, but peppermints are cheaper ($1!) and look the exact same as candy canes when all bashed up. Oh, and unpopular opinion? They taste better than your average candy cane. Fight me.Peppermint Bark CookiesPeppermint Bark CookiesTo make the peppermint bark, spread the melted white chocolate all over the big chocolate cookies and scatter on the bashed peppermints. Then give your cookies a 20 minute freeze to set the bark. You can also let it set at room temperature, but it will take a couple of hours and that seems like a lot when cookies can be had so much sooner.Peppermint Bark CookiesThe last step in this process is the most fun: breaking the big cookies into shards! Just like with traditional peppermint bark, make the pieces as big or small as you like. Try to let go of the outcome—the charm here is that each piece is different. If you need uniformity with your Peppermint Bark Cookies, you can obviously slice the big rectangles into squares.Peppermint Bark CookiesAfter that, it’s time to treat yourself! These cookies have it all: a soft chocolate base, a layer of smooth, snappy, peppermint-spiked white chocolate, a smattering of candy, and a whole lot of holiday cheer. They’re so delicious that you could easily hoard the whole batch to yourself, but I think they’d be amazing packed up in tins and gifted. And speaking of food gifting, that’s what we’re talking about on Friday. See you then!Peppermint Bark Cookies

Peppermint Bark Cookies
makes lots

Chocolate Cookie Base:
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (natural or Dutch process)
1 1/2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons pure vanilla extract

For peppermint bark:
40 starlight peppermints
16 ounces pure white chocolate (not white chocolate chips)
1/2 teaspoon pure peppermint extract (not mint extract)

Special Equipment:
rolling pin
2 12×16-inch sheets parchment
2 quarter sheet pans or jelly roll pans
small hammer/meat tenderizer/heavy object

Place oven racks in central positions. Preheat oven to 350F.

Make chocolate cookie base. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Mix in granulated and light brown sugars, followed by the egg and vanilla extract. Add dry ingredients in 3 installments, combining completely after each. Use your hands to knead dough into a mass, then divide it in two.

Lightly flour your rolling pin. Place one half of the dough on a sheet of parchment. Gently pat it into a rectangle shape before rolling it out to an 8×12-inch rectangle. You may need to slice off edges and patchwork your corners together—this is fine. Transfer dough (on parchment) to one rimmed sheet pan. Freeze 15 minutes. Repeat with remaining half of dough.

Bake frozen dough rectangles 17-18 minutes, until puffed and no longer raw looking. Watch the edges to make sure they don’t burn. Let cool completely on their pans on racks.

Prepare the peppermint bark. Place starlight mints in a ziptop bag and seal. Place bag on a cutting board, or other surface that can take some light bashing. Use a small hammer or other heavy object to smash peppermints into small pieces (follow your preference). Set aside.

Chop 12 ounces of the white chocolate and place in a medium microwave-safe bowl. Microwave in 30 second increments, stirring between, until melted (this takes 60 seconds in my microwave). Chop remaining 4 ounces of white chocolate and add to melted white chocolate. Microwave in 15 second increments, stirring between, until melted (this takes about 30 seconds in my microwave).

Add peppermint extract to white chocolate and stir until smooth. White chocolate may appear to seize at first, but just keep stirring and it will smooth out.

Divide white chocolate mixture onto the two rectangles and use the back of a spoon or offset knife to spread it to the edges, leaving a narrow border if desired. Sprinkle crushed peppermints over the top. Freeze cookies for 20 minutes to set white chocolate.

Remove cookies from freezer and let thaw a few minutes before breaking into pieces. Serve.

Leftovers will keep in an airtight container for a few days. Peppermints may degrade over time.Peppermint Bark CookiesPeppermint Bark Cookies

Brown Butter White Chocolate Macadamia Nut Cookies

Brown Butter White Chocolate Macadamia Nut CookiesA few years ago, I put out a call for holiday cookie ideas and got a list ten miles long out of the deal. I have slowly worked my way through it for the last several Christmases and am getting close to the end now…and what’s down there? Oh! It’s white chocolate macadamia nut cookies.Brown Butter White Chocolate Macadamia Nut CookiesYou might be thinking “are white chocolate macadamia nut cookies a holiday cookie?” To that I say…sure, why not?! If someone puts them out at the holidays, I think they’re a holiday cookie. Just because a recipe doesn’t match our own personal experience and nostalgia doesn’t mean it doesn’t align with someone else’s.

To that end, most of my personal experience with white chocolate macadamia nut cookies has not been holiday-related, but instead in shopping mall food courts and some Otis Spunkmeyer set-ups that my school’s PTO had. That said, I firmly believe than any cookie can be a holiday cookie with a little belief (Christmas spirit?), some brown butter, and maybe a decorative plate, if you’re a little more organized than I am.Brown Butter White Chocolate Macadamia Nut CookiesSo, here we are with my second holiday cookie of the season: Brown Butter White Chocolate Macadamia Nut Cookies. Yes, that name is seven words long but it is #worthit—brown butter takes this chewy, nutty classic cookie recipe from good to WOW! Like, why have we not been doing this all along?Brown Butter White Chocolate Macadamia Nut CookiesBrown Butter White Chocolate Macadamia Nut CookiesThe cookie dough is straightforward and doesn’t require a mixer or anything fancy. I’ve made these with both white chocolate chips (about a cup) and chopped white chocolate, and prefer the chopped stuff every time. It has more cocoa butter, fewer stabilizers, and it just tastes better, period. As for the macadamia nuts, you can use roasted-salted or raw. I love control and have access to raw macadamias through Sahadi’s, so those are what I used here. If you are using roasted-salted, just skip the roasting step and reduce the salt to 1/2 teaspoon (unless you like very salty cookies). As with most of my cookie doughs, this one requires a chill, but it’s pretty short. Once your dough has rested, just scoop/roll/bake/cool/eat eat eat.Brown Butter White Chocolate Macadamia Nut CookiesAnd maybe, just maybe, share a few and spread a little holiday cheer.Brown Butter White Chocolate Macadamia Nut Cookies

Brown Butter White Chocolate Macadamia Nut Cookies
makes about 2.5 dozen cookies

1 cup (2 sticks) unsalted butter
1 cup macadamia nuts (I used raw)
2 1/2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
3/4 teaspoon Kosher or sea salt
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
6 ounces white chocolate, chopped (I used Ghirardelli)

If using roasted salted macadamia nuts, skip the first step. Chop them before beginning the recipe at “Brown the butter.” Also reduce the salt to 1/2 teaspoon.

Preheat oven to 350F. Scatter pecan halves on a dry rimmed baking sheet and roast 5-7 minutes, or until fragrant. Do not burn. Let cool completely and give them a rough chop.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a large mixing bowl and let cool 5 minutes.

Meanwhile, whisk together flour, cornstarch, baking powder, baking soda, and salt together in a medium mixing bowl. Set aside.

Retrieve the large mixing bowl full with the brown butter. Whisk in light brown and granulated sugars. Mix in eggs one at a time, followed by vanilla. Add dry ingredients in two installments, mixing until combined. Use a silicone spatula or wooden spoon to fold in white chocolate, followed by chopped macadamia nuts. Cover dough with plastic wrap and chill for at least 90 minutes, or up to 3 days.

Place oven racks in the central positions. Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Scoop chilled dough in 2 tablespoon increments, and roll into balls. Place dough balls at least two inches apart on prepared baking sheets. Bake cookies 9-10 minutes, until puffy. Let cool on baking sheets for five minutes before removing to a rack to cool completely. Repeat process with any remaining dough, letting the baking sheets come back to room temperature between batches.

Cookies will keep well in an airtight container at room temperature for up to a week.

Brown Butter White Chocolate Macadamia Nut CookiesBrown Butter White Chocolate Macadamia Nut Cookies