CASHEW-WHITE CHOCOLATE DROPS
Blend cashews and chunks of white chocolate into rich cookie dough for a delicious dessert or snack.
Provided by By Betty Crocker Kitchens
Categories Dessert
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, combine brown sugar, sugar and butter; beat until light and fluffy. Add milk, vanilla and egg; blend well. Add flour and baking soda; mix well. Stir in cashews and chocolate chunks.
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake at 375°F. for 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.
Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 12 g
EASY CHOCOLATE DROPS
A superior chocolate no-bake cookie. These are so easy to make, you could do it with your eyes closed.
Provided by diana
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine the margarine, peanut butter, and chocolate chips. Cook over low heat, stirring frequently until melted. Remove from the heat and stir in cereal. Drop by spoonfuls onto wax paper or greased cookie sheets, and refrigerate until set.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 10.5 g, Fat 6.1 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 2.3 g, Sodium 69.1 mg, Sugar 6 g
WHITE CHOCOLATE-PEPPERMINT DROPS
Provided by Food Network Kitchen
Time 2h10m
Yield about 18 cookies
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Place one-third of the white chocolate in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Set aside to cool slightly. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the melted white chocolate until smooth, then beat in the egg and vanilla. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until combined. Beat in half of the remaining chopped white chocolate. Roll heaping tablespoonfuls of dough into balls and arrange about 2 inches apart on the prepared baking sheets. Bake the cookies, switching the position of the pans halfway through, until the edges are slightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to a rack to cool completely. Make the glaze: Microwave the remaining chopped white chocolate (you can use the same bowl as before) in 30-second intervals, stirring, until melted; stir in the heavy cream, and peppermint extract to taste. Dip the tops of the cookies in the glaze and return to the rack. Sprinkle with the crushed candy cane and let set, about 1 hour.
- Photograph by Johnny Miller
WHITE CHOCOLATE DROPS
Make and share this White Chocolate Drops recipe from Food.com.
Provided by AlwaysHungry
Categories Candy
Time 45m
Yield 24 candies
Number Of Ingredients 6
Steps:
- Combine the white chocolate and peanut butter in a large heavy saucepan over low heat. Cook, stirring constantly, for 5 to 6 minutes or until smooth. Remove from heat and stir in the rice cereal, marshmallows and peanuts.
- Drop by rounded spoonfuls onto a plastic wrap- or waxed paper-lined baking sheet. Chill for 10 minutes or until set.
- Place the chocolate chips in a small heavy plastic sealable bag. Submerge the sealed bag in hot water until the chocolate is melted.
- Cut a tiny hole in one corner of the bag and drizzle the chocolate over the candies. Chill fo 10 minutes. Store in an airtight container.
Nutrition Facts : Calories 202.1, Fat 12.9, SaturatedFat 5.3, Cholesterol 2.6, Sodium 58.3, Carbohydrate 19.8, Fiber 1, Sugar 15.8, Protein 4.2
EASY CHOCOLATE DROPS
Friends and relative of Heather De Cal, from Terrace Bay, Ontario, relish these crunchy goodies she gives.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3-1/2 dozen.
Number Of Ingredients 4
Steps:
- In microwave-safe bowl, melt chips; stir until smooth. Stir in potato sticks and peanuts. , Drop by teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until set. Store in airtight containers.
Nutrition Facts :
More about "white chocolate drops recipes"
VANILLA WHITE CHOCOLATE DROPS | KING ARTHUR BAKING
From kingarthurbaking.com
3.9/5 (20)Total Time 2 hrs 23 minsServings 70Calories 52 per serving
- In a large mixing bowl, beat together the butter and sugar until smooth., Add the eggs, one at a time, mixing well after each and scraping the bowl before adding the next., Mix in the vanilla, salt, and baking powder., Add the flour, mixing until combined.
- Stir in the chips., Transfer the dough to a covered container and refrigerate for at least 2 hours and as long as 48 hours.
- This long chill will enhance the cookies’ flavor significantly., When you’re ready to bake, preheat the oven to 375°F.
- Lightly grease two baking sheets or line with parchment., Scoop 1" balls of dough onto the prepared baking sheets; a teaspoon cookie scoop is ideal for this., Bake the cookies for 8 to 9 minutes, until just barely beginning to brown around the edges., Remove the cookies from the oven and cool on the pan on a rack., Store cookies in airtight containers for 1 week; freeze for longer storage.
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