Whitechocolatepotatochipcookies Recipes

CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

WHITE CHIP CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

WHITE CHIP CHOCOLATE COOKIES (TOLL HOUSE)

Steps:

• Preheat oven to 350.
• Combine flour, cocoa, baking soda, and salt in a small bowl.
• Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixing bowl with an electric mixer.
• Add eggs one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in white chocolate chips.
• Drop by well-rounded teaspoons (I did tablespoon measures and got 48 cookies) onto ungreased baking sheets.
• Bake for 9-11 minutes.
• Let cool on baking sheets for 2 minutes.
• Transfer to wire racks and let cool completely.

WHITE CHOCOLATE COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate and nuts. Cover and chill dough for 1 hour. , Drop by heaping tablespoonfuls about 3 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Let stand a few minutes before removing cookies to a wire rack to cool.

WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Add the butter, both sugars and vanilla extract to a large bowl. Use a hand mixer or an electric stand mixer (on medium speed) to combine ingredients until well blended. Mix for about 2 minutes until fluffy. Add eggs and mix well.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This will incorporate air into the mixture.
• Add the dry ingredients to the wet ingredients and beat (on low speed) until just incorporated. Fold in the white chocolate chips.
• Cover the bowl with plastic wrap and refrigerate the dough for 30 to 45 minutes.
• Spray a large cookie sheet with non-stick cooking spray. Scoop out one heaping Tablespoon of dough at a time and place each dollop onto the cookie sheet. Be sure to keep each cookie 1 to 1 1/2 inches apart.
• Bake cookies in the preheated oven for 10 to 12 minutes (or until slightly golden around the edges.
• Allow cookies to cool for 5 minutes before moving them a wire rack to cool.

WHITE CHOCOLATE POTATO CHIP COOKIES!

Steps:

• Preheat oven to 375 degrees.
• Cream shortening and sugars. Add eggs and vanilla; beat well.
• Sift flour and baking soda and stir into creamed mixture.
• Add crushed potato chips and white chocolate chips. Stir to integrate fully.
• Drop by heaping spoonfuls onto GREASED cookie shhet.
• Bake for 10 to 12 minutes.

WHITE CHOCOLATE OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Add extracts. Combine the oats, flour, salt and baking soda; gradually add to creamed mixture until blended. Stir in the coconut and chocolate., Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 8-9 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

POTATO CHIP CLUSTERS

Steps:

• In a large microwave-safe bowl, melt white chocolate. Stir in potato chips and pecans. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set.

CHOCOLATE AND POTATO CHIP COOKIES

Steps:

• Heat oven to 350°F.
• Combine flour and baking soda. Beat butter and cream cheese in large bowl with mixer until creamy. Add sugar; beat until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in potato chips and chocolate morsels.
• Drop tablespoons of dough, 2 inches apart, onto parchment-covered baking sheets.
• Bake 12 to 14 min. or until bottoms of cookies are golden brown. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

WHITE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a bowl, beat together the softened butter, brown sugar, and white sugar. Add in eggs and vanilla and mix well. Stir in the flour, baking powder, baking soda and salt until completely incorporated. Fold in the oats and white chocolate chips.
• Drop by tablespoonfuls onto cookie sheets and bake for 9-12 minutes (do not overcook). Remove from cookie sheets and let cool.