Today, I’ve got a dentist appointment (I’m sure you were dying to know that) so I thought it was only appropriate that I share a recipe for something sweet…because that makes sense.
Anyway, I’ve been on a major white chocolate kick lately, which is so weird because I’ve always hated white chocolate and thought it was gross. While dark chocolate will always be my first love, I’ve suddenly found myself wanting all things white chocolate lately. If you follow me on Instagram, you’ve seen this recent obsession in various forms–white chocolate Easter m&ms, little bowls of white chocolate chips (seriously, my Instagrams are riveting) and I’ve been going crazy finding all sorts of white chocolate recipes on Pinterest.
Enter these cookies:
Get in mah belly.
I made them before our trip to the UK and are probably some of my favorite cookies I’ve ever made, which is saying something. They’re actually inspired by a different recipe I found on Pinterest, these Triple Vanilla Blondies. Although they look delicious (and I’ll probably make them soon!) I really wanted to make cookies vs. bars. I knew I wanted my cookies to include vanilla beans and white chocolate chips, so I then found this recipe and used that instead with a few minor tweaks. The result was a chewy cookie with the perfect amount of vanilla flavor and the white chocolate chips just pushed it over the top!
Vanilla Bean White Chocolate Chip Cookies
Adapted from: Amy’s Food Adventures
1 cup butter
1 1/2 cups sugar
1 tsp vanilla extract
1 vanilla bean, scraped
1 tsp baking soda
1 tsp salt
2 1/4 cups flour
1 bag of white chocolate chips
Note: Vanilla beans can be very pricey depending on where you buy them. I found some for a screaming deal at Trader Joe’s, so I’d highly recommend checking there vs. the grocery store!
Preheat oven to 375 degrees. In a large mixing bowl, cream together the butter and sugar. Add vanilla extract, eggs, and seeds from vanilla bean.
Sift together the baking powder and flour, and add to the wet ingredients until blended. Mix in the white chocolate chips (and try not to eat all the dough because it’s delicious).
Drop cookies by rounded teaspoonful (I use a mini ice cream scoop) onto an ungreased cookie sheet and bake for 9-11 minutes. Transfer to a wire rack to cool completely.
These cookies are insanely addictive, something about the vanilla flavor just keeps you going back for more! They’d be the perfect treat for an Easter brunch and I’m already looking forward to making them again! Xoxo