Tag Archives: white chocolate chips

Red Velvet White Chocolate Chip Cookies

This was the perfect weekend for baking, since it was so cold outside. Cold and icy, too–not a good weather combination. I’d much rather be inside than out during weather like this! And there’s nothing like baking to help make things warm and cozy. I had thought about making some Red Velvet cookies at Christmastime but since I didn’t have a chance to then, I thought these would be great for Valentines Day.

These Red Velvet White Chocolate Chip Cookies are a little crispy, but also little chewy. They’re more chewy if you eat them slightly warm or when they just cool. After they cool and sit a bit they get crispier, but still have a little chewiness to them. They also have a deep rich red color, thanks to the unsweetened cocoa powder in the dough. I like the deep red color myself, but if you like your Red Velvet cookies a little brighter, use a little less cocoa powder–try 1/2 Tablespoon less.

RED VELVET WHITE CHOCOLATE CHIP COOKIES by NancyC

Makes about 2 1/2 dozen cookies

  • 1 2/3 cups all-purpose unbleached flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 1/2 Tablespoons unsweetened cocoa powder (or just use 3 Tablespoons if you want a brighter red cookie color–the cocoa darkens the batter)
  • 1/2 cup (1 stick)  butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 1/2 Tablespoons milk
  • 2  teaspoons pure vanilla extract
  • 1 Tablespoon red food coloring (liquid or gel)
  • 1 1/2 cups white chocolate chips, plus a few more chips for the top of each cookie

Preheat oven to 350˚F. Line several cookie sheets with parchment paper; set aside.

In medium-size bowl blend flour, cornstarch, baking soda, baking powder, salt, and cocoa powder.

In large bowl, cream softened butter with the sugar. Add in the egg, milk, and vanilla extract, mixing well, then add the red food coloring and blend well.

Gradually stir the flour mixture into the butter/egg mixture, mixing well. Fold in the white chocolate chips, incorporating them evenly into the cookie dough–dough will be thick. Refrigerate for 20 to 30 minutes.

When dough has been chilled, remove from refrigerator and roll into 1 1/2-inch balls. Place on prepared baking sheets a few inches apart and press 3 extra white chocolate chips into the top of each cookie. Bake at 350˚F for 11 to 12 minutes. Let cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Note: the cookies will look a little puffy when you take them out of the oven, but then they’ll settle as they’re cooling.

I was going to make another type of Red Velvet cookie, but I ran out of red food coloring! So I’ll have to make that another time. Have you made any Red Velvet cookies or desserts lately?

Sharing at Inspire Me MondayFull Plate ThursdayInspire Me MondayHappiness is HomemadeMeal Plan MondayFiesta Friday.

Jumbo Oatmeal Cranberry Chocolate Chip Cookies

Jumbo Oatmeal Cranberry Chocolate Chip Cookies @ NancyC

I start thinking about making recipes with cranberries as soon as the fall season comes around. Cranberries, whether they’re fresh or dried, are such a classic autumn and holiday ingredient. It just wouldn’t seem like Thanksgiving or Christmas without Continue reading

Pumpkin Pie Magic Bars

ncPumpPieMagBars1nm

DessertMashUpsHave you ever heard of a “Dessert Mash-Up”? If you haven’t, it’s simply a yummy creation of two different desserts combined into one! It’s also the name of a new cookbook that has recipes like Blueberry Muffin Waffles, Pumpkin Cheesecake French Toast, Chocolate Cheesecake Sandwich Cookies, Snickers Cake Roll, Almond Joy Dip, and lots more. There’s also great color photos of the recipes that will make you want to start baking right away! Written by Dorothy Kern, author of the blog Crazy for Crust, the book has recipe sections for…

  • Breakfast
  • Candy
  • Cookies, Brownies, and Bars
  • Pie;
  • Cake and Cheesecake
  • Sweet Dips
  • Holiday Recipes.

There are so many yummy recipes I found in my review copy of Dessert Mash-Ups, it was hard to decide what to make! Since it’s autumn, I thought the Pumpkin Pie Magic Bars would be the perfect thing to try. I am a big fan of Magic Bars but never would have thought of adding a pumpkin pie flavor to them–what a great idea! The recipe in the book makes a 9 x 9″ pan of bars–I decided to double the recipe and make a 9 x 13″ pan instead. I had a feeling I would like these so much, I’d want a bigger batch! 🙂 The pumpkin flavor in these bars is pretty subtle–they have more of a gingery, caramel flavor combined with the creamy sweetness of the white chocolate chips in the middle. All-in-all, these are very rich and super yummy–just the thing for satisfying your autumn sweet tooth! 🙂

PUMPKIN PIE MAGIC BARS from Dessert Mash-Ups

Makes a 9 x 13″ pan (I doubled the original recipe; halve these amounts for a 9 x 9″ pan)

  • 48 to 50 gingersnap cookies
  • 4 Tablespoons granulated sugar
  • 10 Tablespoons (or 1 stick plus 2 Tablespoons) unsalted butter, melted
  • 2 cups (one 12-ounce package) white chocolate chips
  • 2 cups chopped pecans
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup toffee bits
  • 1/2 cup pumpkin puree
  • 1 cup fat-free sweetened condensed milk (or you can use a 14-ounce can, which is a little more than 1 cup)
  • 1 teaspoon pumpkin pie spice

Preheat oven to 350˚F. Spray a 9 x 13″ pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.

Grind the gingersnaps to a fine crumb in a food processor; you should have about 3 cups of crumbs. Place cookie crumbs in a medium bowl and mix with the sugar and melted butter. Press into the prepared pan.

Sprinkle the white chocolate chips, pecans, coconut, and toffee bits over the top of the crust.

Whisk together the pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a small bowl or measuring cup and pour over the top of the bars. The mixture will just barely cover; use a spatula to carefully spread it to the edges.

Bake for 29 to 35 minutes, until the edges have started to brown. Cool completely before cutting. Store in an airtight container in the refrigerator for up to 4 days.

Tip: Different brands of sweetened condensed milk come in different thicknesses. If it’s too thick to be pourable, you can transfer it to a microwave-safe bowl and heat it on high for 10 to 20 seconds until it becomes a little thinner.

These bars are definitely a treat–the sweetened condensed milk and the toffee bits combine to make a yummy caramel-like topping that really tastes great with the gingery crust! I think I’m going to have to try more of these dessert mash-up ideas–have you made any yourself?

Linked to Inspire Me Monday at Create with Joy and Thursday Favorite Things at Katherine’s Corner.