Frosted White Chocolate Chip Cookies

The winner of the $100 Amazon Gift Card is comment #28 Christine Ferguson. I will contact you shortly for your shipping information. Thanks to those of you who entered! Looking forward to reading many of your book suggestions!

A few months ago I shared a recipe with you all for Frosted Peanut Butter Cookies (which are EXCEEDINGLY divine, truly). I know many of you have made them and loved them. As have I. Several times, dang it. Last week I was pondering new recipes I might share with you all and I couldn’t get those Frosted Peanut Butter Cookies out of my mind. I decided to shake that recipe up a bit and ended up making a White Chocolate version and my friends…it was the right thing to do. They are blissfully wonderful. Here’s what you need to know about them.

White Chocolate Chip Cookies, with a soft chewy center and a slightly crisp outside are covered in a luscious white chocolate frosting and topped with a silky chocolate ganache. Seriously! They are the most heavenly thing to come out of my kitchen in a long while, gang. The texture of the chewy cookie with frosting on top is out of this world.

I hope some of you get a chance to try them!

Let me show you how to make it happen!

1. Preheat your oven to 350 degrees.
2. Into your stand mixer place 1 C softened butter, 1 C sugar and 1 C brown sugar. Cream together for 2 minutes, making sure to scrape the bottom of the bowl to ensure all ingredients are well combined.
3. Add 2 eggs and cream for an additional 1 minute. Add 1 tsp vanilla and mix until combined.
4. In a separate bowl toss together 3 C flour, 1 tsp salt, 1/2 tsp baking soda and 1/2 tsp baking powder. Add these dry ingredients to the creamed mixture and mix until combined.
5. Add 1 (12 ounce) package white chocolate chips and mix until combined.
6. Place the dough in 1 1/2 inch balls on a cookie sheet that has sprayed with cooking spray.
7. Bake for 7-8 minutes, or until the tops of the cookies crack. Remove the pan from the oven and allow the cookies to finish baking on the hot pan. It’s important to watch them closely while they are in the oven. You don’t want them to over bake. A nice chewy cookie is what we are looking for here.
8. Allow the cookies to cool on a wire rack.

9. To make the white chocolate frosting, place 1 3/4 C white chocolate chips in a microwave safe container. (I used a glass measuring cup). Heat in the microwave in 30 second intervals, stirring after each one, until the chocolate is melted and smooth. Now, a word of advice here. White chocolate can be temperamental when being heated. Be carefully not to get any liquid into it, or allow it to become too hot. This will cause it to stiffen up on you.
10. Place 1/2 C softened butter into your stand mixer or mixing bowl. Beat until smooth. Add 2 C powdered sugar and 2 Tb milk. Mix to combine, then add the melted white chocolate chips and mix. It will look a little bit stiff to you, that’s normal. Don’t worry. 🙂 It will smooth out as we add the other ingredients. Add an additional 2 C powdered sugar, 3 Tb milk, 1 tsp vanilla and a dash of salt. Mix until smooth and creamy. Add a bit more milk if it’s too thick and a bit more powdered sugar if it’s too thin.

11. Spread the frosting on each cookie.

12. For the ganache topping, pour 3/4 C whipping cream into a glass measuring cup. Add 1 C semi sweet chocolate chips. Heat it in the microwave in 30 second intervals, stirring well after each one. (It should only take about 1 minute of heating). Stir the mixture together until it’s nice and smooth. Allow it to cool on the counter for about 10 minutes, or until it starts to thicken up a bit for you. You want it to be about the texture of hot fudge. You can pop it in the fridge for a few minutes to speed up the process.

13. Drizzle each frosted cookie with ganache.

You can sprinkle the tops with toffee pieces if you choose, but we ended up loving them just as much without the toffee. Your call. 🙂

They are ultra delicious.

Here’s the handy printable…