White Chocolate Chip Pudding Cookies

I know that it has been more than a hot minute since I've added a new recipe to my blog. Between moving across the country and going back to work full time, I have been rather busy the past couple of years! Rather than experimenting with new recipes, I've been making my family's tried and true favorites.

With my kids home for the summer, they eat through cookies rather quickly and I wanted to switch things up from my usual triple chocolate chip recipe. These pudding cookies stay super moist for days after baking... I have a feeling these will become a part of our usual rotation!

White Chocolate Chip Pudding Cookies
Yield: 3 dozen

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated white sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 box (3.4 ounces) instant white chocolate pudding mix
• 1 tsp baking soda
• 1/2 tsp salt
• 1 package (11 ounces) white chocolate chips

Directions

1. Preheat oven to 350°F.
2. Beat butter and sugars in large mixer bowl until creamy.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in vanilla.
5. Beat in flour, pudding mix, baking soda, and salt.
6. Stir in white chocolate chips.
7. Drop by rounded tablespoon on baking sheet lined with parchment paper or silicone mat. (This allows for easier removal from pan after cooling. You can reuse the same parchment between batches to cut down on waste.)
8. Bake 8 minutes, or until golden brown. Cool on baking sheet for 2-3 minutes. Remove to wire rack to cool completely.
9. For best results, bake one pan at a time in center of oven.

Recipe adapted from Life in the Lofthouse.

Peppermint Bark

The combination of chocolate and peppermint in this no bake treat makes for the perfect homemade gift during the holiday season. From my kitchen to yours, Merry Christmas and Happy New Year!

Peppermint Bark
Yield: 9x13 pan

Ingredients

• 1 cup (8 oz) dark chocolate, chopped
• 1 cup (8 oz) white chocolate, chopped
• 1 tsp coconut oil, divided
• 1/4 tsp peppermint extract, divided
• 1 cup crushed peppermint candies (to taste), divided

Directions

1. Line shallow 9x13 baking pan with parchment paper (leave extra hanging over two longer edges for easier removal after cooling); set aside.
2. Melt dark chocolate. Stir in 1/2 tsp coconut oil and 1/8 tsp peppermint extract. Evenly spread in thin layer in prepared pan. Sprinkle with half of crushed peppermint candies. Refrigerate just until solid, about 15 minutes.
3. Melt white chocolate. Stir in remaining 1/2 tsp coconut oil and 1/8 tsp peppermint extract. Carefully spread over dark chocolate layer, taking care not to push down too much or dark chocolate will start melting into it. Sprinkle remaining crushed peppermint candies over white chocolate.
4. Refrigerate peppermint bark until solid, about an hour. Once completely cooled, break into pieces. Store in airtight container in refrigerator for up to 2 weeks.

Recipe adapted from Savory Nothings.

Maple Nut Fudge

I didn't quite need the entire can of evaporated milk when making these caramel brownies, so I decided to try a new fudge recipe to use up the leftovers! The toasted walnuts add crunchy texture and depth of flavor to this decadent, creamy fudge. This recipe will be perfect for the holiday season and make for a delicious Christmas gift!

Maple Nut Fudge
Yield: 9x13 pan

Ingredients

• 2 cups chopped walnuts
• 3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter
• 2/3 cup (5 oz can) evaporated milk
• 2 cups white chocolate chips
• 7 oz jar marshmallow creme
• 2 1/2 tsp maple extract

Directions

1. Preheat oven to 350°F.
2. Spread walnuts in single layer on baking sheet. Bake 3 minutes, stir, then bake additional 3 minutes. (Be careful not to burn!) Let cool.
3. Grease 9x13 baking pan with nonstick cooking spray. Line with parchment paper. Set aside.
4. Combine sugar, butter, and evaporated milk in heavy bottomed saucepan. Bring to boil over medium heat, stirring often. Once at full boil, maintain boiling for 3 minutes, stirring constantly.
5. Turn off heat. Stir in white chocolate chips until smooth.
6. Add marshmallow creme and maple extract. Stir until smooth.
7. Fold in toasted walnuts.
8. Pour into prepared pan.
9. Cool at room temperature until pan is no longer warm (about 2-3 hours). Then move pan to refrigerator to chill (about 1-2 hours).
10. Lift fudge from pan, discard parchment, and cut into squares. Store in refrigerator.
11. To maximize maple flavor, serve fudge at room temperature. (Simply remove fudge from refrigerator 30 minutes to an hour before serving.)

Recipe adapted from Mom On Timeout.

White Chip Chocolate Cookies {Bars}

Like many families, I try to maximize every dollar in my grocery budget. To minimize the financial impact of my need to be dairy free on top of gluten free, I have started making small batches of DF/GF desserts just for me while continuing to make regular GF baked goods for my family. An easy way to do this has been to cut cookie recipes in half and bake them as bars. I have included both versions below!

White Chip Chocolate Cookie Bars
Yield: 8x8 pan

Ingredients

• 1 cup plus 2 Tbsp Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/3 cup cocoa
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 cup (1 stick) butter, softened
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 tsp vanilla
• 1 egg, room temperature
• 1 cup white chocolate chips

Directions

1. Preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray; set aside.
2. Combine flour, cocoa, baking soda, and salt in small bowl.
3. Beat butter, sugars, and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually stir in flour mixture. Fold in white chocolate chips.
4. Dump dough into prepared pan and flatten into even layer.
5. Bake 20-25 minutes, or until center is set.
6. Cool completely before cutting into bars.

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Dairy Free Option

• Country Crock has a new line of plant based butters that are both dairy free and gluten free. I used the avocado sticks in this recipe, and they work just like real butter!
• Nestle Tollhouse has a line of "Simply Delicious" baking morsels that are free from the 8 major food allergens. It's the first company I've seen that offers dairy free white morsels in-store!
• Both of these products were purchased from Walmart, so you don't have to visit any specialty shops to make this recipe; you can simply pick up these ingredients during your regular shopping trip!

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White Chip Chocolate Cookies
Yield: 4 dozen

Ingredients

• 2 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2/3 cup baking cocoa
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 2/3 cup brown sugar
• 1 tsp vanilla
• 2 eggs
• 2 cups white chocolate chips

Directions

1. Preheat oven to 350°F.
2. Combine flour, cocoa, baking soda, and salt in small bowl.
3. Beat butter, sugars, and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually stir in flour mixture. Fold in white chocolate chips.
4. Drop by rounded tablespoon on baking sheet lined with parchment paper. (This allows for easier removal from pan after cooling. You can reuse the same parchment between batches to cut down on waste!)
5. Bake 9-11 minutes, or until centers are set. Cool on baking sheet 2 minutes before removing to wire rack.
6. Cool completely before storing.

Recipe adapted from Very Best Baking.

Oatmeal Cranberry White Chocolate Chip Cookies

My husband had a potluck at work this week, and when I went to look for this recipe, I realized I haven't made these cookies since I started my blog! This is one of those tried and true recipes that stands the test of time. The cookies are hearty from the oatmeal with a hint of sweetness from the white chocolate that perfectly balances the tartness of the cranberries. The pop of color makes them perfect for the Christmas holidays!

Oatmeal Cranberry White Chocolate Chip Cookies
Yield: 2 1/2 dozen

Ingredients

• 2/3 cup butter, softened
• 2/3 cup brown sugar
• 2 eggs, room temperature
• 1 1/2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups dried cranberries
• 2/3 cup white chocolate chips

Directions

1. Preheat oven to 350°F.
2. Using stand mixer fitted with paddle attachment, cream butter and sugar together until light and fluffy. Add eggs, mixing well.
3. Combine oats, flour, baking soda, and salt in separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition.
4. Fold in dried cranberries and white chocolate chips.
5. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
6. Bake 10 minutes, or until golden brown. Cool on baking sheet for 2 minutes before removing to wire rack to cool completely.
7. Store in airtight container at room temperature. These cookies age well!

Recipe adapted from Ocean Spray.

Cream Cheese Mint Chocolate Truffles

These refreshingly rich and creamy truffles make a great homemade gift during the holiday season because nothing says Christmas like the combination of mint and chocolate!

Cream Cheese Mint Chocolate Truffles
Yield: about 60 truffles

Ingredients
8 oz pkg cream cheese, softened
4 cups powdered sugar
1 tsp vanilla
1 cup white chocolate chips, melted
10 oz pkg Andes mint baking chips
2 (16 oz) pkgs chocolate Candiquik
chocolate jimmies

Directions
1. In stand mixer with paddle attachment, cream together cream cheese and powdered sugar (in 1 cup increments, scraping sides of bowl between additions).
2. Mix in vanilla and melted white chocolate chips until even texture and smooth. Fold in Andes mints.
3. Refrigerate dough at least one hour (longer, if possible) to reduce stickiness.
4. Once chilled, line cookie sheet with parchment paper. Scoop 1/2 Tbsp of dough (smallest size cookie dough scoop works well for this) into palm of hand and roll into ball. Place on lined pan.
5. Refrigerate rolled balls (see photo below) at least one hour (longer is better!).
6. When ready to dip in chocolate, line second cookie sheet with parchment paper. Pour chocolate jimmies into small bowl. Melt Candiquik according to package directions. One at a time, coat entire ball in chocolate, place on lined pan, and quickly sprinkle with 1/4 tsp (or a pinch) of jimmies from small bowl. Repeat until all truffles are coated, heating up second package of Candiquik when first package runs out.
7. To help truffles retain their shape, store in refrigerator until ready to serve.

Recipe inspired by This Silly Girl's Kitchen.

Funfetti Sugar Cookie Cake

Growing up, all five members of my family had birthdays in November (crazy, right?!). So it was totally fitting when my son was born just a couple days before my husband's birthday! Since we have two celebrations so close together, it's nice that this cookie cake (and the one I made for son) is on the smaller side to recognize the birthday boy with his own special treat without going overboard and eating cake for days on end. (I can't believe I just said that...)

Funfetti Sugar Cookie Cake
Yield: 9" springform pan

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cornstarch
• 2/3 cup white chocolate chips
• 1/2 cup rainbow sprinkles (jimmies, not nonpareils)

Directions

1. Preheat oven to 350°F. Grease 9" springform pan with nonstick cooking spray.
2. In stand mixer fitted with paddle attachment, cream butter and sugar until fluffy. Add eggs and vanilla; mix until completely combined.
3. Pour in flour, salt, baking powder, baking soda, and cornstarch; stir just until incorporated (don't overmix!).
4. Once combined, gently fold in white chocolate chips and sprinkles.
5. Press dough evenly into prepared pan. Bake 18-24 minutes, or until very lightly browned on top. You want the cookie cake to be extra soft in the center, so be careful not to overbake.
6. Allow cookie cake to cool completely in pan on wire rack before removing sides of pan. (The center will slightly sink - that's normal!) Frost and decorate, if desired, then cut into slices and enjoy!

Recipe adapted from Sally's Baking Addiction.

Gooey Cookies & Cream Double Chocolate Cake Bars

Here is a family favorite dessert that used to be chock full of gluten. The original recipe called for a boxed chocolate cake mix for the base and then crumbled Oreos on top. Obviously this recipe required some serious tweaking to make these bars gluten free!

Through trial and error, I figured out the perfect combination of made-from-scratch ingredients to replace the cake mix. Luckily, a number of different gluten free "Oreo" cookie options exist in the market. My mom sent me this box from Trader Joe's. (Glutino is another brand I've tried. Head over to this post to see what that package looks like.)

Gooey Cookies & Cream Double Chocolate Cake Bars
Yield: 9x13 pan

Ingredients
1 stick unsalted butter, softened
1 1/2 cups sugar
1 egg, room temperature
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 cup cocoa powder
1 Tbsp baking powder
1/4 cup milk (I use almond milk)
15 gluten free "Oreo" cookies
1/2 cup white chocolate chips
14 oz can sweetened condensed milk
1 cup semisweet chocolate chips

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. (This can be done by hand if you don't have a stand mixer.) Add egg; mix well.
3. Combine flour, cocoa, and baking powder in bowl. Add dry ingredients to creamed sugar in small batches, alternating with milk. Batter will be very stiff.
4. Press dough into prepared baking pan.
5. Crumble cookies on top of dough.
6. Sprinkle white chocolate chips over cookies.
7. Pour sweetened condensed milk over cookies and white chocolate chips.
8. Top with semisweet chocolate chips.
9. Bake 16-20 minutes, until cooked through. (White chocolate chips will start to brown slightly.)
10. Cool completely before cutting into bars.

Recipe adapted from Picky Palate.

Almond Flour Blondies

These blonde brownies are chewy, gooey, and filled with delicious morsels of semisweet and white chocolate!

Because this recipe calls for almond flour, the end product is a bit different than if you used a more traditional baking flour. The bars puff up nicely while baking and then sink as they cool. When you cut into them, they will appear under-cooked, but they are actually ready to eat! I recommend using a fork since they can be a bit crumbly. But, trust me, that first bite will be worth it!

(Before posting this recipe, I made sure to try it out a few times because I was skeptical of the results. I must be doing something right, though, because I've received rave reviews from my family every time!)

Almond Flour Blondies
Yield: 9x13

Ingredients
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup white sugar
2 eggs, room temperature
2 tsp vanilla
1 3/4 cup almond flour
1 tsp baking powder
1/2 tsp salt
1 cup semisweet chocolate chips
1 cup white chocolate chips

Directions
1. Preheat oven to 350°F.
2. Lightly grease 9x13 baking pan.
3. In bowl of stand mixer, cream together butter and sugars. Add eggs and vanilla; mix on high until light and fluffy, about 3 minutes.
4. Add almond flour, baking powder, and salt. Mix to fully incorporate. Stir in semisweet and white chocolate chips.
5. Pour dough into prepared baking dish. Smooth into an even layer. Bake for 20-25 minutes, until golden.
6. Allow to cool for at least a few hours or overnight. (They are easier to remove from the pan the longer they cool.)
7. Slice into bars and enjoy!

Recipe adapted from Meaningful Eats.

Creme Brulee Bars

These bars have all the makings of the classic French dessert: a soft, rich, and chewy bottom with a contrasting layer of crunchy sugar on top!

Creme Brulee Bars
Yield: 9x9 pan

Ingredients
1/2 cup unsalted butter
2 cups white chocolate chips
1 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
3/4 cup sugar
1 Tbsp vanilla
1/4 tsp salt
3 eggs, room temperature
8 oz bag toffee bits (about 1 1/3 cups)

Directions
1. Preheat oven to 350°F. Grease 9x9 pan with cooking spray.
2. Melt butter and white chocolate chips over low heat, stirring constantly.
3. Stir together flour, sugar, vanilla, salt, and eggs. Add white chocolate mixture and stir until smooth. Pour batter into prepared pan.
4. Bake for 20 minutes. Remove pan from oven and sprinkle toffee bits evenly over top. Return to oven and bake another 8-12 minutes, or until edges are golden brown. Be careful not to overbake (it will brown more on sides and bottom than on top).
5. Cool completely before cutting into bars.

Recipe adapted from Crazy for Crust.

Cookies & Cream Fudge

This recipe is a long-standing tradition at our house. I make it every single Christmas, without fail! Since this is not the usual chocolate fudge, it's a unique gift that everyone will enjoy. Be prepared to share the recipe! I get asked for it all the time. :)

Cookies & Cream Fudge
Yield: depends on how small/large you cut the pieces!

Ingredients

• 3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter
• 2/3 cup (5 oz can) evaporated milk
• 2 cups white chocolate chips
• 7 oz jar marshmallow fluff*
• 10.5 oz package Glutino Chocolate Vanilla Creme Cookies (see photo below)

*WARNING! Did you know that marshmallow fluff can be a hidden source of gluten? Beware of the generic or off-brands which are often cross-contaminated with wheat. I go with a national name brand like Kraft.

Directions

1. Line cookie sheet with parchment paper.
2. Chop up cookies. Set aside.
3. Combine sugar, butter, and evaporated milk in medium, heavy-duty saucepan over medium heat. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
4. Stir in white chocolate chips and marshmallow fluff until smooth.
5. Fold in crumbled cookies.
6. Pour fudge onto lined cookie sheet.
7. Cool at room temperature until pan is no longer warm (about 2-3 hours). Then move pan to refrigerator to chill (about 1-2 hours).
8. Lift from cookie sheet and discard parchment. Cut into pieces. Store in refrigerator.

White Chocolate Cranberry Bread

The pairing of tangy cranberries with sweet white chocolate in this moist bread is a delicious way to get into the holiday spirit! Since this recipe makes two loaves, it is perfect for gift-giving (while still keeping some for yourself to enjoy!). Bake in mini loaf pans to give as gifts for teachers, coaches, neighbors, or anyone else on your Christmas list!

White Chocolate Cranberry Bread
Yield: 2 loaves

Ingredients
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 eggs
1 1/3 cups sugar
1 cup sour cream
1/3 cup vegetable oil
1 1/2 tsp vanilla
1 1/2 cups coarsely chopped cranberries, coated with 2 Tbsp flour
1 cup white chocolate chips

Directions
1. Preheat oven to 350°F. Grease and flour two loaf pans. (I use original Crisco shortening in the blue canister.)
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In another large bowl, beat eggs. Add sugar and sour cream; mix well. Add oil and vanilla; mix until combined. Slowly stir in flour mixture. Fold in chopped cranberries (previously coated with 2 Tbsp flour) and white chocolate chips.
4. Divide batter evenly between prepared loaf pans. Smooth surface of the batter. Bake in preheated oven for 40-45 minutes, or until tester inserted in center comes out clean.
5. Cool 10 minutes before removing bread from pans. Cool completely on wire rack.

Recipe adapted from Manila Spoon.

Triple Chocolate Chip Cookies

I have spent many years looking for the "perfect" chocolate chip cookie recipe, when one day it dawned on me to create my own! So after countless batches of trial and error, I discovered the right balance of ingredients to achieve a slightly soft and chewy cookie that keeps you reaching for just one more.

Triple Chocolate Chip Cookies
Yield: 4 dozen

Ingredients

• 2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 tsp vanilla
• 2 eggs, room temperature
• 1 cup semisweet chocolate chips
• 1 cup milk chocolate chips
• 1 cup white chocolate chips

Directions

1. Preheat oven to 350°F.
2. Beat butter, sugars, and vanilla in large mixer bowl until creamy.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in flour, baking soda, and salt.
5. Stir in chocolate chips.
6. Drop by rounded tablespoon on baking sheet lined with parchment paper. (This allows for easier removal from pan after cooling. You can reuse the same parchment between batches to cut down on waste!)
7. Bake 9 minutes, or until golden brown. Cool on baking sheet for 2 minutes. Remove to wire rack to cool completely.
8. For best results, bake one pan at a time in center of oven.

Notes

• For cookies bars, lightly grease 9x13 baking dish with nonstick cooking spray, evenly spread cookie dough in pan, and bake for 25 minutes, until edges are set and center is firm to the touch.
• For colorful cookies, substitute M&M's for some/all of the chocolate chips. These make great gifts when you use the holiday-colored candies!