White Chocolate Chip Cookies

Total Time Prep: 15 min. Bake: 10 min./batch
Yield 3 dozen
Test Kitchen Approved
Toasted, ground hazelnuts give these white chocolate chip cookies wonderful crunch, texture and flavor.

Ingredients

  • 1-1/4 cups whole hazelnuts, toasted, divided
  • 9 tablespoons butter, softened, divided
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white baking chips

Directions

  1. Preheat oven to 350°. Coarsely chop 1/2 cup hazelnuts; set aside. Melt 2 tablespoons butter. In a food processor, combine melted butter and remaining hazelnuts. Cover and process until the mixture forms a crumbly paste.
  2. In a large bowl, cream remaining 7 Tbsp. butter. Beat in sugars. Add egg and vanilla; beat until light and fluffy, 5-7 minutes. Beat in hazelnut mixture until blended. Combine flour, baking soda and salt; add to batter and mix just until combined. Stir in baking chips and reserved 1/2 cup chopped hazelnuts.
  3. Drop by rounded tablespoonfuls 2 in. apart onto greased or parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 132 calories, 8g fat (3g saturated fat), 14mg cholesterol, 80mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 2g protein.

You will want to make these cookies again and again. I like to take them to church get-togethers and family reunions. They are rich and scrumptious—crispy on the outside and chewy on the inside. —Denise DeJong, Pittsburgh, Pennsylvania
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC