Type what you have

Ingredients

• ✓ white chocolate chip
• heavy cream

Instructions

1. 1 Heat heavy cream in a saucepan over medium heat until just boiling. Remove from the heat and add white chocolate chips. Whisk gently until chips are melted and fully incorporated. Let cool until slightly thickened, about 15 minutes.

By chelle

Ingredients

• ✓ white chocolate chip
• heavy cream

Instructions

1. 1 Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours.
2. 2 Beat ganache with an electric mixer until stiff peaks form.

By Kayla

Ingredients

• ✓ white chocolate chip
• peppermint candy cane
• peppermint oil

Instructions

1. 1 Line an 11x17-inch baking sheet with parchment paper.
2. 2 Melt white chocolate chips in a microwave-safe glass bowl on 50 percent power for 3 minutes. Stir well until the bowl is no longer warm. Microwave for 3 more minutes more, then stir again. Heat for 1 more minute and stir again. Repeat as necessary until chocolate is completely smooth.
3. 3 Stir candy canes and one drop of peppermint oil into melted chocolate until well combined; taste and add an additional drop of peppermint oil if needed. Spread onto the prepared baking sheet and smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.

By Pamela Rose

Ingredients

• ✓ white chocolate chip
• milk chocolate chip
• peppermint extract
• peppermint candy cane

Instructions

1. 1 Gather all ingredients and line a 12x18 inch jelly roll pan with aluminum foil.
2. 2 Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
3. 3 Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer.
4. 4 Chill until set, about 1 hour. Break into small pieces to serve.

By caityb19

Ingredients

• ✓ white chocolate chip
• sweetened condensed milk
• butter
• maple extract
• walnut

Instructions

1. 1 Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish.
2. 2 Melt white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in maple flavored extract until just combined, then add walnuts.
3. 3 Pour fudge mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.

By SHORECOOK

Ingredients

• ✓ white chocolate chip
• semisweet chocolate chip
• butterscotch chip
• crispy rice cereal
• peanut butter

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper or aluminum foil.
2. 2 Place semisweet chocolate chips in a microwave-safe bowl; heat in microwave until melted, about 1 minute. Stir chocolate until smooth.
3. 3 Combine white chocolate chips and butterscotch chips in a separate microwave-safe bowl; heat in microwave for 1 1/2 minutes. Stir mixture until smooth. If chips aren't completely melted, continue heating in the microwave in 10-second intervals, stirring after each interval until smooth.
4. 4 Stir crispy rice cereal and peanut butter into white chocolate-butterscotch mixture; pour into the prepared baking dish.
5. 5 Spoon semisweet chocolate in lines across the peanut butter mixture. Run a knife in the opposite direction of the chocolate lines to achieve a swirled, tiger-stripe pattern. Cover dish with plastic wrap and refrigerate until set, at least 10 minutes. Cut into small squares.

By Culinary Envy

Ingredients

• ✓ white chocolate chip
• cooking spray
• peanut butter
• semi-sweet chocolate chip
• vanilla extract

Instructions

1. 1 Spray a baking sheet with cooking spray, then line it with parchment paper.
2. 2 Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
3. 3 Place semi-sweet chocolate chips in a separate microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir in vanilla.
4. 4 Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag through both layers to make a marble-pattern.
5. 5 Refrigerate until set, 30 minutes to 2 hours. Cut into 36 pieces. Store in an airtight container.

By supson7

Ingredients

• ✓ white chocolate chip
• dark chocolate fudge cake mix
• vegetable oil
• egg
• creme de menthe baking chips

Instructions

1. 1 Combine cake mix, oil, and eggs in a mixing bowl or the bowl of an electric stand mixer and mix well. Stir in creme de menthe baking chips and white chocolate chips. Dough might be a bit oily, but that's fine.
2. 2 Chill dough for 20 to 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
4. 4 Form dough into 1- to 2-inch balls and place 2 inches apart on prepared baking sheets.
5. 5 Bake in the preheated oven until cookies are set around the edges, 8 to 9 minutes. Cool on the baking sheets briefly before transferring to a wire rack to cool completely.

By Rebecca Kovacs

Ingredients

• ✓ white chocolate chip
• heavy cream
• corn syrup
• butter
• salt
• vanilla extract

Instructions

1. 1 Melt white chocolate chips, cream, corn syrup, butter, and salt together in the top of a double boiler over simmering water, stirring frequently, until smooth and glossy, about 5 to 10 minutes. Remove fondue from heat and stir in vanilla extract.

By RusticJoyfylFood

Ingredients

• ✓ white chocolate chip
• cooking spray
• sweetened condensed milk
• lemon juice
• lemon zest
• lemon extract
• salt

Instructions

1. 1 Line a 5x7-inch dish with parchment paper, leaving an overhang for easy removal of fudge. Spray with nonstick cooking spray.
2. 2 Place white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave at 30-second intervals, stirring each time, until mixture is smooth and melted. Add lemon juice, 2 tablespoons lemon zest, lemon extract, and salt. Stir until well combined.
3. 3 Pour into the prepared dish and smooth out the top. Sprinkle with remaining 1 tablespoon lemon zest. Freeze for a minimum of 4 hours, or until set.
4. 4 Use a hot knife to cut fudge, wiping the knife clean after each cut.

By Yoly

Ingredients

• ✓ white chocolate chip
• cooking spray
• chocolate wafer cookie
• raspberry jelly
• raspberry
• vegetable oil
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
2. 2 Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
3. 3 Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
4. 4 Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
5. 5 Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
6. 6 Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
7. 7 To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

By Robin Raef

Ingredients

• ✓ white chocolate chip
• graham cracker crumb
• butter
• sweetened condensed milk
• cranberry
• coconut
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
2. 2 Combine cracker crumbs and melted butter. Press into the prepared pan.
3. 3 Combine condensed milk, chocolate chips, cranberries, coconut, and pecans in a bowl; mix well. Gently spread over the crust.
4. 4 Bake in the preheated oven until the edges are brown and the chips have almost fully melted, 25 to 28 minutes. Remove from the oven and cool to room temperature, about 30 minutes. Cut into 36 bars.

By MEGANGAINFORTH

Ingredients

• ✓ white chocolate chip
• graham cracker crumb
• butter
• sweetened condensed milk
• semisweet chocolate chip
• walnut
• coconut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened; press into the bottom of a 9x13-inch baking dish.
3. 3 Pour 1/2 of the can of sweetened condensed milk over the graham cracker crust. Sprinkle semisweet chocolate chips, walnuts, coconut, and white chocolate chips over the graham cracker crust; gently press chocolate, nuts, and coconuts into the crust. Drizzle remaining 1/2 can of condensed milk over the top.
4. 4 Bake in the preheated oven until fragrant and coconut is golden, 25 to 30 minutes. Cool completely before cutting into squares.

By Cupcake Princess

Ingredients

• ✓ white chocolate chip
• egg yolk
• granulated sugar
• cornstarch
• evaporated milk
• milk
• orange rind
• berry

Instructions

1. 1 In a large heat-proof bowl, gently whisk egg yolks; set aside.
2. 2 In a medium-sized heavy saucepan, combine sugar and cornstarch. Gradually whisk in evaporated milk and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low and cook, whisking gently until thickened, about 2 to 3 minutes. Remove from heat.
3. 3 Whisk in 1 1/2 cups (375 mL) of the hot mixture into egg yolks. Gradually whisk back into saucepan and bring to a gentle boil, whisking constantly. Reduce heat to low and cook, whisking, for 2 minutes or until thick. Remove from heat and stir in chocolate chips and orange rind until chocolate is melted.
4. 4 Spoon into small serving dishes and place plastic wrap directly on the surface. Refrigerate until chilled and set, about 3 hours or overnight. Garnish with fresh berries
5. 5 Garnish with fresh berries.

By Egg Farmers of Ontario

Ingredients

• ✓ white chocolate chip
• ✓ white chocolate chip
• cooking spray
• bread
• heavy cream
• white sugar
• egg
• vanilla extract
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Place French bread in a large bowl. Pour heavy cream over bread and let soak. Add sugar, eggs, and vanilla extract; mix all together with your hands. Add white chocolate chips and mix thoroughly.
3. 3 Bake in the preheated oven until bubbly, 40 to 45 minutes.
4. 4 While bread pudding is baking, prepare the sauce. Combine white chocolate chips and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until melted. Drizzle a small amount of sauce over each serving.

By clair

Ingredients

• ✓ white chocolate chip
• sugar
• butter
• evaporated milk
• marshmallow creme
• vanilla extract
• chocolate sandwich cookie
• chocolate sandwich cookie

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper; set aside.
2. 2 Bring sugar, butter, and evaporated milk to a boil in a heavy-bottomed saucepan, stirring constantly; cook and stir at a boil until mixture is smooth, 3 to 5 minutes.
3. 3 Remove the saucepan from heat. Mix in white chocolate chips and marshmallow creme until melted, then stir in vanilla. Fold in 1/2 cup crumbled cookies until just incorporated. Spread fudge into the prepared baking dish.
4. 4 Sprinkle 1 cup crushed cookies evenly over the top. Press crushed cookies lightly into fudge. Cool at room temperature until set, then cut into small squares to serve.

By Lori

Ingredients

• ✓ white chocolate chip
• graham cracker crumb
• butter
• sweetened condensed milk
• cranberry
• pecan
• coconut
• bittersweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 9x13-inch baking dish with parchment paper.
2. 2 Combine graham cracker crumbs and butter in a bowl; press into the prepared baking dish.
3. 3 Stir sweetened condensed milk, cranberries, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over graham cracker crust.
4. 4 Bake in the preheated oven until edges are golden brown, 25 to 28 minutes. Cool on a wire rack.

By NancyLou

Ingredients

• ✓ white chocolate chip
• white sugar
• evaporated milk
• pumpkin
• cinnamon
• marshmallow creme
• butter
• vanilla extract

Instructions

1. 1 Line a 9-inch square baking pan with aluminum foil; coat with cooking spray.
2. 2 Combine sugar and milk in a 3-quart saucepan over medium heat, stirring occasionally with a wooden spoon; attach a candy thermometer to the saucepan and bring mixture to a boil. Stir in pumpkin pureé and cinnamon; bring back to a boil. Cook, stirring constantly, until mixture reaches 238 degrees F (114 degrees C), about 18 minutes. Cool slightly, 5 minutes.
3. 3 Place white chocolate chips in a large bowl: pour fudge mixture over top and set aside until white chocolate softens, 5 minutes. Stir until smooth. Stir in marshmallow cream, butter, and vanilla extract until butter is melted and mixture is smooth. Pour into the prepared pan.
4. 4 Cool fudge, about 1 hour. Cut into squares. Store in a cool, dry place.

By Cathy

Ingredients

• ✓ white chocolate chip
• all-purpose flour
• sugar
• butter
• egg
• lemon juice
• lemon zest
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 1 cup flour and 1/4 cup sugar in a bowl; mash in butter until it resembles coarse crumbs. Press crust into the bottom of a 9-inch square baking dish.
3. 3 Bake in the preheated oven until crusty and golden brown, about 15 minutes.
4. 4 Sprinkle white chocolate chips over crust.
5. 5 Whisk eggs, lemon juice, and lemon zest together until eggs are beaten. Stir in remaining each 1/4 cup flour and 3/4 cup sugar; pour over white chocolate chips.
6. 6 Bake in the preheated oven until set in the middle, about 15 minutes. Transfer to a wire rack; cool slightly in baking dish. Sift confectioners' sugar over bars; cool completely before cutting and serving.

By ljmitchell

Ingredients

• ✓ white chocolate chip
• butter
• sweetened condensed milk
• butter
• rum flavoring
• vanilla extract
• nutmeg
• cranberry
• walnut

Instructions

1. 1 Grease a 9-inch square baking pan with 1 teaspoon butter.
2. 2 Combine white chocolate chips, sweetened condensed milk, and 1/3 cup butter in a microwave-safe bowl. Microwave until white chocolate starts to melt, about 3 minutes; stir until smooth. Continue microwaving in 30-second intervals, stirring after each interval, until white chocolate is completely melted.
3. 3 Stir rum flavoring, vanilla extract, and nutmeg into white chocolate mixture. Fold in cranberries and walnut pieces. Pour fudge into the prepared baking pan, spreading evenly into the corners.
4. 4 Cool fudge until set, 8 hours to overnight.

By Tarragon

Ingredients

• ✓ white chocolate chip
• butter
• white chocolate
• white sugar
• egg
• vanilla extract
• all-purpose flour
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Melt butter and chopped white chocolate together in a saucepan over low heat. Remove from heat; cool slightly. Meanwhile, beat sugar, eggs, and vanilla extract together in a bowl; beat in butter mixture, then stir in flour and salt until thoroughly combined. Transfer batter to the prepared baking pan; sprinkle with white chocolate chips.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for about 10 minutes before cutting into bars.

By kdahlman

Ingredients

• ✓ white chocolate chip
• vanilla sandwich cookie
• cream cheese
• pumpkin puree
• pumpkin spice
• salt
• dark chocolate
• caramel
• pumpkin pie spice
• candy eyes

Instructions

1. 1 Pulse sandwich cookies in a food processor until they reach a fine, sand-like consistency. Add in cream cheese, pumpkin puree, pumpkin pie spice, and salt. Continue pulsing, scraping down the sides when needed, until a smooth, loose dough is formed.
2. 2 Using a spoon or cookie scoop, measure out about 20 even portions of the dough (about 1 tablespoon a piece) onto a parchment-lined baking sheet. Move to the freezer for 10 to 12 minutes. When the dough is firm enough, roll each portion into a ball shape. Move back to the freezer to harden slightly for 8 to 10 more minutes.
3. 3 In a large, microwave-safe bowl, melt white chocolate chips in the microwave in 30-intervals second, stirring in between, until the chocolate is fully melted and smooth. Drop each pumpkin spice ball into the chocolate. Using two forks, fully coat the dough in chocolate, let it drain, then place it back on the parchment-lined baking sheet.
4. 4 Allow the truffles to cool to room temperature before topping with melted chocolate, caramel, or more pumpkin pie spice. Keep in the refrigerator until just before serving.

By Annie Campbell

Ingredients

• ✓ white chocolate chip
• cooking spray
• butter
• corn syrup
• corn syrup
• brown sugar
• vanilla extract
• oat
• strawberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 13x9-inch glass baking dish with cooking spray.
2. 2 Place butter in a large microwave-safe bowl and microwave for 1 minute. If butter has not melted, microwave 30 seconds longer. Pour 1/2 cup plus 2 tablespoons corn syrup, brown sugar, and vanilla extract into melted butter; stir until combined. Add oats and mix to combine; mixture may be a bit thick but do not add additional liquid.
3. 3 Stir in strawberries and white chocolate chips. Spoon batter into the prepared baking dish and lightly press mixture into the dish.
4. 4 Bake in the preheated oven until golden on top, about 25 minutes. Allow to cool before slicing into bars.

By thedailygourmet

Ingredients

• ✓ white chocolate chip
• brown sugar
• white sugar
• butter
• egg
• brandy
• all-purpose flour
• baking soda
• cranberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.
2. 2 Beat brown sugar, white sugar, and butter with an electric mixer in a large bowl until creamy. Add egg and brandy and beat until incorporated.
3. 3 Combine flour and baking soda in a separate bowl. Stir flour mixture into the butter mixture until just combined. Fold in cranberries and white chocolate chips.
4. 4 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through; cookies will still appear slightly doughy.
6. 6 Remove from the oven and let cool briefly on the cookie sheets before transferring to wire racks to cool completely.

By Diane Abed

Ingredients

• ✓ white chocolate chip
• white sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat sugar and butter together in a large bowl with an electric mixer until smooth and creamy.
3. 3 Add eggs, one at a time, beating well after each addition. Stir in vanilla.
4. 4 Combine flour, cocoa, baking soda, and salt in a bowl. Stir into the creamed mixture.
5. 5 Fold in white chocolate chips.
6. 6 Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
7. 7 Bake in the preheated oven until set, 8 to 10 minutes. Remove from the oven, let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

By Ruth

Ingredients

• ✓ white chocolate chip
• ✓ white chocolate chip
• white cake mix
• milk
• egg white
• vegetable oil
• vanilla extract
• red food coloring
• blue food coloring
• white frosting
• white sugar
• paper
• cardboard stencil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and line four 8-inch round cake pans with parchment paper.
2. 2 Combine white cake mix, milk, egg whites, oil, and vanilla in a large bowl. Beat for 30 seconds using an electric mixer on low speed. Increase mixer speed to medium and beat for 2 more minutes. Batter will still be slightly lumpy.
3. 3 To make the red cakes: Measure ½ of the cake batter into a separate bowl and whisk in red food coloring until well combined. Evenly transfer red cake batter into 2 of the prepared pans; smooth the tops with a spatula.
4. 4 To make the white cake: Transfer ½ of the remaining uncolored batter into another prepared pan; smooth the top as before.
5. 5 To make the blue cake: Add blue food coloring to remaining uncolored batter in the large bowl and mix until well combined; fold in 1 cup white chocolate chips until incorporated. Transfer batter to the remaining prepared pan; smooth the top.
6. 6 Bake cakes in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 30 minutes. Remove from the oven and place onto wire racks to cool completely.
7. 7 Run a knife around the edges of each cooled cake. Invert cakes, remove the pans, and peel off the parchment paper. Use a sharp knife to trim the tops of cakes flat and even.
8. 8 Cut both of the red cake layers and the white cake layer in half horizontally. You will have 4 thin red cake layers and 2 thin white cake layers.
9. 9 Place a 4-inch round stencil on top of 1 thin red cake layer; cut out a 4-inch red cake round. Repeat, placing the stencil on 1 thin white cake layer to make one 4-inch white cake round. Center the 4-inch round stencil on the blue cake; cut out and remove center portion covered by the stencil to make a blue cake ring.
10. 10 To assemble the cake, you will need two thin 8-inch red cake layers, one thin 8-inch white cake layer, one 4-inch thin red cake circle, one 4-inch thin white cake circle, and one blue 8-inch cake ring. Reserve the leftover thin red cake layer and other cake pieces for making crumbs for decorating.
11. 11 Place one 8-inch thin red cake layer on a cake pan and frost the top generously with white frosting. Place the thin 8-inch white cake layer on top of the red one and frost the top. Place remaining 8-inch thin red cake layer atop the white one. Frost the red layer.
12. 12 Place the blue ring cake on top of the 2nd red cake layer and carefully frost the inside of the blue cake ring. Gently fit the 4-inch white cake layer into the blue cake ring. Frost the top of the 4-inch white center. Place the 4-inch red cake layer on top of the white one. Gently press small cake circles flush with the top of the blue ring.
13. 13 Frost the entire outside of cake generously with remaining frosting.
14. 14 Crumble red and blue pieces of leftover cake into 2 separate bowls. Score lines into the top of the cake's frosting with a kitchen knife to make a flag design. It should have a 2-inch square at the upper left for blue field and white stars and 7 thick horizontal stripes, about 1-inch wide.
15. 15 Fill the square field at the upper left with blue crumbs, then press 1 tablespoon white chocolate chips upside-down into the blue crumbs to make "stars." Fill the bottom stripe and every other stripe with red crumbs to make red stripes. Sprinkle white sugar generously into the white stripes to make them stand out.
16. 16 To serve, cut cake into wedges. The inside of the cake will reveal its layers of red and white stripes and blue field with white chocolate chip stars in every slice.

By Allrecipes

Ingredients

• ✓ white chocolate chip
• sugar
• butter
• egg
• amaretto liqueur
• vanilla extract
• all-purpose flour
• baking powder
• salt
• macadamia nut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
2. 2 Beat sugar and butter together in a large bowl until fluffy. Beat in eggs, amaretto, and vanilla. Whisk flour, baking powder, and salt together in a separate bowl; stir into butter mixture. Fold in macadamia nuts and white chocolate chips.
3. 3 Divide dough into 4 equal parts. Place dough parts on the prepared cookie sheet; form each into a log about 14-inches long and 1 1/2-inches wide.
4. 4 Bake in the preheated oven until very lightly brown, about 25 minutes. Cool and cut diagonally into 1/2-inch slices. Arrange slices on the baking sheet; bake until golden brown, about 8 minutes.

By Marietta Higgins-Spillone

Ingredients

• ✓ white chocolate chip
• all-purpose flour
• pumpkin pie spice
• baking soda
• brown sugar
• butter
• pumpkin puree
• egg
• vanilla extract
• pecan

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Whisk flour, pumpkin pie spice, and baking soda together in a medium bowl until well combined. Set aside.
3. 3 Beat brown sugar and butter together in a large bowl with an electric mixer until smooth and creamy; beat in pumpkin purée until incorporated. Beat in eggs and vanilla, then beat in flour mixture until just combined. Stir in white chocolate chips and pecans until evenly distributed.
4. 4 Drop rounded tablespoons of dough 2 inches apart on an ungreased cookie sheet.
5. 5 Bake in the preheated oven until edges are set, 20 to 22 minutes.

By Jill Eshenbaugh

Ingredients

• ✓ white chocolate chip
• brown sugar
• butter
• egg
• vanilla extract
• quick-cooking oat
• all-purpose flour
• baking soda
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs and vanilla extract until smooth. Mix oats, flour, baking soda, and salt into creamed butter mixture until dough is well-mixed; fold in semisweet chocolate chips and white chocolate chips. Scoop 1/4 cup batter per cookie and place on a baking sheet 3 inches apart, partially flattening dough.
3. 3 Bake in the preheated oven until cookies are golden brown, 15 to 20 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.

By leslie

Ingredients

• ✓ white chocolate chip
• all-purpose flour
• baking soda
• butter
• brown sugar
• vanilla pudding mix
• white sugar
• egg
• vanilla extract
• cranberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
2. 2 Combine flour and baking soda in a bowl; set aside. Beat butter, brown sugar, pudding mix, and white sugar together in a large bowl with an electric mixer until smooth. Beat in eggs, one at a time, until thoroughly blended, beating in vanilla extract with second egg. Add flour mixture; beat until just incorporated. Fold in white chocolate chips and cranberries until evenly distributed.
3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until edges become golden brown, 9 to 12 minutes. Cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.

By Tori