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
• cream cheese
• peanut butter
• white sugar

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Mix cream cheese, peanut butter, and sugar together in a bowl; form into 1-inch balls.
3. 3 Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
4. 4 Dip each ball into the melted white chocolate, using spoons to roll ball around until evenly coated. Arrange coated balls on the prepared baking sheet; refrigerate until set, about 30 minutes.

By tmay85

Ingredients

• ✓ white chocolate chip
• butter
• marshmallow
• vanilla extract
• crispy rice cereal
• cranberry

Instructions

1. 1 Place white chocolate chips, butter, and marshmallows in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Repeat in 30-second intervals until smooth. Mix in vanilla.
2. 2 Combine cereal and cranberries in a large bowl. Pour melted chocolate mixture over top and quickly mix to coat dry ingredients.
3. 3 Drop mixture onto waxed paper and roll into balls, using about 2 tablespoons mixture per treat. Let stand until firm, about 30 minutes. Store in an airtight container.

By K Lea

Ingredients

• ✓ white chocolate chip
• peanut butter
• crispy rice cereal
• marshmallow
• peanut
• sprinkle

Instructions

1. 1 Mix white chocolate chips and peanut butter together in a large microwave-safe bowl.
2. 2 Microwave on high for 1 minute; stir with a spatula. Continue cooking in microwave in 30 second intervals; stir until smooth. Fold in rice cereal, marshmallows, and peanuts.
3. 3 Drop white chocolate mixture by spoonfuls onto a sheet of waxed paper. Sprinkle each mound with sprinkles. Set aside to cool for 30 minutes.

By Sheila

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
• devil's food cake mix
• toffee chip
• egg
• vegetable oil
• brown sugar
• confectioners sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine cake mix, white chocolate chips, toffee chips, eggs, vegetable oil, and brown sugar in a large bowl; mix until dough comes together. Form dough into 2-inch balls.
3. 3 Pour confectioners' sugar into a shallow bowl. Roll each ball of dough in the confectioners' sugar until coated. Arrange on an ungreased baking sheet.
4. 4 Bake in the preheated oven until edges are firm, 8 to 10 minutes.

By Gail Cobile

Ingredients

• ✓ white chocolate chip
• sugar cone
• candied ginger
• black grape
• red grape
• green grape

Instructions

1. 1 Wrap 1 sugar cone in a paper towel and place in microwave. Microwave on high for 15 seconds, or until the sugar cone is soft and pliable. Working quickly and carefully, shape the end of the cone upwards into a cornucopia shape and hold it there until the cone re-hardens, about 20 to 30 seconds. Repeat this process with each cone.
2. 2 Place white chocolate into a microwave safe bowl. Microwave for 30 seconds, or until chocolate is melted, stirring often. Place the candied ginger in a small wide bowl. Take one of the shaped cones and dip the top of the cone into the melted chocolate, and then into the candied ginger. Set cones on a wire rack to allow the chocolate to set.
3. 3 Fill each cone with grapes. Place the cones on a serving platter and sprinkle any extra grapes around the cones.

By Kim

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
• ✓ white chocolate chip
• semisweet chocolate chip
• butter
• confectioners' sugar
• irish cream liqueur
• nut
• semisweet chocolate chip
• irish cream liqueur
• butter

Instructions

1. 1 Butter a 8x8 inch pan.
2. 2 In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
3. 3 Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
4. 4 In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

By Ruth Phillips

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 10 cups of a muffin tin with paper liners.
2. 2 Place sugar and eggs into the bowl of a stand mixer and beat using the paddle attachment until fluffy and pale yellow in color.
3. 3 Heat milk in a saucepan over medium heat. Bring just to a boil and add white chocolate chips. Whisk until smooth. Pour mixture over sugar mixture and beat for 1 minute. Add vanilla extract and mix until combined. Fold in flour and baking powder using a rubber spoon until just incorporated, being careful not to overmix. Fold in melted butter.
4. 4 Fill each prepared muffin cup 2/3-full with batter.
5. 5 Bake in the preheated oven until cupcakes have risen and are just firm to the touch, 20 to 25 minutes. Remove from the oven and transfer to a wire rack to cool.

By RachelBailey27

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
• graham cracker crumb
• cream cheese
• sugar
• egg
• heavy cream
• key lime

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9-inch springform pan.
2. 2 Sprinkle graham cracker crumbs into the bottom of the prepared pan.
3. 3 Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next.
4. 4 Mix white chocolate chips, cream, lime juice, and lime zest together in a stainless steel bowl. Place bowl over a pot of boiling water.
5. 5 Stir chocolate chips mixture until the chocolate melts completely and the mixture is smooth, about 5 minutes; pour into the cream cheese mixture and stir to combine. Pour the mixture over the graham cracker crumbs in the prepared springform pan.
6. 6 Bake in preheated oven the cake's center is set, about 75 minutes. Cool at room temperature for 15 minutes before refrigerating to chill completely, at least 1 hour.

By Angela

Ingredients

• ✓ white chocolate chip
• chocolate sandwich cookie
• butter
• milk
• gelatin
• heavy cream
• raspberry

Instructions

1. 1 Place 24 cookies in a zip top bag and seal it. Finely crush the cookies with a rolling pin. Transfer cookie crumbs to a mixing bowl. Drizzle melted butter over the crumbs; mix well. Press crumbs on the bottom and up the sides of a 9-inch springform pan, forming a crust.
2. 2 Pour milk into a saucepan. Sprinkle gelatin on the milk; let stand 1 minute. Place pan over low heat; stir milk until gelatin dissolves, about 3 minutes. Add white chocolate chips; stir until melted, about 3 minutes. Refrigerate until mixture is slightly thickened, about 30 minutes.
3. 3 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
4. 4 Coarsely break up or chop 24 cookies. Fold cookie pieces and whipped cream into the white chocolate mixture. Spoon into prepared springform pan. Refrigerate 6 hours or overnight.
5. 5 Twist the remaining cookies into 2 rounds each. Garnish cake with cookie halves and fresh raspberries.

By Grace Torella Boccuzzo

Ingredients

• ✓ white chocolate chip
• butter
• confectioners' sugar
• vanilla bean
• all-purpose flour
• dark chocolate chip
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine butter, confectioners' sugar, and vanilla bean halves in a bowl. Beat on low speed until smooth. Gradually mix in sifted flour until incorporated and dough pulls away from the sides of the bowl. Do not overmix. Press dough evenly into the prepared baking dish.
3. 3 Bake in the preheated oven until pale golden, about 18 minutes. Allow to cool for 10 to 12 minutes.
4. 4 While shortbread is cooling, preparing chocolate ganaches. Combine dark chocolate chips and 2 tablespoons cream in a small saucepan over low heat; cook and stir until melted and smooth, 2 to 3 minutes. Repeat with white chocolate chips and remaining cream in a second saucepan. Be careful that the chocolate does not scorch.
5. 5 Drizzle both ganaches liberally over the shortbread using 2 spoons. Allow chocolate to cool and set, about 10 minutes. Cut shortbread into squares.

By CORINTHE

Ingredients

• ✓ white chocolate chip
• avocado
• butter
• irish cream liqueur
• cocoa powder
• confectioners' sugar
• semisweet chocolate chip

Instructions

1. 1 Place the avocados and melted butter in a mixing bowl. Blend with an immersion blender until the mixture is smooth and creamy. Scrape the mixture into a saucepan and stir over low heat.
2. 2 Pour in the Irish cream and stir. Add the cocoa powder and stir until completely incorporated. Stir in the confectioners' sugar 1 cup at a time, making sure the sugar is completely incorporated and the mixture is smooth before adding the next cup.
3. 3 Melt the semi-sweet chocolate and white chocolate 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. Pour the melted chocolate into the sauce pan and mix thoroughly. Remove from the heat.
4. 4 Line a 9X11-inch pan with wax paper or foil sprayed with cooking spray. Pour the fudge mixture into the prepared pan. Chill in the refrigerator for at least 1 hour.

By Sarah

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
• butter
• sugar
• brown sugar
• egg
• cocoa powder
• all-purpose flour
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Amy

Ingredients

• ✓ white chocolate chip
• butter
• baking mix
• milk
• white sugar
• egg
• vegetable oil
• coconut

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter a muffin tin.
2. 2 Combine baking mix, milk, sugar, egg, and vegetable oil in a bowl. Mix well. Fold in 3/4 cup coconut flakes and 1/4 cup chocolate chips. Fill prepared tin with batter; sprinkle remaining coconut flakes on top.
3. 3 Bake cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Let cool, about 10 minutes.
4. 4 Melt the remaining 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Drizzle melted chocolate over cooled cupcakes.

By Chelsea

Ingredients

• ✓ white chocolate chip
• vanilla sandwich cookie
• butter
• cream cheese
• sour cream
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch baking pan with parchment paper, leaving an overhang on 2 sides.
2. 2 Pulse 12 cookies into fine crumbs in a food processor. Add melted butter; mix until crumbs are coated. Press crumbs into the prepared pan. Wipe out food processor bowl.
3. 3 Bake crust in the preheated oven until set, about 5 minutes. Remove from oven and let cool. Keep oven on.
4. 4 Place cream cheese, sour cream, sugar, egg, and vanilla extract into the food processor; pulse until creamy. Add 1/2 cup white chocolate chips to the food processor and pulse a few times to evenly distribute. Pour cheesecake filling over the cooled crust. Smooth out the top using a spatula.
5. 5 Bake in the preheated oven until cheesecake is mostly firm when pan is gently shaken, about 35 minutes. Cool on a wire rack for 10 minutes.
6. 6 Break up remaining 12 cookies. Press cookies and remaining 1/4 cup white chocolate chips gently into the top of the cheesecake. Let cool to room temperature, about 30 minutes. Cover with plastic wrap and chill until set, at least 3 hours. Lift out of the pan and cut into squares before serving.

By Kylee Kolesar

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
• white sugar
• evaporated milk
• butter
• miniature marshmallow
• walnut
• maple extract
• walnut

Instructions

1. 1 In a medium saucepan over medium heat, combine sugar, evaporated milk and butter. Bring to a boil and let roll 5 minutes. Remove from heat and quickly stir in marshmallows, white chocolate, chopped walnuts and maple flavoring. Spread in a 9x13 inch dish. Top with large walnut pieces, evenly spaced. Chill 8 hours or overnight. To serve, cut around large walnuts.

By Sara

Ingredients

• ✓ white chocolate chip
• cupcake
• vanilla frosting
• red sprinkle
• chocolate chip
• candy-coated chocolate
• coconut flake

Instructions

1. 1 Frost each cupcake with a thin layer of vanilla frosting. Pour red sprinkles into a small bowl and dip the lower third of each frosted cupcake into the sugar to make Santa's hat. Create a white rim for the hat by placing about 6 white chocolate chips, flat-side up, at the edge of the red sugar section. Stick 1 white chocolate chip on the top as a pom-pom.
2. 2 Place 2 mini chocolate chips in Santa's face for the eyes and a red candy-coated chocolate piece for the nose. Sprinkle coconut flakes over the bottom third for the beard.

By barbara

Ingredients

• ✓ white chocolate chip
• sugar
• brown sugar
• water
• cream cheese
• mascarpone cheese
• evaporated milk
• sweetened condensed milk
• egg

Instructions

1. 1 Combine white and brown sugar and water in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil to prevent the sugar from crystallizing.
2. 2 Swirl the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown. Remove from heat immediately, as sugar will continue to darken.
3. 3 Pour the caramel in an 8-inch baking dish, coating the bottom and sides of the dish. Let caramel harden, about 5 minutes.
4. 4 Preheat an oven to 325 degrees F (165 degrees C).
5. 5 Melt the white chocolate 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.
6. 6 Cream together the cream cheese, mascarpone cheese, evaporated milk, sweetened condensed milk, eggs, and melted white chocolate in a bowl until smooth.
7. 7 Pour the cream cheese mixture over the hardened caramel.
8. 8 Place baking dish in a large roasting pan. Fill the roasting pan with about 1-inch water.
9. 9 Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.
10. 10 Refrigerate until completely chilled, 5 to 6 hours. To serve, run a paring knife along the edges of the baking dish to loosen the flan. Cover the baking dish with a plate, and invert it to tip the flan out of the pan and onto the plate.

By LISA

Ingredients

• ✓ white chocolate chip
• sugar
• heavy cream
• butter
• marshmallow creme
• orange extract
• yellow food coloring
• red food coloring

Instructions

1. 1 Grease a 9 x 13 inch pan.
2. 2 In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
3. 3 To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
4. 4 Chill for 2 hours, or until firm, and cut into squares.

By Betty from Ohio

Ingredients

• ✓ white chocolate chip
• milk
• white sugar
• vanilla bean
• salt
• egg yolk
• heavy cream
• vanilla extract
• raspberry

Instructions

1. 1 Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
2. 2 Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into a saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean.
3. 3 Stir white chocolate chips into custard until melted. Pour custard into a large bowl; stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
4. 4 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency. Place ice cream in the freezer while you cook raspberries.
5. 5 Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove seeds; discard seeds.
6. 6 Gently swirl raspberries into soft ice cream, creating ribbons of raspberries. Transfer ice cream to a 1- or 2-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

By pelicangal

Ingredients

• ✓ white chocolate chip
• all-purpose flour
• baking soda
• cream cheese
• butter
• white sugar
• egg
• chocolate chip
• nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sift flour and baking soda together in a bowl.
3. 3 Combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Gradually beat in sugar and egg. Stir in melted chocolate chips. Add flour mixture, white chocolate chips, and nuts; stir until combined.
4. 4 Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
5. 5 Bake in the preheated oven until firm around the edges, 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By NUSIA

Ingredients

• ✓ white chocolate chip
• butter
• white sugar
• brown sugar
• egg
• orange zest
• all-purpose flour
• baking soda
• salt
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream butter and both sugars together in a mixing bowl until light and fluffy. Beat in egg and orange zest.
3. 3 Stir flour, baking soda, and salt together in a separate bowl. Gradually mix flour mixture into butter mixture. Stir in white chocolate chips and walnuts. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
4. 4 Bake for 10 to 12 minutes in the preheated oven.
5. 5 Remove from the oven and cool briefly on the baking sheets before transferring to a wire rack to cool completely.

By Jennifer