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Betty Crocker Cookies
pouch (17.5 oz) Betty Crocker™ Cookie Mix Gingerbread
teaspooons ground cinnamon
cup white chocolate chips
Add cookie mix, egg, water, and butter into a bowl (or mixer bowl) and mix the ingredients.
Make sure all the ingredients are fully incorporated and you have a soft, but workable dough.
In a small bowl, add cinnamon and sugar and mix until fully combined.
Roll dough into 1 1/2 inch balls and then roll into cinnamon sugar mixture.
Place on a cookie sheet lined with parchment paper and bake at 375°F for 9 minutes.
While cookies are still warm place, 4-5 white chocolate chips in the middle. Let sit for a few minutes and then swirl with your finger to make a circle.
Let cool on a wire rack.
More About This Recipe
- Holiday baking could not be any easier with products like Betty Crocker™ Sugar Cookies, or in my case, Gingerbread Cookie Mix.In no time flat, thanks to the gingerbread mix, I had myself some soft and yummy White Chocolate Topped Gingersnaps.The use of the cookie mix helped reduce my holiday stress. In 30 minutes, you can have warm cookies to serve your guest or to take to the cookie exchange. And who doesn’t love gingerbread at holiday time? Pair it with a nice cup of tea and you are golden.No one will even know you used a mix… So why not skip a few steps this season and save your time and a little holiday sanity?
Double the ginger, double the fun with these chewy bites shot through with ground and candied ginger. Like classic chewy ginger cookies, this rendition relies on dark brown sugar and dense molasses, but it also has a hefty dose of cocoa powder in the dough, plus chunks of white chocolate and crystallized ginger studded throughout each round. Before baking, you&rsquoll roll each ball in turbinado sugar for a crunchy crust that contains a fluffy, pillowy interior.
Shopping tip: Some grocery stores carry pre-chopped ginger pieces, which will save you a touch of prep time.
- 1 cup all-purpose flour
- ¼ cup wheat germ
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 1 large egg
- ¾ cup packed dark brown sugar
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
- 1/2 cup oats, quick-cooking or old-fashioned (not instant)
- 2 ounces white chocolate, chopped
- 1/3 cup dried blueberries, (see Tip)
- 1/4 cup crystallized ginger, chopped (see Tip)
Position racks in upper and lower thirds of oven preheat to 375 degrees F.
Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl. Whisk egg, brown sugar, oil and vanilla in a large bowl. Add the dry ingredients to the wet ingredients stir to combine. Add oats, chocolate, blueberries and crystallized ginger stir just to combine. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart.
Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes. Cool on the pans for 2 minutes transfer to a wire rack to cool completely.
Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 1 month.
Tip: Dried cranberries or cherries will also work in place of blueberries all can be found, along with crystallized ginger, in the baking, dried fruit or produce sections of many supermarkets and natural-foods stores.
Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.
White Chocolate Dipped Gingersnaps
“It’s the most wonderful time of the year!” We put up our Christmas decorations last weekend. Yep, all 5 of them. We still have never had a Christmas tree but we do have garland and we hung all our ornaments on it. Growing up, it was tradition for my family to get a new ornament each year so I’ve collected a few. Most of mine seem to have something to do with chocolate or ice cream. Go figure. Even though I’m a little bummed about not having a tree, it’s probably a good thing because Carly would not be able to resist touching it.
Anyway, to get Carly involved in decorating I let her carefully carry each nativity piece over to Nick to place on our self and she just thought it was the greatest thing ever. I hate that she’s getting older but she is getting even cuter so it’s all good.
Besides getting in the holiday spirit by decorating, I’ve been whipping up lots of yummy treats like these soft gingersnap cookies dipped in white chocolate. My mom shared this recipe with me two years ago and my husband went crazy over them. You get that gingerbread flavor but in a softer form AND it’s all wrapped up in a layer of delicious white chocolate (Ghirardelli is the way to go!). Oh and they are made with canola oil making them less unhealthy. Yeah, I’m going to be honest and not say a cookie is healthy. I hate when people do that… plus, if a cookie is actually healthy then it’s no longer a cookie. Right?
Dipping is the easiest/fastest way to apply the chocolate but you can lay it on really any way you’d like. I thought I’d change things up a bit with my squiggles and was pretty pleased, though I think you get more chocolate on there with the dipping. Just sayin.
Now, white chocolate can be tricky to melt, especially in the microwave so it is very important that you melt it at 50% power (putting on defrost will do this) and then mix every 30 seconds until melted. I just don’t want you to ruin your precious Ghirardelli chocolate.
Well the shot above took a few tries because a little elf kept sneaking up and grabbing the chocolate chips from off the edge of the table. She’s getting too tall and knows what’s good.
Spread the holiday joy by sharing these cookies with your friends and family!
White Chocolate Cupcakes
Special Equipment: Pastry bag (optional)
Ingredients US Metric
- 5 ounces white chocolate, finely chopped
- 1 1/4 cups unbleached all-purpose flour
- 1/4 cup cake flour, preferably unbleached
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 2/3 cup granulated sugar
- 4 tablespoons (2 oz) salted butter, at room temperature
- 2 large eggs, at room temperature
- White Chocolate Cream Cheese Frosting
Preheat the oven to 350°F (176°C). Position an oven rack in the center position and line a pan of twelve 3-by-1 1/2-inch muffin cups with paper liners.
In a heatproof bowl, dump the chocolate. Bring a wide saucepan of water to a simmer over medium heat. Turn off the heat and place the bowl in the hot water. Let it stand, stirring occasionally, until the chocolate is completely melted and smooth. Be careful not to let any water get in the bowl or the chocolate will seize and clump. Remove the bowl from the water and let cool until tepid.
In a small bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt.
In a glass measuring cup, stir together the milk and vanilla.
In the bowl of a stand mixer or in a large bowl with a handheld electric mixer on high speed, beat the sugar and butter until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time, scraping the sides of the bowl as needed. Beat in the tepid chocolate.
Reduce the speed to low and beat in the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, and mix until smooth.
Using a 2-inch diameter ice cream scoop or a 1/3 cup measuring cup, scoop the batter into the prepared cups. The cups shouldn’t be more than 2/3 full. (If you overfill the cups, they’ll end up flat rather than domed.)
Bake the white chocolate cupcakes until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Do not overbake. Don’t be alarmed if the cupcakes don’t rise appreciably or if they fail to turn golden brown.
Let the cupcakes cool in the pan on a wire rack for 10 to 15 minutes. Remove the cupcakes from the pan, place them on the wire rack, and cool completely.
Just before serving, frost your white chocolate cupcakes with the white chocolate cream cheese frosting. (For an especially professional look, use an ice-cream scoop to top each cupcake with the frosting, then use a small spatula to smooth each portion of frosting into a dome.) Originally published June 21, 2013.
White Chocolate Cupcake Variations
To make a white chocolate layer cake instead of white chocolate cupcakes, double the recipe, use two 9-inch pans instead of cupcake tins, and bake for about 40 minutes.
A tart jam filling contrasts nicely with the sweetness of these white chocolate cupcakes and cream cheese frosting—raspberry, strawberry, currant, or just about anything would be lovely. If filling the cupcakes, place about 3/4 cup jam in a pastry bag fitted with a plain tip about 1/2 inch wide. Insert the tip about 1/2-inch deep into a cooled cupcake and squeeze to pipe about a tablespoon jam deep into the heart of the cupcake. Repeat with the remaining cupcakes and jam.
I have to say that I’d my doubts about this recipe. The batter was thin and, despite what the author says, the cupcakes rose and turned slightly golden in the oven. I figured they’d be dry, but the cupcakes were perfectly baked. The texture of the cupcake was good—the crumb was tight and the structure was firm. It wasn’t dry, but it wasn’t soft, either. It had a whisper of white chocolate—which to me is a creamy, milky flavor. Of course, there’s no chocolatey chocolate flavor. Clearly, white chocolate isn’t an assertive flavor.
Our guests loved these and I’d definitely recommend them. I frosted a cupcake using an ice cream scoop to see if it’s indeed easy to frost that way, and it was!
Recipe Testers' Reviews
The white chocolate flavor was delicate and delicious. Once filled with the raspberry jam and topped generously with the rich White Chocolate Cream Cheese Icing, each flavor component complimented the whole.
This recipe produced exactly 12 cupcakes, as promised. The use of cake flour resulted in a soft and fine crumb.
These white chocolate cupcakes are truly an inspiration! The cupcakes are moist and flavorful. They're a bit dense, like pound cake. The white chocolate taste is undetectable to me, even though I knew white chocolate was in there. They have a very vanilla flavor to me. The frosting is out-of-this-world scrumptious. The recipe allowed for a very generous dollop atop the cupcake, which was incredible because I truly couldn't get enough of it.
The contrast of the raspberry with the sweet cupcake was perfect do not skip the raspberry jam or disappointment will be had! These cupcakes also came together easily.
If you love white chocolate, and I do, you will love these wonderfully moist white chocolate cupcakes.
The recipe says it makes 12 and to fill the cups very full, but I still ended up with 15. I only put raspberry jam in a few, and they were received with mixed reviews. No one thought the jam was a great addition.
I topped the cupcakes with the white chocolate cream cheese icing. I'm not a huge cream cheese fan, and this is very cream cheesy, so next time I may try adding some orange zest to the icing or a dark chocolate drizzle with a sprinkle of sea salt.
This cupcake was good. It had a nice flavor and I really liked the texture. I think that vanilla was the more pronounced flavor rather than the white chocolate. I thought that the frosting really adds to the white chocolate flavoring and makes for a very nice cupcake to frosting combo. I liked that this frosting was cream cheese-based. I think regular buttercream would have been way too sweet and taken away from the white chocolate flavor. I thought that the density of the cake was good—not quite pound cake dense, but firm enough to handle a good filling. I used a mixed berry jam.
The recipe made exactly 12 cupcakes and the frosting was more than enough to frost the 12 cupcakes using a piping bag and making a nice size swirl of frosting on top.
These cupcakes are good and easy to make. I filled a cupcake with Nutella. The Nutella is great with the cupcake. I suspect that a dark chocolate frosting or a Nutella-based frosting would be better than the white chocolate frosting.
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