Description
How to make THE BEST Vegan White Chocolate LOADED cookies, with a fun whipped cream swirl on top. They are a white chocolate lovers dream!
Ingredients
Scale
- 115g of dairy-free butter (cubed / softened)
- 140g of caster sugar
- 30ml of dairy-free milk
- 1 teaspoon of vanilla bean paste or vanilla extract / seeds from 1 vanilla pod
- 210g of all purpose / plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 200g of dairy-free white chocolate (chips / chunks)
+
- 220ml of dairy-free whipping cream (optional)
Instructions
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the milk and vanilla. Whip again until combined.
- Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined. It will make a thick cookie dough.
- Fold in the white chocolate chips / chunks.
- Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. Make a dent in the cookie dough and press a chunk of some white chocolate (optional) then shape the dough over the chocolate to cover. Make sure it’s completely covered to prevent it oozing out when baking (refer to video for example).
- Place the cookies on the lined tray with space in-between (leave the dough in balls, don’t press them down as they will spread when baking. TIP: Press some small chunks of white chocolate to the tops of each cookie before baking.
- Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
- Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
- You can enjoy them after 10 minutes with a gooey chocolate middle, or make them into the ultimate white creamy cookie with optional decorations.
- In a stand mixer with balloon whisk attachment or in a bowl with electric whisk, whip up the whipping cream until it holds a peak. Transfer into a piping bag fitted with a medium sized round tip nozzle.
- When the cookies are fully cool to the touch, pipe a swirl to the top of each cookie. (Only do this when the cookies are absolutely cold, any heat will immediately melt the cream).
- Melt some white chocolate and allow to cool slightly, then pour in the middle of the cream swirl. Immediately chill so the heat from the chocolate doesn’t melt the cream.
- Chill in the fridge or around 10-15 minutes, then serve.
- Tuck in and enjoy! They’re even better with an added chunk of white chocolate on top!
Notes
Storage: Place the cookies in an air-tight / sealed container. Store in the fridge for up to 3-5 days. Store without the cream on top, as it will make the cookies soggy! When ready to serve, then pipe on the cream!
Un-frosted cookies can be enjoyed warm, just allow them to cool for 5 minutes before enjoying.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American