White chocolate chip cookies

A few weeks ago, I came across a recipe on Pinterest for Cadbury chocolate chip cookies.  I almost jumped through my computer screen to try and eat them.  I love Cadbury eggs.  My favorites are the cream-filled ones, but the little candy coated ones are mighty tasty as well.  I wanted any excuse to try and make them.

A couple of days after Easter, I was at Target and picked up a bag of the mini Cadbury, candy-coated eggs called for in this recipe. After the holiday, of course, they were on sale and I couldn’t stop thinking about these cookies.  When my sister-in-law called and invited us to come hang out with them at their campsite over the weekend for a bit, I knew I had my perfect excuse for baking cookies.

My daughter and I made the dough together.  We baked them the next day.  My whole family fell in love.  To be honest, next time around I won’t add the Cadbury eggs.  I know that sounds blasphemous, but I think white chocolate chips and MAYBE some milk chocolate chips will do the trick just fine.  The cookie dough itself is also quite yummy.  My husband prefers it to my usual chocolate chip cookie dough, which is the Nestle Tollhouse recipe.

I’ve modified the recipe just a bit from its original form.  If you want to use the Cadbury eggs, you can.  You use a whole bag and very roughly chop them (I put them in a zip-top bag and beat them with my rolling pin). You can add in a bag (or half bag, whatever you like) of milk chocolate chips if you want.  But, for those who love white chocolate or are looking for an IC friendly cookie recipe, go with just the white chocolate chips.

White chocolate chip cookies
Adapted from “What’s Cooking with Ruthie”


1 cup butter, softened
1-1/2 cup white sugar
3/4 cup brown sugar
3 eggs
3 tsp vanilla
3-1/2 cup flour
1-1/2 tsp. salt
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 package white chocolate chips


1. Cream the butter and sugars together.
2. Add the eggs and vanilla; mix well.
3. In a separate bowl, combine the flour, salt, baking soda and baking powder.
4. Gradually add the flour mixture into the butter and sugar mixture and mix well.
5. Stir in the chocolate chips.
6. Drop by the tablespoonful onto ungreased baking sheets and bake at 350-degrees for 10 to 12 minutes, until the edges are slightly browned.

I can’t tell you exactly how many cookies I ended up with, but they filled two gallon sized zip-top bags.  This recipe makes lots of cookies, which is good, because they don’t last long!

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