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White Chocolate Chip Cookies are soft, chewy, and studded with sweet, creamy white chocolate in every bite, with buttery golden edges and zero chilling required. I whipped up a batch on a *rainy afternoon* when Lizzie wanted to bake, and the whole tray was gone before they fully cooled. If you love our chocolate chunk cookies, this white chocolate version is just as easy and irresistible.
These easy no-chill white chocolate chip cookies use melted butter and an extra yolk for a soft, chewy texture that stays tender for days.
White Chocolate Chip Cookies Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 13 minutes
- ⏳ Total Time: 28 minutes
- 🍽️ Serving: 22 cookies
- ⚡ Calories: 225kcal
- 🌶️ Flavor Profile: Soft, chewy, and buttery with sweet creamy white chocolate
- ✋ Difficulty: Easy, a no-chill drop cookie like our chocolate chunk cookies
Quick Answer
To make white chocolate chip cookies, beat melted butter with brown and white sugar, then mix in an egg, an extra yolk, and vanilla. Add the flour, baking soda, and salt and mix until just combined, then fold in the white chocolate chips. Roll the dough into balls, place on lined baking sheets, and bake at 350 degrees F for 11 to 13 minutes until golden at the edges. No chilling required.
Jump to:
- White Chocolate Chip Cookies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make White Chocolate Chip Cookies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- White Chocolate Chip Cookies FAQs
- Other Recommended Cookie Recipes
- White Chocolate Chip Cookies (Easy No Chill Recipe)
Why This Recipe Works
Click to see the technique science
- Melted butter makes them chewy. Using melted butter instead of creaming softened butter gives these cookies their signature soft, chewy texture with no mixer needed.
- An extra yolk adds richness. The whole egg plus an additional yolk make the cookies tender and rich, keeping the centers soft.
- Brown sugar keeps them soft. A higher ratio of brown sugar adds moisture and a subtle caramel note so the cookies stay chewy for days.
- White chocolate melts into creamy pockets. Good-quality white chocolate chips soften into sweet, creamy pockets that contrast with the buttery dough.
- No chilling means cookies fast. This dough bakes right away, so you can have warm cookies on the table in under 30 minutes.
- Pressing chips on top looks bakery-perfect. Adding a few extra chips right after baking gives the cookies that gorgeous, loaded bakery look.
Why You’ll Love This Recipe
- They are soft, chewy, and loaded with sweet white chocolate in every bite.
- They come together in one bowl with no chilling and no mixer required, just like our chocolate chunk cookies.
- They are perfect for the holidays, bake sales, or anytime cravings, and they stay soft for days.
Key Ingredients
A handful of simple baking staples and a bag of white chocolate chips is all you need. Here are the ones that matter most.
- White chocolate chips: Sweet and creamy, they melt into soft little pockets throughout the cookies. Use good-quality chips so they melt smoothly.
- Melted butter: Melting the butter gives these cookies their soft, chewy texture and rich flavor without any mixer required.
- Brown and white sugar: Brown sugar keeps the cookies soft and chewy, while a bit of white sugar helps the edges turn golden.
- Egg plus an extra yolk: The additional yolk adds richness and chew, making the cookies extra soft in the center.
- Vanilla extract: A full teaspoon rounds out the sweet white chocolate with warm, classic cookie flavor.
See recipe card for exact quantities.
Variations and Substitutions
These white chocolate chip cookies are easy to make your own:
- Mix the chips: Swap half the white chocolate for semi-sweet or use a combination, like the chunks in our chocolate chunk cookies.
- Add macadamia nuts: Fold in chopped macadamia nuts for the classic white chocolate macadamia cookie.
- Add dried fruit: Dried cranberries or cherries pair beautifully with sweet white chocolate.
- Make them festive: Press a few extra chips and some sprinkles on top right after baking for holiday cookies.
How to Make White Chocolate Chip Cookies
- Add the melted butter, brown sugar, and white sugar to a bowl and beat until combined, about 1 minute.
- Add the whole egg, egg yolk, and vanilla extract and mix until smooth.
- Add the flour, baking soda, and salt and mix on low speed until just combined, scraping down the sides as needed.
- Fold in the white chocolate chips until evenly distributed through the dough.
- Roll the dough into balls, about 3 tablespoons each, and place them on parchment-lined baking sheets with room to spread.
- Bake at 350 degrees F for 11 to 13 minutes until golden at the edges, then press a few extra chips on top and let cool on the tray.
Recipe Tips & Tricks
- Use good-quality white chocolate chips, they melt smoother and taste creamier than budget brands.
- Do not overbake, pull the cookies when the edges are golden but the centers still look soft for the chewiest texture.
- Measure the flour correctly, spoon and level it so the cookies do not turn out dry or cakey.
- Let the melted butter cool slightly before mixing so it does not cook the eggs when you add them.
- Press extra chips on top after baking for that loaded, bakery-style look.
- Cool on the tray for a few minutes so the cookies set up before transferring them to a wire rack.
Serving Ideas and Suggestions
These white chocolate chip cookies are best slightly warm with a cold glass of milk. They are a holiday cookie tray favorite and pair beautifully with our chocolate chunk cookies for a sweet-and-creamy mix.
For a dessert spread, serve them alongside our soft frosted lofthouse cookies and chocolate sugar cookies so there is something for everyone. They also make a lovely homemade gift packed in a tin.
Store cooled cookies in an airtight container at room temperature for up to five days, adding a slice of bread to keep them soft. The dough balls freeze well too, so you can bake just a few warm cookies whenever the craving strikes.
White Chocolate Chip Cookies FAQs
No, this is a no-chill recipe, so you can bake the cookies as soon as the dough is mixed. The melted butter and proper flour measurement keep the cookies from spreading too much. If your kitchen is very warm or you want slightly thicker cookies, you can chill the dough for 30 minutes, but it is not required for great results.
Cookies that spread too much are usually caused by butter that was too hot, too little flour, or a warm baking sheet. Let the melted butter cool slightly before mixing, measure the flour by spooning and leveling rather than scooping, and always bake on a cool tray. If your dough feels very soft, a short chill in the fridge will help the cookies hold their shape.
Use a good-quality white chocolate chip or a chopped white chocolate baking bar for the best flavor and melt. Quality white chocolate contains cocoa butter, which gives it a creamy taste and smooth texture, while cheaper chips can taste waxy. Chopping a bar gives you irregular pieces that melt into pretty pools throughout the cookies.
Yes, this dough freezes beautifully. Roll it into balls, freeze them solid on a tray, then store in a freezer bag for up to three months. Bake straight from frozen, adding a minute or two to the bake time. This way you can enjoy fresh, warm white chocolate chip cookies any time without mixing a whole batch.
To keep white chocolate chip cookies soft, store them in an airtight container at room temperature with a slice of bread tucked inside, which the cookies absorb moisture from. Avoid overbaking, since pulling the cookies while the centers still look soft keeps them tender. The melted butter, brown sugar, and extra yolk in this recipe all help them stay chewy for days.
Absolutely. Chopped macadamia nuts are a classic pairing with white chocolate, and pecans or walnuts work well too. You can also add dried cranberries or cherries for a sweet-tart contrast, or mix in some semi-sweet chips for a combination cookie. Just keep the total amount of mix-ins similar so the dough still holds together.
Craving more cookies? Try our chocolate chunk cookies and chocolate sugar cookies next.
White Chocolate Chip Cookies (Easy No Chill Recipe)
Ingredients
- ¾ cup unsalted butter melted
- 1 cup brown sugar
- ½ cup white sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 1 ½ cups white chocolate chips
Instructions
- Line baking sheets with parchment paper and preheat the oven to 350°F.
- Add the butter, brown sugar, and granulated sugar to the bowl of an electric stand mixer and beat on a medium speed until combined – about 1 minute. You can also do this by hand in a mixing bowl with a wooden spoon.¾ cup unsalted butter, 1 cup brown sugar, ½ cup white sugar
- Add the whole egg, egg yolk, and vanilla extract and mix until combined.1 large egg, 1 large egg yolk, 1 tsp vanilla extract
- Add the flour, baking soda and salt and mix on a low speed until just combined, scraping down the sides when necessary.2 cups all purpose flour, ¾ tsp baking soda, ½ tsp salt
- Add the white chocolate chips and briefly mix again to combine.1 ½ cups white chocolate chips
- Take handfuls of the mixture and roll into balls. I used 3 tablespoons of the dough per cookie but adjust depending on how big you’d like them to be.
- Place the cookie dough balls on the prepared baking sheets, leaving enough space between each for spreading. Bake for 11-13 minutes or until starting to turn golden around the edges.
- Immediately press more chocolate chips into the warm cookies for a pretty presentation, optional. Leave the warm cookies on the baking sheets for about 15 minutes before using a spatula to transfer them to a wire rack to cool completely.
Video
Notes
- Make sure your butter is fully melted for a chewier texture.
- Chill the dough for at least 30 minutes to prevent the cookies from spreading too much.
- Don’t over-mix the dough to avoid tough cookies.
- Use a cookie scoop for even-sized cookies.
- Always cool your baked cookies on a wire rack to ensure they don’t continue to cook on the hot baking sheet.
- Store leftover cookies in an airtight container to keep them fresh.
Nutrition
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