Vanilla White Chocolate Drops

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 4 1/2 dozen 2" cookies

Recipe photo

Soft, tender, vanilla-scented cookies studded with white chips are a nice change from "all chocolate, all the time." The recipe calls for the dough to chill for 2 days in the refrigerator; this enhances the cookies' flavor, which can be one-dimensionally sweet without it. You can certainly make them without chilling first, but we highly recommend it. By the way, you'll notice this recipe is made with bread flour; many of you have asked what you can do with bread flour besides make bread, and here's one of the sweet possibilities.

Vanilla White Chocolate Drops

star rating (9) rate this recipe »
Hands-on time:
Baking time:
Total time: Overnight,
Yield: about 4 1/2 dozen 2" cookies
Published: 08/21/2013


Tips from our bakers

  • These cookies are quite plain-looking. To give them visual panache, poke a few additional white chips into each of the cookies as soon as they come out of the oven.
  • Want to make this recipe with all-purpose flour? Go right ahead; no adjustments are necessary.
  • For a nice variation, substitute butterscotch chips (or the flavored chips of your choice) for the white chocolate chips.


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1) Beat together the butter and sugar until smooth.

2) Add the eggs, beating until smooth.

3) Beat in the vanilla, salt, and baking powder.

4) Add the flour, mixing until totally incorporated. Stir in the chips.

5) Transfer the dough to a covered container, and refrigerate it for 48 hours. This long chilling period will enhance the cookies' flavor, adding a slightly caramelized note to what's otherwise simply a very sweet cookie.

6) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

7) Drop 1" balls of dough onto the prepared baking sheets; a teaspoon cookie scoop works well here. Space the cookies at least 1 1/2" apart.

8) Bake the cookies for 8 to 9 minutes; they might be barely starting to brown around the edges, but don't over-bake; you want them to remain soft.

9) Remove the cookies from the oven, and cool them right on the pan.

Yield: about 4 1/2 dozen 2" cookies.


  • 08/27/2014
  • antoinettestonestreet from KAF Community
  • I actually have a question?? Can you add madiadianion nuts ??! If yes, how much you recommend??

    I would try using 1 cup of white chocolate chips and 1 cup of macadamia nuts for a nice variation.~Jaydl@KAF

  • star rating 12/29/2013
  • Connie from Illinois
  • I made these cookies for our neighborhood Christmas gifting. They were easy to prepare, and though there was much clamoring, I held off baking till after the 48-hour mark. We didn't find them too sweet. I used up small leftover amounts of various chips. Next time, I will try the Fiori suggestion.
  • star rating 11/26/2013
  • lynda from plymouth, Mi
  • I made this recipe with cinnamon chips in place of the white chocolate and they are delicious. The hardest part of this recipe is letting the dough sit 48hrs.
  • 11/20/2013
  • HOOP from Papillion, NE
  • What to do - & when - w/the white chocolate chips?
    Sorry for the confusion. You can stir in the chips right after you add the flour. ~Amy
  • 11/20/2013
  • Amy from Long Island, NY
  • Can the two day chill in the fridge be replaced by time in the freezer? I am looking to make dough and bake closer to Christmas.
    Yes, that will work just fine. I usually scoop the dough and store in a tupperware container until I'm ready to bake the cookies. I do let them sit out at room temperature for about 20 minutes before baking.
  • star rating 09/19/2013
  • Irene from Toronto ON
  • I would have given five stars if you used Fiori di Sicilia...
  • star rating 09/09/2013
  • Chris from Los Angeles, CA
  • These are fantastic! I made the dough and allowed them to chill in the refrigerator for the recommended 48 hour period. I also used homemade vanilla extract and vanilla sugar. I subbed 1/3 cup of flour for whole wheat pastry flour as well, so I wouldn't feel completely guilty. Not too sweet, light texture and great flavor. They were gone at the office within the hour! Mine took about 13 mins to cook, however. Probably my oven. Anyway, thank you KAF! Another score!
  • star rating 09/06/2013
  • AngelaR from KAF Community
  • I was only able to chill these for an hour before I had to bake them for our BBQ. I did these cookies as well as the chocolate peanut butter chip ones as well. The vanilla drops won out by a huge margin! These were so popular and I had people asking me to bake these for their birthday. I will definitely make these again and do the suggested chill time of two days, and also try it with some homemade vanilla extract for extra vanilla goodness.

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