This is one of my day 5 contributions to #CHOCTOBERFEST 2018 ~ a round-up of chocolate recipes from over 200 food bloggers, running from October 15-October 20. There will be a giveaway worth over $400 from our sponsors (with a link on all of my recipes each day), so please click the giveaway widget to enter as many times as you want. There’s also a button link to the #Choctoberfest pinterest board, where you can all sorts of ideas for Fall and Halloween chocolate treats, plus a button link to IMPERIAL SUGAR's seasonal Halloween website.
Don't forget to come back to my daily recipe page or blog (SEASONAL and HOLIDAY RECIPE EXCHANGE) for more chocolatey goodness between now and October 20.
Ultimate WHITE CHOCOLATE CHIP Halloween COOKIES
3/4 cup (12 TB) unsalted butter, room temperature
1/2 cup IMPERIAL dark sugar
1/2 cup IMPERIAL granulated sugar
1 (3.4 oz) box white chocolate pudding mix
2 eggs………………………………………………..……….1 tsp. vanilla
1 tsp. baking soda……………………….………..…...2-1/4 cups all-purpose flour
1 (12 oz.) pkg. white chocolate chips….…...….1/4 tsp. salt
NOTE: My daughters and I don’t like nuts in cookies, but if you really want to add nuts, then 1/4 to 1/2 cup chopped macadamia nuts would be perfect.
Preheat oven to 350°. Line baking sheets with parchment paper and set aside.
In mixer bowl, cream together butter, sugars and pudding mix. Then beat in eggs and vanilla. Beat in the baking soda and salt. **
Scrape down the sides of the bowl & paddle. Gradually beat in the flour on low speed, until it’s incorporated; then raise to a higher speed and beat for about 20 seconds. Turn down to low and fold in chips (and nuts) just until blended in.
I spray my small cookie scoop with buttery non-stick spray and put level full scoops of batter on the prepared sheets. Then go back and roll them into balls in the palm of my hand. Dip the top of each ball into HALLOWEEN SPRINKLES (so they stick while they're baking).
My cookie sheets are large and I put 12 cookies to a sheet (3 to a row, 4 staggered rows). They don't spread very much but do get nice & round & puffy.
Bake for 8-10 minutes, or until golden brown. Let them rest on the cookie sheet a few minutes before removing to rack or paper to cool completely.
Makes about 3 to 3-1/2 dozen.
In 1843, along the banks of Oyster Creek in what would later become Sugar Land, the Williams brothers built a mule-powered sugar mill, began grinding sugar cane, and a Texas legacy was born. The Imperial Sugar Company is the one of the oldest continuously operating companies in the State of Texas and was founded by one of the original 100 families brought to the state by Stephen F. Austin.
For 175 years, Imperial Sugar has been a trusted name in family kitchens all across the south. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations. We’re the secret ingredient in family-favorite recipes handed down from one generation to another. Home cooks know that when you bake with love and Imperial Sugar, that’s when memories are made.
Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Our family of products includes granulated sugar, light and dark brown sugar, free-flowing sugar, powdered sugar, sugar shakers and Steviacane® (Stevia + sugar blend). Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results.