Studding white chocolate cookies are Japanese Strawberry Pocky and Strawberry Kit-Kat. Chips of white and semi-sweet chocolate also speckle this whimsical take on traditional chocolate chip cookies. The recipe is inspired by Averie Cooks and Momofuku Milk Bar's Compost Cookies.
Yields approximately 60 small cookies.
- ¾ cup unsalted butter, softened
- ½ cup organic Sucanat sugar
- ¼ cup organic cane sugar
- 2 large eggs
- 2 teaspoons vanilla powder
- 1 box (3.56 ounces) white chocolate pudding mix
- ¼ cup white cocoa mix (the kind that you add milk to and enjoy on a blustery winter day)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of sea salt
- ¼ cup chopped Strawberry Pocky
- ¼ cup chopped Strawberry Kit-Kats
- ¼ cup white chocolate chips
- ¼ cup semi-sweet chocolate chips
- 5 ounces (almost half a bag) of Hershey’s Dark Chocolate Kisses, chopped
With the paddle attachment of a stand mixer, beat together the butter, sugars, eggs and vanilla bowl in a large bowl. After the ingredients are well blended (about 4 minutes), add the pudding mix and cocoa. (Remember to scrape the bowl often and between additions.) Next, pour in the flour, baking soda and salt. Stir in the Pocky, Kit-Kats and chocolate chips.
Spray a mini ice cream scooper with butter flavored cooking spray. Onto a parchment lined cookie sheet, place mini mounds of cookie dough. Flatten gently with your fingertips.
Lightly cover the cookies with non-stick aluminum foil. Refrigerate or freeze cookie laden cookie sheets overnight. (Or at least 2 hours.)
Preheat an oven to 350 degrees. Bake for 8 minutes. (You should see golden edges on the cookies.) Cool for 3 to 5 minutes…Next, dive in! And enjoy!
Tips: With a spatula, scrape the mixing bowl between additions of ingredients. Do not use sugar free or cook ‘n serve pudding mixes. Also, feel free to substitute brown sugar for the Sucanat.