Go Back
–+ servings
White Chocolate Chip and Honeycomb Cookies

White Chocolate Chip and Honeycomb Cookies

Jennifer Ryan
White chocolate chip and honeycomb cookies packed with sweet crunch and creamy chocolate. Soft, chewy, and so easy to make.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 12
Calories 436 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Preheat your oven to 375°F (190°C), or 340°F (170°C) for a fan oven. Line a baking sheet with parchment paper.
    Oven set to 190°C or 375°F, indicating the temperature for baking.
  • Melt the butter in a saucepan over low heat. Once fully melted, remove from heat and let it cool slightly.
    ¾ cup unsalted butter
    Melted butter and white chocolate in a frying pan, ready for cookie preparation.
  • In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until smooth.
    1 cup packed light brown sugar, ½ cup granulated sugar
    A mixing bowl with a thick, caramel-colored mixture and a spatula resting inside.
  • Add the egg, egg yolk, and vanilla extract. Beat until the mixture is lighter in color and smooth.
    1 teaspoon vanilla extract, 1 medium egg, 1 egg yolk
    A mixing bowl containing a smooth, golden-brown cookie dough with a spatula resting inside.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
    2¼ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon sea salt
  • Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
    A mixing bowl with flour and a spoonful of honeycomb mixture being combined.
  • Fold in the white chocolate chips and honeycomb pieces until evenly distributed.
    1 cup white chocolate chips, 1 cup honeycomb pieces
    Bowl filled with cookie dough mixed with white chocolate chips.
  • Scoop portions of dough onto the prepared baking sheet, spacing them apart to allow for spreading.
    Dough balls with white chocolate chips on a baking sheet lined with parchment paper.
  • Bake for 12-13 minutes for soft, chewy cookies, or up to 15 minutes for slightly crisp edges.
    Freshly baked white chocolate chip and honeycomb cookies cooling on a wire rack.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  • Repeat with the remaining dough.
    Close-up of golden brown cookies with white chocolate chips on a wooden surface.

Notes

Tips and Tricks
  • Cool the butter: Let it cool slightly so it doesn’t cook the eggs when mixed.
  • Don’t overbake: The cookies will continue to set as they cool, so remove them when the edges are golden.
  • Even sizing: Use a cookie scoop for uniform cookies that bake evenly.
  • Space them out: These cookies spread, so leave room between each one.
  • Soft center tip: Bake for a shorter time if you prefer a softer texture.
  • Storage: Store in an airtight container at room temperature for up to 4 days.

Nutrition

Calories: 436kcalCarbohydrates: 66gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 65mgSodium: 225mgPotassium: 104mgFiber: 1gSugar: 46gVitamin A: 415IUVitamin C: 0.1mgCalcium: 57mgIron: 1mg
Keywords chocolate, chocolate chip, chocolate chip cookie, chocolate cookies, cookie, cookie dough, cookie recipe, cookies, honeycomb candy, white chocolate
Tried this recipe?Let us know how it was!
QR Code linking back to recipe