White Chocolate Raspberry Cookies

How do you feel about white chocolate? I am a fan. I love white chocolate macadamia nut cookies, white chocolate pretzels, white chocolate cranberry cookies…and eating a handful of white chocolate chips right out of the bag. I especially love the…

How do you feel about white chocolate? I am a fan. I love white chocolate macadamia nut cookies, white chocolate pretzels, white chocolate cranberry cookies…and eating a handful of white chocolate chips right out of the bag. I especially love these White Chocolate Raspberry Cookies. The white chocolate and raspberry combo is perfection. The sweet…

Blueberry White Chocolate Blondies

With a satisfyingly fudgy texture, these white chocolate blueberry blondies are studded with chunks of white chocolate and pockets of soft, jammy blueberries and finished off with an artistic drizzle of blueberry maple glaze. Blueberry and white chocolate lovers, this one’s for you! These summery blueberry blondies somehow manage to taste like a blueberry muffin […]

The post Blueberry White Chocolate Blondies first appeared on Love and Olive Oil.

With a satisfyingly fudgy texture, these white chocolate blueberry blondies are studded with chunks of white chocolate and pockets of soft, jammy blueberries and finished off with an artistic drizzle of blueberry maple glaze.

Blueberry and white chocolate lovers, this one’s for you! These summery blueberry blondies somehow manage to taste like a blueberry muffin disguised itself as dessert, with a bright and fruity blueberry flavor with just a hint of buttermilk and lemon.

Squares of Blueberry White Chocolate Blondies drizzled with a hot pink glaze, on a gray background with bowls of white chips, blueberries, and a tiny pitcher of glaze in the background.

When I first tested these bars, I thought they tasted a bit like blueberry muffins or blueberry pancakes, just slightly sweeter and baked into a bar… which was not what I expected at all, but also kind of… awesome?

So I decided to lean into the pancake idea, adding buttermilk powder and a hint of maple to the glaze. Both are optional, but I personally loved the extra acidity from the buttermilk powder, and felt it helped offset the sweetness of the white chocolate (one of my main complaints with many blondie recipes).

The result is an ultra-fudgy blondie, studded with chunks of white chocolate and jammy pockets of bright blueberry flavor and just a hint of tang from the lemon zest and buttermilk.

Stack of Blueberry White Chocolate Blondies cut into squares on a purple plate, gray background with raw ingredients and a pot of glaze in the background.

Blondies are a hard nut to crack sometimes, at least when it comes to texture.

These blondies are on the fudgier side, dense and almost gooey in the middle with lighter, cakier edges and a paper thin, crackly crust. This kind of blondie is really best after chilling overnight, when the fats solidify and become even more fudge-like.

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Madeleine Kamman’s White Chocolate-Chartreuse Bavarian

I don’t remember the first time I made this dessert, but I certainly remember being wowed by its flavors, and the creator of it, Madeleine Kamman. (Who I’ll get to in a minute…) I’d been making it for years and it’s a wonderful way to use white chocolate, which pairs remarkably well with dark chocolate, but also goes nicely with everything from berries and lemon,…

I don’t remember the first time I made this dessert, but I certainly remember being wowed by its flavors, and the creator of it, Madeleine Kamman. (Who I’ll get to in a minute…) I’d been making it for years and it’s a wonderful way to use white chocolate, which pairs remarkably well with dark chocolate, but also goes nicely with everything from berries and lemon, and caramelizes beautifully, which can be used in cakes, sorbets, and ice cream. (I learned how to make it at the Valrhona Chocolate School, and it’s become so popular that the company now sells it by the bar.)

What can’t white chocolate do?

Well, it can’t replace chocolate because it’s not chocolate. Milk chocolate technically isn’t chocolate; it’s chocolate with milk added. On a similar note, I’ve only had Home Fries served to me at diners, not at home. And I’m still perplexed that we call it Banana Bread, because some people have told me that Cornbread, if made with a few teaspoons of sugar, isn’t bread, it’s cake. Yes, some insist that white chocolate “…isn’t chocolate!” but herb tea, as it’s commonly called in the U.S., has no tea in it. So if you’ve ever sipped a cup of “chamomile tea” (or even if you haven’t), you are welcome to enjoy white chocolate!

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Matcha White Chocolate Crunch Bark

With mesmerizing swirls of matcha and creamy white chocolate on a base of dark chocolate and crispy puffed quinoa, this truly unique chocolate bark is a masterpiece of texture and flavor. Whether made as a homemade holiday gift or an indulgent treat for yourself, this matcha white chocolate crunch bark is both beautiful and delicious… […]

The post Matcha White Chocolate Crunch Bark first appeared on Love and Olive Oil.

With mesmerizing swirls of matcha and creamy white chocolate on a base of dark chocolate and crispy puffed quinoa, this truly unique chocolate bark is a masterpiece of texture and flavor.

Whether made as a homemade holiday gift or an indulgent treat for yourself, this matcha white chocolate crunch bark is both beautiful and delicious… and sure to be a new holiday staple!

Stack of cut pieces of Matcha White Chocolate Crunch Bark showing the layers, cup with matcha latte and bowl of matcha powder in the background

Chocolate bark is one of my favorite last-minute holiday recipes. I’ll often use up all the random bits of chocolate I have left from my holiday baking, swirling them into pretty (and pretty delicious) slabs of chocolatey delight.

Not to mention the endless possibilities of flavors and toppings… from peanut butter to creme de menthe, freeze-dried fruit to crunchy cookie bits. And now this one, featuring grassy matcha swirled with sultry white chocolate and a base of dark chocolate to offset the sweetness.

I actually first started testing this recipe last year, but I wasn’t completely happy with the appearance of it (turns out rainbow sprinkles aren’t always the best choice), and seeing as it was practically Christmas already, I ended up tabling the idea for this year instead.

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50 Best Chocolate Recipes for Chocolate Lovers Everywhere

Our best chocolate recipes hardly need an introduction. There’s layer cakes, chocolate cookies, chocolate frostings, mousses and puddings, pies and tarts, and everything in between. But I know you really just want to get to the recipes, so let’s do jus…

Our best chocolate recipes hardly need an introduction. There’s layer cakes, chocolate cookies, chocolate frostings, mousses and puddings, pies and tarts, and everything in between. But I know you really just want to get to the recipes, so let’s do just that.


Best Chocolate Recipes

1. Classic Chocolate Chip Cookies

Before we get into tortes and tarts, sheet cakes and shortbread, we have to start with the most classic chocolate recipes of all time—a soft and chewy chocolate chip cookie. Dorie Greenspan’s recipe calls for 12 ounces of bittersweet chocolate; use a chopped bar or chunks, versus chips, for the most chocolatey flavor of all.

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Double Chocolate Ginger Cookie Bars

Double Chocolate Ginger Cookie Bars

Chocolate cookies are crowd pleasers any way you serve them. I bake up a variety of chocolate cookies all year round, and these Double Chocolate Ginger Cookie Bars are a hit in any season. The brownie-like bar cookies are studded with chunks of candied ginger and are packed with both dark and …

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Double Chocolate Ginger Cookie Bars

Chocolate cookies are crowd pleasers any way you serve them. I bake up a variety of chocolate cookies all year round, and these Double Chocolate Ginger Cookie Bars are a hit in any season. The brownie-like bar cookies are studded with chunks of candied ginger and are packed with both dark and white chocolates, for a treat that is spicy, sweet and offers just the right amount of decadence.

Candied ginger is a great ingredient to pair with chocolate of any kind because it is so versatile. It’s warm spice is a lovely contrast for creamy white chocolate, while its sweetness adds a nice counter to the bittersweet flavors in dark chocolate. While chocolate is the star of these cookie bars, the candied ginger is what makes them both addictive and unique.

These bar cookies are brownie-like and have a deep chocolate flavor, but they have a lighter texture than a regular brownie and are a bit crispier on top. The chocolate cookie dough is similar to brownie batter. It has a relatively small amount of flour and a very generous amount of cocoa powder, and it needs to be spread into a pan to bake evenly. Be sure to use high quality dark and white chocolate in the dough for the best chocolate flavor!

Double Chocolate Candied Ginger Cookie Bars

Let the bars cool completely before slicing them. I like to line my pan with aluminum foil so that I can lift the whole batch out before slicing it. I made narrow bars and cut 30 (10 by 3) bars out of the batch. You can cut them down into slightly smaller squares or larger, more decadent, pieces, if you prefer. The bars keep well in an airtight container for at least 2 or 3 days after baking.

Double Chocolate Ginger Cookie Bars
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 butter, room temperature
3/4 cup brown sugar
1 large egg
2 tsp vanilla extract
3/4 cup dark chocolate chips
3/4 cup white chocolate chips
1/2 cup candied ginger chips

Preheat oven to 375F. Line a 9×13-inch pan with aluminum foil and lightly grease.
In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large bowl, cream together butter and brown sugar until light. Beat in egg and vanilla extract, then stir in the flour mixture. Stir in chocolate chips and candied ginger. Batter will be very thick.
Drop dollops of batter into pan, trying to spread it out as much as possible. Use a spatula to push the batter into an even layer (it will spread more as it bakes, so don’t worry if you can’t get it quite into the corners).
Bake for 20 minutes, or until the bars are set on the edges and they begin to pull away from the sides of the pan. Allow bars to cool completely in the pan – they will sink as they cool – then use the foil to lift them out before slicing them into bars.

Makes 30 bars.

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Cranberry Bliss Bars

If you find yourself counting down the days until you can get your hands on Cranberry Bliss Bars, this copycat recipe is exactly what you need to enjoy them at home any time of the year. I used to count down the days until I could buy the Starbucks Cranberry Bliss Bar. But now I …

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If you find yourself counting down the days until you can get your hands on Cranberry Bliss Bars, this copycat recipe is exactly what you need to enjoy them at home any time of the year.

Three cranberry bliss bars arranged on a white plate, with a bite taken out of one of them

I used to count down the days until I could buy the Starbucks Cranberry Bliss Bar. But now I have my own recipe, and honestly, it’s even better!

Cranberry is such a wonderful flavor that deserves more attention all year long. I’m not complaining about it getting its due in winter, though.

The flavors in these cranberry bars are similar to another copycat recipe of mine, glazed orange scones, as well as my cranberry orange bread and cranberry orange cinnamon rolls.

What can I say, I love the combo of cranberry and orange!

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Pumpkin Oatmeal Cookies

Add some fall flair to your oatmeal cookies! These Pumpkin Oatmeal Cookies are filled with dried cranberries and white chocolate chips for a twist on your favorite oatmeal cookie. I’m starting to get into cookie mode over here. While in the school pickup line the other day, I made a list of all of the …

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Add some fall flair to your oatmeal cookies! These Pumpkin Oatmeal Cookies are filled with dried cranberries and white chocolate chips for a twist on your favorite oatmeal cookie.

Four pumpkin oatmeal cookies stacked next to a glass of milk

I’m starting to get into cookie mode over here. While in the school pickup line the other day, I made a list of all of the cookie recipes that I want to bake over the holidays.

I must say that I have a pretty good list going with everything from Peanut Butter Blossoms and Crispy Ginger Cookies to these pretty Snowflake Sugar Cookies and classic Gingerbread Cookies.

But before I head into full-on Christmas cookie mode, I decided to whip up a couple of batches of cookies that are full of festive fall flavors.

Pumpkin cookies are a go-to every fall. I’ve made them even better with my favorite cookie add-ins!

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Chewy White Chocolate Chip Pumpkin Cookies with Marshmallows

White Chocolate Chip Pumpkin Cookies with Marshmallows
Pumpkin is such a versatile ingredient that I like to incorporate it into all kinds of baked goods in the fall and winter. Pumpkin pies are always a hit, but there are times when I prefer to bake cookies, since they’re easier to transport and serve to a crowd. These White Chocolate Chip …

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White Chocolate Chip Pumpkin Cookies with Marshmallows
Pumpkin is such a versatile ingredient that I like to incorporate it into all kinds of baked goods in the fall and winter. Pumpkin pies are always a hit, but there are times when I prefer to bake cookies, since they’re easier to transport and serve to a crowd. These White Chocolate Chip Pumpkin Cookies with Marshmallows are a fun chocolate chip cookie variation loaded with familiar spices that is perfect for any fall occasion.

Most pumpkin cookies are cakey, but I prefer my chocolate chip cookies to have a chewier texture and a slightly crisp edge. And even though they are loaded with pumpkin, these are still chocolate chip cookies at their heart! If you want cakey pumpkin cookies, check out these whoopie pies – which can be made with or without the delicious caramel filling – and add them to your fall menu.

I find that white chocolate is actually a great match for pumpkin spice in this recipe. While you could substitute in regular chocolate chips, the deep cocoa flavor of dark chocolate tends to take over the cookies and leave you with more chocolate than pumpkin in each bite. White chocolate, on the other hand, brings in a creamy vanilla sweetness that contrasts well with the cinnamon and other spices in the cookie dough. You’ll be able to taste all of the spices and the pumpkin alongside the white chocolate. You’ll get the best results with real white chocolate that is made with cocoa butter, rather than other vegetable fats, as real white chocolate chips are much creamier and less sweet than the “vanilla-flavored chips” you can buy.

I added the marshmallows to the cookies on a whim and I loved how they turned out. They added just the right amount of extra caramelized sweetness and a nice extra chewiness to the cookies. Be sure to use mini marshmallows, as they full sized marshmallows are just too big for this particular recipe.

The cookies will keep well for several days after baking, as the pumpkin brings in just the right amount of moisture to keep them from getting stale quickly. They will remain chewy, but will loose the crispness around the edge when stored in an airtight container. I still think they’re delicious and have even been known to double this batch just to ensure that I have some leftovers after a big party. Serve them with coffee, tea or hot chocolate as a treat for yourself if you’re not entertaining!

White Chocolate Chip Pumpkin Cookies with Marshmallows
2 cups all purpose flour
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, melted and cooled
3/4 cup sugar
1/2 cup dark brown sugar
1 large egg
1/3 cup pumpkin puree
1 tsp vanilla extract
1 cup white chocolate chips
1 cup mini marshmallows

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, spices, baking powder, baking soda and salt.
In a large bowl, whisk together melted butter, sugar, brown sugar, egg, pumpkin puree and vanilla extract until very well combined. Gradually stir in the flour mixture, mixing just until no streaks of dry ingredients remain. Stir in chocolate chips to evenly distribute them, followed by the mini marshmallows
Shape dough into generous 1-inch balls and arrange on baking sheet, leaving about 1 1/2 inches between each cookie to allow for spread.
Bake for 10-12 minutes, or until cookies are set and very lightly browned on the edges. Allow cookies to cool for 4-6 minutes on the baking sheet, before transferring to a wire rack to cool completely.

Makes about 2 1/2 dozen.

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Sprinkle Party Blondies

These blondies are ready to party, chock full of all the fun stuff: chocolate sandwich cookies, both white and dark chocolate chips, and a bevy of colorful rainbow sprinkles. The saying is true… blondes really do have more fun (when it comes to baked goods at least), and these sprinkle party blondies are quite possibly […]

The post Sprinkle Party Blondies first appeared on Love and Olive Oil.

These blondies are ready to party, chock full of all the fun stuff: chocolate sandwich cookies, both white and dark chocolate chips, and a bevy of colorful rainbow sprinkles.

The saying is true… blondes really do have more fun (when it comes to baked goods at least), and these sprinkle party blondies are quite possibly the funnest.

Squares of sprinkle cookie party blondies on a pink background, with bowl of sprinkles on the side

Talk about cheerful, I dare you to take one look (let alone one bite) of these fun-filled blondies without smiling.

I was torn at what to call these celebratory treats. Double chocolate chip cookies ‘n cream confetti blondies is a mouthful even before you take a bite. They’re definitely more fun than funfetti, more colorful than cookies and cream. Party-something seemed appropriate, but I couldn’t decide between sprinkle party blondies, cookie party blondies, or house party blondies.

These blondies have so much going on you think it would be too much, but in this case… too much of a good thing? Even better.

They truly are a party in every bite.

Stack of three sprinkle party blondies with sandwich cookies, on a pink plate and pink background

The blondie base is very similar to my stuffed nutella blondies, though I reduced the scale since the mix-ins bump up the volume by quite a bit (the first batch I made was downright THICK), and skipped the brown butter since the focus of these blondies is on the flavorful mix-ins more than anything.

That said, you could easily substitute different mix-ins to suit your current cravings; the basic blondie recipe used here is a great foundation for just about any mix-in you can think of, from nuts to dried fruit to bits of chocolate or even toffee.

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