Description
These cinnamon swirl white chocolate cookies are soft, chewy, and full of warm cinnamon spice with melty pockets of white chocolate. Perfect for cozy afternoons or crowd-pleasing dessert platters.
Ingredients
Scale
- ¾ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon (plus extra for sprinkling)
- 1 cup white chocolate chunks
- 2 tablespoons melted butter (for swirl)
- 3 tablespoons brown sugar (for swirl)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the egg and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients into the wet mixture. Stir until combined.
- Fold in the white chocolate chunks.
- In a small bowl, mix the melted butter with brown sugar and extra cinnamon to make the swirl.
- Swirl this mixture gently into the cookie dough without fully blending it.
- Use a cookie scoop to portion dough onto the prepared baking sheet.
- Bake for 9–11 minutes until the edges are set and centers are soft.
- Let cookies cool for 5 minutes on the tray, then transfer to a wire rack.
- Sprinkle extra cinnamon on top while warm if desired.
Notes
- Chilling the dough helps prevent spreading and improves flavor.
- Do not overbake — cookies will continue to set while cooling.
- Use real white chocolate with cocoa butter for best taste and texture.