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Monday, June 7, 2010

Creamsicle Cookies

 

Do you like creamsicles? This is the cookie version, and if I do say so myself, I'd WAY rather have one (or four) of these cookies than a creamsicle. I knew I had to try them the minute I saw the recipe on The Girl Who Ate Everything. The orange zest in the cookies gives it nice flecks of orange and a hint of orange flavor, and the white chocolate chips add some vanilla flavor. These cookies are the PERFECT texture too, being slightly crispy and chewy on the outside, and totally soft melt-in-your-mouth on the inside. They are so light and refreshing that it's hard to stop eating!

 

I've made these cookies twice in a week, once for the Campbell Memorial Day barbecue. Everyone loved them and I had several people ask for the recipe. These cookies are now up there with my all-time favorites: double chocolate coconut M&M cookies, browned butter chocolate chip cookies, and applesauce chocolate chip cookies. I'm not even a white chocolate lover, but these cookies aren't about the white chocolate—it's all about the creamsicle goodness!

See the creamsicle goodness??

So here is the recipe! You've got to make these ASAP!

Creamsicle Cookies

Ingredients:
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 1/2 tsp vanilla (this is my change, I added more vanilla—can never have enough!)
2 1/2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
2+ Tbsp orange zest* (for me, one orange was 2 Tbsp, but the original recipe said two oranges. I tried it both ways and I think the more the better!)
1 1/2 – 2 cups white chocolate chips (I found that 2 cups was a little too much)

Directions:
Preheat oven to 375º.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour, soda and salt until combined. Stir in orange zest and chocolate chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets (I didn't use a silicone liner!). Do not flatten cookies; it will make them dry. Bake 8–11 minutes (11 was perfect for mine), until golden brown around the edges. Cookies will be plump. Do NOT overbake! Cool for several minutes on cookie sheets before transferring to a wire rack to cool completely.

These cookies are one exception to the "better-when-hot" rule (that i just made up). These cookies are a lot better once they've cooled...and are probably really good from the fridge or freezer!!

* You could also use orange flavoring, but the flecks of orange are nice. I'm going to try some of both next time.

Also, the first time I made these I thought they'd look more "orange-tasting" if I added some food coloring, but it didn't really change the color too much and I think they look better without.

2 comments:

Amanda said...

Thanks for sending some our way Linds! They are delicious...and gone!

Anonymous said...

Yummy! A fun change from chocolate chip! Thanks! (the dough is good too) :) sorry stew!