Description
Delight in these Nilla Bean Cupcake Cookies, a perfect blend of classic vanilla flavor with a fun twist of crushed vanilla wafer cookies and mini white chocolate chips. These cookies offer a soft, chewy texture with a sprinkle of festive color, ideal for any occasion or sweet craving.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste or 1 vanilla bean, seeds scraped
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup crushed vanilla wafer cookies
- 1/2 cup mini white chocolate chips
- 1/4 cup sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla bean paste or scraped vanilla bean seeds until evenly blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution of leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing carefully until just combined to avoid overmixing.
- Fold in Add-ins: Gently fold in the crushed vanilla wafer cookies, mini white chocolate chips, and sprinkles if using, distributing them evenly throughout the dough.
- Scoop Dough: Use a tablespoon or cookie scoop to drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges become golden and centers are set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- Use softened butter, not melted, for the best texture.
- Vanilla bean paste can be substituted with scraped vanilla seeds for an authentic flavor.
- Be careful not to overmix the dough once the flour is added to keep cookies tender.
- Optional sprinkles add a festive touch but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
