White Chocolate Latte Melted Snowmen Cookies
White Chocolate Latte Melted Snowmen Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 12-14 cookies
Measurements:
1 cup butter
1/3 cup brown sugar
3/4 cup white sugar
1 egg
1 tbsp corn syrup
2 tsp vanilla extract
2 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
2 1/2 tbsp espresso powder
1/4 tsp salt
Topping
white chocolate reese’s cups
black and orange sprinkles
White Chocolate Ganache
1 cup white chocolate
1/4 cup heavy whipping cream
What is the purpose of corn syrup?
Corn syrup is a completely optional ingredient in cookies. However, I always try to use it in chocolate cookies because it makes cookies more fudgy and dense. Adding a touch of corn syrup will give your cookies a chewier texture without making them crunchier or grainier.
Substitutes for milk?
There are several milk substitutes, but you it depends primarily on what you are trying to use the milk for. Some easy substitutes are equal amounts of heavy cream, light cream, half n half (half milk, half heavy cream), or 1 cup plant based milk (almond, coconut, oat, etc.) mixed with 2 tbsp butter (real or plant based).
Most recipes use heavy cream for the point of it whipping up—so using any of the other alternative substitutes won’t work. Light cream, half n half, most plant based milks, and whole milk won’t whip up to a whipped cream texture, so heavy cream is a must-have.
For chocolate ganache, most of the substitutes will work perfectly fine, though it is good to know that heavy cream will give the most light, airy, and stable final product and plant-based/whole milks will give the thinnest and denser product.
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Measurements In Grams:
215 grams butter
70 grams brown sugar
150 grams white sugar
1 egg (60 grams)
20 grams corn syrup
6 grams vanilla extract
270 grams all-purpose flour
6 grams baking soda
2-4 grams baking powder
25 grams espresso powder
1/4 tsp salt
Topping
white chocolate reese’s cups
black and orange sprinkles
White Chocolate Ganache
160 grams white chocolate
60 grams heavy whipping cream
Instructions:
Step 1
Preheat oven to convection 350 degrees fahrenheit.
Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white)
Step 2
Add in brown sugar and white sugar.
Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
Step 3
Add your large egg and stir into mixture.
Mix in vanilla and corn syrup (optional).
Step 4
Add flour, baking soda, baking powder, espresso powder, and salt to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.
Step 7
Use a 1/3 cup scoop (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
Step 8
After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray.
Bake cookies for 11-13 minutes (for 1/3 cup scoop), or until edges are slightly golden. You want to partially under-bake the dough, to get the crispy outside and gooey inside
Step 9
For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
Add heavy cream and white chocolate into saucepan and mix over medium-low heat until smooth or add into microwave safe bowl and heat in 30 seconds increments.
Place reese’s cup on cookie and add 1 1/2 tbsp white chocolate ganache on top. Add sprinkles to make snowman face and you are done!
Step 10
You can store these in the fridge for up to 12 days or store at room temperature for 8 days!