White Chocolate Chip Orange Creamsicle Cookies

Everything you love about creamsicles now comes in the form of a chewy white chocolate chip cookie. Amazing what a little orange zest can do.

It’s time for more white chocolate chip fruited cookies!! Last week I shared a key lime inspired cookie and you can blame that creation upon my discovery of yet another creative OREO flavor – key lime pie of course. After the rave reviews received from those cookies, I knew I had to try again with a different citrus fruit. My zester is getting some loving.

It also just so happens to be national creamsicle day today! The orange zest and extract in these cookies mixed with the white chocolate chips gives you that creamy citrus creamsicle flavor that you love. And of course since this is another cousin of my favorite chewy chocolate chip cookies, which is one of the most popular recipes on this blog, you know they’re good. I should just publish a book with the base for my chocolate chip cookie recipe and how to make 1,000s of variations using it. Or I’ll just keep posting them as I make them here instead.

One year ago: Raspberry-White Chocolate Icebox Pie

Two years ago: Honey Pecan Milkshakes

Three years ago: Blueberry Walnut Oatmeal Pancakes with Vanilla Maple Glaze

WHITE CHOCOLATE CHIP ORANGE CREAMSICLE COOKIES

Makes approximately 3 dozen cookies

Ingredients:

2-1/4 cups all-purpose flour, spooned and leveled

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, melted and cooled

1-1/4 cup packed light brown sugar

1/4 cup white sugar

1 egg + 1 yolk, room temperature

1 tsp vanilla extract

1 tsp orange extract

Zest from 1 orange

2 cups white chocolate chips

Directions:

1. Sift together the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the egg, egg yolk, extracts, and zest until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
3. Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted slightly from my White Chocolate Chip Key Lime Pie Oreo Cookies.

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