Vanilla Cappuccino White Chocolate Chip Cookies


Good morning! This week I baked up a bit of a mouthful, but I promise the recipe isn’t as lengthy. While I was a design student at Iowa State, my mom received a voucher through a cooking club to create her own cookbook.

It was something we both had been interested in doing to preserve the family recipes in case the cards wore out. The recipes we had didn’t quite fill up the allotment that was given, so I naturally volunteered for the cause. In college, I baked mostly to de-stress or as a way to try and make friends (I was too shy to actually go through with that one for the most part), so it was nice to have a reason to make something new and to write it down. Most of the time I just eyeballed my measurements and hoped for the best. Most of the time that worked out, like with this recipe. It’s a crispy cookie with a chewy inside that has ample vanilla flavors coming through.

vanilla cappuccino white chocolate chip cookies

  • Servings: 3 dozen
  • Difficulty: easy
  • Print

Dorothy’s Test Kitchen


1 cup butter, softened

1 cup sugar

1/3 cup vanilla cappuccino mix

2 eggs

2 tsp vanilla

2 cups flour

1/2 tsp baking soda

1/2 tsp salt

1 – 12 oz package white chocolate chips


Preheat the oven to 375 degrees. 
Cream together the butter, sugar, and cappuccino mix until you get a fluffy texture. Mix in the eggs and vanilla until combined. Add in the dry ingredients and stir it all up until it just comes together. Fold in the chocolate chips. Scoop and drop the cookies about 2 inches apart on a lined baking tray. Bake at 375 for 10-12 minutes.

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