Soft and chewy gingerbread cookie cups filled with white chocolate chips. Everyone will love the soft and chewy texture of the cookie cups and the delicious classic gingerbread and white chocolate flavors in these easy cookie cups. They are perfect to bake this Christmas season.
The cookie dough is made similar to a classic gingerbread cookie dough, except for the addition of white chocolate chips folded into the cookie dough. Evenly divide the cookie dough between a paper lined muffin pan and bake until each cookie cup comes out clean with a toothpick.
Gingerbread White Chocolate Chip Cookie Cups
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350 F. Line a 12 cup muffin pan with paper liners. In a medium bowl, whisk together flour, salt, baking soda, cinnamon and ginger. In a large bowl, mix together butter with sugar and molasses until fluffy.
- Add in egg and vanilla extract and mix until smooth. Add in the flour mixture, and mix until it is fully combined. Fold in the white chocolate chips. Evenly divide the mixture between the paper liners. Bake for 12-15 minutes.
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