I love making these Gooey White Chocolate Center Cookies when I want something soft, rich, and indulgent. The outside is perfectly golden and chewy, while the center stays irresistibly gooey thanks to melted white chocolate. Every bite feels like a bakery-style treat made right at home.
Why You’ll Love This Recipe
I enjoy this recipe because it combines a classic cookie texture with a surprise creamy center. I like how simple the dough is, yet the result feels special and impressive. These cookies are perfect for sharing, gifting, or enjoying warm straight from the oven when the white chocolate is still melted.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
2 large eggs
2 teaspoons vanilla extract
White chocolate bars or white chocolate chunks, cut into squares
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a bowl, I whisk together the flour, baking soda, baking powder, and salt, then set it aside.
In another bowl, I cream the softened butter with the granulated sugar and brown sugar until the mixture looks light and fluffy. I add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
I gradually add the dry ingredients to the wet ingredients, mixing just until a soft cookie dough forms. To assemble the cookies, I scoop a portion of dough, flatten it slightly, place a piece of white chocolate in the center, and wrap the dough around it, sealing it completely.
I place the dough balls onto the prepared baking sheet, leaving space between each one. I bake them for about 10 to 12 minutes, until the edges are set but the centers still look soft. I let the cookies cool for a few minutes before transferring them to a rack.
Servings And Timing
I usually get about 18 to 20 cookies from this recipe.
Preparation time is around 15 minutes, baking time is 10 to 12 minutes, and total time comes to about 30 minutes.
Variations
I sometimes mix white chocolate chips into the dough for extra sweetness. When I want a different flavor, I use milk or dark chocolate in the center instead of white chocolate. For a festive twist, I like adding sprinkles or a pinch of cinnamon to the dough.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. If I want the centers gooey again, I reheat a cookie in the microwave for about 8 to 10 seconds. For longer storage, I freeze the baked cookies and thaw them as needed.
FAQs
Can I freeze the cookie dough?
I like freezing the dough balls before baking, and they keep well for up to 2 months. I bake them straight from frozen with a couple of extra minutes added.
How do I keep the center gooey?
I make sure not to overbake the cookies and always seal the white chocolate fully inside the dough.
Can I use white chocolate chips instead of chunks?
I can, but I find that larger chunks or squares create a much gooier center.
Why did my cookies spread too much?
When this happens, I usually chill the dough for 30 minutes before baking to help them hold their shape.
Can I make these cookies smaller?
I sometimes make smaller cookies, but I reduce the baking time by a few minutes to avoid overbaking.
Conclusion
I love how these Gooey White Chocolate Center Cookies turn simple ingredients into something truly special. The soft cookie paired with a melted white chocolate center makes them hard to resist, and I always enjoy baking them for any occasion or craving.
