This post may contain affiliate links. Where I make a small commission on purchased items, at no extra cost to you. See my disclosure for details.
Ever since I was a little girl I’ve always had a soft spot for custard. While everyone else would be enjoying whatever cake or crumble was on offer, I would be sat there polishing off the bowl of custard!
That’s why I absolutely LOVE these gorgeous custard and white chocolate cookies! Just trust me, these are amazing. And you need to make them!
Not a confident baker? Although this is an easy recipe, you might like to read baking for beginners first. It’s packed with useful tips, plus you can get my Top 5 Tips to Guarantee Baking Success!
Custard and White Chocolate Cookies – Step by Step Picture Recipe
Here is what you will need to make approx 22 – 25
Ingredients
- 140g Unsalted Butter, Room Temp
- 150g Golden Caster Sugar
- 1 Egg, Room Temp
- 1/2 tsp Vanilla Extract
- 225g Self Raising Flour
- 85g Custard Powder
- 100g White Chocolate *
*Chunks, chips or a block cut into chunks. It really doesn’t matter which.
Instructions
Preheat your oven to 180ºC/Fan 160°C and line a large baking sheet with baking paper or a silicone mat.
Either in an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter & the sugar until light and fluffy.
Add the egg & the vanilla and beat again until smooth.
Sift in the flour & the custard powder. Beat until it’s almost incorporated.
Add the white chocolate chips/chunks and mix for a final time until you can’t see anymore flour.
Tip the dough out and break walnut sized pieces off. Roll them into balls (about 1.5″) You should make between 22 and 25.
Place some of the dough balls onto the prepared baking sheet, making sure to leave space between each one for spreading.
Press each ball down to flatten them. (You could even flatten them a little more than I did.)
Bake in the preheated oven for approx 12-15 mins until they’re crinkly on the top & a little golden round the edges.
Allow to cool on the tray for a couple of minutes before transferring to a wire rack to cool completely.
Repeat for the remaining cookie dough balls.
Store in an airtight container at room temperature and consume within 5 days.
I am certain that Custard and White Chocolate Cookies will be made many more times in the KitchenMason household. I absolutely love them! Even the Mr said, “These are the best biscuits you’ve ever made!” Which, I can assure you, is a HUGE thumbs up.