Description
These Nilla Bean Cupcake Cookies combine the nostalgic flavor of vanilla wafer cookies with a soft, buttery cookie base, enhanced by vanilla bean paste and mini white chocolate chips for a sweet and delightful treat. Perfectly baked to golden edges, these cookies offer a soft center with a sprinkle of fun and crunch.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste or 1 vanilla bean, seeds scraped
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup crushed vanilla wafer cookies
- 1/2 cup mini white chocolate chips
- 1/4 cup sprinkles (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which will help provide a tender texture to your cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Then, mix in the vanilla bean paste or scraped vanilla bean seeds, blending thoroughly for a rich vanilla flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt throughout the dough.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can make cookies tough.
- Fold in Add-ins: Gently fold in the crushed vanilla wafer cookies, mini white chocolate chips, and sprinkles if using, to evenly distribute these delicious mix-ins without breaking them up too much.
- Form Cookie Dough Balls: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow the cookies room to spread while baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn golden and the centers are set but still soft, ensuring a chewy and tender cookie texture.
- Cool Cookies: Let the cookies cool for 5 minutes on the baking sheets to firm up before transferring to a wire rack to cool completely, allowing them to finish setting and prevent breakage.
Notes
- For more intense vanilla flavor, use high-quality vanilla bean paste or fresh vanilla beans.
- Crushed vanilla wafer cookies add texture and flavor; substitute with your favorite cookie crumbs if desired.
- Sprinkles add a fun, colorful touch but can be omitted if preferred.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well, both baked and unbaked—bake from frozen or thaw before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Nilla bean cookies, vanilla cupcake cookies, vanilla wafer cookie recipe, white chocolate chip cookies, soft vanilla cookies, homemade cookie recipe
