Pandan White Chocolate Cookies are a uniquely flavored baked good that fuse elements of Southeast Asian and Western cuisines. Their star ingredient, pandan, adds a sweet vegetal aroma and vivid green color that makes these cookies visually stunning and aromatic.
These cookies are perfect for anyone seeking a taste of Southeast Asia’s flavors, or simply looking for an exotic twist on classic chocolate chip cookies. Pandan’s subtle grassy notes combined with white chocolate’s gentle sweetness results in a treat that is easy for all palates to enjoy. Once you try them, it’s likely you’ll be coming back for more of these irresistible cookies again and again.
What Is Pandan Cake?
Pandan is a tropical plant native to Southeast Asia cultivated for both its ornamental uses and applications in cuisine. Its long green leaves can be used fresh or dried to impart a sweet, nutty flavor and vivid green color to foods and drinks.
When fresh, pandan tastes grassy and vegetal almost like vanilla or almond. When dried, the leaves develop more pronounced nutty and floral notes similar to basmati rice. Pandan’s signature color and flavor make it a quintessential ingredient in Southeast Asian desserts, rice dishes, jellies, ice cream, and more.
The plant contains beneficial antioxidants and has traditionally been used in folk medicine, though more research is still needed on its potential health properties. However, we do know pandan can provide vitamin C, beta-carotene, and fiber when consumed.
Recipe: Pandan White Chocolate Cookies
Now that you know what gives these cookies their irresistible flavor, let’s learn how to make them step-by-step:
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon pandan extract (or paste)
- 1/2 cup white chocolate chips
- Additional white chocolate chips for topping
Steps:
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg and pandan extract until combined.
- Gradually stir the dry ingredients into the wet ingredients until a soft dough forms. Fold in the white chocolate chips.
- Chill the dough for at least 30 minutes. This helps the cookies retain their shape.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll dough into 1-1.5 inch balls and place them 2 inches apart on the prepared baking sheets.
- Gently press additional chocolate chips into the tops of the cookies.
- Bake for 11-13 minutes until lightly browned on the bottom.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for Texture:
- Chilling the dough prior to baking helps the cookies retain their shape instead of spreading too much.
- Take the cookies out when the edges start to brown. They may still look a bit underbaked in the center but will continue firming up as they cool.
- Adding an extra minute or two to the bake time is okay if you want a crunchier cookie.
Flavor Variations Of Pandan White Chocolate Cookies
While pandan and white chocolate are the stars here, you can also mix in additional ingredients to put your own spin on these cookies:
- Coconut: Toasted shredded coconut adds tropical flavor and crunch. Stir in 1/2 cup with the chocolate chips.
- Macadamia nuts: Chopped macadamia nuts complement the nutty pandan flavor. Use 1/2 cup in place of some white chocolate chips.
- Matcha: Mix in 1 teaspoon matcha powder for an earthy contrast.
- Citrus zest: Brighten up the cookies with 1 teaspoon grated lemon, lime or orange zest.
- Spices: A pinch of cardamom, cinnamon or nutmeg can add warmth.
- Ginger: For a gingery kick, add 1 teaspoon freshly grated ginger.
- Chocolate drizzle: Drizzle melted semi-sweet or milk chocolate over cooled cookies for extra decadence.
Feel free to get creative and customize these cookies to your liking! Pandan’s unique flavor pairs well with many spices, nuts, fruits and chocolate.
Serving and Storage Pandan White Chocolate Cookies
Pandan White Chocolate Cookies are best served warm right out of the oven with a glass of milk or cup of tea. The subtle grassy aroma of the pandan is most pronounced when the cookies are still warm.
However, they can absolutely be enjoyed at room temperature too. Simply store leftovers in an airtight container at room temperature for up to 1 week. The refrigerator can extend their shelf life for 2-3 weeks, though it may affect texture.
Consider packing Pandan White Chocolate Cookies in lunches or bringing to gatherings as they transport well. The cookies tend to become cakier with time, which some people prefer. You really can’t go wrong enjoying these cookies whenever the craving strikes!
Conclusion: Pandan White Chocolate Cookies
With their soft chewy texture, aromatic botanical flavors, and pretty green color, Pandan White Chocolate Cookies offer an irresistible taste of Southeast Asia. Pandan’s unique vegetal notes combined with creamy white chocolate chips creates a harmonious medley of flavors in each bite.
These cookies are simple to whip up and fun to customize with your own mix-ins. Gift a batch or savor the leftovers yourself – just be prepared for the compliments to come rolling in! However you choose to enjoy these treats, Pandan White Chocolate Cookies are sure satisfy your cravings.
Pandan White Chocolate Cookies
Notes
- Pandan Flavor: For a stronger pandan flavor, you can use a combination of ground pandan leaves (1 teaspoon, finely ground) and pandan extract (1 tablespoon).
- Extract Substitute: If you don't have pandan leaves or extract, you can substitute with 1/2 teaspoon almond extract. The flavor profile will be slightly different, but still delicious.
- Chilling is Key: Chilling the dough is an important step to prevent the cookies from spreading too thin while baking. You can chill the dough for as long as overnight.
- Room Temperature Dough: Let the chilled dough sit at room temperature for a few minutes before scooping. This will make it easier to handle.
- Baking Time: The exact baking time may vary depending on your oven. Keep an eye on the cookies and remove them from the oven when the edges are golden brown.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days.
Ingredients
- Dry ingredients:
- • 1 ¾ cups (210g) all-purpose flour
- • ½ teaspoon baking soda
- • ½ teaspoon salt
- • ½ cup (60g) powdered sugar
- • ½ cup (100g) granulated sugar
- • 1 teaspoon dried pandan leaves, ground to a fine powder (or 1 tablespoon pandan extract)
- Wet ingredients:
- • 1 cup (2 sticks) unsalted butter, softened
- • 1 large egg
- • 1 teaspoon vanilla extract
- • ½ cup (120ml) white chocolate chips
Instructions
- Prep the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the Butter and Sugars: Using an electric mixer in a large bowl, cream together the softened butter and both sugars (powdered and granulated) until light and fluffy. This will take a few minutes.
- Add the Wet Ingredients: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in the Chocolate: Gently fold in the white chocolate chips using a rubber spatula.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to overnight. This allows the flavors to develop and prevents the cookies from spreading too thin while baking.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape and Bake: Let the chilled dough sit at room temperature for a few minutes to soften slightly. Using a cookie scoop or spoon, portion the dough onto the prepared baking sheet, leaving space between cookies for spreading. Bake for 10-12 minutes, or until the edges are golden brown.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Pandan White Chocolate Cookies
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 400 | |
| % Daily Value* | ||
| Total Fat 25 | 38.5% | |
| Saturated Fat 10 | 50% | |
| Trans Fat 0 | ||
| Cholesterol 40mg | 13.3% | |
| Sodium 150mg | 6.3% | |
| Total Carbohydrate 40 | 13.3% | |
| Dietary Fiber 2 | 8% | |
| Sugars 25 | ||
| Protein 3 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!