Best 6 White Chocolate Rhubarb Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful harmony of flavors with our carefully curated collection of irresistible white chocolate rhubarb cookies. These delectable treats combine the tangy sweetness of rhubarb and smooth, creamy white chocolate chips, all wrapped in a chewy, buttery cookie dough. Whether you're a seasoned baker or just starting your culinary journey, our curated list offers an array of recipes that cater to your skill level and preferences, ensuring that you'll find the perfect recipe to satisfy your cravings for these delightful confections.

Here are our top 6 tried and tested recipes!

RHUBARB COOKIES



Rhubarb Cookies image

We have two prolific rhubarb plants, so I'm always looking for new ways to use the harvest. The recipe for these soft, delicious cookies, flavored with coconut, was given to me by a friend. -Shauna Schneyder, Idaho Falls, Idaho

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 13

1 cup shortening
1-1/2 cups packed brown sugar
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups diced fresh or frozen rhubarb
3/4 cup sweetened shredded coconut
FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
1-1/2 cups confectioners' sugar
3 teaspoons vanilla extract

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.

Nutrition Facts : Calories 126 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 68mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

WHITE CHOCOLATE RHUBARB COOKIES



White Chocolate Rhubarb Cookies image

Crispy and delicious!

Provided by Jo Dunn Borer

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 33m

Yield 36

Number Of Ingredients 16

1 cup butter
½ cup white sugar
½ cup brown sugar
2 eggs
1 egg yolk
2 teaspoons vanilla extract
1 teaspoon vanilla butter and nut flavoring
3 cups all-purpose flour
1 cup old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
2 cups white chocolate chips
1 cup finely chopped rhubarb
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine butter, white sugar, and brown sugar in a bowl; beat with an electric mixer until fluffy. Mix in eggs, egg yolk, vanilla extract, and vanilla butter and nut flavoring. Add flour, oats, baking powder, baking soda, salt, and cinnamon; mix until dough is blended.
  • Fold white chocolate chips, rhubarb, and pecans into the dough. Drop dough onto the baking sheets using a 1 1/2-inch cookie scoop.
  • Bake in the preheated oven until bottoms are browned and edges are firm, 18 to 20 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 198.3 calories, Carbohydrate 21.6 g, Cholesterol 31.7 mg, Fat 11.5 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 133.2 mg, Sugar 11.7 g

RHUBARB COOKIES



Rhubarb Cookies image

If you make one thing this rhubarb season, it needs to be these cookies. They are crunchy and salty on the outside and tender and chewy on the inside. They also have surprises like sweet white chocolate chips and crunchy chopped walnuts hidden in every bite. But the star of the show is the tangy, soft and beautifully pink rhubarb that is strewn throughout.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 20 to 22 cookies

Number Of Ingredients 12

1 2/3 cups all-purpose flour (see Cook's Note)
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
2/3 cup packed light brown sugar
1 large egg plus 1 large yolk
1 teaspoon pure vanilla extract
1 cup white chocolate chips (about 6 ounces)
1 cup walnut halves (about 4 ounces), roughly chopped
1 1/2 stalks rhubarb (about 4 ounces), chopped into 1/4-inch pieces
1 tablespoon flaky sea salt

Steps:

  • Sift the flour, kosher salt, baking powder and baking soda together in a large bowl.
  • Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and yolk, then beat in the vanilla.
  • Reduce the mixer speed to low. Add the dry ingredients and beat until well combined, about 1 minute. Fold in the chocolate chips and walnuts, then fold in the rhubarb. Cover the bowl with a clean dish towel and refrigerate the dough for at least 1 hour or up to overnight.
  • Preheat the oven to 375 degrees F. Line 2 baking sheets with reusable nonstick mats (or parchment).
  • Use a 1-ounce ice cream scoop to scoop the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 10 cookies, roughly 1 1/2 ounces each, per baking sheet). Sprinkle the sea salt on top of the dough balls.
  • Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 14 to 16 minutes. Let cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
  • Store the cookies in a tightly sealed container at room temperature for up to 5 days.

WHITE CHOCOLATE BUTTERSCOTCH RUM COOKIES



White Chocolate Butterscotch Rum Cookies image

A nice twist on traditional chocolate chip cookies. I use butter-flavored shortening and spiced rum instead of butter. These cookies are requested all the time by family and friends.

Provided by dardjos

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h

Yield 36

Number Of Ingredients 11

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter-flavored shortening
¾ cup white sugar
¾ cup packed light brown sugar
2 tablespoons spiced rum
1 teaspoon vanilla extract
2 large eggs
½ (12 ounce) package white chocolate chips
½ (12 ounce) package butterscotch chips

Steps:

  • Sift flour, baking soda, and salt together in a small bowl.
  • Beat shortening, white sugar, brown sugar, rum, and vanilla extract together in a separate bowl. Add eggs one at a time, beating well after each addition. Stir in white chocolate and butterscotch chips. Fold in the flour mixture until just combined. Refrigerate dough until firmed up slightly, about 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking stone in the oven.
  • Drop dough by rounded tablespoonfuls onto the preheated baking stone. Bake until cookies start to turn golden, about 11 minutes. Remove from oven and let cookies rest on the stone for a few minutes. Transfer them onto a wire rack to cool completely.

Nutrition Facts : Calories 174 calories, Carbohydrate 20.3 g, Cholesterol 11.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 114.9 mg, Sugar 14.3 g

RHUBARB CRANBERRY COOKIES



Rhubarb Cranberry Cookies image

I like the sudden hit of sweetness when you bite into the white chips. It really complements the tart flavor from the rhubarb and cranberries. -Elaine Scott, Lafayette, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5-1/2 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2-1/2 cups old-fashioned oats
1-1/2 cups diced frozen rhubarb
1 cup vanilla or white chips
1 cup dried cranberries
4 ounces white baking chocolate, chopped

Steps:

  • In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in the oats, rhubarb, chips and cranberries. , Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool., In a microwave, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 67mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

WHITE CHOCOLATE CHEESECAKE WITH RHUBARB SWIRL



White Chocolate Cheesecake with Rhubarb Swirl image

The tart taste of spring rhubarb contasts beautifully with the rich white chocolate base!! Serve at room temperature.

Provided by CountryLady

Categories     Cheesecake

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 13

2 1/2 cups thinly sliced rhubarb
1/3 cup sugar
2 tablespoons orange juice
1/4 cup butter, melted
1 1/4 cups graham wafers or 1 1/4 cups ginger snaps, crumbs
3 (8 ounce) packages block cream cheese, room temp
1/2 cup sugar
1 tablespoon cornstarch
3 eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 cups sour cream
8 ounces white chocolate, melted

Steps:

  • Combine rhubarb, sugar& juice in pot, cover& simmer over medium heat, stirring occasionally, until rhubarb is very soft (about 10 minutes).
  • Uncover& sir frequently, mashing with the back of the spoon, until the rhubarb forms a thick paste (about 5 minutes more).
  • Lightly butter bottom& sides of a 9 1/2 inch springform pan.
  • In a small bowl, stir crumbs with butter until mixed& press onto the bottom of the pan.
  • Bake in the center of a preheated 350F oven until set (about 8- 10 minutes).
  • Let cool completely- leave the oven on.
  • Beat cream cheese with an electric mixer until smooth& creamy.
  • Add sugar& corn starch, beating until well combined.
  • Add eggs, one at a time, beating after each addition& scraping down the sides as needed until incorporated.
  • Beat in vanilla& salt.
  • Stir in sour cream& white chocolate just until mixed.
  • Wrap the outside of the springform pan on the underside& halfway up the sides with a double layer of heavy duty aluminum foil.
  • Pour half the cheese mixture into the pan.
  • Drop half the rhubarb puree by spoonfuls over the cream cheese.
  • Using the tip of a sharp knife, swirl the rhubarb into the cream cheese.
  • Repeat with the remaining cheese mixture& rhubarb puree.
  • Set the pan into a larger ovenproof dish.
  • Fill the larger dish with enough hot water to come about 1 inch up the sides of the pan- do NOT fill water any higher than the foil.
  • Bake in the center of oven for 45 minutes.
  • Leaving the door closed, turn the oven off& leave cheesecake in the oven for another hour.
  • Remove pan from water& discard foil.
  • Run a knife around the outside edge of the cheesecake.
  • Cool in the pan on a rack at room temperature for an hour.
  • Refrigerate overnight.
  • It will keep well for several days or can be frozen.

Nutrition Facts : Calories 535.8, Fat 39.9, SaturatedFat 24.1, Cholesterol 144.9, Sodium 400.9, Carbohydrate 37.1, Fiber 0.7, Sugar 28.6, Protein 9.1

Tips:

  • For the best flavor, use fresh rhubarb. If you can't find fresh rhubarb, you can use frozen rhubarb, but be sure to thaw it completely before using.
  • Don't overmix the cookie dough. Overmixing will make the cookies tough.
  • Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Bake the cookies until they are just set. Overbaking will make the cookies dry.
  • Let the cookies cool completely before frosting them. This will help the frosting set properly.

Conclusion:

White chocolate rhubarb cookies are a delicious and easy-to-make treat. They're perfect for any occasion, and they're sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cookies a try!

Related Topics