Key Lime White Chocolate Chipper Cookies Recipes

Steps:

• Heat oven to 350°F. Beat butter, sugars, vanilla and egg in large bowl with spoon until well mixed. Stir in Bisquick mix. Stir in 6 drops food color, white chocolate chunks and lime peel.
• Drop dough by rounded teaspoonfuls onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until set but not brown. Cool 1 minute; remove from cookie sheet to wire rack.

Steps:

• cream butter, sugar, egg, egg yolk in a large bowl -- blend in flour, baking powder, salt, lime juice and lime zest.
• fold in white chocolate chips --
• roll dough into walnut sized balls --
• place on ungreased sheet.
• bake at 350* for 8-10 minutes.

Steps:

• Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper.
• Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
• Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula.
• Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes.
• Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
• Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month.

Steps:

• Preheat oven to 350°F
• In a bowl cream together butter, sugar, egg and egg yolk.
• Blend in the flour, baking powder, salt, lime juice and lime zest.
• Fold in chocolate chips.
• Roll dough into walnut sized balls.
• Placed on ungreased sheets and bake for 8-10 minutes.
• Let stand for 5 minutes before moving to a wire rack to cool.