Happy almost July guys! Maaaaan where has the year gone? How much time flies when you’re working your butt off 7 days a week. LOL. But I can’t believe we’re 1 1/2 years in since I’ve been working from home and over 1 year of being on this food journey!

To celebrate, we’re making Pandan White Chocolate Cookies! Because who doesn’t love a good white chocolate chip cookie?!

You also may be asking, what in the PANDAN-MONIUM is pandan?

Pandan is an aromatic plant prized for its sweet floral fragrance in Asia. It’s used often in cooking due to it’s abundance and benefits in South and Southeast Asian cuisines. If I were to describe what it tastes and smells like I would describe it as a combination of Coconut and Vanilla!

In Vietnamese cooking and growing up, we used it in many recipes but a lot of them were desserts (aka Bánh) or Sweet Soups (aka Chè) ! It not only gave the dish it’s vibrant color but also the sweet tropical fragrance I couln’t get enough of.

I ate the green ones all the time just cause of the color. LOL.

Anyways, you know I love to use my childhood favorites and infuse them with everyday American dishes! So here is a cookie recipe my lil family and I couldn’t get enough of! You can also freeze any leftover dough to make for later! So you don’t have to bake them all in one go!

Feel free to substitute with chocolate chips or other bakable candies such as M&Ms too! Let me know your thoughts!

Until next timeeee!

Pandan White Chocolate Cookies

Recipe by Jen H. DaoCourse: Blog

Servings

6

servings

Prep time

30

minutes

Cooking time

12

minutes

Ingredients

• 1 Cup Packed Brown Sugar

• ½ Cup Granulated Sugar

• 1 Cup Butter, Room temp

• 1 Teaspoon Pandan Extract

• 2 Eggs

• 2 ½ Cups All Purpose Flour

• 1 Teaspoon Baking Soda

• ½ Teaspoon Baking Powder

• 1 Teaspoon Salt

• 1 1/2c White Chocolate Chips + 1/2 c white chocolate (to top)

Directions

• Whisk together dry ingredients: flour, baking soda, baking powder & salt
• In a mixer, mix together butter, white sugar, brown sugar & pandan extract
• Add eggs into wet mixture. Then slowly add the dry flour mixture
• Fold in chocolate chips
• Refrigerate for 1 hr
• Scoop spoonfuls on a baking tray and top with 2-3 more chocolate chips
• Bake at 350 degrees for 10-12 mins
• Cool for 5 mins on tray, then transfer to wire rack to cool completely

Recipe Video