Cookies are a universal comfort food, but sometimes you want a little something different. Enter Pandan White Chocolate Chip Cookies—a fusion of rich, buttery cookie dough infused with the aromatic essence of fresh pandan leaves, combined with yummy white chocolate chips. This recipe is not just a treat for the taste buds but also a feast for the eyes with its gorgeous green hue.

Growing up in a household where pandan was a pantry staple, I’ve always associated its fragrant aroma with desserts in Vietnamese cuisine. For those unfamiliar, pandan is a tropical plant widely used in Southeast Asian cooking, known for its grassy, vanilla-like aroma and subtle nutty flavor. By blending fresh pandan leaves with milk, we’re infusing its natural aroma to create a cookie that’s both fun and flavorful.

This recipe is a twist on the classic chocolate chip cookie but with a vibrant green flair. Whether you’re hosting friends or treating yourself, these pandan cookies are sure to impress!

Ingredients for Pandan White Chocolate Chip Cookies

Here’s what you’ll need to make these cookies:

Dry Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Wet Ingredients

3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 tsp pandan extract (optional, for extra color and flavor)

Flavor Boost

6 fresh pandan leaves, blended with 1/3 cup milk and strained

Mix-Ins

1 cup white chocolate chips

Why Fresh Pandan?

Using fresh pandan leaves gives these cookies a more authentic, aromatic flavor compared to store-bought extract alone. When blended with milk, the pandan creates a vibrant green color and adds a subtle floral note that perfectly complements the sweetness of the white chocolate.

Tips for Perfect Pandan White Chocolate Chip Cookies

Use Fresh Pandan Leaves: If possible, prioritize fresh leaves, you can also use frozen ones as well.
Adjust Sweetness: The white chocolate adds sweetness, so feel free to reduce the sugar slightly if you prefer a less sweet cookie.
Chill the Dough: Don’t skip this step! It prevents the cookies from spreading too much and ensures a chewy texture.
Storage: Store cooled cookies in an airtight container for up to a week. You can also freeze the dough for up to 3 months—perfect for baking on demand!

Why You’ll Love This Recipe

Unique Flavor: Pandan adds a vibrant twist to your traditional cookie.
Easy to Make: This recipe is beginner-friendly, with simple ingredients and steps.
Eye-Catching: The natural green hue from pandan milk makes these cookies a standout treat.

Final Thoughts

Fresh Pandan White Chocolate Chip Cookies are a fun way to explore new flavors and impress anyone who tries them. The combination of buttery cookie dough, fragrant pandan, and sweet white chocolate is irresistible. Whether you’re already a pandan lover or trying it for the first time, these cookies will quickly become a favorite.

So, what are you waiting for? Grab some fresh pandan leaves and whip up a batch of these yummy treats. And don’t forget to share your creations on social media—tag me so I can see your pandan cookie masterpieces!

Let me know in the comments if you try this recipe and how it turns out. Happy baking!

How to make Fresh Pandan White Chocolate Chip Cookies

Recipe by Jen H. DaoCourse: DessertCuisine: asian, vietnamese, americanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

Dry Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Wet Ingredients
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 tsp pandan extract (optional, for extra color and flavor)
6 fresh pandan leaves
1/3 cup whole milk
Mix-Ins
1 cup white chocolate chips

Directions

Prepare the Pandan Milk
Rinse 6 pandan leaves thoroughly, then cut them into small pieces.

In a blender, combine the pandan leaves with 1/3 cup milk. Blend until smooth.

Strain the mixture through a fine mesh sieve or cheesecloth, pressing to extract as much liquid as possible. Set the green pandan milk aside.
Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This should take about 2-3 minutes.

Add Wet Ingredients
Beat in the egg, followed by the pandan milk and optional pandan extract. The mixture should take on a light green hue. Adjust the amount of extract based on your desired color intensity.
Incorporate Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing, as this can result in tough cookies.

Fold in White Chocolate Chips & Shape the Cookies
Gently fold in the white chocolate chips throughout the dough. Scoop out dough balls using a tablespoon or cookie scoop.

Chill the Dough
Cover the dough and refrigerate for at least 30 minutes. Chilling helps the cookies retain their shape and enhances the flavor.
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Bake
Place cookie dough about 2 inches apart on the prepared baking sheet. Bake the cookies for 14-16 minutes, or until the edges are golden but the centers are still soft. The cookies will continue to firm up as they cool.
Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.