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Crispy Diploma Roll Cookies Recipe with Easy White Chocolate Filling

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These crispy diploma roll cookies feature golden, crunchy layers paired with a silky white chocolate filling, making them a perfect treat for celebrations or everyday indulgence.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour, sifted
  • 3/4 cup (170g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (180g) white chocolate chips
  • 1/3 cup (80ml) heavy cream, gently warmed
  • 1 tablespoon (14g) unsalted butter
  • Powdered sugar for dusting (optional)
  • Chopped toasted almonds or pistachios for decoration (optional)

Instructions

  1. In a large bowl, cream together 3/4 cup softened unsalted butter and 1/2 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  2. Beat in 1 large egg and 1 teaspoon pure vanilla extract until just combined; do not overmix.
  3. In a separate bowl, whisk together 2 1/4 cups sifted all-purpose flour and 1/4 teaspoon salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together; it will be soft but not sticky.
  5. Wrap the dough in plastic wrap and refrigerate for at least 45 minutes.
  6. Roll the chilled dough out on a lightly floured surface into a rectangle about 1/4 inch (0.6 cm) thick, keeping it even.
  7. In a small saucepan, warm 1/3 cup heavy cream over low heat until steaming but not boiling.
  8. Remove from heat and add 1 cup white chocolate chips and 1 tablespoon butter; stir gently until smooth and glossy. Let cool slightly to thicken but remain spreadable.
  9. Evenly spread the white chocolate filling over the rolled dough, leaving a 1/2-inch border on all sides.
  10. Starting from the long edge, carefully roll the dough into a tight log, pressing gently to keep it firm.
  11. Wrap the log in plastic wrap and refrigerate for 1-2 hours, or until firm enough to slice.
  12. Preheat the oven to 350°F (175°C). Slice the chilled roll into 1/4-inch (0.6 cm) thick cookies with a sharp knife.
  13. Place the slices on parchment-lined baking sheets, spacing about 1 inch apart.
  14. Bake for 12-15 minutes or until edges are golden brown and crisp, watching closely near the end to avoid burning.
  15. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  16. Dust with powdered sugar if desired and serve warm or at room temperature.

Notes

Chill the dough and rolled log thoroughly to prevent spreading and keep the roll shape intact. Use good quality white chocolate for a smooth, silky filling. Slice the dough while cold for neat edges. If filling firms too much before spreading, gently warm it again.

Nutrition

Keywords: crispy cookies, diploma roll cookies, white chocolate filling, easy cookie recipe, celebration cookies, homemade cookies

Find it online: https://tastypierecipes.com/crispy-diploma-roll-cookies-recipe-with-easy-white-chocolate-filling/