Orange Creamsicle Cookies

These cookies are like the orange creamsicle or push pop that you got as a kid with orange juice, orange zest and tons of white chocolate.

Like I said above these takes like the orange push pops that you got, the cookies are almost creamy like the sherbet.

The cookies are creamy from all the white chocolate chips, over 2 cups of it.

The push pops were defiantly my favorite growing up. I would always get one when we went to the gas station in my little town.

They are so hard to find nowadays. That is why I created a batch to create a treat that I got in my childhood.

My niece and nephews ate these cookies up when I baked them off. They love anything with chocolate and/or orange.

Recipes you may like:
Cranberry Orange Muffies
Milk Chocolate & Orange Scones
Cranberry Orange Bliss Bars

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Orange Creamsicle Cookies

Time:
Prep- 15 minutes
Chill- 3 hours to overnight
Baking- 12 to 15 minutes

Ingredients

3 1/2 cups Unbleached All Purpose Flour
1 cup Unsalted Butter, softened
1 cup Granulated Cane Sugar
3/4 cup Dark Brown Sugar, can use light
3 Tablespoons Orange Zest, 2 large oranges
2 Tablespoons Orange Juice, 1 large orange
2 1/2 cups White Chocolate Chips
2 large eggs
2 teaspoons Pure Vanilla Extract
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Fine Sea Salt

1. In a large bowl, zest oranges in the granulated sugar and brown sugar. Whisk together and let sit for 1 hour.
2. In a medium bowl, whisk together 3 cups of flour, salt, baking soda and baking powder. Set aside.
3. Cream butter and sugar together for 3 to 5 minutes or until light and fluffy on a medium-high speed. Scarp the sides. Add eggs, orange juice and vanilla extract. Beat together until eggs are well incorporated.
4. Slowly add in flour mixture and beat until flour is just incorporated. Add in white chocolate chips and the last of the flour. Fold until chips are well distributed.
5. Cover the bowl and chill for at least 3 hours, overnight is best.
6. Preheat oven to 325 degrees and cover two to three sheet pans with parchment. Scoop out two tablespoons worth of dough. Space the cookies out at least 1 to 1 1/2 inches apart for spreading.
7. Bake cookies for 12 to 15 minutes or until lightly golden brown. Let them cool for 5 minutes on the cookie sheet then transfer to a wired rack. Let cool for another 10 minutes before consuming.
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