How to make the perfect batch of White Rabbit milk candy cookies at home! Soft-batch cookies stacked with three layers of milk flavor: milk flavored candies, dry milk powder, and condensed milk. These cookies are presented with globs of milk candy and chocolate chips. It is well balanced and not overwhelmingly sweet.
What is White Rabbit Creamy Candy?
White Rabbit Candy is a brand of candy manufactured by Shanghai Guan Sheng Yuan Food, Ltd. in production since 1943. It is an iconic Chinese brand. The original flavor tastes like sweet milk and has a similar texture to taffy. The candies are also produced in other flavors such as matcha, strawberry, and chocolate. When baked, White Rabbit candies achieve a satisfying gooey-look of melted cheese. After it’s set, the candy hardens yielding a crunchy texture from caramelizing in the oven.
Is the paper on the White Rabbit Candy edible?
The candies are wrapped in an edible rice paper working to prevent the candies from melting. It’s a starch that prevents food from melting like store-bought shredded cheese does. In order to yield a shiny and gooey quality, I recommend rinsing the candies before baking to foster a gooey texture.
Useful Tips on How to Make the Best Cookies
How to Make the Perfect Cookies
1. avoid substitutions
Baking is almost like a science especially when it comes to cookies. The main ingredients of a cookie are butter, eggs, sugar, flour, salt, and baking powder. These all factor into a cookie’s chewiness, crispness, height, structure, and shape.
Substitutions are possible as long as the ingredient is not impacting the chemistry of the bake. For example, butter provides flavor and contributes to texture. Substituting it out with another type of fat may alter the cookie so much that it may risk failure. The only ingredient that may really be altered are the chocolate chips because it serves as an embellishment. The chocolate chips may be subbed out beyond a milk, dark, or white chocolate; it may be subbed out with caramel, dried fruit, nuts, or even other candies.
2. your eggs do not need to be at room temperature
Cold ingredients are difficult to bake with because the ingredients will not blend together easily. Imagine mixing dry ingredients with hard sticks of butter. You just wouldn’t get anywhere! From my testing, eggs do not need to be at room temperature to bake cookies. The temperature of butter is a lot more important than the eggs due to the major differences in volume.
3. Add a little pinch of salt
Most dessert recipes will forget to include salt in the list of ingredients. Salt not only adds balance but also, intensifies the flavors of the cookie. Be sure to add a little pinch of salt. As an alternative, you may also use a little flakey salt to sprinkle onto the cookie dough before baking to give it a more rustic look.
4. Upgrade your chocolate (optional)
Chocolate is one of the most important components of a chocolate chip cookie. At a professional bakery, bakers use fèves (f-eh-v which means “bean” in French because of its oval shape) over standard chocolate chips. These are made with premium ingredients and they have a lower melting point which yields a captivating oozy finish. Lower quality chocolate like chocolate chips tend to bake in their original shape because it has a higher melting point and gives cookies a more amateur appearance.
5. Use a cookie scooper
To ensure that all cookies bake at the same size and shape, I cannot recommend a cookie scooper more. This tool is especially useful because it keeps your hands clean and makes baking a lot more efficient saving time.
6. Allow the baking tray to cool between uses
Repeat after me! Never put a bake in the oven until the oven comes to full temperature. An oven only takes 15 minutes to reach temperatures above 300F (149C). If you pop cookie dough into a cold oven while it’s climbing temperature, expect to make thin, flat, and misshapen cookies. The same effect happens when we put cold cookie dough on a searing hot baking tray which is natural if you only have one. Allow the baking tray to cool to room temperature before use, 10 minutes.
7. How do I get perfectly round cookies?
If your cookies become warped during shaping you will have two chances to correct the shape: right before baking and immediately after coming out of the oven. Reshape by covering the cookie with a pastry ring carefully to prevent trimming it, then quickly spin the pastry ring in a circular motion at least 3-4x.
White Rabbit Milk Candy Cookies
Condensed Milk Cookie (makes 15 4” cookies)
- 150 g granulated white sugar
- 113 g Grade AA unsalted butter softened
- 45-50 g 1 whole large egg
- 233 g sweetened condensed milk
- 7 g baking soda
- 4 g organic instant dry whole milk
- ¼ tsp fine sea salt
- 450 g all-purpose flour
- 50 g granulated sugar for dusting
- 180 g 32 pieces Original White Rabbit Candy, unwrapped
- 100 g dark and/or white chocolate féves
- 15 White Rabbit Candy wrappers
- Preheat the oven to 350 F / 175 C. Prepare the center rack for baking. Line a half sheet baking tray with parchment paper.
- Peel the candy and set the wrappers aside. Rinse candies under running cold water for no more than 10 seconds each to prevent dissolving. Using a paper towel, wipe the soggy rice paper off. Cut the candy into irregular shapes by placing the knife on the candy and giving the back of the knife a light wack. Set aside.
- Add the butter and sugar into the mixing bowl. Beat with a handheld mixer on medium high speed for 4 minutes. Add the egg, condensed milk, baking soda, dry milk powder, and sea salt. Then slowly stream in the flour adding no more than 1/2 a cup at time, stopping when the cookie dough becomes a homogenous dough ball. Using a silicone spatula, stop the scrape down the sides of the bowl to reincorporate the ingredients. The visual cues that you’re looking for is a dough that is not sticking to your fingers but is still soft and malleable for rolling.
- Transfer the cookie dough onto a counter. The dough should not stick to the counter but if it does, dust with a light coating of all purpose flour. Divide the dough in half. Set one dough ball aside. Transfer the other half onto a sheet of parchment and top it off with another sheet of parchment paper. Using the using a roller with 1/4 inch (6mm) spacers, roll the dough out until the sheet is an even thickness.
- Cut with 4” cookie cutters or pastry rings. Then roll in sugar. Transfer the cookie onto the lined baking tray with a wide spatula being careful not to warp the shape. Then add pieces of white rabbit candy and chocolate. Bake one inch apart for 8 – 10 minutes. The cookie should still look pale and white on the surface but should have a golden brown bottom. Repeat until there is no more cookie dough left. Let the cookie cool to room temperature before serving.
- Top with a white rabbit candy wrapper for decoration! Discard the wrapper before consuming. If you will be storing the cookies, microwave each cookie for 10 seconds before serving. This refreshes the cookie and the white rabbit candies which may have hardened.