Indulge in the delicious taste of White Rabbit Milk Candy with these soft-batch cookies. Made with three layers of milk flavor, including milk candy, dry milk powder, and condensed milk, these cookies are a perfect balance of sweetness and flavor. Topped with globs of milk candy and chocolate chips, these cookies are sure to be a hit with your family and friends.
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. White Rabbit candy is known for its characteristic hardness and stickiness. When you chew it, the candy can adhere to your teeth, making it difficult to separate. The texture is firm, requiring some effort to break it down, and it has a tacky quality that causes it to stick to the surfaces of your teeth. This stickiness can sometimes be a bit bothersome, as it may take longer to fully chew and dissolve in your mouth.
This recipe is effective because baking the candy transforms its texture, turning it from sticky to crunchy. 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. This change makes the candy much more enjoyable to eat.
Is the rice paper on the White Rabbit Candy edible?
The milk candies are wrapped in two layers: an inedible wax paper and an edible translucent rice paper. The rice paper melts on the tongue, similar to the starch found in store-bought shredded cheese. This starch prevents food from melting and sticking to the packaging. To enhance the candy’s texture, I recommend rinsing the candies and then drying them off with a paper towel before baking. I find that taking this step helps the candy to melt better and ultimately become crunchy in the oven.
How to Make the Perfect Cookies
1. avoid substitutions
When it comes to cookies, baking is a science and it’s important to stick to the main ingredients: butter, eggs, sugar, flour, salt, and baking powder for the best results. Substitutions are possible as long as they don’t change the chemistry of the recipe. For example, butter is key for flavor and texture, substituting it with another type of fat may change the final outcome.
2. Upgrade your chocolate
If you’ve baked with store-bought chocolate chips before, you may have noticed that the chocolate didn’t melt as much as the chocolate in professionally baked cookies you’ve purchased. The reason for this difference is that bakeries often use higher quality chocolate known as feves. Feves are larger and flatter chocolate disks, while regular chocolate chips are teardrop shaped. The larger size and flatter shape of feves allow them to spread out more during baking. As a result, they create broader pools of melted chocolate, which can give the cookies a more attractive and gourmet look.
They often have a higher cocoa butter content compared to regular chocolate chips. Cocoa butter gives the chocolate a smoother and shinier appearance when melted. So, when feves melt in the oven, they can create a glossy and luxurious sheen on the surface of the cookies. They are also often made with higher quality chocolate compared to regular chocolate chips. The higher quality chocolate tends to have a richer flavor and a more complex taste profile. When this delicious chocolate melts and combines with the cookie dough, it can elevate the overall sensory experience, making the cookies look and taste even better. I personally love baking with feves as it gives my cookies a more appealing appearance.
For a more professional-looking cookie, I suggest chopping up the feves into various shapes and sizes. This will create a visually interesting mix of chocolate throughout the cookie. You can fold the chopped chocolate into the cookie dough before baking, ensuring that the chocolate is evenly distributed within the dough. To further enhance the appearance, right before baking, you can also place a few additional chocolate chips on top of each cookie dough portion. This will create enticing pools of melted chocolate on the surface as the cookies bake, giving them an attractive and indulgent look.
3. Use a cookie scooper
Using a cookie scooper simplifies the process, ensures even baking, and produces cookies that look and taste great. It’s a handy tool that can elevate your cookie baking experience.
- It helps ensure consistent cookie sizes and shapes. The scooper allows you to portion out the dough into equally-sized balls, resulting in cookies that bake more evenly. This means all your cookies will have the same thickness and will be done at the same time.
- Using one makes the process easier and more efficient. Instead of using spoons or your hands to shape each cookie individually, you can simply scoop the dough and release it onto the baking sheet. It saves time and reduces the mess, making the baking experience more enjoyable.
- It helps create nicely rounded cookies with a pleasing appearance. The dough is neatly formed into a ball shape, giving the cookies a professional and attractive look. This is particularly important if you’re baking cookies for special occasions or sharing them with others.
4. Allow the oven to heat up to full temperature
Baking requires precise temperature control to achieve the desired results. The oven’s temperature setting indicates the ideal heat level for the specific recipe you’re following. Allowing the oven to preheat ensures that the entire oven cavity reaches the desired temperature before you start baking. If you put your items in before the oven has fully heated, the initial heat may not be sufficient to properly bake your goods.
When you place your batter or dough into a preheated oven, the immediate high heat helps activate the leavening agents (such as baking powder or yeast) quickly. This leads to proper rising and creates the desired texture in your baked goods. Additionally, preheating the oven promotes even cooking throughout the baking process, ensuring consistent results. If you were to skip the preheating step, your baked goods might not rise properly or might cook unevenly. They could end up undercooked in the center or have an uneven texture.
5. Allow the baking tray to cool between uses
To prevent your cookies from becoming misshapen, it’s important to allow the baking tray to cool between uses. This means giving the tray some time to return to room temperature before placing the next batch of cookie dough on it, approximately ten minutes. When the baking tray is hot from the previous batch, it can cause the cookie dough to melt and spread too quickly in the oven. This can result in cookies that are flat, thin, or merge together, losing their intended shape.
This ensures that the cookies will start baking in a properly heated environment. Cooling the tray helps maintain a consistent baking temperature and prevents the cookie dough from spreading too quickly. It allows the cookies to set and hold their shape better during the baking process.
6. How do I get perfectly round cookies?
Reshape cookies before baking and immediately after taking them out of the oven by spinning a pastry ring on top of them, cleaning up the edges while the cookie is still malleable.
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
- Prep | Preheat the oven to 350°F/175°C, and prepare a baking tray by lining it with parchment paper. Unwrap the candy and set the wrappers aside. Rinse the candy under cold running water for no more than 10 seconds each to prevent them from 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.
- Dough | In a mixing bowl, beat butter and sugar for 4 minutes. Add in the egg, condensed milk, baking soda, dry milk powder and sea salt. Slowly stream in the flour, 1/2 cup at a time, until the dough looks even. Scrape down the sides of the bowl to ensure all ingredients are incorporated.Transfer the dough onto a counter and divide it in half. Roll out one half of the dough between two sheets of parchment paper to a 1/4 inch thickness. Cut into 4” cookie shapes and roll in sugar.
- Bake | Transfer the cookies to the lined baking tray, add pieces of white rabbit candy and chocolate, then bake for 8-10 minutes. The cookie should still look pale and white on the surface but should have a golden brown bottom. Let the cookies cool to room temperature before serving. Repeat with remaining cookie dough.
- Decorate with a white rabbit candy wrapper before serving, and discard wrapper before consuming. If storing, microwave each cookie for 10 seconds before serving to refresh the texture.