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White Chocolate and 
Wax Worm Cookies

Staff Writer
Chugrad McAndrews

These are likely the best bug cookies you'll ever eat. And if your granny couldn't see the baked caterpillars peeking out of the dough, she'd undoubtedly ask for seconds. I bring these treats, which are sure conversation starters, when I'm asked to appear on radio talk shows. If I'm successful, after the banter has subsided, listeners will hear the sighs of contentment from the on-air hosts. Trust me on this: they're that good. When baked, those chubby ivory-colored caterpillars taste like pistachios. What's not to like? 

Deliver Ingredients
3 dozen cookies


  • 1 2/3 Cup all-purpose flour
  • 3/4 Teaspoons baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 3/4 Cups butter, softened
  • 3/4 Cups firmly packed brown sugar
  • 1/3 Cup granulated sugar
  • 1 Teaspoon vanilla extract
  • 1 large egg
  • 2 Cups white chocolate chunks or morsels
  • 3/4 Cups (about 375) frozen wax worms, thawed


Preheat the oven to 375 degrees F.

In a small bowl, combine the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together the butter, brown and granulated sugars, and vanilla extract until creamy.

Stir the egg into the butter mixture, then gradually beat in the flour mixture. Stir in the white chocolate chunks and half of the wax worms, reserving the rest for garnishing the cookies.

Drop the batter by rounded teaspoonful onto nonstick baking sheets.

Gently press 2 or 3 of the remaining wax worms into the top of each cookie.

Bake until the edges of each cookie are lightly browned, 8 to 12 minutes.

Let cookies cool on the baking sheets for 
2 minutes, then transfer them to a wire rack to cool completely.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.