Gooey Blueberry & White Chocolate Stuffed Cookies
DIFFICULTY: Medium
PREP TIME: 120 minutes / COOK TIME: 15 minutes
Ingredients
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Ingredients ✴
Blueberry Compote:
2 ½ cups frozen blueberries
¼ cup caster sugar
3 Tbsp lemon juice
White Chocolate Cookie Dough:
175g salted butter, diced
1 cup brown sugar
3 Tbsp caster sugar
1 tsp vanilla extract
1 large egg
2 egg yolks
1 ½ cups plain flour
½ tsp baking soda
½ tsp fine table salt
250g good-quality white chocolate
Crumble Topping (optional):
½ cup plain flour
2 Tbsp icing sugar
4 Tbsp melted salted butter
Directions
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Directions ✴
Blueberry Compote: Add all of the ingredients to a medium pot and place over medium heat. Bring to a simmer. Once summering, reduce heat to medium-low and simmer for 15-20 minutes, until it has reduced by about two thirds, and the compote is very thick and jammy (don’t underestimate this part - you need the blueberry compote to be super thick, so it is easy to stuff the cookies). Transfer to a bowl and set aside, covered, in the freezer or fridge to cool completely.
Cookie Dough: Add 125g of the butter to a medium pot and place over medium heat. Cook for 2-3 minutes, swirling the pot often, until butter is browned and smells nutty. Remove pot from heat and set aside to cool for a few minutes, before whisking in the remaining diced butter.
Add the brown butter, both sugars and the vanilla to a large bowl. Mix together with a spatula, until combined. Add the egg and egg yolks and mix together, until combined and smooth. Add the flour, baking soda and salt and fold together, until the dough is smooth and no dry streaks remain. Roughly chop HALF of the white chocolate and add to the dough. Fold the chocolate through the dough, then set the dough aside in the fridge to chill for 1 hour.
Crumble Topping (optional): Combine all of the ingredients together in a small mixing bowl with a pinch of salt. Mix together, until it forms a crumble dough. Set aside in the fridge until ready to use.
Fill Cookies: Break the remaining white chocolate up into pieces. Scoop about roughly two tablespoons of the chilled dough, then flatten it with your hands into a disk. Spoon roughly two teaspoons of the cold blueberry compote in the center, then place a piece of chocolate on top. Carefully wrap the dough up and round the filling, sealing it together (don’t worry if some of the filling oozes out).
Repeat with the remaining cookie dough (it will make about 12-15 cookies) and place them on a plate or chopping board lined with baking paper. Dollop any remaining blueberry compote on the top of each cookie, then top the cookies with some of the crumble topping, if using (about 1 Tbsp per cookie). Place the cookies into the freezer for 2-3 hours to chill, until completely frozen.
Bake Cookies: Preheat your oven to 200°C bake.
Arrange about 6 cookies on a large lined baking tray, ensuring there is about 10 cm between each cookie (you will need to bake them in batches). Bake the cookies on the upper middle oven rack for 12-15 minutes, or until very golden brown on the outside, and just set in the middle. Set aside to cool on the tray for 5 minutes, before transferring to a wire rack to cool completely. Sprinkle over a pinch of flaky salt, if desired.
Store in an airtight container at room temperature for up to 3 days.