Gooey cookies with pie filling and silky white chocolate pieces
What you’ll need
Cookie filling
- 1 large pear
- 1/4 tsp plain flour
- 1/2 tsp cinnamon
Cookie dough
- 80 grams brown sugar
- 50 grams white sugar
- 60 grams melted butter
- 1 large egg
- 140 grams all purpose flour
- 1/2 tsp baking soda
- 100 grams white chocolate, chopped
EQUIPMENT
- Mixing bowl
- Baking tray
- Baking paper
- Chopping board
- Knife
- Cling wrap
How long do I bake the cookies?
For this recipe, I recommend baking for 8 minutes for a soft-centered but crispy-edged cookie. I personally LOVE gooey, slightly underdone cookies, so I usually check them at the 5-6 minute mark. Remember everyone’s oven is different, and cookies harden slightly once cooled.
As a guide:
- For gooey & slightly underdone: 5 mins
- For soft & slightly gooey centered: 8 mins
- For chewy & crispy: 8-10 mins
Can I freeze the cookie dough?
Yes, cookie dough can be stored in the freezer for up to 3 months.
Can I use all brown sugar or all white sugar?
Short answer: yes. Long answer: it depends on which cookie texture you prefer.
Brown sugar adds moisture and caramel notes to your baking, while white sugar helps with the spread of the cookie and to balance out the caramel flavours of the brown sugar.
I strongly suggest using the ratio in this recipe for a balance of texture, moisture, and most importantly; flavour.
- Using only brown sugar will result in a chewier cookie, the flavour will be very rich.
- Using only white sugar will take out the caramel notes mentioned earlier, this will result in a cookie that lacks depth in flavour.
Step by step video
Tips
- Don’t skip on chilling your dough. Refrigerating the cookie dough allows the butter to solidify. This prevents the cookies from spreading as much during the baking process as it takes the butter longer to melt whilst in the oven
- You can make your dough up to a week in advance! The longer you leave your dough in the fridge, the richer the flavours! Think of it as marinating your dough. I like to at least leave the batch overnight.
Cookies are super handy if you need to bring snacks along with you on the weekend but have no time that morning – you can easily put the ingredients together during the week and save them in the fridge until you need a batch of freshly baked cookies. Simply throw them in the oven and you’re good to go.
The rundown
- Dice pears into small cubes and place in small bowl, add flour and cinnamon to pears and stir to coat evenly, set aside
- Mix together both sugars and butter in a separate bowl, add egg to mixture and stir to combine
- Add in flour and baking soda to mixture, stir until mixture is completely combined
- Mix in white chocolate and pear
- Cover bowl with cling wrap and refrigerate for a minimum of 30mins
- Divide mixture into 12 balls and place on lined oven tray, bake at 180c/355f for 8 mins
or until cookies are slightly browned around corners and still soft to touch in the middle- this ensures a cookie with a crispy outside and a gooey center
White Chocolate Pear Pie Cookies
Equipment
- Mixing bowl
- Baking tray
- Baking paper
- Chopping board
- Knife
- Cling wrap
Ingredients
Cookie filling
- 1 large pear
- 1/4 tsp plain flour
- 1/2 tsp cinnamon
Cookie dough
- 80 grams brown sugar
- 50 grams white sugar
- 60 grams melted butter
- 1 large egg
- 140 grams all purpose flour
- 1/2 tsp baking soda
- 100 grams white chocolate, chopped into small flakes/pieces
Instructions
- Dice pears into small cubes and place in small bowl, add flour and cinnamon to pears and stir to coat evenly, set aside
- Mix together both sugars and butter in a separate bowl, add egg to mixture and stir to combine
- Add in flour and baking soda to mixture, stir until mixture is completely combined
- Mix in white chocolate and pear
- Cover bowl with cling wrap and refrigerate for a minimum of 30mins I usually prep them the day before baking – can be prepared and refrigerated for up to 7 days.
- Divide mixture into 12 balls and place on lined oven tray, bake at 180c/355f for 8 mins or until cookies are slightly browned around corners and still soft to touch in the middle- this ensures a cookie with a crispy outside and a gooey center
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