It’s still Rhubarb season, so let’s make it count.
I was craving something sweet but also summery and light. This cookie was IT! Make these to just have around when company pops in, or to snack on during your mid-day low, serve for desert at brunch, whatever occasion, this are the perfect “summer cookie” (Did I just coin a new cookie category?)
The rhubarb in these cookies keeps them moist, slightly fruity, and a little jammy. The white chocolate just tastes decadent, and the walnuts add the perfect amount of texture. You can even double this recipe and freeze some of the dough so you always have something sweet on hand (Pro-Tip*).
Rhubarb is a severly underated ingredient. I almost made a pie, thought about a tart, even considered a savory dish. Luckily I have heaps of rhubarb from Melissa’s Produce to play with so prepare yourself for a few more rhubarb adventures here.
Rhubarb, White Chocolate & Walnut Cookie Drops
Ingredients
- 1 cup rhubarb, cut into 1” pieces
- 1/4 cup sugar
- 1 vanilla bean, split and seeds scraped
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3-4 oz white chocolate chunks (I like an abundance)
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350. Line a baking tray with parchment paper.
- Place rhubarb, sugar and vanilla seeds on the tray and combine well. Bake for about 20 minutes until sugar has turned bubbly and syrupy and rhubarb has softened. Set aside to cool.
- In a large mixing bowl, whisk butter and sugar until well-combined. Add egg and vanilla extract, whisk until smooth. Sift dry ingredients into the wet mixture. Stir until combined, stir in rhubarb. Once lightly combined, fold in walnuts and white chocolate. Place a new layer of parchment over baking tray and spoon scoops of dough onto tray, about one ice cream scoop full. Bake at 350 for 15-20 minutes until edges are browned. Take out and let cool before moving to a cooling rack.
