Delicious cookies with a swirl of roasted strawberry rhubarb goodness, perfect for enjoying with a scoop of vanilla ice cream.
Ingredients: 1 cup roasted strawberries and rhubarb pureed. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup white chocolate chips. 1/2 cup chopped roasted nuts walnuts or pecans.
Instructions: Preheat your oven to 350F 175C. Line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips and chopped roasted nuts into the cookie dough. Using a tablespoon or a cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie. Using a spoon, swirl in spoonfuls of the roasted strawberry and rhubarb puree onto the cookie dough, creating a marbled effect. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, enjoy them with a scoop of vanilla ice cream swirled with additional roasted strawberry and rhubarb puree on top.
Prep Time: 20 minutes
Cook Time: 12 minutes
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