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camembert white chocolate cookies

Camembert white chocolate cookies

These sweet and salty Camembert white chocolate cookies are a non-traditional take on a cookie. A chewy white chocolate cookie is filled with a gooey, melted Camembert center.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Dessert
Servings 16 cookies

Equipment

  • Mixing bowl
  • Hand or stand mixer
  • Baking tray
  • Parchment paper

Ingredients
  

  • 250g (2 cups) all-purpose flour
  • 4g (3/4 tsp) salt
  • 3g (1/2 tsp) baking soda
  • 170g (12 tbsp) unsalted butter
  • 200g (1 cup) granulated sugar
  • 100g (1/2 cup) brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 115g (4 oz) white chocolate, chopped
  • 145g (5 oz) camembert

Instructions
 

  • Preheat oven to 350°F and line a baking tray with parchment paper
  • In a medium bowl, mix together the all-purpose flour, salt, and baking soda. Set aside
  • In a separate bowl, beat the butter with a hand mixer or stand mixer fitted with a paddle attachment until smooth and creamy. Add the white and brown sugar and beat on medium speed until light and fluffy. Add the egg and vanilla extract and beat on low speed until combined. Scrape down the sides of the bowl as needed
  • Add the dry ingredients to the wet ingredients and mix on low speed until a cohesive dough forms. Fold in the chopped chocolate
    I like to save a few pieces of chocolate to put on top of the cookie dough balls for aesthetic purposes (about 2 - 3 pieces per ball)
  • Divide the dough into 50g (1.5 oz) balls. Chill the dough for 20 - 30 minutes until firm
  • While the dough is chilling, cut the camembert into 1/2 - 1 inch pieces. Keep the camembert in the fridge until ready to use
  • Take a ball of cookie dough, and gently flatten. Place a cube of camembert in the center, and wrap the dough around it so it's encased. Roll into a smooth ball and add the saved chocolate pieces on top
  • Place the balls of dough on the baking tray, being sure to space them at least 2 inches apart. Place them in the middle rack of the oven and bake for 11 - 13 minutes until lightly browned on the edges
  • Remove from the oven and let cool for about 5 minutes until they're set enough to transfer off the baking sheet. Enjoy while warm

Notes

  1. These are best enjoyed warm, day of. If you do need to store them, they're best stored in the fridge because they have camembert in them. Before serving, you can gently rewarm them in the oven 
Keyword camembert, cookies, white chocolate