White Chocolate Cookies & Lavender Cream

A grown up take on cookies and cream, this White Chocolate Cookies & Lavender Cream dessert is a decadent summer treat that all ages will enjoy!

Thick, sweet and moist cookies are balanced by sweet tangy cherries and velvety cream with a hint of lavender.

White Chocolate Cookies & Lavender Cream

Yields 8 Cookies

Ingredients

Cookies

  • 1 stick (1/2 cup) cup unsalted butter, room temperature

  • 1 cup cane sugar

  • 1 large egg

  • 1 1/4 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon fine sea salt

  • 1/2 teaspoon baking powder

  • 1 cup white chocolate chips

  • 1/2 cup walnut pieces and halves (optional; if using, reduce chocolate chips to 1/2 cup)

  • Dried strawberries, crushed, for garnish (optional)*

*We used Trader Joe’s Freeze Dried Strawberries

Cherries

  • 1 cup water

  • 1 cup sugar (granulated white sugar or cane sugar)

  • 1 bag frozen cherries

Lavender Whipped Cream

  • 1/2 cup water

  • 1/2 cup cane sugar (granulated white sugar or cane sugar)

  • 1 tablespoons dried lavender cooking flowers

  • 8 ounces heavy whipping cream

Method

For the cream, transfer a large mixing bowl to the refrigerator to chill.

For the cookies, line a large baking sheet with a silicone baking mat.

In a large mixing bowl using a hand or stand mixer on medium-high speed, cream the butter and cane sugar together until light, fluffy and lighter in color (about 10 minutes). To the mixing bowl, add egg and vanilla. Mix until combined.

In a separate mixing bowl, whisk flour, baking powder, and salt until combined. With the hand or stand mixer on low speed, add dry ingredients. Mix until just incorporated.  

Gently fold in chocolate chips and walnuts (if using).

Form dough into 8 large cookie balls. Place on the baking sheet and chill in the refrigerator for 30 – 60 minutes.

Preheat the oven to 375.

Bake the cookies for about 15 - 17 minutes or until golden brown. The center will appear undercooked, but do not overcook. Let the cookies cool to room temperature on a baking rack.

While the cookies are baking, prepare the cherries and lavender cream.

Bring water, sugar and cherries to a boil in a medium saucepan. Reduce heat to medium-low and simmer for 20 minutes. Remove from heat and let cool to room temperature.  

In a small saucepan, bring the sugar, water and dried lavender flowers to a boil. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and let cool to room temperature. Transfer to the refrigerator to chill.

Remove the mixing bowl from the refrigerator. Add cold cream and chilled lavender syrup. Using a hand or stand mixer, whip cream and syrup on medium-high speed until peaks form.

Plate and enjoy!

MenusJaclyn Selbynut-free, dessertComment