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Soft and Chewy Rhubarb White Chocolate Chunk Cookies

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These soft and chewy cookies combine the tartness of fresh rhubarb with melty white chocolate chunks for a surprising and delightful homemade treat perfect for spring and summer.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (about 150g) fresh rhubarb, chopped into small pieces
  • 1 ½ cups (about 270g) white chocolate chunks

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Whisk together dry ingredients: In a large bowl, sift or whisk 2 ½ cups (315g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. Cream butter and sugars: In a separate bowl, beat 1 cup (227g) softened unsalted butter with ¾ cup (150g) granulated sugar and ¾ cup (165g) packed light brown sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract until combined.
  5. Combine wet and dry: Gradually add the dry ingredient mix to the wet ingredients, folding gently with a spatula or mixer on low speed. Stop as soon as the flour disappears.
  6. Fold in rhubarb and white chocolate: Gently fold in 1 cup (150g) chopped fresh rhubarb and 1 ½ cups (270g) white chocolate chunks.
  7. Portion the dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake: Place in the preheated oven and bake for 12-14 minutes until edges are golden but centers remain soft.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Pat rhubarb dry if it releases too much liquid before folding in. Chilling dough for 15-20 minutes before baking helps prevent spreading. Use a mix of brown and granulated sugar for the perfect texture. Avoid overbaking to keep cookies soft and chewy.

Nutrition

Keywords: rhubarb cookies, white chocolate cookies, soft chewy cookies, spring desserts, homemade cookies, rhubarb recipes

Find it online: https://avabowls.com/soft-and-chewy-rhubarb-white-chocolate-chunk-cookies-recipe-for-perfect-homemade-treats/