Taiwanese Breakfast Cookie: 12 Delightful Treats to Savor

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Taiwanese Breakfast Cookie is a delightful treat that showcases the rich flavors of Taiwanese cuisine. These cookies are a perfect blend of traditional ingredients and modern twists, notably the addition of white chocolate. Imagine biting into a soft, chewy cookie that bursts with a unique nutty flavor from kinako and is complemented by crunchy bits of Chinese doughnut. This recipe is not just about taste; it’s about bringing a slice of Taiwanese culture to your kitchen. Let’s dive into the wonderful world of Taiwanese breakfast cookies!

Why You’ll Love This Taiwanese Breakfast Cookie

This Taiwanese breakfast cookie is not only delicious but also versatile. Here are a few reasons why you will adore these cookies:

They combine traditional Taiwanese flavors with a modern twist.
Perfect for breakfast or as a snack throughout the day.
Easy to make, even for beginners—just follow the steps!
These cookies can be customized with various mix-ins.
They are a great way to introduce Taiwanese cuisine to friends and family.
Ideal for meal prep and can be stored for later enjoyment.
They cater to various dietary needs with vegan and gluten-free options.
Each bite offers a delightful crunch and rich sweetness.

With these benefits, it’s clear why this Taiwanese breakfast treat is a favorite!

Ingredients for Taiwanese Breakfast Cookie

Gather these items:

1 cup Unsalted Butter
1 cup Granulated Sugar
1/2 cup Brown Sugar
1 teaspoon Vanilla Extract
1 large Egg
2 cups All-Purpose Flour
1/2 cup Kinako (Roasted Soy Bean Powder)
1/2 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Chinese Doughnut
1 cup Coarsely Chopped White Chocolate
1/4 cup Toasted White Sesame Seeds

How to Make Taiwanese Breakfast Cookie Step-by-Step

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Cut the Chinese doughnut into 1/4-inch coins and drizzle with melted butter. Sprinkle with sugar and bake until golden, around 8-10 minutes.
Step 3: Cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy for 2-3 minutes.
Step 4: Mix in the egg and vanilla extract until combined and smooth.
Step 5: Whisk together all-purpose flour, kinako, salt, baking powder, and baking soda. Gradually add to the wet ingredients until just combined.
Step 6: Fold in the coarsely chopped white chocolate and prepared doughnut pieces into the cookie dough.
Step 7: Scoop out 12 dough balls and place them on the baking sheet, ensuring they are about 2 inches apart.
Step 8: Bake for 12-14 minutes, or until the edges are golden brown. Top each cookie with a reserved doughnut piece and a sprinkle of flaky sea salt.
Step 9: Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Pro Tips for the Perfect Taiwanese Breakfast Cookie

Keep these in mind:

Use room temperature butter for better incorporation.
Do not overmix the dough to keep cookies tender.
Chill the dough for 30 minutes if you want thicker cookies.
Experiment with different nut toppings for added texture.
Try substituting the white chocolate with dark chocolate for a richer flavor.

Baking Taiwanese Breakfast Cookies with white chocolate and kinako

Best Ways to Serve Taiwanese Breakfast Cookie

These cookies are best enjoyed fresh, but here are some ideas on how to elevate your experience:

Pair them with a cup of Taiwanese milk tea for a delightful breakfast combo.
Serve with fresh fruits for a balanced meal.
Use them as a base for ice cream sandwiches!

How to Store and Reheat Taiwanese Breakfast Cookie

To store your cookies, place them in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to three months. When ready to enjoy, simply thaw at room temperature or warm them in the oven for a few minutes to regain that fresh-baked taste.

Frequently Asked Questions About Taiwanese Breakfast Cookie

What’s the secret to perfect Taiwanese Breakfast Cookie?

The secret lies in using fresh ingredients and not overmixing the dough. This ensures a soft, chewy texture while allowing the unique flavors of kinako and white chocolate to shine through.

Can I make Taiwanese Breakfast Cookie ahead of time?

Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 48 hours. This allows the flavors to meld beautifully, enhancing your cookies!

How do I avoid common mistakes with Taiwanese Breakfast Cookie?

One common mistake is not measuring ingredients accurately. Use a kitchen scale if possible, and ensure your butter is at room temperature for the best consistency.

Variations of Taiwanese Breakfast Cookie You Can Try

Feel free to experiment with these variations:

Try adding matcha powder for a green tea twist.
Incorporate dried fruits like cranberries or apricots for a fruity flavor.
For a nutty version, add chopped walnuts or almonds into the dough.
Make them vegan by substituting butter with coconut oil and egg with a flaxseed egg.

Ingredients for Taiwanese Breakfast Cookies including kinako and white chocolate

For more delicious recipes, check out Gingerbread Cheesecake Cookies or Best Zucchini Bread Recipe. If you’re interested in the health benefits of kinako, you can read more about it here.