Description
Delicious Taiwanese Breakfast Cookies with White Chocolate Crunch. These Taiwanese Breakfast Cookies combine traditional flavors with white chocolate for a delightful treat.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 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.
- Cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy for 2-3 minutes.
- Mix in the egg and vanilla extract until combined and smooth.
- Whisk together all-purpose flour, kinako, salt, baking powder, and baking soda. Gradually add to the wet ingredients until just combined.
- Fold in the coarsely chopped white chocolate and prepared doughnut pieces into the cookie dough.
- Scoop out 12 dough balls and place them on the baking sheet, ensuring they are about 2 inches apart.
- 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.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg