🍪 Passion Fruit & White Chocolate Red Velvet Cookie – The Cookie with a Melting Heart 💛

🍪 Passion Fruit & White Chocolate Red Velvet Cookie – The Cookie with a Melting Heart 💛

Imagine the silky texture of red velvet combined with crunchy white chocolate chips and a soft, tangy passion fruit jelly core that oozes with every bite. This cookie is not only delicious but also visually stunning – a real showstopper you can easily make at home

✨ Step-by-step tutorial to guide you through the process
🍫 Perfect as a gift, for guests, or just to treat yourself
🥭 The tangy freshness of passion fruit and the sweet creaminess of white chocolate create a perfect balance
🧁 Make ahead, freeze well, and guaranteed to impress on any occasion

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🍪 Passion Fruit & White Chocolate Red Velvet Cookie – The Cookie with a Melting Heart 💛

Passion Fruit Filling

100 g Passion Fruit Purée
50 g Granulated Sugar
3 g Pectin

Mix the pectin with the sugar

Bring the passion fruit purée to a boil

Stir in the pectin-sugar mixture and cook for 1-2 minutes

Pour into a measuring cup or jug

Fill silicone molds with half-sphere cavities (mine is 3 cm in diameter)

Place in the freezer for at least 1-2 hours

Meanwhile Prepare the Dough

Dough

300 g Flour
130 g Soft Butter
100 g Granulated Sugar
100 g Brown Sugar
150 g White Chocolate
1 Tbsp Cocoa Powder
1 Whole Egg
2 Tsp Baking Powder
Vanilla Powder
A Pinch of Salt
Red Food Coloring

Mix all the dry ingredients except the white chocolate

Place the soft butter in the bowl of a stand mixer

Start whipping it and add both types of sugar

When light and fluffy add the egg and red food coloring

Sift in the flour mixture and mix until smooth

Finally add the white chocolate chips

Weigh the dough and divide into 8 equal parts, each ball should be around 100 g

Take the frozen passion fruit inserts and wrap them inside the dough balls

Form smooth, even balls and place them on a baking tray

Press a few extra white chocolate chips into each one

Freeze for about 30 minutes

Bake at 175°C with fan for about 35 minutes

Don’t overbake, the center should stay soft

If the cookies aren’t perfectly round, you can swirl the edges into shape with a small bowl while still hot

Decoration

50 g Dark Chocolate

Melt the chocolate and place it in a piping bag

Drizzle thin lines over the cookies

Chill in the fridge for 30 minutes


Enjoy


Happy Baking 💛🧁