Happy August, everyone! As we embark on a new month (and the last full month of Summer 2021!)– I thought I’d share a bit of a “mash-up” dessert recipe that was passed along to me by a friend a few weeks ago and has since quickly become one of my favorites. Combining the quintessential Summertime sundae with a warm and soft shortbread-style cookie- this seasonal-inspired treat is sure to be a hit among adults and kids alike- and are perfect to enjoy after a long day by the pool, at the beach, on the lake, etc.
Some of the ingredients can be omitted or swapped out for alternatives depending on food allergies or sensitivities- and it won’t affect the overall great taste of these cookies.
And be sure to have some ice cream nearby- because you can get really indulgent with this one!
WHAT YOU’LL NEED:
18 COOKIES:
- 10 fresh strawberries, quartered
- ¾ cup chopped walnut pieces
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 11 tablespoons unsalted butter, cold and cubed
- 11 tablespoons vegetable shortening, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 extra-large eggs, cold
- 1½ teaspoons pure vanilla extract
- 1½ teaspoons pure banana extract
- ⅔ cup (5 ounces) semisweet chocolate chips
- ⅔ cup (5 ounces) butterscotch chips
WHAT YOU’LL DO:
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Wash the strawberries and dry thoroughly with a paper towel. Quarter each strawberry and place on a plate or tray lined with paper towels to absorb excess juice. Set aside.
2. Using a knife, finely chop the walnuts into small pieces. Set these aside, as well.
3. In a medium bowl, stir together the flour, baking soda and salt. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, shortening, sugar, brown sugar, eggs, vanilla extract and banana extract, and beat on medium-low speed until mixed with just small chunks of butter remaining, approximately 30 seconds. Add half of the dry ingredient mixture and mix on low speed until no flour is visible, about 30 seconds. Repeat with half of the remaining dry ingredients, and mix on low speed until the flour is incorporated and all butter chunks are gone, approximately 20 seconds. Add the remaining dry ingredients and mix until the dough pulls away from the sides of the bowl and is not sticky to the touch, about 20 seconds more. Stir in the chocolate chips, butterscotch chips and walnuts.
5. Scoop the dough into ⅓-cup scoops. Place a strawberry slice in the middle of each scoop, making sure the berry is fully encased in dough. Firmly roll into round balls approximately 1½ inches in diameter. While the dough ball is still in your hands, top each cookie with a strawberry slice, gently pushing it in to keep it in position while they bake. Place 6 cookies on each prepared baking sheet, spacing them out well. Bake on the middle and lower racks of the oven until the tops are a light golden brown and you notice hairline cracks forming on the sides, 12 to 14 minutes, rotating each pan 180 degrees and swapping their positions halfway through.
6. Cool the cookies on the baking sheets for 10 minutes, then use a wide spatula to transfer them to a wire rack or parchment paper on the counter to cool completely. Let the baking sheets cool before repeating with the remaining cookies.
7. Serve with a scoop of your favorite ice cream flavor!
_______________________________
These cookies were so much fun to make and even more fun to eat. The banana extract and the walnuts really take the flavor to a new level- and the strawberry added just the right amount of tartness to bring it all together without making the cookies too sweet.
Also- I love butterscotch in anything- and I have a feeling I’m going to be making a lot more butterscotch-infused recipes this coming Fall since it’ll go great with most pumpkin or caramel sweets!
xo
Coffee & Chiffon 