This rhubarb season, switch things up and use rhubarb in an unexpected way! These Brown Sugar Rhubarb Cookies with Salted White Chocolate are loaded with fresh rhubarb, which pairs perfectly with the sweet white chocolate and flaky salt. They are thick, chewy and oozing with spring flavours. So add these delicious and seasonal cookies to your next dinner party, because they are irresistible.
ingredients
directions
Preheat the oven to 375°F. Line two baking trays with parchment paper.
Cream together the butter and sugar until fluffy. Add egg and vanilla. Beat until incorporated.
Sift in flour, baking powder, baking soda and salt. Mix until the dough comes together. Fold in rhubarb and white chocolate.
Scoop into roughly 16 evenly sized cookies. Press down dough slightly to flatten and finish with flaked salt.
Bake until the edges are golden and the center is cooked throughout, about 8 to 10 minutes. Let cool on a cooling rack for 15 minutes and enjoy!
