Chocolate Chip Cookies With Browned Pear Butter

Name: Chocolate Chip Cookies With Browned Pear Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick Unsalted Butter; 1 whole Pear, Peeled, Cored And Thinly Sliced; 1 cup Granulated Sugar; 1 whole Egg; 1/2 teaspoons Vanilla; 1/2 cups Blanched Whole Almonds; 1/4 cups White Chocolate, Melted; 2 cups Flour; 1 teaspoon Baking Soda; 1/4 teaspoons Salt; 1/8 teaspoons Ground Nutmeg; 1/2 cups Milk Chocolate Chips; 1-3/4 ounce, weight Bittersweet Chocolate Roughly Chopped

Servings: persons

1 stick Unsalted Butter
1 whole Pear, Peeled, Cored And Thinly Sliced
1 cup Granulated Sugar
1 whole Egg
1/2 teaspoons Vanilla
1/2 cups Blanched Whole Almonds
1/4 cups White Chocolate, Melted
2 cups Flour
1 teaspoon Baking Soda
1/4 teaspoons Salt
1/8 teaspoons Ground Nutmeg
1/2 cups Milk Chocolate Chips
1-3/4 ounce, weight Bittersweet Chocolate Roughly Chopped

1
Place the butter and pears in a skillet over high heat. Stir and cook until the butter begins to smell nutty and look caramelized. Then remove pan from the heat and let the mixture cool for a few minutes. Once it's cooled a bit put the mixture into your food processor and puree it..
2
Pour the browned pear butter into a plastic container and place it in the freezer until the butter sets, about a half hour. It shouldn't be frozen solid at this point, just set.
3
Preheat the oven to 350 F. In the bowl of a stand mixer beat the browned pear butter and the sugar. Beat in the egg, followed by the vanilla. Set aside.
4
In a food processor chop the almonds until they are very finely chopped and the size of crumbs. Add the almonds to the butter and egg mixture and turn the mixer on low until combined. Add the melted white chocolate with the mixer on. Then add the flour, baking soda, salt and nutmeg and stir to combine. Finally, briefly stir in the chocolate chunks, both milk and bittersweet.
5
Cover two baking sheets with parchment paper. Portion out the dough into 2-tablespoon-sized portions per cookie and place them on the baking sheet, leaving plenty of space between the cookies. This should make 15 cookies.
6
Bake for 25 minutes, swapping the position of the pans halfway through, or until the cookies are browned and the middles don't sink in when you touch them. Cool the cookies on a cooling rack. Enjoy!

1090

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 stick Unsalted Butter, 1 whole Pear, Peeled, Cored And Thinly Sliced, 1 cup Granulated Sugar, 1 whole Egg, and more.

Yes, Chocolate Chip Cookies With Browned Pear Butter falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!