White Chocolate Filled Poppy Seed Cookies
Delight your taste buds with these elegant White Chocolate Filled Poppy Seed Cookies—a dreamy combination of buttery cookie dough, a hint of nutty poppy seeds, and luscious white chocolate filling. Perfectly crisp with a melt-in-your-mouth texture, these cookies are as visually stunning as they are delicious, featuring a golden base adorned with glossy, creamy white chocolate centers. Ideal for holiday platters, afternoon tea, or an indulgent everyday treat, this recipe comes together with simple pantry staples and a few easy steps. Packed with a subtle crunch from the poppy seeds and the richness of real white chocolate, these cookies strike a balance between sophistication and comfort. Ready in just 35 minutes, these bite-sized delights are certain to become a favorite for any occasion!
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 2 Egg yolks
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 1.5 tablespoons Poppy seeds
- 0.5 teaspoon Salt
- 200 grams White chocolate, chopped
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Mix in the egg yolks and vanilla extract, blending until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, poppy seeds, and salt.
Gradually add the dry ingredients to the butter-sugar mixture, mixing until a soft dough forms.
Use a small cookie scoop or your hands to form 1-inch balls of dough. Place them on the prepared baking sheets, spaced about 2 inches apart.
Using your thumb or the back of a small spoon, make an indentation in the center of each cookie.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove them from the oven and allow them to cool completely on a wire rack.
While the cookies are cooling, make the white chocolate filling by melting the chopped white chocolate and heavy cream together in a heatproof bowl over a pot of simmering water (double boiler method), stirring until smooth and glossy.
Spoon or pipe the white chocolate filling into the indentations of the cooled cookies. Let the filling set at room temperature, or speed up the process by chilling the cookies in the refrigerator for 10-15 minutes.
Serve the cookies once the filling has set. Store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.3 g | 353% | |
| Saturated Fat | 165.0 g | 825% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 314.4 g | 114% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 119.8 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 719 mg | 55% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1020 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
