Blueberry + White Chocolate Molten Lava Cookie: An O-Face Dessert

When I was little, my Daddy used to make blueberry muffins on weekends. And he’d always let me lick the batter bowl afterward, which is basically what I imagine heaven tasting like. This blueberry + white chocolate molten lava cookie is like that, but even better.

I have what one might call a little bit of a “sweet tooth” – I admit it. Sugar is my siren song. If sugar asks me to jump, I ask how high. When sugar asks me who my daddy is, I say “YOU, sugar. YOU’RE MY DADDY.” It’s just a fact. So oftentimes, once the boys go to bed, I’ll whip up a quick dessert for one (or two, depending on how generous I’m feeling). And this one is my current fave.

A cross between blueberry muffin batter and a really gooey deep dish chocolate chip cookie, this satisfies even my fiercest sweets cravings. And it is insanely good. Ya know how they say a sneeze is 1/10th of an orgasm? Consider this the edible version of a sneeze, maybe even two sneezes. The best part: since it’s not a whole batch of cookies, I can’t possibly overdo it + eat 10 at once.

Do it. Do it nowwwwwwwww.

Blueberry + White Chocolate Molten Lava Cookie for One (or Two)

5 from 1 vote

This is probably my favorite molten cookie I make - quick to throw together + not quite as rich as your standard chocolate chip variety.

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Prep Time 5 minutes mins

Cook Time 16 minutes mins

Total Time 21 minutes mins

Ingredients Method

Ingredients

  

• 2 tbsp butter softened
• 2 tbsp brown sugar
• 1 egg yolk
• 1/2 tsp vanilla extract
• 3 tbsp unbleached all-purpose flour (or oat flour, if you prefer)
• 1/4 tsp baking soda
• pinch of sea salt
• small handful blueberries fresh or frozen
• small handful white chocolate chunks
• coconut oil spray

Method

 

1. With a fork, whisk together butter + sugar until fully incorporated, then whisk in egg yolk + vanilla.
2. Stir in flour, baking soda + salt, then mix in blueberries + white chocolate.
3. Spray a small ramekin or mug with coconut oil, then fill with the cookie dough.
4. Bake at 375 degrees (or 350 convection) for 16ish minutes. (If you don’t want it gooey in the middle, bake a few min longer).