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.

Print Recipe

5 from 1 vote

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

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

Prep Time5 mins

Cook Time16 mins

Total Time21 mins

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

Instructions

• With a fork, whisk together butter + sugar until fully incorporated, then whisk in egg yolk + vanilla.
• Stir in flour, baking soda + salt, then mix in blueberries + white chocolate.
• Spray a small ramekin or mug with coconut oil, then fill with the cookie dough.
• 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).