White Chocolate Pear Cookies

Pear Cookies

White Chocolate Pear Cookies

Pear cookies sounded like the perfect winter treat.  Did you know that pears are a winter fruit? I am a huge fan of creating recipes using ingredients that are currently in season.  I decided I wanted to create a recipe for pear cookies and incorporate other winter type ingredients. Compared to the height of summer, when strawberries, cherries, and melons are all in season, winter fruit can  feel somewhat boring. However a ripe pear is a gorgeous thing. I have shied away from pears in my baking but lately I have been intrigued by this heavy bottomed fruit!

Pear Cookies

I get quite a few questions about how I come up with my recipes. I thought I would show you the thought process I went through to create my pear cookies. It all starts with a pad of paper and a pen. I start jotting down ingredients that I think would pair well with one another. It looks a little bit like this:

Pear Cookies Brainstorming

  1. Pears. What kind of pears should I use? Bosch, Anjou, Bartlett?
  2. Should I marinate the pears? {I will give you one guess, before you scroll down of what I marinated them in?}
  3. Ginger. Fresh or ground?
  4. Cinnamon, yes of course cinnamon
  5. Which sugar should be more dominant in the recipe, white or brown? Should I use dark brown sugar or light brown sugar? White sugar will give a lighter flavor. More brown sugar will give a more caramel flavor.
  6. Should I add nuts? No. A lot of people are allergic these days. Hmmm, maybe I should brown the butter to give it a nutty flavor?

Are you starting to get the idea of how I created these pear cookies? Round 1:  I was going to do a ginger pear cookie but when I baked the cookie it looked rather uninspiring. That is when I decided to add in the Ghirardelli white chocolate.  Ghirardelli’s white chocolate has a very distinctive taste. It almost has caramel overtones to it.  Round 2: added white chocolate chips and decided to do a 2:1 ratio of brown sugar to white sugar.  I wanted to give the cookie a more caramel flavor. Cookie version number two looked exactly how I wanted the cookie to look. But these pear cookies tasted totally different from what I expected. It was really good but way too much of a caramel flavor. It totally overwhelmed the pears. Moving on to Round 3.

White Chocolate Pear Cookies {Recipe}

  • 2 1/4 cups of unbleached flour, sifted
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. ground ginger
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 12 tbsp. unsalted butter, melted, browned and cooled
  • 1 cup organic sugar
  • 1/2 cup light brown sugar
  • 1 egg plus 1 large egg yolk
  • 2 tsp. pure vanilla extract
  • 1 cup Ghirardelli white chocolate chips
  • 1 bosc pear, finely diced
  • 1 tbsp. Praline Liqueur (OPTIONAL)
  • 1 tsp. cinnamon

Directions:

Recipe yields about 24 cookies.  Dice your pear into fine pieces. Place in a small bowl or 2 cup measuring cup. Add the Praline Liqueur and cinnamon to the pears. Mix gently with a spoon until all the pears are covered. Set aside. Remember the Praline is optional. If you are not able to find it in your area the cookies will still be wonderful without it. I like adding the Praline liqueur because it is like a caramel extract.

Pear Cookies Marinade

While the pear mixture is marinating, take your unsalted butter out of the fridge.  Measure out 12 tablespoons of unslated butter. Cut the butter into small squares and place in a sauce pan. Begin to brown your butter over medium heat. If you have never made brown butter before pop over to How Sweet It is for step by step instructions.  Once you make brown butter you will be hooked. Now what to do if you get hooked on brown butter. Stop number one: go to Anita’s blog, at Sweet Hope Cookies for another amazing recipe using brown butter.  Once the butter has been properly browned place in a bowl and put it back in the fridge so that it can cool and solidify.

Pear Cookies

If only you could smell the browned butter through the screen?

Whisk flour, ginger, pumpkin pie spice, baking soda and salt together in a medium-sized bowl. Set aside.

Once the butter has cooled and become solid again place in a mixing bowl and cream the sugars until blended. About 2 minutes. Beat in eggs and vanilla until combined.  Add in dry ingredients in two different parts. Scrape down the bowl between additions. Carefully stir in the white chocolate chips. Then lastly stir in the pear mixture.

Place dough in a large bowl and let it sit for at least 2 hours. I like to let my cookie dough sit over night.

Preheat oven to 350 degrees. Grab two cookie sheets and line them with silicon baking mats or parchment paper. Use a medium-sized cookie scoop and place the dough on the cookie sheet.  I like to give my cookies plenty of room, so I only place cookies on one sheet. Use the palm of your hand to lightly press down the dough so that it makes a small disc.  Bake for 14-15 minutes depending on your oven.  Edges will be lightly browned.

Pear Cookies

 

 

8 thoughts on “White Chocolate Pear Cookies

  1. Hi Melissa, I was really excited to try this recipe out today because it pears and winter spices and brown butter sounded like the tastiest idea! I halved the white sugar and still found it far too sweet, and would reduce each sugar even more next time – maybe a third of a cup each, or even less. Just wanted to share my experience :)

  2. I was lucky enough to taste test these babies…. They are hands down THE best cookie I’ve ever eaten!! I am still dreaming about them and am so happy you are nice enough to share the recipe :)

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