Name: Irresistible Taiwanese Breakfast Cookie with a Crunchy Twist
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Taiwanese
Ingredients: 1 cup Chinese doughnut; 1/2 cup Unsalted butter (melted); 1/2 cup Unsalted butter (room temperature); 1 cup Granulated sugar; 1/2 cup Brown sugar; 1 teaspoon Vanilla extract; 1 large Large egg; 2 cups All-purpose flour; 1/4 cup Kinako (roasted soy bean powder); 1/2 teaspoon Salt; 1 teaspoon Baking powder; 1 teaspoon Baking soda; 1 cup Coarsely chopped white chocolate; 1/4 cup Toasted white sesame seeds; 1/2 cup Reserved doughnut coins (for topping)

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Taiwanese Breakfast Cookie is a delightful treat that combines the unique flavors of Taiwan with a satisfying texture. These cookies feature crispy edges and a chewy center, enriched with the sweetness of white chocolate and the nuttiness of sesame seeds. Perfect for breakfast or as a snack, these cookies are sure to impress anyone who tries them.

Why You’ll Love This Taiwanese Breakfast Cookie

This Taiwanese Breakfast Cookie is not just a treat; it’s a celebration of flavors and textures. Here are a few reasons why you’ll love this recipe:

Deliciously satisfying, with a perfect balance of crunch and chew.
Made with simple ingredients that are easy to find, making it a convenient option.
Can be served as a unique Taiwanese breakfast pastry or dessert.
Offers a delightful twist with the addition of white chocolate and sesame seeds.
Perfect for sharing during gatherings or enjoying at home.
Easy to make, even for beginner bakers looking for a fun project.

These cookies are not only a great way to start your day but also a wonderful way to explore the delicious Taiwanese breakfast options.

Ingredients for Taiwanese Breakfast Cookie

Gather these items:

1 cup Chinese doughnut
1/2 cup Unsalted butter (melted)
1/2 cup Unsalted butter (room temperature)
1 cup Granulated sugar
1/2 cup Brown sugar
1 teaspoon Vanilla extract
1 large egg
2 cups All-purpose flour
1/4 cup Kinako (roasted soy bean powder)
1/2 teaspoon Salt
1 teaspoon Baking powder
1 teaspoon Baking soda
1 cup Coarsely chopped white chocolate
1/4 cup Toasted white sesame seeds
1/2 cup Reserved doughnut coins (for topping)

How to Make Taiwanese Breakfast Cookie Step-by-Step

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Slice the Chinese doughnut into 1/4-inch coins using a serrated knife.
Step 3: Arrange the doughnut coins on the prepared baking sheet. Drizzle them with melted butter and sprinkle with granulated sugar.
Step 4: Bake the doughnut coins in the preheated oven for about 8-10 minutes, until golden brown and crisp.
Step 5: Cool the baked doughnut coins before handling them.
Step 6: Chop the reserved doughnut pieces into smaller bits, keeping the largest pieces aside for topping.
Step 7: Cream together the room temperature butter, brown sugar, and granulated sugar in a stand mixer until smooth, about 1 minute.
Step 8: Mix in the vanilla extract and beaten egg to the butter-sugar mixture.
Step 9: Combine the flour, kinako, salt, baking powder, and baking soda in a separate bowl. Gradually add this dry mixture to the wet ingredients until just mixed.
Step 10: Fold in the chopped white chocolate and chopped doughnut pieces with a rubber spatula.
Step 11: Scoop the dough using a standard ice cream scoop and form 12 even balls.
Step 12: Place the dough balls about 2 inches apart on the lined baking sheet. Sprinkle with toasted sesame seeds and top each ball with a reserved doughnut coin.
Step 13: Bake these cookies for 12-14 minutes, until they are brown and caramelized along the edges while remaining soft in the center.
Step 14: Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack to complete cooling.

Pro Tips for the Perfect Taiwanese Breakfast Cookie

Keep these in mind:

Ensure your butter is at room temperature for easy creaming.
Do not overmix the dough; this will keep your cookies chewy.
Try adding nuts or dried fruits for unique Taiwanese cookie variations for breakfast.

Best Ways to Serve Taiwanese Breakfast Cookie

These cookies shine in various settings:

Pair them with a hot cup of tea or coffee for a delightful breakfast.
Serve them as a unique Taiwanese breakfast treat during brunch gatherings.
Add them to a dessert platter for an impressive display at parties.

How to Store and Reheat Taiwanese Breakfast Cookie

To maintain freshness, store these cookies in an airtight container. They will last up to a week. If you want to enjoy them warm, simply reheat in the oven at a low temperature for a few minutes. Meal prep these delightful Taiwanese breakfast cookies for a quick grab-and-go option!

Frequently Asked Questions About Taiwanese Breakfast Cookie

What’s the secret to perfect Taiwanese Breakfast Cookie?

The secret lies in the balance of ingredients and the method of baking. Ensure your butter is at the right temperature, and don’t overmix the dough for a chewy texture.

Can I make Taiwanese Breakfast Cookie ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it. Just scoop and bake when you’re ready.

How do I avoid common mistakes with Taiwanese Breakfast Cookie?

Common mistakes include overbaking or not measuring ingredients accurately. Follow the recipe closely for the best results.

Variations of Taiwanese Breakfast Cookie You Can Try

Feel free to get creative with these variations:

Add matcha powder for a unique flavor twist.
Incorporate different types of chocolate or nuts for a varied texture.
Experiment with spices like cinnamon or nutmeg for a warm flavor profile.

For more delicious recipes, check out our Taiwanese dessert collection or learn about Taiwanese breakfast traditions.

Irresistible Taiwanese Breakfast Cookie with a Crunchy Twist - Taiwanese Breakfast Cookie - additional detail

For more tips on baking, visit our baking guide and explore unique cookie variations!