Friday Faves – Two Peas and Their Pod makes Pomegranate White Chocolate Chunk Cookies

Today I’m proud to bring you the second week of Friday Favs! I hope you are enjoying this little project as much as I am. Today, I am featuring Maria from Two Peas and Their Pod. I don’t remember how I found this blog or when I started following it, but I know I was drawn in by the number of cookie recipes posted and the amazing photographs. That’s what keeps me coming back for more. So, enough of my babbling, here’s Maria.

Hi all! I’m Maria and I am excited to be guest posting today. My husband and I share our culinary adventures on our food blog, Two Peas and Their Pod. We make a great team in the kitchen. We recently remodeled our kitchen which makes cooking and baking even more fun for us. We love creating savory and sweet recipes. One of my favorite things in life are cookies. I kind of have an obsession-we have close to 100 cookie recipes on our blog, oops:) So today I am sharing one of my favorite cookie recipes-Pomegranate White Chocolate Chunk Cookies.

I love pomegranates, they are my favorite winter time fruit. I like eating them plain, but one day I decided to throw the seeds into cookie dough. My husband thought I was crazy, but I told him to just sit back, relax, and wait to taste them. As soon as they came out of the oven he wanted a taste. After one bite, he was sold. He loved the cookies and so did I. The pomegranate arils add a nice burst of sweetness to the cookies. They also make these cookies very pretty and you can’t go wrong with chocolate in a cookie.

If you are looking for a new cookie to try, I highly recommend my Pomegranate White Chocolate Chunk Cookies. They are delicious and the red and white colors make these cookies perfect for Valentine’s Day. Make a batch of cookies for your sweetheart this Valentine’s Day. There is no better gift than cookies-in my opinion:) Enjoy!

Feel free to visit Two Peas and Their Pod anytime, our kitchen is always open! You can also follow us on Twitter at @TwoPeasandPod and on Facebook. Thanks Jen for letting us guest post!

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Pomegranate White Chocolate Chunk Cookies

Yield: 2 1/2 dozen

Ingredients:

1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup white sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup old fashioned oats
1 cup white chocolate chunks or chips
1 cup pomegranate arils

Directions:

Preheat the oven to 375 degrees F.

In the bowl of a stand mixer, cream butter and sugars together, for about two minutes. Add the egg and vanilla and mix until combined.

In a separate bowl whisk together the dry ingredients. Slowly add dry ingredients to the wet ingredients. Mix until just incorporated.

Stir in the oats and white chocolate chunks. Make dough balls-about 1 tablespoon of dough per cookie. Carefully place 6-8 pomegranate arils in each cookie dough ball. Bake cookies for 10-12 minutes, until the cookies are golden brown. Remove from oven and let cool on baking sheet for a couple of minutes. Transfer cookies to a cooling rack.


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13 Responses to “Pumpkin Cranberry Pecan Upside Down Cake”

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    1
    Sarah — November 24, 2010 at 4:58 pm

    This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!

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    Megan — November 24, 2010 at 5:18 pm

    Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.

    Happy Thanksgiving!

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    3
    Stephanie — November 24, 2010 at 5:55 pm

    Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.

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    We Are Not Martha — November 24, 2010 at 5:58 pm

    Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!

    Sues

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    Fun and Fearless in Beantown — November 24, 2010 at 6:02 pm

    This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!

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    Shannon — November 25, 2010 at 3:48 pm

    ooooh, my, i must try this 🙂 happy thanksgiving!!

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    Nutmeg Nanny — November 28, 2010 at 10:14 pm

    What a fabulous recipe! All the flavors sound delicious to me.

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    Shandra — November 29, 2010 at 4:45 am

    This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
    Shandra-http://shandrita.tumblr.com/

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    "pup" — November 29, 2010 at 1:13 pm

    Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
    Good job!!

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    10
    freefoodboston — December 1, 2010 at 3:21 pm

    What a great recipe! You totally had me at caramel/pecan/cranberry topping.

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    Sophie — January 1, 2011 at 3:14 am

    Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!

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    Nancy Blume-Watson — November 30, 2013 at 1:57 pm

    I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!

    • beantownbaker — December 1st, 2013 @ 6:52 pm

      I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.

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