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Slow Cooker Giant White Chocolate and Blueberry Cookie
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5 from 2 votes

Slow Cooker Giant White Chocolate and Blueberry Cookie

A giant cookie with fresh blueberries and white chocolate pieces, baked in your slow cooker
Course Baking
Cuisine Slow Cooker
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8
Calories 234kcal

Equipment

  • large oval slow cooker
  • cake liners

Ingredients

  • 75 g butter at room temp
  • 37.5 g light muscovado sugar
  • 50 g caster sugar
  • 1 medium free-range egg
  • 0.5 tbsp vanilla extract
  • 170 g plain flour
  • 0.25 tsp baking powder
  • 0.125 tsp salt
  • 50 g white chocolate or add more if you like!
  • 50 g blueberries

Instructions

  • Beat together the butter, two sugars, egg and vanilla extract till light and fluffy.
  • In a different bowl stir together the flour, baking powder and salt.
  • Next stir the flour mixture into the butter mixture. I kneaded it together till it all came together like biscuit dough. Sides of the bowl should clean when it is the right consistency.
  • Stir in the white chocolate and blueberries and make sure they are evenly distributed.
  • Grease your slow cooker bowl with butter, and cut grease proof paper to fit the base and put it in. Grease the top of the paper too.
  • Spoon the dough into the slow cooker bowl and flatten/press into the sides.
  • Slow cook for 3 hrs on low, with lid on. You may need to switch to high for the last 30 mins.
  • For the last 30 mins leave the lid half open.
  • Take the bowl out the slow cooker and cool for half an hour.
    Turn the cookie out on to a cooling rack, remove the grease proof paper for the bottom, and slice to serve.

Nutrition

Calories: 234kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 118mg | Potassium: 75mg | Sugar: 15g | Vitamin A: 265IU | Vitamin C: 0.6mg | Calcium: 32mg | Iron: 1.1mg