u/Wise_Spring_5888

I got inspiration from @Lungisalwaysbaking on Instagram for her Jam and Buttered Toast Cookie.

So I decided a Strawberry Rhubarb Pie cookie would be a fun take on that!

The dough has cardamom and brown butter.
Pieces of roasted strawberries
Pie crust pieces
Strawberry and rhubarb pie filling
Then I rolled the cookies in pie crust crumble and finished with turbinado sugar!

This was labor intensive for sure, but I would make again!

Strawberry Rhubarb Pie Cookies

Brown Butter & Cardamom Cookie Dough with Strawberry Rhubarb Pie Filling, Pie Crust Pieces, Roasted Strawberries, and Sugared Pie Crust Crumbles

Yield: 14–16 cookies (3.5–4 oz each)

Ingredients
Pie Crust for Pieces and Crumble
1 cup all-purpose flour

1 tbsp sugar

1/2 tsp salt

6 tbsp cold unsalted butter, cubed

1–2 tbsp ice water

Roasted Strawberries
½ cup sliced strawberries

Strawberry Rhubarb Pie Filling
1 cup strawberries, small dice

3/4 cup rhubarb, small dice

1/3 cup sugar

1 tsp lemon juice

1/2 tsp vanilla

¼ tsp ground cardamom

1–2 tsp cornstarch

Pinch salt

Cookie Dough
Wet Ingredients
1 cup brown butter, cooled

1 cup brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp vanilla

Dry Ingredients
2 3/4 cups all-purpose flour

1 tbsp cornstarch

3/4 tsp baking soda

1 tsp salt

1/2 tsp ground cardamom

Mix-Ins
1 cup pie crust crumble shards

½-1 cup roasted strawberries

Instructions
1. Make the Pie Crust Crumble and Roasted Strawberries
Preheat the oven to 375°F.
In a bowl, combine flour, sugar, and salt. Cut in cold butter until the mixture resembles rough crumbs with some larger pieces remaining. Add ice water just until the dough barely comes together.
Roll out into a flat rectangle about ¼ inch thick. Put on parchment paper and cool for about 30 minutes in the fridge. 
Bake 18–22 minutes, stirring once halfway through, until deeply golden and crisp. Cool completely, then break half into shards and the other half into crumbled pieces.
At the same time the crust bakes put sliced strawberries onto a parchment lined sheet pan, make sure not to stack on top of each other, and bake until jammy. Flip or stir every so often so they don’t burn. 

2. Make the Strawberry Rhubarb Pie Filling
Combine strawberries, rhubarb, sugar, lemon juice, vanilla, cornstarch, and salt in a saucepan.
Cook over medium heat, stirring frequently, until thick, jammy, and reduced with no excess liquid remaining, about 12–15 minutes. You want this thick! 
Lightly mash while keeping some texture. Cool completely, then chill until thick.
For easier swirling, spread onto a plate or tray and chill or freeze 20–30 minutes before using.

3. Make the Cookie Dough
In a large bowl, whisk together brown butter, brown sugar, and granulated sugar until smooth and glossy.
Add eggs and vanilla and slowly beat until fully incorporated.
In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cardamom.
Add dry ingredients to wet ingredients and mix until just combined.
Fold in pie crust crumble shards gently at the very end to keep distinct crunchy pieces intact.

4. Assemble the Cookies
Add tbsps on top of the dough a little at a time. Then scoop a bit of pie filling with dough with a 3.5-4 oz scoop. It should look swirled in. You don’t want to mix the jam into the dough as it will bleed and you won’t get the nice pockets of pie filling.
This is done in layers, so once you get to the next layer of dough not having filling add more, and continue to scoop like before. Continue this process till you scoop between 14-16 cookies. I usually yield about 15
Scoop dough into smooth 3.5–4 oz portions using a large cookie scoop.
For extra texture, roll in the pie crumbles.

5. Bake
Preheat oven to 400°F.
Place cookies on parchment-lined baking sheets spaced well apart.
Bake for 10–12 minutes, until the edges are golden and the centers are still soft.
Finish with a sprinkle of Sugar in the Raw.