I love chocolate muffins and I love berry scones so why not have both in a chocolate covered berry scomuffie! This is the perfect recipe for all of the muffin/scone lovers!
These chocolate covered berry scomuffie cookies have a crunchy outside and a super soft inside.
Scomuffies have a crunchy outside from the sanding sugar and a super soft inside. Scomuffies are a great grab and go breakfast or snack.
Eleven ingredients are all it takes to make this scomuffie recipe and most of the ingredients you will already have in your cupboards.
These freeze well to pull out one at a time or to make ahead and pull out when unexpected guests decide to show up.
Want a different flavor or look to your scomuffie?
Try dried cranberries, dried cherries, dried blueberries or any other dried fruits. Use different colored sanding sugar to dip the scomuffie into to match your color scheme!
Have a bakery showcase?
This scomuffie recipe is a must have for your showcase! Impress your customers with a variety of different flavors to choose from.
Not sure what to bake for that bake sale coming up?
This recipe is quick and easy to whip up the night before your event. Kids would love to help make this new snack to show off to all of their friends.
To make, combine your dry ingredients in your mixing bowl. Take cold butter and cut into small cubes.
Butter needs to be cold and not room temperature. Make sure to use butter and not margarine to get the best tasting scomuffie.
Add cut up butter to the dry ingredients and mix until you achieve a grainy texture to the flour.
In a separate bowl, add eggs, vanilla and buttermilk and mix till combined.
Don’t have buttermilk for your Chocolate Covered Berry Scomuffies?
Make buttermilk with milk and lemon juice or white vinegar. In a one cup measuring cup pour 1 tablespoon of lemon juice or white vinegar, then fill the cup up with milk.
Let sit for at least 5 minutes and milk will sour. You can also use powdered buttermilk. Mix according to the package directions.
Add the egg mixture to the flour mixture along with the dried berries and mix ingredients until incorporated. Do not overmix!
Add the chocolate covered berries and gently mix by hand.
Portion out scomuffies using a # 16 leveled scoop. Place dough in opposite hand. See my video to learn all about making these chocolate covered berry scomuffie cookies!
Dip the top of the scomuffies into sanding sugar and place the undipped bottoms onto an ungreased baking sheet.
Bake scomuffies at 325 degrees for 15-20 minutes. Check scomuffies by inserting a toothpick to check for doneness.
Continue baking if needed. Bottoms of the Scomuffies should be golden brown.
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Chocolate Covered Berry Scomuffie Cookie Recipe
Chocolate Covered Berry Scomuffie
I love chocolate muffins and I love berry scones so why not have both in a chocolate covered berry scomuffie! This is the perfect recipe for all of the muffin/scone lovers! Scomuffies have a crunchy outside from the sanding sugar and a super soft inside. Scomuffies are a great grab and go breakfast or snack.
Ingredients
- All Purpose Flour 1 lb 4.5 oz
- Sugar, granulated 7.5 oz
- Salt, kosher 3/4 tsp
- Baking Powder .85 oz
- Baking Soda 1/2 tsp
- Butter, Unsalted, cold 1/2 lb
- Eggs, Large 1 each
- Vanilla Extract 1 1/2 tsp
- Buttermilk 1 c
- Dried Cherries 1 c
- Milk Chocolate 1 c
- Sugar, Sanding 1 c
Instructions
- Melt the Milk Chocolate. Coat 1/4 cup of the dried berries in the melted chocolate and place individual berries onto a piece of wax paper/foil or sarah wrap to let dry.
- Preheat oven to 325 degrees.
- In a mixing bowl combine the dry ingredients, flour, sugar, salt, baking powder, and baking soda.
- Make sure the butter is cold. Cut butter in small cubes. Add butter pieces to the dry ingredients and mix until flour texture looks grainy.
- In a seperate bowl mix the egg, buttermilk, and vanilla. Add egg mixture to the flour mixture along with the 3/4 cup of dried berries and pulse until ingredients are just combined. DO NOT OVERMIX! Add the chocolate coverd berries and gently combine by hand.
- Portion out the scomuffies using a #16 leveled scoop. Place dough into opposite hand
- Dip the tops of the scomuffies into the sanding sugar. See video!
- Place doughy bottom-side-down onto a ungreased baking pan.
- Bake scomuffies for 15-20 minutes in a 325 degree oven. Check for doneness with a toothpick. Bake longer if needed. Scomuffies should be golden brown on the bottoms.
Notes
You can substitute equal amounts of any dried fruit in this recipe. Add your favorite nuts or lemon/orange zest to give your scomuffies a little zing! Try different colored sanding sugars to match a party color scheme.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 222Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 30mgSodium 235mgCarbohydrates 32gFiber 1gSugar 26gProtein 2g
Nutrition information isn’t always accurate.
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If you enjoy this recipe, you may enjoy the following:
Try the Double Chocolate Scomuffie and the Pumpkin Spice Scomuffie.
I want to to thank you for this good read!! I absolutely loved every bit of it.
I have you book-marked to look at new things you post…
Thank you for the words of encouragement!! I have a lot of good recipes coming soon!!
This is the best cookie that I have ever had!! It’s so easy to make and has unbelievable great flavor!! This is a must try recipe.
I am glad that you like this recipe!!