Blueberry Cake Donut Cookie with Lemon Frosting Core

FULL RECIPE AND TURORIAL: https://linktw.in/bJsEoV
Ingredients (All in grams)

Base Dough:
– 113g Butter
– 113g Shortening
– 163g Sugar
– 179g Brown Sugar
– 105g Eggs
– 11g Vegetable Oil
– 6g Blueberry Extract
– 7g Baking Soda
– 10g Cornstarch
– 5g Salt

– 500g Flour

Mix-Ins & Toppings:

– 280g White Chocolate Chips
– 4 Blueberry Cake Donuts

Lemon Frosting Core:

– 300g Buttercream Frosting
– 2 tbsp Lemon Jello Pudding Mix
– 2 tbsp Lemon Emulsion

Streusel Topping:

– 113g Butter (melted)
– Sugar
– Brown Sugar
– 5g Salt

Directions

Optional Prep: Freeze portions of lemon frosting in silicone molds for easier handling.

1. Cream Butter & Sugars – Using a stand mixer or electric beaters, mix butter, shortening, sugar, and brown sugar until smooth and fluffy.
2. Add Wet Ingredients – Mix in eggs, blueberry extract, and vegetable oil until fully combined.
3. Incorporate Dry Ingredients – Add baking soda, cornstarch, and salt. Slowly mix in flour until fully combined.
4. Mix-Ins – Gently fold in crumbled blueberry cake donuts, then mix in white chocolate chips. 5.  Weigh & Shape – Portion cookie dough into 5 oz balls for even baking. 6.  Stuffing Option (Optional) – Form dough into small cups, fill with lemon frosting, then shape into balls. Dip tops of dough balls into streusel topping and sprinkle extra by hand.
5. Chill the Dough – Refrigerate or freeze for 1-2 hours to enhance flavor and prevent spreading. 8.  Bake – Preheat oven to 400°F. Bake on a lined cookie sheet for 20-26 minutes or until golden brown. (For a slightly better structure, try baking at 425°F for 18-20 minutes —they stay more upright.)
6. Cool – Let cookies cool on a wire rack for 10 minutes.