These Sans Rival Cookies are filled with crushed meringues, roasted cashews and white chocolate chips. It mimics the classic Filipino cake made with the same ingredients. The great thing about this cookie is that it's super chunky!
First of all what is Sans Rival?
It is a layered Filipino cake made with meringue disks studded with roasted cashews. The disks are then sandwiched with a rich butter cream. To finish off the Sans Rival the cake is then rolled into more crushed cashews. Decadent? Very much so. It stands to have no rivals. Which is how it got its name.
I have made a French macron version of it and now we are going to turn it into a super chunky cookie. A few years ago I also developed a pavlova version of Sans Rival for Spread The Love. It is truly so versitile!
This cookie is very similar to the chunky Turon Cookie and just as good. Let's make it!
Ingredients for the Sans Rival Cookies
This is what you will need to make the cookies:
Cold Butter: The butter for this recipe needs to be cold, as this helps keep the shape of the cookie to be dome like.
Brown Sugar: The brown sugar gives the Sans Rival Cookies it's color and slight caramel taste.
Super Fine White Sugar: I like using C&H Baking Sugar as it's super fine. This gives the cookies a slight snap.
Eggs: The binder and for moisture!
Flour: It is recommended to use cake flour, but normal all purpose flour works well too. The cake flour just makes for a lighter cookie.
Cornstarch: The secret ingredient to a light but chunky cookie! It keeps the outside of the cookie so crisp and light, while the inside stays gooey.
Baking Soda: You need this for the lift.
Salt: Counter balance for all the sugar.
Crushed Roasted Cashews: It is not Sans Rival without crushed roasted cashews. They are so buttery and melt in the cookie so good.
Crushed Meringues: These mimic the meriangue disks of the classic cake.
White Chocolate Chips: Because they melt in the cookie dough, it reminds me of the cake frosting.
How to Make It
Start the Sans Rival Cookie Batter by mixing the cold cubed butter, brown sugar and regular sugar in a stand mixer. Use the paddle attachment and cream for 5 minutes on medium. Scrape down the sides and add the eggs and mix well for a minute. Scrape down the sides again.
In a separate bowl mix together the flour, cornstarch, baking soda and salt. Add to the egg and butter mixture and mix on slow just until the flour is blended in.
Now add in the fillers - crushed roasted cashews, crushed meringues, and white chocolate chips. Mix on low just until everything is coated in Sans Rival Cookie dough.
Leave the cookie dough to rest while you pre-heat the oven to 410F. With this kind of cookie dough, I don't believe you need to chill overnight. However if you feel that you have too, you can. These can be baked right away.
Line a baking sheet with parchment paper or a silicon mat. Using a ½ cup measuring cup, scoop the Sans Rival Cookie dough balls on the prepared baking sheet. Only put 4 on at a time as they are big cookies and spread a bit.
Bake in the oven for 9-10 minutes. Just until the outside of the cookie is nice and golden and looks crisp. Take out of the oven and leave to cool on the baking sheet for 5 minutes. Repeat these steps until all the dough is cooked. You should be able to make 20 Sans Rival cookies with this recipe.
After 5 minutes transfer the cookies to a wire rack to fully cool down.
How To Serve Sans Rival Cookies
These cookies are best to be eaten right after they are baked. The outside is so super crispy and the inside is super gooey. It is very similar to the Turon Cookie in the Levian Bakery Style.
How To Store Sans Rival Cookies
At the most store them in a cake dome or cookie jar for 3 days on the counter top. They can also be individually wrapped and placed in the freezer for up to one month.
How to Re-heat
To get the gooey center and crispy exterior lightly toast them in the oven for 5 minutes at 250F. If you have a toaster oven, use the light toast option and that is perfect!
If you are re-heating from frozen, defrost the Sans Rival cookie first to room temperature (about 20 minutes) then toast as above.
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Equipment
- 2 Baking Sheets
- Parchment or Silicon Baking Mat
Ingredients
- 1 Cup Cubed Cold Unsalted Butter
- 1 Cup Brown Sugar
- ½ Cup White Granulated Sugar
- 2 Eggs
- 2 ¼ Cup Flour
- 1 Tablespoon Cornstarch
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 ½ Cup Crush Roasted Cashews
- 1 ½ Cup Crush Meringues
- 12 oz Bag White Chocolate Chips
Instructions
- Make the cookie dough: Place the cold cubed butter, brown sugar and regular sugar in a stand mixer. Use the paddle attachment and cream for 5 minutes on medium.
- Prep the dry ingredients: While the sugars and butter are creaming, in a separate bowl mix together the flour, cornstarch, baking soda and salt. Don't add the flour mixture yet, just leave until needed.
- Add the eggs: Stop the mixer and scrape down the sides and add the eggs and mix well for a minute. Scrape down the sides again.
- Now add the flour: Stop the mixer and add in the flour mixture. Stir on slow just until the flour is blended in.
- Add the fillings: Stop the mixer and scrape down the sides and add in the roasted cashews, crushed meringues and white chocolate chips. Mix on low just until everything is coated in Sans Rival dough.
- Turn on oven: Leave the dough to rest while you pre-heat the oven to 410F and line your baking sheets with parchment or silicon baking mat.
- Bake the Sans Rival Dough: Using a ½ cup measuring cup, scoop the Sans Rival dough balls on the prepared baking sheet. Only put 4 scoops on at a time as they are big cookies and spread a bit. Bake in the oven for 9-10 minutes. Just until the outside of the cookie is nice and golden and looks crisp.
- Cool the cookies: Take out of the oven and leave to cool on the baking sheet for 5 minutes. After 5 minutes transfer the cookies to a wire rack to fully cool down. Repeat baking steps until all the dough is cooked. You should be able to make 20 cookies with this recipe.
Notes
Kaye says
Is there a metric version of this recipe? Also, for the eggs should they be room temperature? Thanks in advanced 😁
Rezel Kealoha says
Hi Kaye! There is no metric version. Many of my bakers don't have scale. Also the eggs can be cold, as the butter you are using is also cold.