These Interview with the Vampire Cookies were inspired by my love for the AMC TV show.
As season 3 of the show airs (now airing under the title “The Vampire Lestat”), these cookies are the perfect addition to your watch party menu!
I put so much thought into these cookies. I wanted them to make sense in the context of the show … you know, the show where none of the main characters can eat anything except human blood? Sooo it took me a minute to land on the right approach 😉
Here’s where I landed: they’re browned butter chocolate chip cookies, made using discard from your sourdough starter, loaded with chopped bittersweet chocolate, with a bright red jam center that bursts out when you bite in.
The sourdough starter isn’t just there for fun! It was inspired by Louis, Daniel, and Armand meeting in San Francisco … and everything else that went down there. Plus, I kind of love that sourdough is ‘alive’ but sourdough discard isn’t really anymore … just like vampires!
The jam in the middle is my nod to vampires’ …. eating habits. It was the best way I could imagine to incorporate something visually blood-like, without being unappealing to those of us eating them who, you know, aren’t immortal!
If you’re as obsessed with nerdy fandom baking as I am, be sure to check out my other pop culture-inspired cookie recipes: my Stranger Things Upside Down Cake, my waffle-themed Parks & Recreation Cookies, and my Rocky Cookies – Inspired by Project Hail Mary.
And if you’re making these Interview with the Vampire Cookies while watching season 3, I need to know: are you Team Louis, Team Lestat, or Team Armand? Let me know in the comments below!
The Inspiration Behind These Cookies: My Love Letter to Interview with the Vampire
I’ve been obsessed with Interview with the Vampire since the show’s very first episode. The performances alone are incredible, the sets and costuming are beautiful – but it’s their particular brand of storytelling that sets it apart. It’s truly everything I want from television.
I already knew Jacob Anderson from Game of Thrones, but he plays Louis de Pointe du Lac incredibly. Sam Reid was new to me, and his performance as Lestat de Lioncourt is so magnetic, I couldn’t take my eyes off him! The two together? Utterly electric, incredible performances with so many layers.
For these cookies, I wanted flavors that felt equally layered, with more drama than a your typical cookie.
Browned butter brings depth and nuttiness. Bittersweet chocolate keeps things rich and prevents an overly sweet cookie. The sourdough starter adds more complexity, while quietly referencing the San Francisco chapter of the story … plus, since sourdough discard was once ‘alive’ and now isn’t, I feel like that’s an extra layer that fits this vampiric theme so well!
And the berry jam center? There’s my representation of the show’s DRAMA and the diet vampires live on!
I just finished my rewatch of the show’s first two seasons and I cannot wait to dive in to season 3, which is now airing under the title “The Vampire Lestat” as it follows Anne Rice’s book of the same title. If you’ve read the books, be cool – some of us haven’t and want to be surprised as this next chaotic chapter unfolds!
Why You’ll Love Interview with the Vampire Cookies
- Nutty browned butter creates incredible depth of flavor
- Sourdough starter adds subtle complexity
- Berry jam center delivers drama (and sweetness)
- Chopped bittersweet chocolate balances it all out
- Crisp edges with soft, chewy centers
Basically, these cookies are perfect for Interview with the Vampire / The Vampire Lestat watch parties, gothic-themed gatherings, or any occasion requiring delicious Sourdough Chocolate Chip Cookies! (aka always)
Ingredient Highlights and Why You Should Care
- Browned Butter: Yes, browning the butter transforms ordinary butter into a nutty, warm vibe all its own – but here, it serves an additional purpose. It drives off the excess water in butter, so it allows us to add the sourdough starter (which is half water, after all). So, don’t skip this step!
- Sourdough Starter Discard: If you have an active sourdough starter, I bet you’re always looking for ways to use up the discard, since it seems a shame to waste it. It brings a subtle sour note to baked goods that’s not super noticeable here, but adds complexity and depth of flavor. Try my Sourdough Discard Cornbread too!
- Bittersweet Chocolate: I prefer chopping my own bittersweet chocolate here, for the best distribution of marbled chocolate puddles – but chocolate chips will work fine too. Note that using semi-sweet chocolate will make these cookies a bit sweeter.
- The Jam: Use any jam you like, as long as it’s red. Strawberry jam, raspberry jam, strawberry rhubarb jam, or even cherry jam will all work great.
The Science Behind the BEST Cookies
- Measure Correctly: Measure flour using a digital kitchen scale if possible. It’s the simplest and best way to improve your baking forever!
- Why Browned Butter Changes Everything: When butter browns, the milk solids undergo the Maillard reaction, creating hundreds of new flavor compounds. The result is a deeper, nuttier flavor profile that isn’t possible with regular melted butter.
- Why Use Both Brown Sugar and Granulated Sugar?: Light brown sugar contains molasses, which adds moisture and chewiness, while granulated sugar helps cookies spread and encourages crisp edges. Using both creates the ideal balance of texture and flavor.
- Why Resting Cookie Dough Matters: I know it’s annoying – but resting allows the flour to fully hydrate and gives the flavors time to develop, for more flavorful cookies. It also helps prevent excessive spreading in the oven, for thicker cookies with a better overall texture.
How to Store Interview with the Vampire Cookies
Store baked, completely-cooled Interview with the Vampire Cookies inside an airtight container at room temp for about 4 days. Learn How to Freeze Cookie Dough (and bake from frozen!) here.
Can I Freeze the Sourdough Cookie Dough?
Absolutely! Portion the dough into balls and chill for at least 24 hours before freezing inside an airtight, freezer-safe container. To bake, thaw overnight in the fridge and bake as directed in the recipe below.
Interview with the Vampire Cookies Frequently Asked Questions
Do These Cookies Taste like Sourdough?
Not strongly. The starter adds complexity and chewiness rather than an obvious, strong sour flavor.
Can I use Chocolate Chips Instead of Chopped Chocolate?
Yes, but chopped chocolate creates larger pools of melted chocolate and gives the cookies a more bakery-style appearance.
If using chips, I recommend sticking with bittersweet chips if possible, as using semi-sweet chocolate will make these cookies a little sweeter, and using milk chocolate will make these cookies a lot sweeter. Feel free to use either, but just note that it does matter to the end result.
Do I Need Active Sourdough Starter?
No, but it needs to be relatively healthy. We’re using sourdough discard in this recipe, so you’ll need to feed your starter enough that you have the 240 grams of discard needed to make the recipe.
Can I Skip the Sourdough Starter?
No – this recipe was written to include the sourdough starter and it won’t be the same without it. If you still want to make delicious cookies that are similar to this, just without the discard, make my Nutella Stuffed Brown Butter Cookies and simply use your choice of red jam instead of Nutella!
More Recipes for Interview with the Vampire / The Vampire Lestat Watch Parties:
- Dubai Chocolate Chip Cookies – make these alongside these cookies, to cover the Dubai portion of the story 😉
- Dark Chocolate French Macarons – perfect for the Paris portion!
- Bacon Bourbon Chocolate Chunk Cookies – okay, this one’s a loose connection lol, but bourbon always makes me think of New Orleans!
Interview with the Vampire Cookies
Ingredients
- 226 grams (2 sticks) unsalted butter, cubed
- 250 grams (1 ¼ cup) light brown sugar
- 200 grams (1 cup) granulated sugar
- 2 large eggs + 1 egg yolk, at room temperature
- 12 grams (1 Tablespoon) vanilla extract
- 390 grams (3 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 226 grams (8 ounces) bittersweet chocolate, chopped – plus more to decorate the tops of the cookies, optional
- 240 grams (¾ cup) jam, I like strawberry jam, but raspberry or cherry work too
- flaky sea salt, for finishing, optional
Instructions
- Note before starting: These cookies need to chill for at least 24 hours (preferably 48 hours) once shaped and filled. This is vital to the thick, chewy texture and deep, rich flavor of the cookies, and cannot be skipped or rushed by placing in the freezer. It's worth the wait, I promise.
Brown the Butter:
- Place the cubed butter in a medium stainless steel saucepan or skillet. Over a medium heat, melt the butter, and allow it to brown. This will take approximately 5-8 minutes. Stir occasionally. The butter will foam and become a bit hard to see the bottom – that's okay. Keep an eye on it until the butter is golden brown and there are noticeable deeply brown bits at the bottom.
- Remove from heat and transfer to a large heatproof mixing bowl, scraping in all the little brown bits at the bottom of the pan for maximum flavor.
- Add the brown sugar and granulated sugar to the hot butter. Whisk carefully and combine well. Set aside to cool to almost room temperature (about 20 minutes).
Make the Cookies:
- Add the sourdough discard, eggs, egg yolk, and vanilla to the bowl. Whisk well to combine.
- Add the all-purpose flour, baking powder, baking soda, and salt to the bowl. Using a rubber spatula, mix until almost combined. Ensure you incorporate the very bottom of the bowl.
- Add the chopped chocolate. Stir until just combined, being careful not to over-mix.
- Cover the bowl with plastic wrap and place in the fridge for about 30 minutes, or until firm enough to roll into balls.
- Meanwhile, prepare a large, rimmed baking sheet with parchment paper.
Shape and Chill the Cookies:
- Once firmed, use a large 3-Tablespoon cookie scoop to portion the cookie dough into balls. Place on the prepared baking pan. Cover well with plastic wrap and place in the fridge to chill for at least 24 hours (I prefer to chill for 48 hours for the best flavor and texture).
Fill the Cookie Dough Balls:
- Using your fingers, create a well in the middle of a cookie dough ball. Pipe or spoon 1 teaspoon of jam inside each cookie dough ball. Gently wrap the edges of the dough around the jam, leaving a little visible on top in the middle. Repeat with the remaining cookie dough balls. Chill the filled dough balls while the oven preheats.
Bake the Cookies:
- When ready to bake, preheat oven to 375°F / 190°C. Line light-colored rimmed baking sheets with parchment paper.
- Bake cookies on prepared pans, spaced at least 3 inches apart, for 9 to 12 minutes, or until lightly golden brown at the edges. Dot the tops of each cookie with additional chocolate and sprinkle with flaky sea salt, if desired.
