Mango and White Chocolate Chip Cookies
I love mango and white chocolate and until now, I had not paired the two in a baked cookie. I have no idea what I was waiting for because the flavor combo worked so well in these golden little cookies.
However, I could have eaten the whole bowl of raw dough without actually baking any cookies. It was ridiculously good.
While it was chilling in the refrigerator, I had to go run errands so that there would still be dough left to bake with because there were lots of BLTs (bites, licks, tastes) happening.
After the cookies baked and cooled, and I bit into those little morsels of chewy baked-in mango, it was such a happy surprise, and I was glad I baked them after all.
Both the white chocolate chips and the mango chunks make these cookies sweet, and although the cookies are a little thinner than I was hoping for, they are so soft and chewy.
Baking with fruit seems tends to produce thinner cookies in my experience.
Between the rum and the raisins, the Dark Rum Oatmeal Raisin Cookies were on the thinner side, but they were extremely soft and chewy, too.
But since soft and chewy is the only way I like cookies, these were just fine by me.
These were gobbled up fast.
The only thing that happens faster is drama breaking out in the OC among the ladies who lunch. I am pretty excited the new season starts Tuesday evening.
Mango and White Chocolate Chip Cookies
Makes approximately 3 dozen medium-sized cookies
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 cup all-purpose flour
3/4 cup white chocolate chips
1/4 cup mango, diced (I used TJ’s frozen mango chunks, diced)
1/4 cup any other type of chip or add-in: butterscotch, chocolate, toffee bits, dried mango or banana pieces, optional
Preheat oven to 350F and prepare cookie sheets with Silpat liners, parchment paper, or spray cookie sheets with cooking spray. (You could also make these cookies in muffin tins or whoopie pie pans for deep dish cookies by following these steps)
In a large mixing bowl, cream together the butter and sugars. Add the egg, vanilla, cinnamon and mix. Add the baking soda, baking powder, flour and mix until just combined. The dough should be slightly thicker than normal cookie dough because the water content in the fruit will thin out the dough so ensure your dough is somewhat thicker than typical cookie and you may need to increase to 1 1/2 cups of flour. By hand, stir in the white chocolate chips and mango, diced in chocolate chip-sized bits.
Chill the dough for 15-20 minutes in the freezer or 1 hour (or more) in the refrigerator before scooping onto cookie sheets as chilled dough creates cookies that spread less when baking and these cookies do spread. Scoop the chilled cookie dough into 1-inch balls on cookie sheets, at least 2 inches apart and do not crowd them (no more than 9 cookies per cookie sheet, mine spread quite a bit). I recommend this cookie scoop for perfectly sized cookies. Bake cookies for 10 to 12 minutes, or until they are barely browned. The cookies may look pretty raw even at 12 minutes and that’s okay as they will continue to firm up as they cool out of the oven. Allow the baked cookies to remain on the cookie sheets for a few minutes to cool before attempting to move them to racks or eat them.
Store cookies in an airtight container on the countertop or store extras in the freezer for up to 3 months for longer-term storage.
The dough was extremely good and if you don’t care about
one raw egg and a little salmonella eating raw dough, you may not even get around to baking these. I almost didn’t.
But the baked cookies are easier to transport in lunch pails than gobs of raw dough.
If you’d like to eat raw dough more safely without raw egg involved, try White Chocolate & Mango Cookie Dough Bites
Today’s cookies also remind me of a fruitier and non-peanut buttery version of Peanut Butter Oatmeal White Chocolate Chip Cookies. Something about the chewy factor and the white chocolate chips.
If you like white chocolate chips and want to go in a more cinnamon and sugary direction rather than the mango direction, you may like White Chocolate Snickerdoodle Cookies
The combination of mango and white chocolate feels like a warm weather cookie combination and makes me feel like spring is just around the corner.
Maybe if I eat another mango cookie the weather Gods will bring spring and warm here to stay.
It’s worth a shot, right?
Do you like white chocolate? Mango?
I love both. I have all my White Chocolate Recipes consolidated because I adore it and it’s so fun to bake with.
There’s Mango Recipes, too.
Have you ever baked or cooked with fruit?
I’ve made lots of banana-based desserts & recipes: From Peanut Butter Banana Bread (Vegan, GF) which is the moistest, densest, and richest banana bread I’ve ever had to Microwave Blueberry Banana Oat Cakes (Vegan, GF)