These cookies are inspired by a Miami cookie shop called Night Owl Cookies. They make a cookie called "Ave Maria" that has guava chunks and white chocolate baked into the dough and it's topped with Maria cookie crumbles and finished with guava and cream cheese drizzle.
These cookies are filled with guava paste chunks and white chocolate chunks. Like some of my other recipes, these cookies combine American food with my Hispanic heritage.
How do you make these cookies?
- Preheat your oven
- Combine your dry ingredients
- In a separate bowl, combine your wet ingredients
- Add your dry ingredients to your wet ingredient bowl and mix.
- In another bowl, add your cubed guava paste and about ¼ cup of flour. toss the guava paste around the flour until all the sides of the guava are well coated, this helps make sure your guava doesn't stick together in the cookie dough!
- Gently fold in your dusted guava paste and white chocolate into your cookie dough
- Scoop onto a parchment lined cookie sheet and bake!
white chocolate chunks vs. white chocolate chips
White chocolate chunks are the way to go! To me, smashing up a big chocolate bar is not only cathartic, the chocolate tastes better than baking chips. For this recipe, I splurged and used chopped up Valrhona baking chocolate, but you can use 2 Lindt white chocolate bars. If you're using bars, smash them up into about ½ inch pieces and add them into the dough.
How do you store unbaked cookie dough?
I'm a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have fresh baked cookies whenever I want. This is my process for freezing cookie dough:
- Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
- Chill the scooped cookie dough balls in the freezer for 20 minutes.
- Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
- Place the freeze cookie dough for up to 2 months.
- When it’s time to bake the cookies, bake them for two minutes longer since the dough is frozen.
Guava White Chocolate Cookies
- 1 cup room temperature salted butter
- 1 cup light brown sugar
- ½ cup granulated white sugar
- 2 tablespoon canola oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 ½ teaspoon baking soda
- 2 tablespoon cornstarch
- ¼ teaspoon salt
- 3 ¼ cup all-purpose flour
- 14 oz package of guava paste cut into ½ inch cubes
- 1 cup of white chocolate chunks
- Preheat oven at 350 degrees and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk the flour, baking soda, cornstarch, and salt together then set aside.
- In a large bowl, whisk the butter, oil, brown sugar, and granulated sugar together until no sugar lumps remain.
- To the sugar mixture, add in the eggs and vanilla. Mix until combined.
- Pour the dry ingredients into the bowl with wet ingredients. Gently mix until combined.
- In a separate medium bowl, place your cubed guava paste and dust with about ¼ cup of flour. Make sure to coat all sides of the guava cubes in flour to make is easier to fold the cubes into your cookie dough.
- Pour the cubed guava and flour into a strainer and sift out all excess flour.
- Fold in the white chocolate and flour coated guava paste into the dough.
- Using an ice cream scoop, scoop out the dough and place them on the prepared baking sheets. Leave about 2 inches of space between the cookies
- Bake in the oven for 10-12 minutes.
- Allow to cool before serving and enjoy!