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.
You'll love these white chocolate and guava cookies because:
Great for gifting: Their unique flavor and beautiful look make them ideal for cookie exchanges and gift boxes.
Unique flavor combination: The tropical sweetness of guava perfectly complements the creamy richness of white chocolate.
Soft and chewy texture: These cookies are perfectly soft with a chewy bite that melts in your mouth.
Perfect for any occasion: Whether for holidays, special events, or just a sweet treat, they’re sure to impress.
Easy to make: Simple ingredients and quick preparation make these cookies a breeze to bake.
A tropical twist on tradition: They offer a fresh and flavorful take on classic cookie recipes.
Ingredients needed for these guava cookies
- Salted butter
- Light brown sugar
- Granulated white sugar
- Canola oil
- Large eggs
- Vanilla extract
- Baking powder
- Cornstarch
- Salt
- All-purpose flour
- Guava paste
- White chocolate chunks
How do you make these guava white chocolate 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 chill for 15 minutes before baking!
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.
More recipes to try
Looking for more cookie recipes?
Guava White Chocolate Cookies
Ingredients
- 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 powder
- 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
Instructions
- Preheat oven at 350 degrees and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk the flour, baking powder, 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.
- Add the cubed guava and flour into a strainer and sift out all the 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
- Place the scooped cookie dough in the refrigerator for 15 minutes.
- Bake in the oven for 12-15 minutes.
- Allow to cool before serving and enjoy!
Sasha says
Omg these were AMAZING. SUCH A HIT!
Kim K says
Oh my goodness , these are fantastic! Was looking for something besides the same old guava pastries and found this cookie recipe. So glad I tried them because they are so delicious that I am planning on adding them to my list of cookies for Christmas. Try them, you will love them!
Andrew P says
These cookies are AMAZING. The dough turned out a little stiff so my guava ended up in streaks instead of chunks, but it doesn't matter. Soooo good!
Kailani says
These cookies are fantastic. I have made them with and without the white chocolate chip cookies and both turn out great! Thank you
Denise Tarafa says
Wow ... a pastelito cookie...
Loved it. I used a 2.5 cookie scoop and had to cook for 14 minutes.
I also noticed that if you have guava on the bottom itn burns so i made sure on the rest of my batch that the guava was on top or mixed in.
Venus says
Addicting! You literally can’t just have one without craving another one!
Shirley E Efting says
Hmmm, I have a ton of fresh guava from my tree. wondering if I could make them work in this cookie recipe. Aloha, from Hawaii
Colleen says
I’m going to try this with fresh guava paste from my trees in Hawaii!
Karli says
I added a lemon icing on top (lemon juice & powdered sugar) and it was divine! Cannot wait to make these again.