Guava White Chocolate Cookies
cookies filled with white chocolate and guava paste chunks
Servings: 24 cookies
Calories: 240kcal
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!
Video
Notes
If you're baking these cookies using frozen dough, bake for 15 minutes.
If you'd like smaller cookies, use a melon-baller or tablespoon and bake for 7-9 minutes.
Once baked, you can store them in an airtight container for upto 4 days.