You can also freeze these cookies, add the cookie dough balls to a baking sheet and stick in the freezer until very cold, about 20 minutes and then transfer to a freezer-safe plastic bag. This way future you will be high-fiving you when that cookie craving sets in.
Do not over mix your flour, I like to incorporate the chips and guava by hand.
White Chocolate Guava Cookies
- 1 3/4 cups all-purpose flour
- 3/4 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, melted and cooled slightly
- 3/4 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 1 large eggs
- 1 teaspoons vanilla extract
- 4 ounces white chocolate chips + 2 TBS
- 4 ounces diced guava paste
- In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
- To the bowl of a stand-up mixer with the paddle attachment (you can also do this with a hand-mixer or by hand in a medium/large bowl), add the melted butter, brown sugar and granulated sugar. Beat together until nice and fluffy, about 3 minutes. Add the egg, and mix until combined. Pour in the vanilla extract and beat once more.
- In one batch, add the flour. Mix on low-speed until the flour is mostly combined and then pour in the White chocolate chips, diced guava paste and mix one last time. Transfer the dough to the fridge to chill for an hour.
- Pre heat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Using a medium cookie scoop, scoop out balls of dough.
- Transfer 12 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 8 to 10 minutes. They should be light to medium golden brown. Allow to cookies to cool on the baking sheet for 5 minutes and then transfer to a cooling rack (they’ll be too fragile to move when they exit the oven). Repeat until you’ve baked all the cookies.