Mango Cookies
Mango cookies deliver a delightful twist on traditional treats, combining the tropical essence of mango with the comforting familiarity of cookie dough. These cookies are soft, chewy, and bursting with fruity goodness, making them the perfect snack for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Add-ins
- 1 cup diced ripe mango Fresh mango preferred for best flavor
- 1/2 cup shredded coconut Optional
- 1/2 cup chopped nuts Optional, can use walnuts or macadamia nuts
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, making sure to combine well after each addition. Add the vanilla extract and mix until fully integrated.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the diced mango, shredded coconut, and nuts if you’re using them.
- Scoop out tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about two inches apart.
Baking
- Bake in the preheated oven for about 10 to 12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For best results, chill the cookie dough for about 30 minutes before baking to help the flavors meld and prevent excessive spreading. Store leftover cookies in an airtight container for up to three days or freeze for up to three months.