MANGO PINEAPPLE HABANERO WHITE CHOCOLATE COOKIES
Mango Habanero Chili Jam
Recipe by Pembroke Bakery — on a mission to share delicious gluten-free baked treats with amazing flavor and texture. Courtney uses our jam in many of her creations and shared this one with us:
“Experience a delightful tropical twist with these cookies, featuring the exquisite award-winning Blake Hill Mango Habanero Chili Jam. These chewy cookies offer a delicious blend of sweet mango, tangy pineapple, and a spicy kick from habanero, perfectly balanced with creamy buttery white chocolate. These are perfect for any summer gathering!”
Ingredients:
180g King Arthur Measure for Measure Gluten Free Flour
½ tsp Baking Soda
½ tsp Baking Powder
1 tsp Cornstarch
½ tsp Sea Salt
½ cup Butter, room temperature
100g Sugar
100g Light Brown Sugar
1 tsp Vanilla Extract
1 Egg, room temperature
10 oz White Chocolate Chips (2 oz reserved for drizzle)
1 oz Freeze-Dried Pineapple
6 tsp Blake Hill Mango Habanero Chili Jam (plus a little extra for topping)
Directions:
Prepare baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cornstarch, and sea salt. Set aside.
Using a stand or hand mixer, cream together the butter and sugars until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until light and fluffy, about 1 minute.
Gradually add the dry ingredients and mix until well combined.
Stir in 8 oz of white chocolate chips and the freeze-dried pineapple until evenly distributed.
Drop 6 tsp of Mango Habanero Chili Jam throughout the bowl of dough. Gently fold a few times — don’t over-mix! You want ribbons of jam throughout the dough.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Resting is important for gluten-free dough.
Preheat oven to 375°F.
Roll approximately 2 tablespoons of dough into balls and place on prepared baking sheets, spacing about 2 inches apart.
Using a spoon, lightly top each dough ball with a little extra Mango Habanero Chili Jam for extra jammy goodness.
Bake on the middle rack for 8-10 minutes until the edges are lightly golden brown.
Let cookies cool on the baking sheet for 10 minutes. Meanwhile, melt the remaining 2 oz of white chocolate using a double boiler or microwave. Drizzle over the cooled cookies.
Once fully cool, store in an airtight container for up to 7 days. Enjoy!
Love this recipe? These cookies are made with Blake Hill’s award-winning Mango Habanero Chili Jam. Browse all of our Jams, Jellies & Spreads recipes for more delicious ways to use your favorite preserves.