Mango Pineapple Habanero White Chocolate Cookies
Experience the fun of blending mango habanero jam and white chocolate chips in these gluten-free cookies, perfect for a sweet and spicy treat!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blakehillpreserves.com.
Cooking tools:
- Kitchen scale
- Hand mixer
- Piping bag
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- Cooling rack
- Microwave
- Fork
- Zip-top bag
- Kitchen timer
Ingredients
- 180 g 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 (we use Cabot)
- 100 g sugar
- 100 g light brown sugar
- 1 tsp vanilla extract
- 1 egg, room temperature (we use local eggs from Birdsong Farm)
- 10 oz white chocolate chips (2 oz reserved for white chocolate drizzle)
- 1 oz freeze-dried pineapple
- 6 tsp Blake Hill Mango Habanero Chili Jam
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