New York-Style Guava and White Chocolate Cookies
These New York-style cookies are thick, buttery, and packed with sweet guava and creamy white chocolate. They bake up golden on the outside while staying soft and chunky in the middle.
💛 Victoria made these guava and white chocolate cookies for us at La Cocina de Keesha Studio. She has been teaching baking for years and is known for making even technical techniques feel simple and easy to follow.
If you’d love to try out more homemade cookies, you can try out my Homemade Chocolate Coconut Brownies or these Hot Cocoa Cookies With Cocoa Frosting
Tips & Tricks
- Don’t overmix the butter and sugar: You only need to bring them together. Too much whipping can change the thick texture we want.
- Cut the guava small: Smaller pieces spread more evenly through the cookies and give you a little guava in every bite.
- Keep the cookies big: The 90 g portions give you that chunky New York-style shape and soft center.
Why Freeze the Cookie Dough?
Freezing helps the cookies keep their thick shape while baking, allowing the outside to brown while the center stays soft and tender.
Why Guava and White Chocolate Work So Well
Guava is sweet and fruity with just enough tang to balance the creamy sweetness of white chocolate.
That combination makes these cookies a little different from your usual chocolate chip cookie, but still just as comforting.
How to Store
Keep the cookies in an airtight container at room temperature for up to 4 days. You can also freeze the unbaked cookie balls and bake them whenever you want a fresh batch.
FAQs about Guava and White Chocolate Cookies
New York-style Guava and White Chocolate Cookies
Ingredients
For Guava and White Chocolate Cookies
- 1½ cups + 3 tablespoons all-purpose flour 200 g
- ½ cup unsalted butter, softened 113 g
- ½ cup brown sugar 100 g
- ¼ cup granulated sugar 50 g
- 1 large egg yolk
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup white chocolate chips 55 g
- ½ cup guava paste, cut into small pieces 150 g
Instructions
How to Make Guava and White Chocolate Cookies
- Prep: Cut the guava into small pieces and have the white chocolate ready. Line a baking sheet with parchment paper.
- Mix the Butter and Sugar: Add the butter, brown sugar, and granulated sugar to a bowl. Mix just until creamy and combined. There is no need to overbeat it.
- Add the Egg Yolk: Mix in the egg yolk and vanilla until everything comes together.
- Add the Dry Ingredients: Add the flour, baking powder, baking soda, and salt. Mix just until a cookie dough forms.
- Add the Guava and Chocolate: Gently mix in the guava pieces and white chocolate chips, making sure they are distributed throughout the dough.
- Shape: Divide the dough into large 90 g cookie balls. Keep them fairly tall rather than flattening them.
- Freeze: Place the cookie dough balls in the freezer for at least 4 hours. Overnight is even better.
- Bake: Bake the frozen cookies at 400°F (200°C) for 5 minutes. Lower the oven to 350°F (175°C) and continue baking for another 12 minutes.
- Cool: Let the cookies rest on the baking sheet before moving them. They will continue setting as they cool while the centers stay soft.
