Delightful, crisp and absolutely heavenly, these Mango chocolate cookies are absolutely drool worthy and worth a try. Light, buttery, these cookies are really delightful in taste requiring fewer ingredients and besides these are simple to prepare.
Most find preparing swirl/pinwheel cookies intimidating but it’s actually simple if you follow the steps, you would get it right. If you do not desire to prepare them as Swirl cookies, then you can design them as checkerboard or alternate shaped cookie design too, check my Vanilla chocolate cookies design
The beauty of this recipe is that if you do not wish to combine the two, you can always just bake either chocolate cookies or mango cookies. The combination of the two, of course, gives the best taste
You can check the below collection of Mango desserts if you are as crazy about mangoes like me 🙂 . I have good collection of cheesecake, cookies, cupcakes, cakes, pudding, drinks etc.
Make these cookies this weekend and surprise your family and friends with a tasty treat 😀
Notes:
*For stronger Mango flavor, add few drops of mango essence, this is optional
*I have used sweet mango puree so sugar was perfect for my taste, you can always adjust the sugar if desired
*Rolled dough should be thin, neither thick nor too thin else it would crack while rolling
**The dough log should be just firm, this will help in easy slicing of the cookies. If the dough has turned warm, then just wrap it and refrigerate
***Always roll the dough tightly, else there would be air pockets in between, this will not create perfect swirls
***The cookie dough can be frozen upto 2 months
Do watch the video for better clarity in preparation and share your experience once you prepare the cookies
Preparation time: 25 mins Baking time: 12 mins Total time: 37 mins
Servings: 10-11
Ingredients
1 cup = 240 ml
Mango Cookie Dough
- 1.5 cups Flour
- 75g soft unsalted Butter
- 75g castor Sugar
- 3 tbsp. Mango puree
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- Pinch of saffron color – optional
Chocolate cookie Dough
- 2 tbsp. Cocoa power
- 1 cup Flour
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking powder
- 75g soft Unsalted Butter
- 70g Castor Sugar
- 1 tbsp. Milk ,if required
Steps to prepare
*Always read notes before preparation
- Start with Mango Cookie Dough: Sieve all dry ingredients (flour, baking powder, salt) and keep it aside
- Blend butter and sugar in a bowl for 6-7 minutes
- Now add Mango puree and blend well
- Add dry ingredients and mix well to form smooth, non sticky and pliable dough
- Transfer the dough to cling wrap and wrap it completely
- For Chocolate dough: Sieve all dry ingredients (flour, cocoa powder baking powder, salt) and keep it aside
- Blend butter and sugar in a bowl for 6-7 minutes
- Add dry ingredients and mix well to form smooth, non sticky and pliable dough
- If the dough is crumbly then add milk to form smooth milk, this is optional
- Transfer the dough to cling wrap and wrap it completely
- Refrigerate both the dough for 30 minutes
- Sprinkle flour generously on parchment paper, this will ease while rolling the dough
- Unwrap the mango cookie dough and place the dough on parchment paper
- Place another parchment paper on top of dough, this will prevent dough from sticking to rolling pin
- Now roll the dough evenly in rectangular shape, it should neither be thick nor too thin, remove parchment paper from top
- Repeat the above steps exactly for chocolate dough
- Now carefully flip the chocolate dough over mango dough
- Place parchment paper on top
- Roll this combined dough evenly in rectangular shape so that they stick to each other, it should be neither thick nor too thin
- Using the help of base parchment paper, start rolling the dough tightly to form a log
- Cover the dough log with paper and seal the edges. Cover with cling wrap
- Refrigerate dough log until just firm
- Preheat oven to 180 degree Celsius and line baking tray with parchment paper
- Unwrap the dough log, slice the cookies into 1/2 inch thickness
- Place them on baking tray leaving gap between them
- Bake for 12-13 minutes until golden brown and crisp
- Cool the cookies on the tray for 10 minutes
- Cool them completely on the wire rack
- Store the cookies in airtight container
- Munch on as – is or serve these delightful cookies with glass of warm milk
Cook with Rekha 