Tropical Fruit Cookies with White Chocolate Chips

Would’t it be nice to enjoy sweet, juicy, tropical flavors in a cookie?

I couldn’t find a cookie recipe using the tropical fruits I had on hand. So I made this up. This is my first home-grown cookie recipe for people. (Creating horse cookies recipes is another story.)

I love how these turned out. You can taste the natural flavors of banana, pineapple and orange, playing nicely together.

Getting the Desired Shape

I put the first dozen round balls of dough in the oven expecting them to melt and form circles like traditional chocolate chip cookies. They didn’t.

To my surprise, the dough did not spread much at all. So the first sheet of cookies came out a little taller than I wanted.

Before baking the next dozen, I flattened the balls of dough. Pressing them down with my palm before baking produced the disk-shape I was looking for.

The texture is very tender and slightly chewy, but not cake-like.

For fun, I added a few pistachios as a topping for some of them, just to see what a dash of salty crunchiness would add. They’re fine with or without nuts. You don’t need to add anything to enjoy this fruity white chocolate chip cookie.

Here is a quick look at the ingredient preparation process, and how they turned out:

Print Recipe

Tropical Fruit Cookies

These cookies have a soft, moist, tender texture, and remain a pale golden color when baked.

Course

Dessert

Cuisine

For People

Keyword

Tropical Fruit

Prep Time

15 minutes

Cook Time

10 minutes per batch

Passive Time

30 minutes

Servings

dozen

Ingredients

• 1 6-inch length of ripe banana peel will have brown spots
• 1/2 cup butter softened
• 3/4 cup granulated sugar
• 1 egg
• 3/4 cup dried pineapple
• 1 T orange or clementine zest grated or minced
• 1 tsp vanilla extract
• 1 tsp baking soda
• 2 1/4 cup all purpose flour
• 1 tsp salt
• 1 1/2 cup white chocolate chips, divided Reserve 3/4 cup for topping

Course Dessert Cuisine For People Keyword Tropical Fruit Prep Time 15 minutes Cook Time 10 minutes per batch Passive Time 30 minutes Servings dozen Ingredients 1 6-inch length of ripe banana peel will have brown spots 1/2 cup butter softened 3/4 cup granulated sugar 1 egg 3/4 cup dried pineapple 1 T orange or clementine zest grated or minced 1 tsp vanilla extract 1 tsp baking soda 2 1/4 cup all purpose flour 1 tsp salt 1 1/2 cup white chocolate chips, divided Reserve 3/4 cup for topping

Instructions

1. Beat the softened butter, sugar, egg, and vanilla until creamy, using handheld mixer. Scrape down the bowl as needed to incorporate ingredients evenly.
2. Add banana and beat until smooth.
3. Add pineapple, orange (or clementine) zest, and beat on low speed until combined.
4. Stir together flour, salt and baking soda in a separate bowl. Add dry ingredients into the butter mixture. Beat at low speed until a soft dough forms.
5. Stir in 3/4 cup of the white chocolate chips (about half of them). Cover the bowl and chill the dough in the refrigerator for about 30 minutes, or until you can roll it into a ball without it sticking to your hands.
6. Preheat oven to 325 degrees. Line two cookie sheets with baking parchment. Roll dough into 1-inch balls, and distribute evenly on cookie sheets about 2-inches apart. Using your palm, flatten the balls of dough slightly.
7. Place about 3 white chocolate chips into the flattened dough balls.
8. Bake for 10-11 minutes. The cookies may only spread slightly during baking -- that's okay.
9. Allow cookies to cool on the warm cookie sheet for a few minutes. Transfer to a cool sheet or wire rack to cool completely.