Mango Cobbler Cookies
Mango Cobbler Cookies are awesome. If you’ve ever had a Mango Cobbler, this is the next best thing. Juicy Ataulfo mangos (my favorite kind) are mixed in a cobbler-type cookie dough. They’re a take-off on my lovely Peach Cobbler Cookies and just as delicious. This recipe doesn’t use any eggs. Instead mango-flavored Greek yogurt provides the binding agent.
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I was looking through my garage refrigerator a few weeks ago and noticed I had a couple of mango yogurts and Ataulfo mangos that needed to be used up. I remembered I had this recipe and thought it might be just as good with mangos. It was. 🙂 My husband, John, likes to give homemade cookies or brownies wherever he goes so I try to keep my freezer stocked. I noticed that we had finally cleaned out most of our leftover cookies in the freezer from Christmas and needed to replenish our supplies. So coming up with this recipe was a win-win.
Do you enjoy mangos? I happen to love the things. Even dried mangos are amazing. I can easily eat one or two of these jewels in a sitting. Yes, they’re a little sloppy and juicy, but mangos are an amazing fruit. So what can be better than putting a delicious fruit in one of your favorite cookies? Not much. 🙂
If you’re on the lookout for a terrific way to use up mangos, Mango Cobbler Cookies should be on your list. While I prefer using the Ataulfo or Champagne mangos, as they’re sometimes called, regular mangos can be used too. These cookies didn’t spread quite as much as my Peach Cobbler Cookies did, so if you want a slightly flatter cookie than you can press them down lightly with a fork (criss-cross fashion) before baking.
Prepare yourself for a delightful cookie.
Mango Cobbler Cookies are delightful. Greek yogurt takes the place of eggs in this recipe.
Mango Cobbler Cookies taste like eating Mango Cobbler!
These cookies are crunchy and delicious.
Here’s what I did.
I used these ingredients although I only needed two mangos.
Melt butter in mixing bowl in microwave. Add sugar, baking soda, salt, mango-flavored Greek yogurt and vanilla.
Whisk ingredients to combine.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add diced mangos. Stir with a wooden spoon to combine.
Spray large cookie sheets with cooking spray. With a one-quarter cup scoop, scoop cookie dough and place on prepared cookie sheets. If desired, press cookies lightly with a fork in criss-cross fashion for a flatter cookie.
Bake at 350 about 18-20 minutes or until cookies are done. If you make the cookies smaller they won’t take quite so long to bake.
Every bite of Mango Cobbler Cookies is delicious.
These cookies are great for snacks, parties or potluck with friends.
These cookies will be a great hit with your friends.
Here’s the recipe.
MANGO COBBLER COOKIES
(Recipe inspired from my Peach Cobbler Cookies recipe)
Mango Cobbler Cookies
Equipment
- 1 18x26" cookie sheet pan
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- 1 large cookie scoop
- measuring cups
- measuring spoons
- 1 sharp knife to pare and dice mangos
- 1 spatula
- 2 wire cooling racks
Ingredients
- 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup granulated sugar
- 10.6 oz. container Chobani Mango Greek Yogurt (two 5.3-ounce containers)
- 1 cup mangos finely diced (I used ataulfo mangos)
- 6 tbsp. unsalted butter melted
- 1 tbsp. vanilla extract
- 1 tsp. baking soda
- 1/2 tsp. sea salt
Instructions
- Melt butter in large mixing bowl.
- Stir Greek yogurt and then add to butter with granulated sugar, vanilla, baking soda and salt and whisk until well combined.
- Add flour and mangos and stir with a wooden spoon to combine.
- Scoop out dough with a large cookie scoop and place on greased cookie sheets.
- Bake at 350° for about 18-20 minutes or until done.
- Rotate cookies on racks every six minutes while baking.
- Cool completely.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Mango Cobbler Cookies are great for what ails ya!
This is a great way to use up mangos!
Give Mango Cobbler Cookies a try the next time you have an abundance of mangos on your hands!
You may also enjoy these delicious recipes!
Tropical Orange Creamsicle Bars
Mango Cobbler Cookies
Equipment
- 1 18×26" cookie sheet pan
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- 1 large cookie scoop
- measuring cups
- measuring spoons
- 1 sharp knife to pare and dice mangos
- 1 spatula
- 2 wire cooling racks
Ingredients
- 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup granulated sugar
- 10.6 oz. container Chobani Mango Greek Yogurt (two 5.3-ounce containers)
- 1 cup mangos finely diced (I used ataulfo mangos)
- 6 tbsp. unsalted butter melted
- 1 tbsp. vanilla extract
- 1 tsp. baking soda
- 1/2 tsp. sea salt
Instructions
- Melt butter in large mixing bowl.
- Stir Greek yogurt and then add to butter with granulated sugar, vanilla, baking soda and salt and whisk until well combined.
- Add flour and mangos and stir with a wooden spoon to combine.
- Scoop out dough with a large cookie scoop and place on greased cookie sheets.
- Bake at 350° for about 18-20 minutes or until done.
- Rotate cookies on racks every six minutes while baking.
- Cool completely.
26 Comments
Thuy Khomsi
April 26, 2023 at 11:58 pm
Are the macros above for one cookie?
Teresa Ambra
April 27, 2023 at 6:43 am
This is for 18 servings. The nutritional information is for one cookie.
Lovelle
November 13, 2021 at 9:14 am
Hi Teresa, thanks for sharing this recipe! I always love mangoes and this recipe is just perfect for me. However, the cookies were soft. Is it supposed to be soft? This is my first time trying this 🙂 What is the required oven temp? Is it 350 deg C? Or F?
Thank you so much.
Teresa
November 14, 2021 at 3:16 pm
Yes, the cookies are soft and chewy rather than crunchy or hard.
Lovelle
November 15, 2021 at 9:30 pm
Thank you ❤️ Will try again soon
Teresa
November 16, 2021 at 1:39 pm
Hope you enjoy them.
Clara leon
June 30, 2021 at 11:37 pm
Why do I get this very soft like bread???
Teresa
July 1, 2021 at 7:05 am
Hi Clara. Are you saying your recipe turned out very soft in the middle, like bread? Mine did not turn out that soft. Perhaps the cookies needed to be baked a little longer.
Eileen H Paton
January 28, 2021 at 3:33 pm
Can this cookie recipe be made into bars instead?
Teresa
January 29, 2021 at 11:29 am
Hi, Eileen. Absolutely! You may have to keep watching the oven for the time. Depending on the size of the pan if the bars are spread thinly they won’t take long. If the batter is thicker from a smaller pan they will take longer. I recommend cooking until a toothpick inserted in center comes out clean.
Kasthuri
January 8, 2021 at 3:19 pm
Can you use plain greek yogurt for this recipe?
Teresa
January 9, 2021 at 10:44 am
Yes, but it won’t have quite the pop in flavor that mango flavored yogurt will have.
Gerald
February 6, 2020 at 2:10 pm
Hii,, combine mangos, butter and flour become a cookie—‘ it’s pretty odd in my hometown culture .. but I believe this will be so delicious and i think i wanna try this recipe.. cuz every words you wrote felt filled with love of caring and sharing a really good one
Melva Albone
August 9, 2019 at 5:27 pm
Can you substitute eggs for the yogurt? I can’t do yogurt.
Teresa
August 10, 2019 at 8:24 am
Hi Melva. I’m assuming that you can’t do sour cream either. You might be able to substitute eggs, but I think I’d substitute apple sauce or something like that instead. Whatever you use, if it’s thinner than yogurt, you might want to use a smaller amount. Otherwise the cookies might become runny and not hold their shape.
Nami
March 13, 2019 at 5:00 am
For how many days do these stay good without refrigeration??
Teresa
March 13, 2019 at 3:04 pm
Hi, Nami. Depending on your indoor temperature, they would stay good for 3-5 days. If your indoor temperature is 80 or above, I would refrigerate after 2 days.
Rachel
July 21, 2018 at 3:52 pm
Do you think plain kefir would work as a substitute for Greek yogurt?
Teresa
July 21, 2018 at 4:54 pm
Hi, Rachel. I believe it would. I’ve used it before as a substitute. It’s worth giving it a shot.
Rachel
July 21, 2018 at 7:19 pm
Thank you 😊 Excited to make these, as I snagged a whole bagful of almost-too-ripe champagne mangos for 99 cents!
Teresa
July 22, 2018 at 6:15 am
They are really delightful cookies!
Rachel
July 22, 2018 at 7:08 am
They turned out well, thanks for the recipe! I used 3 mangos – puréed one of them and mixed it with plain strained kefir since I didn’t have mango-flavored yogurt. They turned out not too sweet, good for brunch, almost more like a scone!
Teresa
July 22, 2018 at 8:26 am
Hi, Rachel. So glad you liked them. If you want them sweeter next time, add an additional 1/2 cup of sugar to the recipe.
Mango Cobbler Cookies – Batter Up With Sujata
June 3, 2018 at 7:08 pm
[…] A post from “Can’t Stay Out Of The Kitchen” attract me. Pictures of this post tempted me to try it. Cookies made of very little butter and looks awesome. I have made some changes. Used whole wheat flour and oats instead of all purpose flour. Used homemade mango yogurt and made the quantity half. Taste is too good. Full of mango flavour and you will love the taste of small pieces of mango in it. Recipe credit Can’t Stay Out Of The Kitchen […]
Sujata Roy
May 31, 2018 at 8:33 pm
Pictures of the cobbler cookies are super tempting. Loved the recipe. Thanks for sharing. Wanted to try. Is it a bit soft cookies. Mine are little soft. Should I bake for some more time?
Teresa
June 1, 2018 at 1:27 pm
Hi, Sujata. I think it depends on what you like personally. If you want them a little firmer and crispier, definitely cook them longer. My oven is a slow oven and it tends to take forever to get a batch of cookies baked sufficiently. But if you prefer a softer cookie than always take cookies out of the oven a little sooner. Enjoy.