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.