Guava Cream Cheese Stuffed Cookies

Guava Cream Cheese Stuffed Cookies

Indulge in these irresistible Guava Cream Cheese Stuffed Cookies, a delightful fusion of tangy guava and cream cheese, perfectly balanced with a cardamom white chocolate drizzle.
I recently made guava cheesecake ice cream and had the idea of doing everything guava and cream cheese. I absolutely LOVE the combination, and I love a cream cheese-stuffed cookie. So, I combined the two and took it up a notch by adding a cardamom white chocolate drizzle. It might be the best sweet thing I've ever created.
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Course Dessert, Snack

Ingredients
  

Filling:

  • 230 g cream cheese
  • 4 tbsp icing sugar

Cookies:

  • 230 g unsalted butter cold and cubed
  • 160 g brown sugar
  • 100 g white sugar
  • Guava mixture
  • 400 g plain flour
  • 100 g self-raising flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 large eggs + 1 egg yolk
  • 1 tsp vanilla

Guava Mixture:

  • 1 can guavas depitted (or 250g guavas, chopped and depitted)
  • Large ½ lemon and zest

Instructions
 

  • Mix the cream cheese and icing sugar in a bowl until smooth. Line a tray with baking paper and scoop a spoonful of the cream cheese mixture onto it. Freeze until needed.
  • Add the guavas with syrup to a pot with the lemon zest and juice. Bring to a boil and simmer for 5 minutes to let the flavor develop. Remove from heat and let it cool.
  • In a bowl, beat the cold butter cubes and sugar for a few seconds until nuggets form. Add the flours, salt, and baking powder. Mix until the mixture looks sandy but still has butter nuggets.
  • In a separate bowl, mix the eggs, yolk, and vanilla together. Fold in the guava mixture, then combine with the dry ingredients. Be careful not to overmix.
  • Scoop out some of the cookie mixture and add a frozen cream cheese dollop to the dough. Cover with more cookie dough and form a ball, but don’t squeeze it too tight.
  • Freeze the balls for a few hours or overnight.
  • Preheat your oven to 190°C and line a baking sheet with baking paper. Place your cookie balls on the sheet, leaving enough space for them to expand. Bake for 16 minutes until the tops are golden. Remove from the oven and allow to cool.
  • Form a baking paper cone and add your melted cardamom white chocolate. Drizzle over the cooled cookies and enjoy as is.