Site icon FlyPeachPie

Dark Chocolate Mango Orange Cookies

Aryn

I love these dark chocolate mango orange cookies so much! The way the dried mango bakes into chewy little nuggets in these cookies is almost addictive! It also balances so beautifully with the orange zest and dark chocolate! These cookies are chunky, thick and chewy and really delicious!

I have found that these cookies are actually better if you let them cool first. I don’t normally suggest that for cookies but for these it works really well with textures. They are good warm too but when they are cool the sweetness comes out more along with all the flavors. Try it both ways, and tell me which way you prefer.

My husbands first reaction to these cookies was that they weren’t as sweet as he wanted, he isn’t a dark chocolate fan and I used a very dark chocolate chip, however, I found him the next day with the bag of cookies next to him and he’d eaten probably 6 in a row. Ha ha. So the dark chocolate grew on him. If you aren’t a super dark chocolate fan, you can use milk chocolate or semi-sweet chocolate to sweeten things up a little.

There are a few different types of dried mango, the ones with sugar on them, the juicier ones and the all natural firmer versions. They will all work in this recipe. The sugary ones will make the cookies a little sweeter though. If using them you can reduce the sugar in the recipe by about 1 tablespoon if you’d like or leave it how it is and they will still taste great.

What you need to make these dark chocolate mango orange cookies:

Makes 18 large cookies

Instructions

  1. Preheat oven to 375 F.
  2. In a mixing bowl with a whisk attachment, add and blend the butter, brown and white sugar until pale yellow.
  3. Add espresso powder, eggs, vanilla and milk to butter mixture and blend until smooth.
  4. Add the orange zest, chopped dried mango and blend again.
  5. In another bowl, add flour, baking soda and salt and then add to the butter mixture and blend until cookie dough comes together.
  6. Fold in the chocolate chips.
  7. Chill dough for 20 minutes, optional but makes the cookies a little thicker.
  8. Roll dough into roughly 3 tablespoon balls.
  9. Place on a parchment paper lined or greased cookie sheet.
  10. Bake for 10 minutes.
  11. Cool then eat, note that these cookies taste sweeter and chewier when cooled first.
  12. *If freezing dough, roll into dough balls, freeze on a cookie sheet then place into zip lock bags and bake from frozen adding 5 additional minutes to the bake time.

Here are a few other cookies you may love!

*Note – I am an Amazon Associate and may earn on qualifying purchases.

Print

Dark Chocolate Mango Orange Cookies

Course Cookies, Dessert
Cuisine Cookies, Dessert
Keyword Chocolate, Cookies, mango, orange
Prep Time 10 minutes
Cook Time 10 minutes
Servings 18 cookies

Ingredients

  • 1/2 cup salted butter – just colder than room temperature soft but still a little firm
  • 2/3 cup brown sugar
  • 2/3 cup white sugar
  • 1/2 teaspoon instant espresso powder or pero coffee replacer
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh grated orange zest
  • 3/4 cup dried mango – chopped into bite size pieces
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon milk of choice
  • 1 cup dark or semi-sweet chocolate chips

Instructions

  • Preheat oven to 375 F.
  • In a mixing bowl with a whisk attachment, add and blend the butter, brown and white sugar until pale yellow.
  • Add espresso powder, eggs, vanilla and milk to butter mixture and blend until smooth.
  • Add the orange zest, chopped dried mango and blend again.
  • In another bowl, add flour, baking soda and salt and then add to the butter mixture and blend until cookie dough comes together.
  • Fold in the chocolate chips.
  • Chill dough for 20 minutes, optional but makes the cookies a little thicker.
  • Roll dough into roughly 3 tablespoon balls.
  • Place on a parchment paper lined or greased cookie sheet.
  • Bake for 10 minutes.
  • Cool then eat, note that these cookies taste sweeter and chewier when cooled first.
  • *If freezing dough, roll into dough balls, freeze on a cookie sheet then place into ziplock bags and bake from frozen adding 5 additional minutes to the bake time.
Exit mobile version