In my “Some Like it Hot” cooking class, I made a Mango Jalapeno Cheesecake – yes everyone loved it. Candied jalapenos, fresh (or canned if fresh ripe mangos are not available) mango puree, cream cheese and a biscuit crust. Well I’m using that as inspiration for these cookies. Only this time, I’m using habaneros (scotch bonnets if you can’t find habaneros), green mango and a simple cookie dough to make my Candied Habanero Mango Cookies.
I know, habanero or scotch bonnet peppers in a cookie – not your first thought. But hear me out. The habaneros are candied – really simply – 1 cup sugar, ¾ cup water, 3 thinly sliced habaneros and 1 firm diced mango – not ripe. The big kind, always hard, red mangoes (which are actually green when they pick them). Bring the sugar and water to a boil add the habanero and mango – simmer for 15 minutes. Remove the habanero slices to a plate lightly sprinkled with sugar and let dry. Everything else can stay in the pot to cool. You can do this with almost anything with great results. Don’t worry about left over simple syrup, use it in cocktails – they make anything taste great! I made some pickled rhubarb and used this in place of some of the liquid called for in the recipe – what!!!!
This is a slightly cakey cookie. I like that as it helps balance the heat of habanero and mango. The egg makes the difference, but you can do the same with any other non-egg cookie recipe as well. There is a recipe on my site for Roasted Garlic and Cayenne cookies which would work really well with these flavorings. It has no egg and is a delightfully crispy cookie. I also added – because I thought it would go well with, 2 tbsp of lemon flavored jello crystals. If you don’t have it, no worries, don’t add it in. If you really want that hit of lemon as well, zest a lemon into the mix.
I like this cookie and I know you will. I made this by hand using a whisk – the old fashioned way. My wife is working from home and always on a call. And yes, she works from the kitchen table (my kitchen, her table). Super easy so please try them. If habanero’s are too hot for you, then use jalapenos or Thai chillies. Either way – yum!!! Continue to stay safe, I think there is some light there! As always – enjoy!
1 cup and 2 tbs flour
½ tsp baking soda
½ tsp salt
½ cup unsalted butter (softened) – or salted if you don’t have unsalted
¾ cup sugar
1 ½ tsp habanero simple syrup – steps above in paragraph 2
1 egg
2 tbsp lemon jello mix – optional
¾ tsp chopped candied habanero – plus more for garnish
Candied green mango, drained and cooled
Heat oven to 375f
Line 2 baking sheets with parchment – set aside
Add the flour, baking soda, jello (if using) and salt to a bowl – whisk, and set aside
In a mixing bowl, beat the softened butter and sugar until creamy
Add the cooled habanero simple syrup and whisk it into the butter mixture – it will get creamier at this stage and even more so after you add the egg
Add the egg and continue to whisk or mix on low to medium speed
Slowly add the dry mixture and fully incorporate
Add the candied habanero and mango – mix with a spatula or spoon
Place rounded teaspoons of cookie dough onto the baking sheet
With a wet finger smooth out any sharp edges on the dough – leave about 2 inches of space between the cookies to allow for expansion – optional, I sprinkled some of the cookies with flaky sea salt
Bake for 12 to 14 minutes or until golden brown
Allow the cookies to rest for an additional 2 minutes before placing them on wire racks to cool
What if I overcooked the simple syrup to long and it’s hardened? Is there a way to soften again to add to the recipe?
Hi Rachel, you could try adding some more water (maybe 1/4 cup) and over a very low fire melting it again. You could also just break it up into small pieces and add it to the cookie dough, then bake. Same flavors and unique texture. Let me know how it turns out.