Brown Butter White Chocolate Chip-Guava Cookies

A close up of cookies on a plate

Brown Butter White Chocolate Chip-Guava Cookies

Servings 15 Cookies


  • sticks butter
  • ¾ cup packed light or dark brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup white chocolate chips
  • ½ cup diced guava paste
  • ¼ cup unsweetened coconut flakes


  • Melt butter in a small saucepan over medium heat; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 -7 minutes. Set aside to cool to room temperature, about 15 minutes.
  • In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the cooled brown butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
  • In a separate bowl, combine flour, cornstarch, baking soda and salt. Add dry ingredients into the wet ingredients, then beat on low speed until combined.
  • Add chocolate chips, diced guava, and coconut flakes to the bowl with the cookie dough and stir with a rubber spatula. Cover cookie dough with plastic wrap and chill for at least 1 hour and up to 2 days.
  • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
  • Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Scoop cookie dough into 2 ounce balls and place on prepared pan. Bake for 10 minutes. Gently press down on the cookies with the back of a spoon and bake for an additional 5 minutes (15 minutes total). Remove from oven and cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely. Enjoy!

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