These Mango Dark Chocolate Chunk Cookies are an unexpectedly delicious combination of dried, tart mango, melty puddles of chopped dark chocolate, and flaky sea salt. No dough chilling required, and no mixer required either! They are the perfect switch-up from a typical chocolate chip cookie, and you won’t be able to get over how incredible the combo is!
I’m back with another mango + dark chocolate recipe because I can’t get over how good the combination is! I first shared this mango dark chocolate chunk ice cream a few months ago, and ever since, I can’t get the combo out of my mind. These cookies are INSANELY good.
I actually first had a mango and dark chocolate cookie about a year and a half ago, and I (clearly) haven’t been able to stop thinking about it since. From the ice cream, and now back to the cookie, I’m a little bit obsessed.
If you love dried mango, and/or puddles of melted dark chocolate, you will fall in love with these cookies.
I’m not sure if it’s just me, but pretty much everyone I know has at some point, been addicted to the dried mango pieces you often see at Trader Joe’s and Whole Foods. (I’m pretty sure regular grocery stores have them too!) And they’re so easy to get addicted to. I buy the unsweetened, unsulfured ones, and it’s literally JUST dried pieces of mango. They’re so amazing and such a yummy snack.
And when you chop them up and add them to cookie dough, it’s a total game changer.
If you aren’t a fan of mango, you could totally use dried cherries or cranberries in this recipe, but I highly highly suggest you try it. Everyone I’ve fed these cookies to basically goes nuts.
I recently made a batch of these for my little cousin’s birthday party, and my uncle promptly ate nearly all of them before anyone else could get to them. The entire family hasn’t stopped asking for them since! They’re unexpectedly delicious in the best way. Addicting, even.
The other best part of these cookies (other than the fact that they taste freaking amazing), is that there’s no dough chilling required, and you don’t need a mixer either! You melt the butter, so there’s no need to cream your butter in a stand mixer or anything like that. So, aside from being delicious, they’re super quick too!
Any cookie recipe that doesn’t require dough chilling, or a mixer, I’m always 100% immediately sold on!
I based this recipe off of my brown butter dark chocolate cranberry walnut cookies, which are also a favorite, especially around the holidays! And I have a feeling these are gonna be right up there with them this year.
I also just realized that these are kind of Halloween-y with the colors! The child in me still lives for fun holidays and Halloween will always be one of my faves. My birthday is the following day, so it’s always been super special to me. And, I’m just the biggest sucker for fall and October. Don’t even get me started.
If you need an excuse to make cookies, let these be it!
Mango Dark Chocolate Chunk Cookies
These Mango Dark Chocolate Chunk Cookies are an unexpectedly delicious combination of dried, tart mango, melty puddles of chopped dark chocolate, and flaky sea salt. No dough chilling required, and no mixer required either! They are the perfect switch-up from a typical chocolate chip cookie, and you won't be able to get over how incredible the combo is!
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted and cooled
- 1 cup light brown sugar, loosely packed
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 5 ounces dark chocolate, chopped
- 3/4 cup chopped dried mango*
- flaky sea salt for sprinkling
Preheat oven to 375℉. Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.
Add the melted butter to a large mixing bowl. Add the brown sugar and granulated sugar and whisk to combine. Add the vanilla, egg, and egg yolk and whisk again until smooth. Add the dry ingredients and stir until combined. Fold in the chopped dark chocolate and dried mango (the dough will be thick!).
Spoon dough onto baking sheet in about 2 tablespoon sized balls. Sprinkle with a little bit of flaky sea salt. Bake for 10-12 minutes until lightly golden on the edges. They will look slightly underbaked, and this is good! Don't overbake them. Sprinkle immediately with more flaky sea salt while they're hot!
Let cool for a couple minutes on the cookie sheet, then transfer to a wire rack to cool the rest of the way.
*I buy the dried, unsweetened, unsulfured mango pieces that you can find from Trader Joe's or Whole Foods! Regular grocery stores and places like Target should have them too. Just make sure you don't get already sweetened pieces of mango. You want the natural stuff!
These look amazing, I look forward to trying them soon.
Spices in My DNA
Thank you so much Hilda! Let me know what you think!
Yes, “regular” grocery stores have dried mango -eyeroll-.
Spices in My DNA
Hi Sarah! I didn’t mean that in any other way, other than differentiating them from speciality-type grocery stores. I myself, shop at places like Giant and Safeway ALL the time! Nothing against them at all, just trying to be helpful for everyone trying to find it! 🙂
This is such a rude response, Sarah, to an innocently asked question. This answer and the -eye roll- speaks volumes about your character.
Caren j Barnes
hello, I really want to try these cookies. I have bittersweet chocolate, unsweetened chocolate,semi sweet. Which can I use for the dark chocolate with out going to the store?
Spices in My DNA
Hi Caren! Semisweet or bittersweet would work great here! Let me know how you like them!
I used chili Spiced mangos from Trader Joe’s. I add ground walnuts and a few tsp cream of tartar… so amazing. I have to always double your recipe and these freeze beautifully
Spices in My DNA
Sounds amazing, Joyce! So happy you love them! Thanks so much for taking the time to leave a comment and review!