📖 Instructions

1. First, let's tackle that salsa. Dice the rhubarb and mango into small, uniform pieces. Remember, consistency is key for the perfect bite. In a medium bowl, gently combine the diced rhubarb, mango, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Stir everything together with love, ensuring the flavors start to mingle. Taste and adjust the seasoning as needed. I sometimes add a tiny bit of honey if my mango isn't quite sweet enough. Cover and refrigerate the salsa for at least 30 minutes to allow the flavors to meld. Trust me, this step makes all the difference!
2. Alright, time to preheat your oven to 350°F (175°C). While the oven's warming up, line your baking sheets with parchment paper. This will prevent the cookies from sticking and makes cleanup a breeze!
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. I like to use an electric mixer for this, but you can also do it by hand if you're feeling ambitious. Beat in the egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. Fold in the white chocolate chips. I adore the creamy sweetness they bring, but feel free to use any chocolate chips you fancy.
5. Now for the fun part! Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie. Gently flatten each cookie with the back of a spoon. This helps them bake evenly.
6. Spoon a generous amount of the Rhubarb Mango Salsa on top of each cookie, pressing it lightly into the dough. Don't be shy—we want that vibrant flavor in every bite!
7. Bake for 10-12 minutes, or until the edges are golden brown and the cookies are set. Keep a close eye on them, as baking times may vary depending on your oven. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
8. Once the cookies are cool, they're ready to devour! These Rhubarb Mango Salsa Cookies are best enjoyed fresh, but they can be stored in an airtight container for a few days. Try not to eat them all in one sitting... though I can't promise you won't!