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For the cookies

  • 2 1/2 cups all-purpose four spooned then leveled
  • 1 teaspoon of salt
  • 1/2 teaspoon baking soda
  • 1/2 cup 1 stick unsalted butter, room temperature
  • 1/2 cup cream cheese room temperature
  • 1 cup light brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract

For the guava filling

  • 3/4 cup guava paste
  • 1/2 cup cream cheese room temperature
  • 2 tablespoons confectioners' sugar
  • splash of vanilla extract


Make the cookies:

  • In a medium bowl, combine the flour, salt, and baking soda. Set aside. Line 2 baking sheets with parchment paper. Also set aside.
  • In a bowl of an electric mixer fitted with a paddle attachment over medium/high speed, cream butter, cream cheese, and sugar until light and fluffy, about 2 minutes.  Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Reduce the speed to low and add the flour mixture in 2 parts and mix until just combined. Fold the dough onto itself with a spatula to incorporate all the dry bits. Cover the mixing bowl  with plastic wrap and place in the freezer for 30 minutes. This will allow the dough to firm up. While the dough chills, make the guava filling.

Make the guava filling:

  • To a small bowl, add the cream cheese, guava paste, and vanilla extract. Mash with a fork until mostly incorporated. Add the confectioners' sugar and mix until smooth. Cover with plastic wrap and place in the fridge until ready t use.

Bake the cookies:

  • Preheat oven 350 degrees Fahrenheit and remove cookie dough from the freezer. With a small cookie scoop, drop spoonfuls of dough onto prepared baking sheet. These cookies don't spread, so no need to space them out too much. About 1 inch of space is fine. Place cookies in the oven and bake for about 12-14 minutes, rotating pan midway through to ensure even baking.
  • Remove cookies from the oven and with your cookie scoop (or spoon), make an indentation in the middle of each cookie. Allow the cookies to cool slightly in the baking sheet, then transfer to a rack to cool completely.

Fill the cookies:

  • Fill indentation of each cookie with guava filling using a cookie scoop or a spoon. Allow the filling to set for about 15 minutes. When the filling sets it should be tacky to the touch.