• 150g butter, room temperature, cut into cubes
  • ½ cup brown sugar
  • ½ cup caster sugar
  • 1 egg
  • 1 ¾ cups plain flour
  • 80g fresh passionfruit pulp (approx. 2-3 passionfruit)
  • ½ cup (90g) white chocolate chips
  • Garnish: extra fresh passionfruit pulp


  • Pre heat oven 160°C. Line a baking tray with baking paper.
  • Using an electric beater, beat butter, brown sugar and caster sugar together until light and pale.
  • Add egg, flour and passionfruit pulp. Mix well. Stir through white chocolate chips.
  • Using an ice cream scoop, scoop cookie dough onto the lined baking tray leaving space between each cookie. Press down to flatten slightly.
  • Bake for 20 – 25 minutes. Allow to cool on the tray for 10 minutes before carefully placing on a cooling rack to cool completely.
  • Serve drizzled with the extra passionfruit pulp if desired.


  • Tip: Perfect to eat straight away. Can be kept in an airtight container for up to three days.
  • Makes
  • Prep
  • Cook
Pin It