These White Chocolate Macadamia Cookies have the goodness of chocolate cookies and the added crunch and flavor from the nuts.
The recipe is super easy and very versatile. Macadamia nuts can be replaced with any kind of nuts such as pecan, walnut, or toasted almond.
WHY THIS RECIPE IS GREAT
- This recipe comes together in a few minutes and bakes in only 8 minutes.
- This recipe requires NO CHILL time. Once the cookie dough is ready, you can put the cookies in the oven. Easy breezy 😉
- This recipe is very versatile - you can modify it to provide an endless amount of fun recipes!
- No fancy ingredients required.
WHAT TO REMEMBER WHEN MAKING THESE COOKIES
It is very important to roast the nuts, not only in this recipe but also in any other recipes that contain nuts, those nuts should be roasted for extra flavor. Macadamia nuts don't have a very distinctive taste, so it is very important to roast them first to give them more flavor and color!
INGREDIENTS ALTERNATIVES
- You can substitute the macadamia nuts with any other nuts such as pecans, walnut, hazelnut etc.
- You can also substitute the white chocolate with semi-sweet or dark chocolate. I used chopped white chocolate, but chocolate chips will work also.
For more cookie ideas see Oatmeal-Cranberry-Pecan Cookies, Walnut-Oatmeal-Raisin Cookies, TRIPLE CHOCOLATE COOKIES
Storing
These cookies can be stored in an air-tight container, in the fridge for up to one week, and in the freezer for up to a month.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.
📖 Recipe
White Chocolate Macadamia Cookies
Ingredients
- 2¼ cups All-purpose flour, Spooned and leveled
- ¾ tsp Baking powder
- ¼ teaspoon Salt
- 1 cup Brown sugar, packed, Light or dark
- ½ cup Granulated sugar
- ¾ cup Butter, Room temperature
- 1 Egg, Room temperature
- 1 Egg yolk, Room temperature
- 1 tablespoon Vanilla extract
- ¾ cup White chocolate , Chopped
- 1 cups Salted dry-roasted macadamia, Chopped
Instructions
- Preheat the oven to 410°F. and line two baking sheets with parchment paper.
- Melt the butter in the microwave and set it aside. We want the butter to slightly cool down.¾ cup Butter
- Mix all the dry ingredients and set them aside.2¼ cups All-purpose flour, ¾ teaspoon Baking powder, ¼ teaspoon Salt
- Using a stand mixer fitted with the paddle attachment, cream the melted butter with two sugars until soft and creamy. About 1 minute.1 cup Brown sugar, packed, ¾ cup Butter, ½ cup Granulated sugar
- Add the egg and the egg yolk and the vanilla extract and mix for 30 sec.1 Egg, 1 tablespoon Vanilla extract
- Using a spatula, mix in the flour mixture until just combined. DO NOT OVERMIX.2¼ cups All-purpose flour, ¼ teaspoon Salt, ¾ teaspoon Baking powder
- Mix in the nuts and the white chocolate.¾ cup White chocolate, 1 cups Salted dry-roasted macadamia
- Make small balls the size of a tangerine. place them on the prepared baking sheets. Leave 2 inch space.
- Bake for 8- 10 minutes or until the edges start to set and brown. Let cool on the baking sheet and after 10 minutes transfer onto a cooling rack.
Leave a Reply