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Craving something sweet and nutty? These White Chocolate Macadamia Nut Cookies are the perfect treat. Imagine biting into a soft, chewy cookie bursting with creamy white chocolate chips and crunchy macadamia nuts. They’re easy to make and even easier to devour. Let’s get baking!
White Chocolate Macadamia Nut Cookies Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs
- 1 1/2 cups white chocolate chips
- 1 cup macadamia nuts, chopped
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In another bowl, mix the melted butter, brown sugar, and granulated sugar until well combined. Add the vanilla extract and eggs, and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips and chopped macadamia nuts.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack.
What You Will Need
Read more: Chocolate Chip Cookie Recipe
What you will need to make white chocolate macadamia nut cookies
- All-purpose flour: Provides structure and texture, creating a chewy, tender cookie base.
- Baking soda: Helps cookies rise, giving them a light, airy texture.
- Unsalted butter: Adds richness and moisture, enhancing flavor and texture.
- Brown sugar: Adds moisture and a deep, caramel-like sweetness.
- Granulated sugar: Balances sweetness and helps cookies spread evenly.
- Vanilla extract: Enhances flavor, adding a warm, aromatic note.
- Eggs: Bind ingredients together, adding moisture and richness.
- White chocolate chips: Provide creamy, sweet bursts of flavor in every bite.
- Macadamia nuts: Add a crunchy texture and buttery flavor, complementing the sweetness.
Tools and Instruments Required
What tools/instruments will be needed to make White Chocolate Macadamia Nut Cookies
- Mixing bowl: Essential for combining dry and wet ingredients smoothly.
- Whisk: Helps blend dry ingredients evenly.
- Electric mixer: Makes creaming butter and sugars quick and easy.
- Baking sheet: Provides a flat surface for baking cookies.
- Parchment paper: Prevents cookies from sticking to the baking sheet.
- Cooling rack: Allows cookies to cool evenly without becoming soggy.
White Chocolate Macadamia Nut Cookies
Delicious and chewy cookies with white chocolate and macadamia nuts.
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Ingredients:
Main Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs
- 1 1/2 cups white chocolate chips
- 1 cup macadamia nuts, chopped
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In another bowl, mix the melted butter, brown sugar, and granulated sugar until well combined. Add the vanilla extract and eggs, and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips and chopped macadamia nuts.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes:
Store cookies in an airtight container at room temperature for up to a week.
Read more: Gingersnap Cookies Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 100IUCalcium: 20mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the dough as directed.
- Shape into balls, place on a baking sheet.
- Refrigerate for up to 48 hours.
- Bake as needed.
Freezing Instructions
- Shape dough into balls.
- Place on a baking sheet, freeze until solid.
- Transfer to a freezer bag.
- Freeze for up to 3 months.
- Bake from frozen, adding 2-3 minutes to baking time.
Using melted butter instead of softened butter in this White Chocolate Macadamia Nut Cookies Recipe gives the cookies a chewier texture and richer flavor.
FAQ About White Chocolate Macadamia Nut Cookies
FAQ:
How do I store these cookies to keep them fresh?
Store them in an airtight container at room temperature for up to a week.
Can I freeze the dough for later use?
Yes, you can freeze the dough for up to three months. Just thaw it in the fridge before baking.
What can I use as a substitute for macadamia nuts?
You can use chopped almonds, pecans, or walnuts as a substitute.
Can I use white chocolate chunks instead of chips?
Absolutely, white chocolate chunks work just as well and might even give a more rustic look.
How do I know when the cookies are done baking?
Look for lightly golden edges. The centers might still look a bit soft, but they will firm up as they cool.
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