White Chocolate Macadamia Cookies
White Chocolate Macadamia Cookies
Our favorite white chocolate macadamia cookies are soft and chewy, stuffed with nuts and white chocolate chunks!
You already know that I am a white chocolate girl through and through! Some of my favorite cookie recipes have white chocolate chunks, such as cookies and butter cookies, triple chocolate cookies, especially this one.
White Chocolate Macadamia Nut Cookies:
Wow, cookies! My love for biscuits cannot be measured. You know the old question “If you were trapped on a desert island and could only eat one kind of food, what would it be?” Mine is a cookie! It’s not a joke!
Today’s cookie recipe is a classic white chocolate macadamia recipe that will surely please you. One of my favorite parts is that the dough does not require cooling time. Stir them up and eat them!
We have always been fans of this special biscuit, especially my mother, so we are very happy to try a recipe that finally tastes delicious! ! If you are also a fan of macadamia nuts, then you will love these. They taste like they came straight from the bakery!
How to make macadamia nut cookies
Prepare. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Dough. Combine the butter, brown sugar, and white sugar in a large bowl and stir until smooth. Beat in one egg at a time. Add vanilla and almond extract. Mix the flour, baking soda and salt. Stir gradually into a creamy mixture. Mix macadamia nuts and white chocolate.
bake. Place a teaspoon of dough on the unoiled cookie sheet. Bake at 350 degrees for 8-10 minutes, or until golden brown.
Ingredients tips
Almond extract: I think almonds bring a warm and rich biscuits and Parisian flavor, and they pair well with white chocolate and macadamia nuts.However, if you are not a fan, you can easily double the amount of vanilla
White chocolate chips Can be used instead of chopped white chocolate bars. Just make sure to use the same amount. In addition, the Ghirardelli brand is a high-quality chocolate, whether in the form of bars or chips.
Macadamia: You can buy macadamia nuts online at any grocery store or Amazon. They are usually the most expensive nuts, but they are well worth it!
brown sugar: Using more brown sugar than white sugar helps to get soft and chewy biscuits. For a chewy texture, use more brown sugar instead of white sugar. Several other factors that affect it are baking time and storage.
Store as dough or bake cookies
This Dough Because these are all ok freezingBe sure to roll them into balls before placing them on the cooking plate. Put the slices in the refrigerator until the dough hardens, then transfer the dough balls to an airtight freezer bag.
You don’t need to thaw them before baking, just bake them from the frozen state for a while-extra 2-3 minutes.
Baking cookies Can storage Store in an airtight container for 4-5 days. Putting a piece of white bread in the container will help the biscuits stay soft and chewy.You can also store biscuits in the refrigerator for up to 6 months
So glad we finally found the preferred recipe for these cookies, because they have always been one of my favorites! !
For more of our top cookie recipes, please try:
Course dessert
American cuisine
Preparation time 8 minutes
Cooking time 8 minutes
Total time 16 minutes
Serving of 48
Calories 116 kcal
Author Little Luna
- 1 cup butter softened
- 3/4 cup light brown sugar packed
- 1/2 cup white sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup macadamia nuts, roughly chopped
- 1 cup coarsely chopped white chocolate
-
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
-
Combine the butter, brown sugar, and white sugar in a large bowl and stir until smooth. Beat in one egg at a time.
-
Add vanilla and almond extract.
-
Mix the flour, baking soda and salt. Stir gradually into a creamy mixture.
-
Mix macadamia nuts and white chocolate.
-
Place a teaspoon of dough on the unoiled cookie sheet.
-
Bake at 350 degrees for 8-10 minutes, or until golden brown.
Adapted from allrecipes.com
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