WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
- Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
- Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
- Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.
WHITE CHOCOLATE MACADAMIA COOKIES
White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. -Cathy Lennon, Newport, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.
Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 38mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE MACADAMIA NUT COOKIES III
I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.
Provided by Levee
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 13 g, Cholesterol 18.7 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 85.1 mg, Sugar 7.7 g
WHITE CHOCOLATE MACADAMIA COOKIES
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract.
- In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop.
- For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets.
COPYCAT WHITE CHOCOLATE MACADAMIA NUT COOKIES
My favorite store-bought cookie is the Great American Cookie Company's White Chocolate Macadamia Nut cookie. It's better than any macadamia cookie out there ... anywhere. I FINALLY found a copycat recipe online (recipelink.com) that's as close to GACC's version as you can get. Enjoy!
Provided by Debbie Quimby
Categories Chocolate
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 300 degrees. In a large bowl, cream together the butter and sugar on high speed.
- 2. Add coconut, egg, milk and vanilla; mix well.
- 3. In another bowl, combine flour, baking soda, baking powder, and salt. Add the dry mixture to the wet mixture and combine until dough forms.
- 4. Mix in the white chocolate and nuts.
- 5. Measure out about 2-1/2 tablespoons dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart. Bake for 12-14 minutes. (I use a cookie scoop for less mess)
- 6. DO NOT OVERBAKE. Cookies should come out of the oven appearing slightly browned, yet undercooked. When cooled, the cookies will be soft and chewy like the original.
SUPER-CHUNK WHITE CHOCOLATE MACADAMIA NUT COOKIES
These white chocolate macadamia nut cookies are soft-baked style with extra chewy centers. They're absolutely PACKED with white chocolate morsels and salted macadamia nuts. Chilling the cookie dough is imperative, so set aside at least 2 hours.
Provided by Sally
Categories Cookies
Time 2h30m
Number Of Ingredients 11
Steps:
- Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
- Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together with a rubber spatula until completely combined. Fold in the white chocolate chips and macadamia nuts. (You can use a mixer for this step if needed.)
- Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough into balls, about 1-1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
CHOCOLATE WHITE CHOCOLATE MACADAMIA NUT COOKIES
These Chocolate White Chocolate Macadamia Nut Cookies are extra rich, extra chocolatey, and extra good! Double Chocolate Chip Cookies meet White Chocolate Macadamia Nut Cookies for a match made in chocolate cookie heaven! These cookies are chewy in the center with slightly crispy edges-they're practically perfect!
Provided by Michelle
Categories Dessert
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In a large bowl, beat butter (with a hand mixer or standing mixer) until light and fluffy. Add in brown sugar and granulated, beating the mixture until well combined.
- Next, add in egg and the vanilla extract. Beat until combined.
- Add in salt, espresso powder, and baking soda; mix until combined.
- In a separate bowl, mix flour and cocoa powder together. Slowly incorporate the dry ingredients into the wet ingredients, mixing until combined.
- Add in macadamia nuts, white chocolate chips and semi-sweet chocolate chips. Mix until combined.
- With a medium cookie scoop (about 2 Tbsp of dough per cookie), scoop the dough and spread evenly on the cookie sheets, about 2 inches apart.
- Bake for 15-16 minutes, or until cookies are done.
- Enjoy!
WHITE CHOCOLATE MACADAMIA NUT OATMEAL COOKIES
Soft-baked, ultra chewy, and simple oatmeal cookies loaded with white chocolate and macadamia nuts. Only 30 minutes to chill, you'll have oatmeal cookies in no time!
Provided by Sally
Categories Cookies
Time 50m
Number Of Ingredients 13
Steps:
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the white chocolate chips and macadamia nuts. Dough will be thick. Chill the dough for 25-30 minutes in the refrigerator.
- Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I pressed a few extra white chocolate chips/nuts into the tops of the cookies for looks. Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
WHITE CHOCOLATE MACADAMIA NUT COOKIES RECIPE
These classic white chocolate macadamia nut cookies are thick and chewy. They're packed full of macadamia nuts and white chocolate, and topped with a sprinkle of sea salt.
Provided by LifeMadeSimpleTeam
Categories Cookies
Time 25m
Number Of Ingredients 12
Steps:
- In a large mixing bowl (with a hand mixer) or the bowl of a stand mixer, combine the butter, sugars and vanilla extract. Beat on medium for 1 minute until light and creamy. Add egg and yolk, mix until combined.
- In a small mixing bowl, whisk together the flour, baking soda and salt. With mixing speed on low, gradually add the dry ingredients to the wet ingredients, mix just until combined.
- Using a wooden spoon or rubber spatula, fold in the chopped macadamia nuts and white chocolate. Cover the bowl with plastic wrap or transfer to an air-tight container. Refrigerate for 1 hour.
- Preheat oven to 350 degrees. Using a standard size cookie scoop, place 12 balls of dough on a lined baking sheet.
- Place in the oven to bake for 10-12 minutes or until the edges turn golden brown in color. Remove from the oven and sprinkle with a pinch of sea salt (if desired). Let cookies cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 12 serving, Calories 232 kcal, Carbohydrate 26 g, Protein 3 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 47 mg, Sodium 527 mg, Fiber 1 g, Sugar 18 g
WHITE CHOCOLATE MACADAMIA NUT COOKIES
These are heavenly cookies. This recipe is supposed to be a copycat of Great American Cookies. And believe me....it is very close!!
Provided by BamaBelle30
Categories Dessert
Time 24m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Cream together the butter and sugar in a large bowl with a mixer on high speed. Add the coconut, egg, milk, and vanilla; mix well.
- In another bowl, combine the flour, baking soda, baking powder, and salt.
- Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts.
- Preheat the oven to 300 F while you let the dough rest for 30-60 minutes in the refrigerator.
- Measure out about 2 1/2 tablespoons of the dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12-14 minutes.
- Do not overbake! Cookies should come out of the oven appearing slightly browned, yet undercooked.
- When cooled, the cookies will be soft and chewy.
Nutrition Facts : Calories 200.2, Fat 11.9, SaturatedFat 5.5, Cholesterol 20, Sodium 214.5, Carbohydrate 22.3, Fiber 0.9, Sugar 15.4, Protein 2.2
GREAT AMERICAN COOKIE WHITE CHOCOLATE MACADAMIA NUT COOKIES
Make and share this Great American Cookie White Chocolate Macadamia Nut Cookies recipe from Food.com.
Provided by Member 610488
Categories Dessert
Time 29m
Yield 2 1/2 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F.
- In a large bowl, cream together the butter and sugar on high speed. Add coconut, egg, milk and vanilla. Mix well.
- In another bowl, combine flour, baking soda, baking powder, and salt. Add the dry mixture to the wet mixture and combine until dough forms.
- Mix in the white chocolate and nuts.
- Measure out about 2 1/2 tablespoons dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart. Bake for 12-14 minutes.
- DO NOT OVER BAKE. Cookies should come out of the oven appearing slightly browned, yet under cooked. When cooled, the cookies will be soft and chewy like the original.
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