White Chocolate Macadamia Cookies Recipes

WHITE CHOCOLATE MACADAMIA COOKIES

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.

WHITE CHOCOLATE MACADAMIA NUT COOKIE BARS

Steps:

• Preheat oven to 350 degrees (F). Line a 9x9 inch square baking pan with parchment paper and spray parchment lightly with non-stick spray, set aside.
• Melt butter in a medium-sized skillet over medium heat. Remove from heat and cool for a few minutes, then whisk in both sugars; beat until well combined. Add in the eggs and vanilla, beating until combined. Gently stir in the flour and baking powder, being sure not to over mix. Fold in the chopped macadamia nuts and white chocolate chips.
• Bake for 28 to 30 minutes, or until the edges are firm and golden and the center is just slightly wobbly. Cool in pan for at least 30 minutes before transferring uncut bars to a cooling rack to cool completely. Once bars are completely cool, slice into squares and serve.

SUPER-CHUNK WHITE CHOCOLATE MACADAMIA NUT COOKIES

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.

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

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.

WHITE CHOCOLATE MACADAMIA COOKIES

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.

SUBWAY COOKIES (6 FLAVORS!)

Steps:

• In a large mixing bowl, sift together your flour, baking powder, and baking soda, and set aside. Add your salt.
• In a separate bowl, add the white sugar, brown sugar, and oil, and whisk together. Add your milk and vanilla extract.
• Gently add the dry ingredients into the wet ingredients, and mix well. Fold through your chocolate chips and macadamia nuts. Cover the bowl, and refrigerate for an hour.
• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
• Remove the cookie dough from the refrigerator. Using your hands, form 12 balls of dough. Place the balls of dough onto the lined baking sheet, 1-2 inches apart. Bake the cookies for 10-12 minutes.
• Remove from oven and allow to cool on the pan for 10 minutes, before transferring to a wire rack to cool completely.

CHOCOLATE WHITE CHOCOLATE MACADAMIA NUT COOKIES

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 BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Put nuts on a cookie sheet and bake for about 7 minutes, or until toasted. Grease an 8-inch square baking pan.
• In a large mixing bowl, beat the egg and brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Melt the butter over low heat and add to egg mixture along with vanilla. Mix well. Sift the flour, baking soda and salt onto a piece of wax paper, and add to egg mixture beating slowly. Mix until just blended. Coarsely chop the white chocolate and fold into mixture. Stir in macadamia nuts.
• Pour batter into baking pan. Bake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Place on wire rack and let cool.

WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES

Steps:

• In smaller bowl, mix flour, baking soda and salt. Set aside.
• In a larger bowl, mix sugar, brown sugar, melted butter and eggs until completely combined. Add the vanilla. Mix well and then add the flour mixture.
• Stir in the macadamia nuts & white chocolate chips.
• Cover a cookie sheet with parchment paper. Using a scoop, drop cookies onto cookie sheet. If you want the large cookies, use a large 3 TBSP scoop. If you want smaller cookies, use a medium, 1.5 TBSP cookie scoop.
• Add a few more white chocolate chips and macadamia nuts to the top of each ball of cookie dough.
• Bake in 350 degree F oven. Large cookies take 12-14 minutes. Smaller cookies take 9-11 minutes.
• Leave them on the tray for 5 minutes then transfer to a cooling rack. Enjoy!

WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Mix in the eggs one at a time, then mix in the vanilla extract, making sure to stop and scrape down the sides of the bowl as needed.
• Mix in the dry ingredients until just combined, then mix in the white chocolate chips and chopped macadamia nuts on low-speed until fully incorporated into the cookie dough.
• Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
• Once the dough is almost chilled, preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
• Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
• Bake for 10 to 12 minutes or until the tops of the cookies are set and the edges are lightly browned. Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

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.