SOFT & CHEWY WHITE CHOCOLATE MACADAMIA NUT COOKIES
Time 22m
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F Prepare baking sheets with either parchment paper, non-stick foil or a baking mat. In a large mixing bowl cream together butter, brown sugar and white sugar. Beat in the instant pudding powder. Add eggs and vanilla and mix well. Add baking soda, mix well. Add flour 1/2 cup at a time mixing well after each addition. Gently mix in white chocolate chips and Macadamia Nuts. Using a small cookie scoop or a spoon, drop dough onto prepared cookie sheets. Bake 10 - 12 minutes or until edges begin to turn golden.
WHITE CHOCOLATE MACADAMIA NUT COOKIES
These White Chocolate Macadamia Nut Cookies have slightly crisp edges with soft and chewy centers. Loaded with extra white chocolate chips and macadamia nuts, these are guaranteed to be your new favorite cookie!
Provided by Danielle
Categories Dessert
Time 2h35m
Number Of Ingredients 10
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 MACADAMIA NUT COOKIES IV
I made these for the first time this past Christmas and they have become the family's new favorite cookie! The white chocolate gives a rich taste to these cookies. I guarantee you will love them.
Provided by MAUREENBURR
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 23m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 17.6 g, Cholesterol 19.9 mg, Fat 13.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 5.4 g, Sodium 115.3 mg, Sugar 12 g
SOFT & CHEWY WHITE CHOCOLATE CHUNK MACADAMIA NUT COOKIES
These cookies are thick, soft, and chewy - just what you want a chocolate chunk cookie to be. They're not too sweet, except when you happen across a nice cool hunk of white chocolate, and when that happens at the same time as when you get a bit of salty macadamia nut, it's pure cookie nirvana.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheet with parchment paper or Silpat.
- In the bowl of a stand mixer affixed with paddle attachment, beat the butter on medium speed until pale and fluffy, about 2 minutes (or use a large bowl and a hand mixer).
- Add the brown sugar and granulated (white) sugar and continue beating on medium speed for about 2 minutes.
- Add the eggs one at a time, continuing to beat each time until well-incorporated. Mix in the vanilla.
- In a medium bowl, sift together the flour, baking soda, salt, and nutmeg.
- With the mixer on low speed, carefully add the dry ingredients to the wet ingredients and mix just until the ingredients are incorporated. Stir in the white chocolate chunks and the macadamia nuts.
- Scoop a generous tablespoonful of the dough (I use this cookie dough scoop) and roll into a ball. Tear the ball in half, turn each half a quarter turn, and smoosh the dough back together with the torn side now at the top of the cookie. Gently shape so that the dough ball is taller than it is wide and place on cookie sheet about three inches apart.
- Bake for about 10 minutes, until edges of cookie begin to turn golden brown. Remove from oven and let sit for 5 - 10 minutes on cookie sheet so the cookie can set. Carefully move to wire rack to cool completely.
- Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.
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
WARM CHEWY MACADAMIA WHITE CHOCOLATE COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- In a food processor, mix the flour, brown sugar, sugar, baking soda and salt. Add the butter and pulse until coarse crumbs form. Add the vanilla and eggs and continue processing until creamy. Add the white chocolate and macadamia nuts.
- Using a spoon or small ice cream scoop (about 1 1/2 tablespoons), place balls of dough on the prepared baking sheets, about 3 inches apart to allow for spreading.
- Bake until light brown with set edges but still soft in the center, about 18 minutes, rotating the pans halfway through. Do NOT over bake these cookies.
- Cool on the baking sheets about 5 minutes and then transfer to cooling racks to cool completely. Store in airtight container or plastic bag to stay soft and moist.
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- In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment for about 2 minutes, or until blended. Add in the egg and vanilla and beat to combine. Add in the flour, cornstarch, baking soda and salt until a soft dough forms, then stir in the macadamia nuts and white chocolate chips.
- Chill the dough for AT LEAST 1 hour until firm. I like chilling mine for a minimum of 2 hours for best results; you could even chill overnight. Chilling is MANDATORY as it prevents the cookie dough from spreading and helps resolidify the butter for chewy, soft cookies.
- Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or parchment paper that's been misted with cooking spray. Drop heaping, rounded Tablespoonfuls of dough onto each cookie sheet, leaving about 2" apart. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear underdone, but they'll continue to cook as they set up. Do NOT overbake.
- Allow the cookies to cool completely on the baking sheets before serving. You may top each cookie with additional white chocolate chips for a pretty appearance after removing from the oven, if you'd like.
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