Best Ever White Chocolate Macadamia Nut Cookies Recipe 465 Recipes

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.

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 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.

BEST EVER WHITE CHOCOLATE MACADAMIA NUT COOKIES RECIPE - (4.6/5)

Steps:

• Preheat oven 350°F. Line 2 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment (or electric mixer), combine butter, shortening and sugar. Beat on medium until light and fluffy (about 3 minutes). Add eggs, extracts and mix until combined. With mixer on low, sprinkle the flour, baking soda and salt into the bowl. Mix until just combined (do not over mix). Add macadamia nuts and chips. Mix until well combined. Using a 1 tablespoon scooper, drop onto cookie sheet (about 2 inches apart). Bake 9-11 minutes (until barely golden brown around the edges) and allow to cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve and enjoy. COOK'S NOTES: You can use all butter, but you may want to chill the dough for about 30 minutes, or it will spread while baking.

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.

BEST WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 325°F.
• In 8-inch saute pan, bring butter to golden brown (~5 to 8 minutes).
• Stir in brown sugar and let stand in refrigerator for 45 minutes.
• Grate 3oz white chocolate. Coarsely chop remaining 5oz. Set aside.
• Combine flour, baking powder, baking soda and salt. Set aside.
• Place cooled butter in mixer. Using the paddle attachment, add granulated sugar and beat until fluffy.
• Beat in egg and vanilla.
• Beat in dry ingredients.
• Add grated white chocolate and macadamia nuts. Stir until combined.
• Note: I refrigerated my dough while I heated up the oven here.
• Roll dough into 1 1/2-inch balls. Dip top in coarsely chopped white chocolate. (I skipped this step) Place on non-stick cookie sheet, spaced 3-inches apart.
• Bake for 15-20 minutes. (Be careful, I cooked my cookies only ~8 minutes. Watch them to see!) Cool on rack.
• Store in an airtight container at room temperature for up to one week.