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 COOKIE BRITTLE
Check out this festive recipe for White Chocolate-Macadamia Cookie Brittle. Pack this cookie brittle in a small tin for a thoughtful holiday gift your friends and neighbors will love.
Provided by My Food and Family
Categories Nuts
Time 1h3m
Yield 25 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Combine first 4 ingredients in large bowl. Add butter and vanilla; mix well. Add nuts; mix until blended.
- Press nut mixture onto bottom of 15x10x1-inch pan sprayed with cooking spray.
- Bake 15 to 18 min. or until lightly browned. Turn oven off. Let dessert stand in oven 5 to 8 min. or until golden brown. Remove from oven; cool completely.
- Melt chocolate as directed on package; drizzle over dessert. Let stand until firm. Break into pieces to serve.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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.
CHOCOLATE-MACADAMIA NUT BRITTLE
Set it out in a bowl, and watch how quickly this irresistible brittle disappears.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 9-by-13-inch pan
Number Of Ingredients 7
Steps:
- Brush a 9-by-13-inch rimmed baking sheet with butter. Sprinkle the chopped nuts over the baking sheet; set aside.
- Combine the sugar, corn syrup, water, and butter in a medium saucepan. Cook over medium heat, stirring occasionally until the sugar has dissolved. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Without stirring, continue to cook until the mixture reaches the hard-crack stage on a candy thermometer (300 degrees).
- Remove the pan from the heat. Add the chocolate while stirring constantly.
- Pour the mixture onto the prepared rimmed baking sheet. Spread quickly into a thin layer using an oiled metal spatula. Let cool completely. Break into pieces, and store in an airtight container at room temperature for up to 1 month.
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 NUT COOKIE BRITTLE
The unbaked nut mixture will be crumbly before pressing onto bottom of prepared pan. For best results, be sure to press the nut mixture into an even layer, completely covering bottom of pan.
Provided by gailanng
Categories Nuts
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine first 4 ingredients in large bowl. Add butter and vanilla; mix well. Add nuts; mix until blended.
- Press nut mixture onto bottom of 15x10x1-inch pan sprayed with cooking spray.
- Bake 15 to 18 minute or until lightly browned. Turn oven off. Let dessert stand in oven 5 to 8 minute or until golden brown. Remove from oven; cool completely.
- Melt chocolate as directed on package; drizzle over dessert. Let stand until firm. Break into pieces to serve.
Nutrition Facts : Calories 302.6, Fat 18.2, SaturatedFat 9.4, Cholesterol 32, Sodium 164.9, Carbohydrate 33.7, Fiber 0.9, Sugar 21.2, Protein 2.6
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.
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
CHOCOLATE COOKIES WITH WHITE CHOCOLATE CHIPS AND MACADAMIA NUTS
Rich, decadent chocolate comes in a super-size jumbo cookie. Go ahead and enjoy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 20
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In large bowl, beat brown sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, cocoa, baking soda and salt. Stir in white chocolate chunks and nuts.
- Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet (do not use dark cookie sheet).
- Bake 13 to 16 minutes or until cookies are set and appear dry (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 45 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 22 g, TransFat 1/2 g
WHITE CHOCOLATE MACADAMIA NUT COOKIES
Love white chocolate? Dippity do sweet and easy drop cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Place 1 cup of the baking chips in 2-cup microwavable measuring cup. Microwave uncovered on Medium (50%) 3 to 4 minutes or until chips are softened. Stir chips until smooth; cool.
- In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed until creamy. Beat in melted chips on low speed. Stir in flour, baking soda and cream of tartar. Stir in remaining 2/3 cup baking chips and the nuts.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until very light brown. Cool 2 minutes; remove from cookie sheet to wire rack.
- Stir enough paste icing color into melted coating until desired color. (Liquid food color would stiffen the coating.) Dip half of each cookie into colored coating; place on waxed paper until firm.
Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 50 mg
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