White Chocolate Macadamia Nut Cookies Dough

July 17, 2022

Classic white chocolate macadamia nut cookies are delicious and irresistible!They’re rich and buttery, and slightly crunchy on the outside but still soft and chewy on the inside.And most importantly they’re filled with white chocolate chips and macadamia nuts— a classic combo everyone loves!These cookies really have the most incredible delicious sweet and salty flavor!How to make white chocolate macadamia nut cookies.Let them cool to room temp while you prepare the cookie dough.Add flour, baking soda and salt to the mixer bowl and mix on low speed until incorporated.Just as the cookie dough starts to come together, add white chocolate chips and cooled toasted macadamia nuts.Use a medium or large cookie scoop to portion dough and arrange a few inches apart on sheet pans lined with parchment paper.If it’s shiny or melty at all, the butter is too warm and your cookies may spread.All of my recipes are tested using the spoon and level method (more info through that link).If cookies come out slightly misshapen, use a spatula to press them back into a circle right after they come out of the oven. .

White Chocolate Macadamia Nut Cookies

These delicious white chocolate macadamia nut cookies have a wonderful play of textures thanks to those buttery, crunchy nuts, melt-in-your-mouth white chocolate, and the soft, chewy cookie base.Macadamia Nuts: These are the defining ingredient of this cookie so go ahead and splurge on them.They do not need to be toasted before baking and the bigger the pieces the better, so don’t chop them too finely.Cream the room temperature butter then beat in the sugar, mixing until light and fluffy.Add the flour mixture to the butter and miix on low until almost combined.Add the white chocolate chips then gently fold into the cookie dough.If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.Transfer frozen dough balls to a freezer-safe plastic bag, and stash in the freezer for up to 3 months.Sprinkle with flaked salt before baking for a extra kick of flavor.While white chocolate chips where invented in the 1930’s, macadamia nuts did not become commercially available until the miid seventies.The first white chocolate macadamia cookies appear in the 1980’s but I have yet to find a specific inventor for this recipe.These cookies can be stored at room temperature in a sealed container for up to 3 days.If you’ve tried this White Chocolate Macadamia Cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! .

White Chocolate Macadamia Nut Cookies Recipe

I'd recommend doing it all by hand, electric mixers can cause things to go wrong very quickly because the generate heat and can over mix your batter.Hard/dense cookies are do to over mixing, to get that crisp and chewy texture you want to FOLD your dry ingredients in GENTLY a little at a time. .

Buy White Chocolate Macadamia Nut Cookie Dough for Fundraising

Niacin, Iron, Thiamin, Mononitrate, Riboflavin, Folic Acid).Natural and Artificial Flavor, Beta Carotene(color),Vitamin A Palmitate Added, Whey], While Chocolale Drops (Sugar.Macadamia Nuts, Pasteurized Whole Egg, Sugarcane Molasses, Natural And Artificial Flavor, Salt, Baking Soda, Cellulose Gum, Lecithin, Annatto, Turmeric.macadamia nut, milk,soy, wheat, egg and almond products . .

White Chocolate Macadamia Nut Cookies {Classic}

Quick Summary White Chocolate Macadamia Nut Cookies- soft and chewy cookies with white chocolate chips and salted macadamia nuts.I think it’s hard to find a GOOD white chocolate macadamia nut cookie.Well, I have created a white chocolate macadamia nut cookie that I LOVE.The macadamia nuts have a rich, buttery flavor and a nice creamy texture.They add a slight salty crunch to the cookies that you will love.This is the BEST white chocolate macadamia nut cookie recipe.Store macadamia nuts in the freezer to prevent them from going rancid.Tips for Making White Chocolate Macadamia Nut Cookies.Make sure you butter is at cool room temperature , not soft or melted.Stir in the white chocolate chips and chopped macadamia nuts.I like Guitttard white chocolate chips, but they are sometimes hard to find.in the white chocolate chips and chopped macadamia nuts.I like Guitttard white chocolate chips, but they are sometimes hard to find.The baked cookies will keep in an airtight container for up to four days on the counter.Flaky sea salt, for sprinkling on cookies Instructions Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.Stir in the white chocolate chips and macadamia nuts.Bake cookies for 8 to 12 minutes or until the edges are slightly golden brown.Check early to make sure you don’t over bake, every oven is different.Remove from oven and sprinkle the cookies with flaky sea salt.

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies are soft, chewy cookies perfectly sweetened with white chocolate chips and shredded coconut with bits of crunchy lightly salted macadamia nuts throughout.Pull these tasty gourmet cookies out of the oven when they have a soft and puffy center and lightly crisp edges.Then, let them cool on the baking sheet for a few minutes and the texture becomes perfectly chewy and delectable!My White Chocolate Peppermint Popcorn is sweet, salty, minty, crunchy, and totally addictive!— Use lightly salted macadamia nuts and chop them coarsely, leaving a few bigger chunks for crunch in the cookies.I recommend adding about half of the flour at a time and mixing on a low speed just until incorporated.Last, use a heavy duty rubber spatula or wooden spoon to fold in the white chocolate chips, macadamia nuts, and coconut.Drop heaping tablespoons of cookie dough onto the prepared baking sheets about 3 inches apart.To freeze baked cookies, allow to cool completely then seal tightly and store in the freezer for up to 3 months.To freeze unbaked cookie dough, shape into balls first and store tightly sealed in the freezer for up to 3 months.Freaky Friday is a fun blog project (the brainchild of Michaela from An Affair From the Heart).So… today’s delicious White Chocolate Macadamia Nut cookie recipe comes originally from Ellen, creator of Family Around the Table.Ellen is a freelance writer, recipe developer and former correspondent for the Tampa Bay Times where she wrote a regular TASTE section feature.Ellen loves to bake and has an entire section dedicated to her favorite Christmas cookie recipes!½ cup sweetened flaked coconut Instructions Preheat oven to 375 degrees.Using a stiff rubber spatula or wooden spoon, fold in the white chocolate chips, macadamia nuts, and coconut.Remove the cookies from the oven and let sit for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.To freeze baked cookies, allow to cool completely then seal tightly and store in the freezer for up to 3 months.To freeze unbaked cookie dough, shape into balls first and store tightly sealed in the freezer for up to 3 months.After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time.She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts.As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more. .