I was cleaning out my pantry and found 3 bags of macadamia nuts. They all had the same eat-before-date, so I either bought them at the same time or thought about baking something with macadamia nuts on three separate occasions…who knows. I have this terrible habit of randomly throwing things in my buggy, especially when I go down the baking or candy aisle =). And because the only recipe I could think of with macadamia nuts was cookies, that’s what I made! I hadn’t had a macadamia nut cookie in a long time. In fact, it was probably an Otis Spunkmeyer that I bought at an elementary or high school basketball game. But it’s no surprise that my homemade ones were hands-down the best white chocolate macadamia nut cookies that I’ve ever tasted – crisp edges, chewy centers, and loaded with macadamia nuts and white chocolate. I think most recipes fall short because they skimp on the nuts. Yes, they are kind of pricy but in my opinion, if you’re going to make macadamia nut cookies then you should put enough to actually taste them. They didn’t last long with my friends and family, so you might want to make a double batch! Enjoy!
White Chocolate Macadamia Nut Cookies
1 stick butter, room temperature
1/2 cup light brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla extract
1-1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup white chocolate chips
1 cup chopped macadamia nuts
1. Preheat oven to 350 degrees.
2. In bowl of stand mixer, combined butter and sugars and beat until light and fluffy. Add egg and vanilla until well combined.
3. On low speed add flour, baking soda, and salt to butter-sugar mixture. Stir in chocolate chips and nuts. Refrigerate dough for 30 minutes to an hour.
4. Scoop chilled dough using a 1-1/2 tbsp scoop, place dough onto parchment lined or lightly greased baking sheets. Bake for 10 minutes or until edges are lightly browned. Makes about 2 dozen cookies.
*adapted from About.com
