Courtney’s White Chocolate Macadamia Nut Cookies
From The CFiander Family Collection: Indulgent White Chocolate Macadamia Nut Cookies. White chocolate bliss, nutty crunch.
- Total Time: 27 minutes
Ingredients
Scale
- 1 cup of butter (2 sticks), unsalted, room temperature
- 1 cup of brown sugar
- 3/4 cup of granulated sugar
- 2 eggs, large
- 1 tablespoon of vanilla extract
- 3 cups of flour
- 1 teaspoon of sodium bicarbonate (baking soda)
- 3/4 teaspoon of salt
- 1 1/2 cup of white chocolate chips
- 1 cup of coarsely chopped, roasted, salted macadamia nuts
Instructions
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PreheatHeat oven to 350F.
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MixCream sugars, butter, vanilla and eggs in large bowl with electric mixer on medium speed until light and fluffy (about 3-5 minutes).
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Whiskflour, baking soda, and salt
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CombineStir in flour, baking soda, and salt until just incorporated. Dough will be stiff. Stir in white baking chips or chunks and nuts.
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ShapeUsing small cookie scoop, drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
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BakeBake 10 to 12 minutes or until light brown
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CoolCool 5 minutes. Remove from cookie sheet to wire rack.
Notes
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. Optional: Add 1 1/2 cups of dried cranberries for a festive touch.
- Prep Time: 15
- Cook Time: 12
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