If you’re a fan of cookies, then you have probably heard of the classic chocolate chip cookie recipe. But, have you tried adding white chocolate and macadamia nuts into the mix? Let me tell you, it’s a game-changer. These cookies have the perfect combination of sweet and nutty flavours that make them impossible to resist.
One of the best things about this cookie is that it can be made to suit different preferences. If you’re like me and prefer soft cookies, make sure to undercook it a little. But if you prefer a crunchy texture, cook it a little longer, and you’ll have yourself a crunchy cookie. Also, if you’re allergic to nuts, you can swap out the macadamia nuts for another type of nut or fruit or leave them out entirely.
These white chocolate and macadamia cookies can also be frozen, but I put them in our cookie jar and they are typically gone within 2 days.
White Chocolate and Macadamia Cookies
Ingredients
Equipment
Method
- Preheat oven to 180°C, fan forced.
- Line 2 baking trays with baking paper or a silicone mat.
- Cream 125 g butter, ½ cup brown sugar and ½ cup caster sugar.
- Add 1 egg and 1 teaspoon vanilla, mix.
- Add 1 ½ cups self raising flour, mix.
- Add ½ cup white chocolate chips and ½ cup macadamias, mix.
- Roll a heaped tablespoon, place onto baking trays, allow room for cookies to spread. Flatten slightly.
- Bake for 10 minutes or slightly golden.
- Rest on pan for 5 minutes, turn onto a wire rack to cool completely.
Nutrition
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Please leave a quick star rating.White chocolate and macadamia cookies are a mouth-watering treat that you won’t be able to resist. They are perfect for any occasion, whether it’s a snack, dessert, or for sharing with friends and family. Trust me, once you’ve tried this recipe, you’ll never look back to your classic chocolate chip cookies again.
