Ingredients for Honey Pumpkin White Chip Macadamia Cookies
- All Purpose Flour
- Ground Cinnamon
- Ground Cloves
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted margarine
- 1 cup honey
- 1 cup packed light brown sugar
- Solid Pack Pumpkin
- Vanilla Extract
- 1 large egg
- White Chocolate Chips
- Macadamia Nuts
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How to Make Honey Pumpkin White Chip Macadamia Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon baking soda.
- In a large bowl, cream together 1 cup (2 sticks) unsalted margarine, 1 cup honey, and 1 cup packed light brown sugar until light and fluffy.
- Beat in 1 (15 ounce) can pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 1/2 cups white chocolate chips and 1 cup macadamia nuts.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 11-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- (Optional) For extra white chocolate drizzle: Melt the remaining 1/2 cup white chocolate chips in a microwave-safe bowl in 10-second intervals, stirring until smooth. Drizzle over cooled cookies.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
941g
Fat
244g
Carbs
117g
