Ingredients for Macadamia Raspberry Cookies With White Chocolate Chips
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- Brown Sugar
- Granulated Sugar
- 1/2 cup raspberry jam
- 2 large eggs
- White Chocolate Chips
- Macadamia Nuts
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How to Make Macadamia Raspberry Cookies With White Chocolate Chips
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 1 cup packed light brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Add 1/2 cup raspberry jam and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup macadamia nuts and 1 cup white chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
47g
Fat
18g
Carbs
6g
