Ingredients for White Chocolate And Macadamia Cookies
- Macadamia Nuts
- 170g (1 1/2 sticks) unsalted butter
- Brown Sugar
- 1 large egg
- Vanilla Bean Paste
- 300g all-purpose flour
- White Chocolate
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How to Make White Chocolate And Macadamia Cookies
- Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.
- In a medium saucepan, melt 170g (1 1/2 sticks) unsalted butter over medium heat. Remove from heat and stir in 200g granulated sugar until combined. Let cool slightly.
- In a large bowl, beat one large egg and 1 teaspoon vanilla paste until light and fluffy. Gradually add the cooled butter mixture, beating until well combined.
- In a separate bowl, whisk together 300g all-purpose flour and 200g white chocolate chips. Gradually add to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Finely chop 150g Sunbeam dry roasted macadamia nuts.
- Roll 1 tablespoon of cookie dough into balls. Roll each ball in the chopped macadamia nuts to coat.
- Arrange the cookies on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. Baking time may vary slightly depending on your oven.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
27g
Fat
24g
Carbs
4g
