Ingredients for White Chocolate Macadamia Nut Cookies
- 1 cup macadamia nuts
- White Almond Bark
- 1 cup (2 sticks) unsalted butter
- Brown Sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
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How to Make White Chocolate Macadamia Nut Cookies
- Preheat oven to 350°F (175°C). Position oven racks in the lower and upper thirds of the oven.
- Chop 1 cup macadamia nuts into smaller chunks.
- Chop 4 ounces white chocolate almond bark into chunks.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Add 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped macadamia nuts and white chocolate chunks.
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets, leaving space between each cookie.
- Bake on the lower rack for 10 minutes.
- Move baking sheets to the upper rack and bake for 1-3 minutes more, or until the edges are golden brown.
- Let cookies cool on baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
- Allow baking sheets to cool completely before baking another batch. If dough becomes too warm, chill in the refrigerator for a few minutes.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
356g
Fat
227g
Carbs
57g
