Best Ever White Chocolate Macadamia Nut Cookies are the salty-sweet treat that you have been looking for. A simple recipe that comes together quickly will have you making these family favorite cookies all year long.
The season really got away from me this year. So, I needed to condense my baking list. Only the long time favorites made the cut this year. Of course the Christmas Sugar Cookies
made the list, along with My Favorite Chocolate Chip Cookies, 3 Ingredient (Flourless) Peanut Butter Cookies, Pecan Pie Bars and our newest candy addiction Crockpot Candy.
Even with all that, I had a craving for my Best Ever White Chocolate Macadamia Nut Cookies. There is just something about that combination that gets me every time. The sweetest white chocolate and buttery macadamia nuts. These are truly one of my 2 most favorite cookies. They are salty and sweet, crunchy and soft. I really can not get over these cookies and I know you are going to love them too.
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Crockpot Candy is the easiest and most impressive homemade candy ever. A rich chocolaty, peanutty 4 ingredient recipe that you simply toss in the slow cooker, stir a few times and scoop it out. It doesn't get much easier than that!
Christmas sugar cookies (also known as cut out cookies) are our absolute favorite. A sweet cookie that is slightly crisp on the edges and soft and chewy throughout with the fabulous flavors of vanilla and almond. Not to mention, aren't they the pretties cookies you have ever seen?
Best Tasting Sugar Cookie Icing - 4 ingredients and 5 minutes! People have been begging for this recipe for years. Now you have it!
The Best Ever Pecan Pie Bars are so good people offer to pay me for them. A caramelized pecan pie set atop a shortbread crust is the absolute perfect nut bar.
Best Ever White Chocolate Macadamia Nut Cookies
SERVES 72 | ACTIVE TIME 15 Min | TOTAL TIME 45 Min
1/2 cup unsalted butter, room temperature
1/2 cup vegetable shortening (I used Crisco)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups dry roasted macadamia nuts
1 1/2 cups white chocolate chips
Preheat oven 350°F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment (or electric mixer), combine butter, shortening and sugar. Beat on medium until light and fluffy (about 3 minutes). Add eggs, extracts and mix until combined.
With mixer on low, sprinkle the flour, baking soda and salt into the bowl. Mix until just combined (do not over mix). Add macadamia nuts and chips. Mix until well combined.
Using a 1 tablespoon scooper, drop onto cookie sheet (about 2 inches apart).
Bake 9-11 minutes (until barely golden brown around the edges) and allow to cool on baking sheet for 5 minutes before transferring to a cooling rack.
Serve and enjoy.
COOK'S NOTES: You can use all butter, but you may want to chill the dough for about 30 minutes, or it will spread while baking.
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1 Tablespoon Scooper