Crunchy macadamia nuts and silky white chocolate nestled in a soft butter cookie make a decadent treat.
Slideshow: Chocolate Cookies
1 stick (1/2 cup) salted butter, at room temperature
1/2 cup confectioners' sugar
1 cup flour
1/2 teaspoon vanilla
1/4 teaspoon sea salt
1/2 cup chopped macadamia nuts
1/2 cup chopped white chocolate or white chocolate chips
How to Make It
Preheat the oven to 350°.
In a large bowl cream together the butter and confectioners' sugar until well combined. Add the flour, vanilla and salt and continue mixing for 2 more minutes. Stir in macadamia nuts and white chocolate.
Roughly form 12 balls and bake on an ungreased cookie sheet for 10-12 minutes. Cookies should be just barely brown on the bottoms.
Remove from the oven and let rest for 1 minute before moving the cookies onto a cooling rack.
Cookies can be made up to 3 days in advance and stored in an air-tight container at room temperature or frozen for up to a month. Unbaked cookie dough can be frozen for up to 3 months. Frozen cookies can be baked straight from the freezer, just add an extra minute or two to the baking time.
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