Meal Prep · American
Macadamia Nut Cookies
Indulge in the irresistible buttery crunch of classic American Macadamia Nut Cookies, loaded with creamy white chocolate.
Ingredients
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Step-by-step- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped macadamia nuts and white chocolate chips (if using) until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are just set. They may look slightly underdone in the middle, but will continue to cook as they cool.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 3 g |
| Fat | 19 g |
| Saturated Fat | 9 g |
| Carbohydrates | 26 g |
| Fiber | 1 g |
| Sugar | 18 g |
| Sodium | 150 mg |
Storage & Freezer Guide
Make it last Room Temperature 3-5 days
Store baked cookies in an airtight container at room temperature to maintain freshness.
Refrigerator (Dough) Up to 3 days
Unbaked cookie dough can be stored in an airtight container in the refrigerator. Allow to come to room temperature slightly before baking, or add a few extra minutes to baking time.
Freezer (Baked Cookies) Up to 3 months
Freeze cooled baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Thaw at room temperature before serving.
Freezer (Dough Balls) Up to 3 months
Scoop dough into balls, place on a parchment-lined baking sheet, and freeze until solid. Transfer frozen dough balls to a freezer-safe bag. Bake from frozen, adding 2-4 minutes to the baking time.
Chef’s Corner
- **Chill the Dough (Optional but Recommended):** For thicker, chewier cookies and to prevent spreading, chill the dough for at least 30 minutes (or up to 2 hours) before baking.
- **Don’t Overbake:** Macadamia nut cookies are best when slightly soft in the center. Remove them from the oven when the edges are golden and the centers are just set, even if they look a little underdone.
- **Toast Your Nuts:** For an enhanced nutty flavor, lightly toast the macadamia nuts in a dry pan or oven before adding them to the dough. Let them cool completely before chopping and mixing in.
- **Room Temperature Ingredients:** Ensure butter and eggs are at room temperature for a smoother, more evenly incorporated dough.
