Wednesday, March 7, 2018

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut cookies are some of my favorite cookies ever.  I've tried a few recipes in the past, and they've all been good, but not wow.  I tried this recipe recently, from Joy the Baker, and have finally found my go-to recipe for these cookies.  These are soooo good!!  I made them with my daughter during a snow day last week and it was so nice to have these warm cookies baking while it was snowing outside.  These cookies contain some things usually not found in these types of cookies: cream cheese, browned butter, and dry milk powder.  Joy the Baker is a baking genius; if you love White Choc Mac cookies, you need to try this recipe! Note: I only had salted butter and used it, and it was fine.

White Chocolate Macadamia Nut Cookies
adapted from Joy the Baker
Makes about 4 dozen

8 oz. (1 block) cream cheese, well softened
1/2 cup (1 stick) unsalted butter, softened to room temperature (I used all salted; decreased the salt a tiny bit)
1/2 cup (1 stick) unsalted butter, melted to browned and cooled slightly (brown it; dont' burn)
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 cup instant (dry) milk powder
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 1/2 - 2 cups coarsely chopped macadamia nuts
2 cups coarsely chopped white chocolate

1.  In the bowl of stand mixer fitted with the paddle attachment, beat together the cream cheese and softened butter until light and creamy, about a minute. Make sure that both the cream cheese and butter are very well softened. Add the browned butter and sugars and beat until well combined. Add the eggs and vanilla extract and beat on medium-low speed for 3 minutes until pale and fluffy.
In a medium bowl whisk together flour, milk powder, baking soda, baking powder, and salt until well combined.

2.  Add in the dry ingredients and mix until combined. Fold in the chopped nuts and white chocolate.
Wrap the dough in plastic wrap (or cover the bowl in plastic wrap) and refrigerate for at least 1 hour, or overnight.

3. Remove the dough before baking- about one hour early if refrigerated overnight.  Place a rack in the center and upper third of the oven and preheat oven to 350F. Line a baking sheet with parchment paper.

4.  Spoon out dough balls, a heaping 2 tablespoons of dough for each cookie. Place on the prepared baking sheets, providing at least 1 1/2 inches between each cookies. Bake the cookies for 9-12 minutes, until edges begin to brown but the middle is still a bit gooey. Cool before serving to allow them to hold their shape.
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