Chunky Macadamia Nut White Chocolate Cookies Recipe

Name: Chunky Macadamia Nut White Chocolate Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter or margarine, softened; 3/4 c. firmly packed brown sugar; 2 Tbsp. sugar; 1 large egg; 1 1/2 tsp. vanilla extract; 2 c. all-purpose flour; 3/4 tsp. baking powder; 1/2 tsp. baking soda; 1/8 tsp. salt; 1 c. broken or chopped white chocolate (6 oz.); 1 (7 oz.) jar Macadamia nuts, coarsely chopped

Servings: persons

1/2 c. butter or margarine, softened
3/4 c. firmly packed brown sugar
2 Tbsp. sugar
1 large egg
1 1/2 tsp. vanilla extract
2 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 c. broken or chopped white chocolate (6 oz.)
1 (7 oz.) jar Macadamia nuts, coarsely chopped

1
Beat butter at medium speed with mixer until fluffy.
2
Gradually add sugars, beating well.
3
Add egg and vanilla, mixing well. Combine flour and next three ingredients.
4
Gradually add to butter mixture, mixing well.
5
Stir in morsels.
6
Drop by rounded teaspoonfuls onto lightly greased cookie sheets.
7
Bake at 350u00b0 for 8 to 10 minutes or until lightly brown.
8
Cool.

1222

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. butter or margarine, softened, 3/4 c. firmly packed brown sugar, 2 Tbsp. sugar, 1 large egg, and more.

Yes, Chunky Macadamia Nut White Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chunky Macadamia Nut White Chocolate Cookies

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