Minty White Chocolate Macadamia Sandwich Cookies

Name: Minty White Chocolate Macadamia Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookies:; 1/2 c granulated sugar; 1/2 c powdered sugar; 1/2 c butter; 1/2 c vegetable oil; 1/2 tsp cream of tartar; 1/2 tsp baking soda; 1/2 tsp table salt; 1 tsp vanilla; 2 1/4 c flour; 1 egg; 3/4 c macadamia nuts, chopped; fudgy peppermint white chocolate ganache:; 1/2 c heavy cream; 1/4 c light corn syrup; 1/2 c crushed peppermint candies, divided; pinch salt; 6 oz white chocolate, chopped

Servings: persons

Cookies:
1/2 c granulated sugar
1/2 c powdered sugar
1/2 c butter
1/2 c vegetable oil
1/2 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp table salt
1 tsp vanilla
2 1/4 c flour
1 egg
3/4 c macadamia nuts, chopped
fudgy peppermint white chocolate ganache:
1/2 c heavy cream
1/4 c light corn syrup
1/2 c crushed peppermint candies, divided
pinch salt
6 oz white chocolate, chopped

1
Preheat oven to 350. Using an electric mixer, beat sugars, oils and vanilla till light and fluffy, about 3 minutes. add egg, mixing thoroughly. After whisking together salt, cream of tartar, soda, and flour, add slowly to wet mixture. Do not overmix. Blend in chopped nuts.
2
Make small, 1 inch dough balls, roll in sugar and place on parchment covered baking pans. Flatten the balls slightly with your fingers or the bottom of a glass. Bake 12-14 min, or until lightly browned. Remove to rack and cool thoroughly.
3
For the filling, heat cream, corn syrup, 1/3 c crushed candies and salt over medium heat until bubbling and candies dissolved. Add chocolate and continue to cook x5 minutes. Cool to warm (mixture will thicken and become fudgy), then dip the bottom of one cookie in ganache and top with another cookie to make a sandwich. When set, stripe the tops of the cookies with warm ganache, drizzling from a spoon or using a squeeze bottle. Sprinkle tops with reserved crushed candies.

1603

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: Cookies:, 1/2 c granulated sugar, 1/2 c powdered sugar, 1/2 c butter, and more.

Yes, Minty White Chocolate Macadamia Sandwich 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.

That's it — enjoy your meal!