First I made sure to allow the butter to soften on its own at room temperature and substituted 1/2 of the butter with butter Crisco. Whisk gradually until you form a creamy mixture. I like the recipe on the white chocolate chip bag much better. I made these cookies on a lazy Sunday afternoon they mix up quick and easy. Which I suggest as butter adds alot to the richness of the cookie. Your butter is ready for creaming when it's cool to the touch and when you press your finger against it, it should dent a little. I think I did a pretty good job, especially since I could not stop eating these cookies. If you like, these can be transferred … … Scrape the bowl down and fold in the macadamia nuts. This vegan white chocolate macadamia nut cookie recipe is easy to make, delicious, and great for bringing to parties or gatherings. For more information, read my disclosure policy. February 26, 2017 at 7:54 PM. Hard. Also when you pick it up it should have no trouble holding it's shape. #priorities. 0 from 0 votes. The deep dark chocolate of the cookie is made by using dark chocolate cocoa powder. These came out great, I followed the recipe to the letter and it came out just like the photo. Just made them for the second time. In a separate bowl, cream together with an electric mixer butter, brown Swerve, and monkfruit sweetener for about three minutes. Cool at least 5 minutes on cookie sheets before removing. They’re my favorite! Beat in the … White Chocolate Chip Macadamia Nut Cookies. Plus, by drinking the light iced coffee, I feel like it leaves room for cookies. I replaced half the butter with butter flavored shortening and did 3/4 tsp vanilla and only 1/4 tsp almond extract. These came out great, I followed the recipe to the letter and it came out just like the photo. I’m going to buy allthemacadamianuts while we’re there!). Half of them said the cookies came out really cakey and puffy, and the other half said they were too flat. I like to buy mine at Trader Joe’s in a huge package…and then I try not to eat them all by the handful. … this link is to an external site that may or may not meet accessibility guidelines. How to Make White Chocolate Macadamia Nut Cookies Cream your butter and sugars: First up, you’ll cream your butter and sugars together until they are light in color and fluffy in texture. These cookies look so gooey and delicious! Bake for 10 minutes in the preheated oven, or until golden brown. An occasional latte? Preheat oven to 350°F. Especially the chocolate macadamia nut ones. With that money, I’m going to buy more cookie ingredients and make ALL THE COOKIES. We ALL love macadamia nuts! I needed the full 12 minutes of baking. I've made these cookies four times now and they are always a tremendous hit. Fold in chocolate chips and nuts. Stirring or being aggressive will beat the gluten to much and change the texture of the cookie. Stir in the chocolate chips and macadamia nuts. I panicked and added a splash of cream and a glug of oil to add moisture. I must have reread the ingredient list at least six times. The cookies tasted great but they were basically crumbly brownies. If longer, place tin foil over the top to seal so cookie dough doesn't dry out. Cool on a wire rack. Please do not use my images without prior permission. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a … Hope this helps! I also returned my dough to the fridge to firm it up a bit after mixing.I also did not add any almond extract. Baking soda goes to work immediately, so if you wait to long your cookies won't rise. It made the almond flavor much more subtle and not so overpowering. Macadamia Chocolate Chip Shortbread Cookies. I think the entire batch disappeared in about 2 days. Nutrient information is not available for all ingredients. The results were absolutely fabulous!!! A coffee problem. If your having issues with the cookies I'd recommend you check your technique, you must be doing something wrong. Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life. These chewy, triple chocolate macadamia nut cookies are super easy to make. Stir in flour, baking soda and salt until just incorporated. No problem with spreading. I made them into bars and way undercooked them so they would be soft and a little chewy. Like our lemon cookies, these keto white chocolate macadamia nut cookies are super soft and chewy, so much so that they almost seem to melt in your mouth. For the last several months I’ve had a several-times-per-week coffee shop habit. They turned out the right texture but they were tasteless. It would be so helpful to those of us who have food intolerances if substitutions could be listed/suggested in your recipes. Back to White Chocolate Macadamia Nut Cookies III. This easy chocolate cookie recipe will perfectly complement other traditional favorites like Oatmeal Butterscotch Cookies , Cowboy Bar Cookies and Monster Cookies . No one will know these white chocolate cookies are vegan. Let’s take a look at some of the key ingredients in this low carb white chocolate macadamia nut cookie recipe. The mixture is too crumbly and dry, nothing like cookie dough. $29.99 $ 29. I know that I would LOVE your soft, chewy … In a bowl, cream butter, sugar and vanilla. You saved White Chocolate Macadamia Nut Cookies III to your. When your creaming try not to place your hand by the bottom of the bowl, the heat from your hand can melt the butter to much. Information is not currently available for this nutrient. The combination of these ingredients are to die for and everyone loved them! First check and be sure your using real butter, the only ingredients in it should be milk/cream, anything else and it's not butter! Also chilling your cookies just before baking can help it keeps it shape, but don't chill for to long, maybe a few mins. They are rich and super chocolatey. Don’t think they’ll be strong enough in a cookie jar without breaking, but I could be wrong. Pair these at-home cookies with an at-home iced coffee and take a few minutes to relax…as much as summer lets you, that is. My kids prefer to not have nuts in their cookies, except when it comes to macadamias. I’m thinking there may not be enough fat for the dry ingredients. Better than any cookie I have made yet. Using a 1.5 tablespoon cookie scoop, scoop all the cookie dough cookie balls onto a baking sheet and transfer to refrigerator for 10-15 minutes. These Milk Chocolate and Macadamia Nut cookies are my take on the Sausalito cookies from Pepperidge Farm. How many does this recipe make of  cookies? Freezing baked cookies. Melody is right. Recipe includes a how-to video! The only changes are using macadamia nuts and having to reduce the salt because of them being salted. I won’t make this again. I will be making these again!! Thanks for the pictures and the sweetness tips, I’ll consider them when I try and bake the best cookie ever! Err on the side of underdone for these cookies; they taste better that way. Melted butter maintains a delicious buttery flavor while an extra egg yolk adds chewiness. Your daily values may be higher or lower depending on your calorie needs. I filled the cookie with two kinds of chocolate chips: semi-sweet and white. The substitution of shortening for part of the butter helps the cookies maintain their shape and gives them a great texture. Copyright © 2020 Crazy for Crust. That’s not even including the cookies she begs me for. If you can’t find it, just use regular unsweetened. Delicious cookies!! Line cookie sheets with parchment paper or silicone baking mats. Using a cookie scoop, divide dough into 2-tablespoon portions. Use a large cookie dough scoop to drop the cookies onto the prepared baking sheets. I had kind of forgotten about this recipe until I decided to make this cookie and I can tell you for a fact it’s my go-to chocolate cookie recipe now! Made the recipe as is. Exclusive Member of Mediavine Food. Nutritional information not guaranteed to be accurate, Connect with International Delight: They taste just like an iced mocha, but there’s only 90 calories per cup. If it's coming out cakey it's probably the shortening or too much baking soda (measure carefully!!!!) The 2 Tbsp measure for traying is 34 grams and the equivalent of a #30 scoop. I followed the recipe in the basics (was going to use less flour as some of the reviews stated, but when I was adding it, they looked like they needed all 2 1/2 cups), except did 1 tsp vanilla instead of half almond, and added more macadamia nuts and white chocolate chips. The Original Maui CookKwees Hawaii Cookies 3 Pack- 6 Ounces Each (White Chocolate Macadamia Nut) 4.0 out of 5 stars 59. Hard/dense cookies are do to over mixing, to get that crisp and chewy texture you want to FOLD your dry ingredients in GENTLY a little at a time. Hi – These recipes look so good. Stir in white baking chips or bar chunks and nuts. Bake in 350° oven for 18-20 minutes, rotating the pans front to back and top to bottom halfway through. Is it possible to substitute vegan butter for regular butter (or some other butter that doesn’t have lactose)? They had very nice form and baked up perfectly on my stoneware cookie sheet. Print Pin Rate. I was irritated that I wasted 7$ on the nuts for this not to go as planned. The cookies are on the sweet side, but in the best way possible. These are the BEST white chocolate chip macadamia nut cookies that you are ever going to eat. Sure. I read other reviews talking about the cookie "spreading" so I did 2 things to prevent this. The problem? These white chocolate macadamia nut cookies are soft-baked style with extra chewy centers. Dark or bittersweet chocolate chips would be perfect in these too! So good! 4.7 out of 5 stars 588. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. You can certainly use whatever NUT you prefer, pecans would be great in this cookie too. 2. All Rights Reserved. The last time I modified the recipe based on some of the reviews here. I used a non stick pan it just took a little longer than usual to … They turned out perfectly! The combination of white chocolate and macadamia in cookies has always been a thing, and I’ve loved it ever since I can remember. You can use any combination of chocolate chips you want. Thanks, Susan. I added butterscotch instead of white chocolate and coconut, semi sweet mini chocolate chips and macadamia nuts. Love these. (Watch out Hawaii. Maybe if you were to double the chocolate chips... White Chocolate Macadamia Nut Cookies III, Congrats! I made the cookies and doubled the recipe 4 times. No gift befits the food-obsessed people in your life like a cookbook. You can’t forget the macadamia nuts. Hard/dense cookies are do to over mixing, to get that crisp and chewy texture you want to FOLD your dry ingredients in GENTLY a little at a time. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. White chocolate macadamia nut cookies have always been one of my favorites because of their richness and the delightful crunch from the nuts. //