White Chocolate Macadamia Nut Cookies

Prepare for perfectly palatable white chocolate macadamia nut cookies, where even *room temperature* butter's secret purpose will be unveiled in our guide!

delicious white chocolate cookies

Get ready to bake the ultimate white chocolate macadamia nut cookies!

This isn't just any recipe; we'll explore the science behind perfectly textured cookies and share an insider secret for unforgettable flavor.

Prepare for a baking adventure where every step is a delicious discovery!

Ingredients

ingredients for a recipe

Okay, let's get into what you'll need to make this awesome loaf – I promise it's easier than it sounds! You gotta grab 125g (or 8 tablespoons) of unsalted butter; get it melted, but not too hot, ya know?

Then, you're gonna want 3/4 cup of caster sugar – that's just really fine sugar, alright? Now, for the good stuff: 1 cup of plain yogurt. Full-fat is the way to go here. Trust me.

Don't forget two large eggs! Make sure they're room temperature. Add a teaspoon of vanilla extract and a teaspoon of lemon zest for a lil' zing.

Next, grab 1 3/4 cups of plain flour (all-purpose is fine!), 2 teaspoons of baking powder, and 1/2 teaspoon of baking soda. Don't skip on the 1/4 teaspoon of salt.

Now, for the fun part—1 1/2 cups of raspberries, fresh or frozen, and 1/2 cup of white chocolate chips. We'll use those in a bit!

Mixing

blending elements for harmony

First, I cream together the softened butter and both sugars until it's light and fluffy – remember, scrape those sides to guarantee even distribution! Next, I add in the egg and vanilla extract, mixing until just combined. Try not to overmix; we don't want tough cookies. Here's a quick rundown:

  1. Cream the butter and sugars!
  2. Mix in the egg and vanilla, gently.
  3. Gradually add the flour mixture!
  4. Fold in the white chocolate and macadamia nuts.

Finally, I carefully fold in the white chocolate chips and chopped macadamia nuts. Don't overmix now; just incorporate everything evenly. Taste the dough to approve; you've earned it!

Baking

delicious homemade baked goods

Now that we've mixed everything just right, it's time to get these cookies baked to golden perfection!

I like to preheat the oven to 375°F (190°C). It's important—no one likes raw cookies. Drop rounded tablespoons of cookie dough onto ungreased baking sheets!

Make sure you leave some space, they'll spread. Now, bake for 9-11 minutes. Keep an eye on them—you want golden edges, not burnt offerings!

Once they're out, let them cool on a baking sheet for a few minutes before transferring them to a wire rack. I know it's tempting, but patience!

These cookies are the best when they're slightly warm, but fully cooled will last longer if you plan to enjoy them for another few days.

Glaze

shiny protective coating application

Let's whip up a glaze that'll make our cookies shine–and taste even better! It's super easy, I promise.

First, you'll need:

  • 1 cup of icing sugar – sifted, so it's lump-free!
  • ½ teaspoon of vanilla extract – for that amazing flavor.
  • 6 teaspoons of milk – full fat is preferable, but doesn't matter.
  • A pinch of salt – just to balance the sweetness.

Now, mix all of these ingredients in a bowl until it's smooth. I know, it sounds simple, but trust me, it's all about the technique! Pour the glaze over your cooled cookies. If you want the glaze to be thicker, add more sugar. Are you ready to glaze? It's an invitation to a flavor party; the cookies are the guest of honor!

Short Recipe Version

Prep Time: 20 mins

Cook Time: 12 mins

Serving Size: 18 cookies

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup macadamia nuts, chopped
  • 1 cup raspberries

Glaze Ingredients:

  • 1 cup confectioners' sugar
  • 2 Tablespoons milk

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cream together butter and sugars until light and fluffy.
  3. Beat in eggs and vanilla.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  6. Stir in white chocolate chips, macadamia nuts, and raspberries.
  7. Drop by rounded tablespoons onto ungreased baking sheets.
  8. Bake for 9-12 minutes, or until edges are golden brown.
  9. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
  10. Whisk together confectioners' sugar and milk for glaze. Drizzle over cooled cookies.

Nutrition Information (per serving, estimate):

  • Calories: 220
  • Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 35mg
  • Sodium: 120mg
  • Carbohydrates: 24g
  • Sugar: 15g
  • Protein: 2g