White Chocolate Macadamia Cookies

Fine Turbinado Sugar adds a slight caramel flavor and an enjoyable crunch to this classic cookie combo.

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Servings 30cookies
Prep Time 15minutes
Cook Time 12 - 15minutes
Passive Time 60minutes (optional)
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 30cookies
Prep Time 15minutes
Cook Time 12 - 15minutes
Passive Time 60minutes (optional)
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 375°F. Line baking sheets with parchment paper and set aside.
  2. In a small bowl, combine flour, baking powder, and salt and set aside.
  3. In a large bowl, mix butter and sugar until well combined. Add eggs and vanilla extract and mix thoroughly. Mix in the flour mixture, then add the white chocolate chips and macadamia nuts and mix until evenly combined.
  4. Drop by rounded tablespoons onto the prepared baking sheets. If desired, chill for one hour. Bake in preheated oven until golden brown, 12 – 15 minutes. Let cool on baking sheets for 5 minutes then move to a wire rack to cool completely.
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