My dear friend suggested I make matcha white chocolate cookies after I picked up a bag of white chocolate chips. With half a bag of white chocolate remaining, I realized I could make white chocolate macademia nut cookies. The buttery flavor of the macademia nut with the sweetness of the white chocolate were a match made. These are really good cookies and added an extra layer of white chocolate on top of the cookie dough before baking to ensure there was enough white chocolate on top.
Adapted from Whipped the Blog
Makes about 3 dozen cookies.
- 1 cup butter, softened
- 1 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 teaspoons baking soda
- 1 and 1/4 cup white chocolate chips
- 1 cup macadamia nuts
In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well.
Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in 1 cup of the white chocolate chips (reserve 1/4 cup) and all the macadamia nuts.
Place cookie dough in greased, parchment paper Pyrex or ceramic backing tray, and press dough to the bottom of the pan. With the remaining 1/4 cup of white chocolate chips, press chips in an even layer into cookie dough. Score the dough with a knife and cut into 1 and 1/2 inch squares. Cover pan with plastic wrap and refrigerate dough for 2 hours or overnight.
When ready to bake, heat oven to 350 F. With a knife, cut squares and place onto baking sheet, leaving 2-3 inches in between cookies.
Bake 10-13 minutes or until set. Edges are golden brown and center is set. Cool cookies slightly, remove from cookie sheet to wire rack to cool completely.