Macadamia Nut Cookies Recipe
These Macadamia Nut Cookies are sweet and buttery, with that signature buttery macadamia nuttiness. They have a slight crunch too from the additional chopped macadamia nuts folded in.
Servings: 20 cookies
Equipment
- Cookie Scoop
Ingredients
- ½ cup macadamias raw or roasted and unsalted, 72 g
- 2 oz unsalted butter 55 g, room temperature
- ½ cup macadamia butter 121 g
- ½ cup brown sugar 100 g
- ¼ cup granulated sugar 48 g
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¼ cup all-purpose flour 169 g
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Instructions
- Roast the macadamia nuts - In a skillet over medium heat, roast the macadamia nuts for 3 – 5 minutes until toasty and fragrant. Spread the nuts on a cutting board to cool and chop them finely. Set aside until ready to use.½ cup macadamias
- Cream butter with sugar - Add softened butter, macadamia butter and both types of sugar to a stand mixer bowl fitted with the paddle attachment, beat on medium low to medium speed for at least 2 minutes.2 oz unsalted butter, ½ cup macadamia butter, ½ cup brown sugar, ¼ cup granulated sugar
- Add remaining wet ingredients - Add the egg, vanilla extract, and continue beating for at least another 2 minutes until creamy.1 large egg, 1 teaspoon pure vanilla extract
- Incorporate dry ingredients - In another mixing bowl, sift together the flour, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.1 ¼ cup all-purpose flour, ¼ teaspoon kosher salt, ½ teaspoon baking soda, ¼ teaspoon baking powder
- Add macadamias - Add the chopped macadamias set aside earlier, stir to distribute evenly. Stop the mixer and use a spatula to scrape the side and bottom of the bowl to ensure good distribution of macadamias throughout the cookie dough.½ cup macadamias
- Divide cookie dough - Portion the cookie dough with a small cookie scoop (1 ½ tablespoon) and place them on a lined baking sheet. Cover and refrigerate for at least 1 hour before baking.
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
- Bake - Place 12 dough balls on a large lined baking sheet, about 2 inches apart, and bake 1 batch at a time for 13 minutes, until the outer edges of the cookies start to turn golden.
- Cool - Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 10-15 minutes before removing them to a wire rack to cool completely.
Notes
- Storing baked cookies: store your macadamia cookies in an airtight container at room temp for up to 5 days.
- Storing cookie dough: portioned cookie dough can be kept refrigerated for 3-4 days, and frozen for 3-6 months.
- Baking frozen dough: you can bake frozen cookie dough directly without thawing, simply increase baking time by 30 seconds to 1 minute. Just note that cookies may not spread as much if baked from frozen.
Nutrition
Serving: 31g | Calories: 153kcal
