This month’s Fill the Cookie Jar Theme is Father’s Day. I really didn’t know what my dad’s favorite cookie was, so I asked. I was really surprised to find out that his favorite was white chocolate macadamia nut. I really don’t have a good reason for being surprised, but for some reason, it was not what I was expecting. And, I had never made them before, so this was just perfect.
This cookie is an adaptation of a cookie base I use frequently. It is my own concoction that I came up with by adapting and combining various recipes and have tweaked a lot over the years. I use different types of sugar depending on they type of cookies, and for these I used all dark brown. These are seriously good cookies. They were met with “oh mys” at the first bite, and we quickly ate more than we meant to. I think one of the reasons they were so good is that I used salted and roasted macadamia nuts. The salt gives the cookies another flavor dimension that is just perfect.
As always, scroll down below the recipe to see all the other Fill the Cookie Jar posts.
White Chocolate Macadamia Nut Cookies for #fillthecookiejar
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 1/2 cups dark brown sugar
- 1 egg
- 1 egg yolk
- 2 tsps. vanilla
- 1 tsp. baking soda
- 1 1/2 tsps. salt
- 2 1/2 cups all-purpose flour
- 1 cup white chocolate chips
- 1 salted, dry roasted macadamia nuts (I put mine in a zip lock bag and hit the bag with a rolling pin several times to coarsely break them up.)
- Preheat oven to 350 degrees.
- Line two large cookie sheets with parchment.
- Cream together butter and sugar with an electric mixer.
- Add egg, egg yolk, and vanilla and mix until well combined.
- Add salt and baking soda and mix for one minute.
- Add flour and mix until well combined.
- Add white chocolate and macadamia nuts and mix until well distributed.
- Using a cookie scoop, drop by rounded scoops onto prepared cookie sheets. Do not flatten.
- Bake for approximately 10 minutes or until golden brown and almost set. I bake mine one sheet at a time.