White Chocolate Strawberry Macadamia Cookies
September 10, 2024 by Kimberly
Imagine biting into buttery cookies with creamy white chocolate, crunchy macadamia nuts, and bursts of tangy-sweet freeze-dried strawberries. Every bite is a blissful moment of rich sweetness with a fruity twist.
2 HOURS
20 MINUTES
EASY
VEGETARIAN
INT.
289 PER COOKIE
COMFORT FOOD
SWEET
TEA TIME
DESSERT
COOKIES
SUMMER
ABOUT THE RECIPE
These cookies are the ultimate treat when you need a balance of sweetness and a little crunch. Picture soft, buttery bites with creamy white chocolate melting in your mouth, while macadamia nuts bring that irresistible crunch. And just when you think it couldn’t get better, you hit the tangy freeze-dried strawberry bursts. It’s like all your favorite things wrapped in one cozy, feel-good cookie. Trust me, these are going to be your new go-to sweet treat for every mood!
How to serve
These cookies are perfect warm, straight out of the oven with the chocolate still gooey. Serve them with a glass of cold milk or alongside your favorite coffee or tea. They’re also a hit at parties or as an easy dessert for a laid-back weekend gathering. Want to take them up a notch? Try crumbling one over vanilla ice cream or serving them with a drizzle of strawberry sauce. You’re going to want to savor every bite!
How to store
To keep these cookies fresh, store them in an airtight container at room temperature for up to three days. If you want to make them last longer (if they aren’t devoured first!), freeze them for up to three months. Just bake them for 10 minutes at 150°C / 302°F in the oven before enjoying.
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White Chocolate Strawberry Macadamia Cookies
- Total Time: 2 hrs + 30 min
- Yield: 12 cookies 1x
Description
Recommended Equipment
- small pot
- to medium bowls
- whisk
- sharp knife
- cutting board
- cookie scoop
- parchment paper
Ingredients
- 120 grams butter
- 100 grams brown sugar
- 100 grams white sugar
- 1 tsp vanilla extract
- 1 egg
- 220 grams all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 150 grams white chocolate
- 75 grams macadamia nuts
- 25 grams freeze-dried strawberries
Instructions
- Melt the butter in a small pot or in the microwave. In a medium bowl, whisk the melted butter together with the brown and white sugar and vanilla extract for a few minutes. Then, add the egg and mix again. Set aside.
- In another bowl, mix the flour, baking soda, and salt. Set aside.
- Roughly chop or crumble the white chocolate, macadamia nuts, and freeze-dried strawberries. Set aside.
- Add everything to the butter-sugar-egg mixture and use a spatula to knead it all together until there’s no more loose flour.
- Use a medium cookie scoop to form the dough into 12 evenly sized balls and place them on parchment paper. Put the dough balls in the fridge for at least 2 hours.
- A few minutes before baking, preheat the oven to 150°C / 302°F. Place the cookie dough balls on a parchment-lined baking sheet, leaving enough space between them, and bake for 10 minutes. Take them out of the oven and let them cool for another 10 minutes. The cookies will be very soft at this point. If you prefer them firmer, leave them in the oven for a few more minutes.
- Passive Time: 2 hrs + 20 min
- Cook Time: 10 min
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