Macadamia White Chocolate Cookies

These macadamia white chocolate cookies are soft in the middle and golden on the outside. Flavoured with a hint of cinnamon, this flavour combination is incredible!

macadamia white chocolate cookies
macadamia white chocolate cookies

How to bake macadamia white chocolate cookies

Baking cookies couldn’t be easier, it’s why they’re perfect to make with children or if you’re short on time. Just a few simple steps and you will have the most delicious, irresistible cookies! Here’s a quick overview of the recipe:

  1. Make the cinnamon cookie dough – my recipe uses melted butter, two types of sugar and an extra egg yolk for added richness and chewiness. This one-bowl method for the cookie dough will take no more than 5-10 mins, tops!
  2. Add the extras – once the dough is done, you’ll throw in the white chocolate chips and chopped macadamia nuts and fold them into the dough.
  3. Chill the dough – this step cannot be skipped! Cover the bowl with clingfilm and put in the fridge to chill for at least 4 hours or overnight. This will develop the flavours and improve the texture.
  4. Roll the dough into balls – use 2 tbsp per cookie ball, roll in the palm of your hand and place on the baking tray. DO NOT flatten!
  5. (under)Bake – 10-12 mins at 180°C is all these cookies need. You want the middle to be soft and underbaked and the outside edge slightly golden.
cookie dough
cookie dough balls

More cookie recipes you’ll love


Macadamia white chocolate cookie recipe (makes 10-12)

Ingredients

160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 medium egg yolk, at room temperature
250g self-raising flour
2 teaspoons cinnamon
100g white chocolate chips
50g macadamia nuts, chopped

Method

Melt the butter in 20 second blasts in the microwave until it turns to liquid. Add the light brown and caster sugar and mix together. Add the vanilla extract, whole egg and egg yolk and mix together. Add the flour and cinnamon and fold together until the mixture forms a dough.

Now add the white chocolate chips and the chopped macadamia nuts to the cookie dough and fold together. Cover the bowl with clingfilm and put in the fridge to chill for a minimum of 4 hours, or overnight for best results.

Preheat oven to 180°C and line two baking trays with grease proof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.

Take two heaped tablespoons of cookie dough and use your hands to it into a ball. Place on the baking tray. Repeat this step until all the cookie dough has been used up. Leave about 10cm between each cookie so they have enough room to spread out. I normally fit 4 cookie balls on each baking tray and bake them in batches.

Bake for 10-12 minutes, until the cookies are lightly browned on the edges and the middle is still soft. Cool for 5 minutes on the baking tray, then transfer to a cooling rack.

Pecan Cinnamon Roll Cookies

These Pecan Cinnamon Roll Cookies drizzled with cream cheese frosting are super soft, super chewy and SUPER delicious.

Pecans. Cinnamon. Soft-baked cookies. Cream cheese frosting. Now that is the ultimate flavour combination. This has to be my new all-time-favourite cookie recipe!

How to make Pecan Cinnamon Roll cookies

There are 3 parts to this recipe, each one is really quick and easy to make.

1. Start with the cookie dough – you’ll start by making my go-to cookie dough recipe but with a few additions. For these cookies you’ll add ground cinnamon which gives the dough a lovely sweet and spicy flavour, and you’ll also add some chopped pecans, which pair so well with cinnamon and add crunch throughout the cookies.

Pecan Cinnamon Roll Cookie dough

2. Roll the cookies in cinnamon sugar – Just before the cookies go in the oven, you’ll roll them in cinnamon sugar. Made by mixing light brown sugar with ground cinnamon, this extra step will give the cookies a gorgeous crinkly top and a sweet sugary coating.

Roll the cookie dough in cinnamon sugar

3. Decorate with a drizzle of cream cheese frosting – just like classic cinnamon rolls are finished with a coating of icing, these cookies are finished with a drizzle of cream cheese frosting. You can either pipe the frosting over the cookies or use a teaspoon to drizzle it across. This step really is the icing on the cake…or cookie in this case!

Drizzle with cream cheese frosting

Other cookie recipes to try

Once you’ve mastered these cookies be sure to give another a go. Here are a few of my favourite recipes:


Pecan Cinnamon Roll Cookie recipe (makes 12)

Ingredients

For the cookies:
160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 medium egg yolk, at room temperature
1 + ½ teaspoons cinnamon
250g self-raising flour
100g whole pecans

For the cinnamon sugar:
1 teaspoon cinnamon
30g light brown sugar

For the cream cheese frosting:
75g icing sugar
35g unsalted butter, soft at room temperature
35g full-fat Philadelphia cream cheese, cold from the fridge

Method

Start by making the cookie dough.

Melt the butter in 20-second blasts in the microwave until it turns to liquid. Add the light brown sugar and caster sugar, and mix together. Add the vanilla extract, whole egg and egg yolk and mix together.

In a separate bowl whisk together the flour and cinnamon in a bowl. Add to the wet ingredients and fold together until the mixture forms a dough.

Roughly chop the pecans, add them to the bowl and fold into the cookie dough. Cover the bowl with clingfilm and put it in the fridge to chill for a minimum of 4 hours, or overnight for best results.

Bake the cookies.

Preheat oven to 180°C and line two baking trays with greaseproof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.

Make the cinnamon sugar by mixing together the light brown sugar and cinnamon in a small bowl.

Take a heaped tablespoon of cookie dough, roll it into a ball and then roll it in the cinnamon sugar. Place on the baking tray. Repeat this step until all the cookie dough has been used up. Leave about 5cm between each cookie so they have enough room to spread out. I had 4 cookies on each baking tray and baked them in batches.

Bake for 10-12 minutes, until the cookies are lightly browned on the edges and the middle is still soft. Cool for 5 minutes on the baking tray, then transfer to a cooling rack.

Now make the cream cheese frosting.

Beat the butter until really soft and pale in colour. Sift in the icing sugar and beat until smooth and creamy. Add the cream cheese and gently fold into the mixture until just combined. Be careful not to over-mix, as it can quickly become runny.

Time to decorate!

Transfer the cream cheese frosting to a piping bag fitted with a small round nozzle. Pipe the cream cheese frosting over the cookies in a zig-zag motion. Alternatively, you can use a teaspoon to drizzle it on top.

Store the cookies in an airtight container for up to 1 day, or in the fridge for up to 3 days.

Choc Chip Cookie Brownie Stack

Soft baked chocolate chip cookie topped with gooey rich brownie… sound good?

I thought so.

This recipe is fun, easy to make and just damn right naughty! You start by squidging a layer of my chocolate chip cookie dough into a pan. Then pour my tried and tested brownie recipe on top, level off with a knife and finally, pop it in the oven for 35 minutes.
These ‘stacks’ takes two of the most popular bakes and combines them into an insanely delicious sinful treat! There is nothing better than biting into a fudgy brownie and discovering buttery soft cookie on the bottom – so stop reading my jibba jabba, grab your mixing bowls and give this recipe a go 🙂

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Ingredients (makes 18 ‘stacks’)

1 bowl of brownie mixture ( I used my Malteser Brownies recipe and simply emitted the Maltesers, once you’ve made the mixture leave it in the bowl until it’s needed)
1 bowl of chilled chocolate chip cookie dough (I used my Ultimate Choc Chunk Cookie recipe – remember to chill the cookie dough for at least an hour before using it)

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Method

Preheat the oven to 180°C and line a 23 baking tray with greaseproof paper.

Take your bowl of cookie dough and press it into an even layer at the bottom of the baking tray – as shown below.

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Now take your bowl of brownie mixture and pour it over the cookie dough, use a knife to spread it out into an even layer – as show below.

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Pop the baking tray in the oven and bake in the oven for 35 minutes. The top should be lighter in colour and beginning to crack, insert a toothpick into the centre and if it comes out only slightly chocolaty, remove from the oven and leave to completely cool.

Once cooled, remove from the baking tray and cut into 18 stacks. Serve cold as a quick treat or warm with ice-cream for an indulgent dessert.

 

 

 

 

 

 

Nutella S’mores Cookie Sandwich

Fan of s’mores?

Is that a trick question!?
There is nothing not to love about the combination of chocolate and melted marshmallow that has been squished together between two crunchy biscuits – or this case soft baked cookies! Even better. This recipe is easier than you think, simply bake some cookies, grab a jar of Nutella, melt some fluffy marshmallows and create a whole pile of cookie sandwiches.*
Alfie (my enormous dog) decided to jump up and gobble down half of the cookies whilst they were cooling , this actually turned out to be a good thing because I would probably eaten all 10 sandwiches. They are DELICIOUS!

*be warned, this is a very messy job so prepare to be covered in sticky marshmallow and Nutella gooeyness. 

Nutella smore's cookie sandwhich

Ingredients:

20 baked vanilla cookies, paired together (I used my ultimate cookie recipe and just emitted the chocolate chunks and rolled 20 smaller cookies instead of 12)
1 jar of Nutella
Approx. 26 Marshmallows, melted (simply place marshmallows in a glass bowl set over a pan of simmering water and stir continuously until melted)

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Now the fun part, putting your s’mores together:

Start by first spreading Nutella on one half…

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Dollop Marshmallow on the other…

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And squidge together… perfection!

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