Description
Delight in these irresistibly tender White Chocolate Macadamia Nut Cookies, perfectly combining the crunch of nuts with the creamy sweetness of white chocolate chips. With a hint of cinnamon and a unique touch of apple butter, these cookies offer a rich and flavorful twist on a classic favorite, baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1½ tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- â…” cup unsalted butter
- â…” cup Crisco shortening
- 1 cup packed brown sugar
- 1 cup sugar
- 1 Tbsp vanilla extract
- 2 large eggs
- ¼ cup apple butter
Add-ins
- 1 (12-oz) package white chocolate chips
- 1 cup chopped macadamia nuts
Instructions
- Preheat Oven: Preheat your oven to 375º F to ensure it’s ready for baking your cookies.
- Mix Dry Ingredients: Sift together the flour, baking powder, cinnamon, baking soda, and salt in a bowl. Set this mixture aside for later use.
- Cream Butter & Sugars: In a stand mixer fitted with a paddle attachment, combine the unsalted butter, Crisco shortening, brown sugar, and sugar. Beat on medium-low speed until the mixture is light, fluffy, and well-blended.
- Add Eggs & Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture, mixing thoroughly to combine all the flavors.
- Combine with Dry Ingredients & Add-ins: Gradually add the sifted flour mixture into the wet ingredients, mixing well. Then, fold in the apple butter, white chocolate chips, and chopped macadamia nuts evenly.
- Form Cookie Balls: Use a medium cookie scoop to portion out the dough. Place each scoop onto a cookie sheet lined with parchment paper, spacing them evenly to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 11-13 minutes or until the edges of the cookies just begin to turn a golden brown, indicating they’re perfectly baked.
Notes
- For best results, ensure butter and shortening are at room temperature before creaming.
- You can substitute macadamia nuts with pecans or walnuts if preferred.
- Chilling the dough for 30 minutes prior to baking can help control spread for thicker cookies.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
