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I wouldn’t call myself a white chocolate kind of girl but there are times when only white chocolate will do. Prior to these cookies, my memories of white chocolate macadamia cookies were less than favorable – dry, crumbly, overly sweetened cookies not worth even a nibble. Happily, I’ve cracked the cookie code with plenty of salt and soft brown sugar cookie dough.

Salted White Chocolate Macadamia Cookies | Tutti Dolci
Creamy white chocolate chunks and buttery rich macadamia nuts make for one sensational cookie; ample salt keeps the sweetness in check. Is it any wonder that cookies are my favorite food group?

Salted White Chocolate Macadamia Cookies | Tutti Dolci

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Salted White Chocolate Macadamia Cookies

  • Yield: 22 cookies

Ingredients

  • 1 2/3 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup light brown sugar
  • 1 large egg
  • 2 Tbsp dark rum
  • 1 tsp vanilla bean paste (or extract)
  • 1/2 cup macadamia nuts, chopped
  • 3 ounces white chocolate, chopped

Topping

  • 1 ounce white chocolate, chopped
  • flaky salt

Instructions

  1. Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl at medium speed until creamy; beat in egg, rum and vanilla bean paste until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in macadamia nuts and white chocolate. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
  2. Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
  3. Top cookies with remaining white chocolate, pressing to adhere. Sprinkle with sea salt and bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

Nutrition

  • Calories: 145
  • Carbohydrates: 18

 

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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22 comments

  1. These look delicious, Laura! I’ve never been of fan of white chocolate macadamia cookies for the reasons you described in your post… but these look amazing. Love! 🙂

  2. I grew up eating so many white chocolate macadamia nut cookies, but as I grew up I started to loathe them. Just like you, they always fell short. I’ve been looking for the perfect recipe to cure my separation anxiety with my favorite childhood cookies and these look PERFECT. Pinning these for later!

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