Loaded with macadamias and cranberries, these macadamia nut cookies are full of cream cheese for a decadent deal with. Tremendous delicate and chewy, they’re simple to make and are completely indulgent!
Stuffed White Chocolate Macadamia Nut Cookies
This simple Macadamia Nut Cookies recipe is what loaded cookie goals are manufactured from. A delicate and chewy cookie base is flavored with vanilla and lemon, combined with white chocolate, dried cranberries, and macadamia nuts. Then the dough is wrapped round a easy cream cheese filling and baked to golden perfection!
The end result? One of the best stuffed cookies ever. The mixture of crunchy, toasty, and fruity add-ins is just heavenly. You’d by no means guess they’re prepared in 30-ish minutes. Your cookie jar is ready!
What You’ll Want
The ingredient listing for these macadamia nut cookies consists of coconut, white chocolate, and cranberries. Test the recipe card on the backside of the put up for full ingredient quantities.
- Unsalted butter: You may as well use salted butter, however take away the salt in the remainder of the recipe.
- Pure Vanilla extract
- Eggs
- Egg yolk
- Darkish brown sugar
- Granulated piloncillo: You’ll be able to substitute it for darkish or gentle brown sugar.
- All-purpose flour
- Cornstarch: This can add chewiness to your cookies.
- Floor ginger
- Salt
- Baking soda
- Toasted shredded coconut: Coconut flakes work too. You may as well toast your individual shredded coconut by putting it in a pan over low warmth and continuously stirring till aromatic and golden.
- White chocolate chunks: White chocolate chips work too.
- Lemon zest: Orange zest is a good substitute.
- Salted macadamia nuts: You may as well use unsalted macadamia for this.
- Dried cranberries
- Cream cheese: You need to use low-fat or full-fat cream cheese.
Easy methods to Make Macadamia Nut Cookies
Are you able to make these luscious macadamia cookies? Right here’s the right way to do it:
- Put together the baking sheet. Preheat the oven to 350˚F. Line a baking sheet with parchment paper. You may as well use a silicone baking mat for this. Set it apart.
- Combine the moist elements. Whisk the melted butter, vanilla extract, eggs, and yolk, in a big mixing bowl till nicely mixed. Don’t add the moist and dry elements into the bowl on the similar time.
- Add the dry elements. Combine the darkish brown sugar and granulated sugar into the moist elements till you get a easy combination. Add the all-purpose flour, cornstarch, floor ginger, salt, and baking soda. Stir them into the combination till you kind a comparatively moist dough. Don’t add extra flour except it’s too moist.
- Fold within the add-ins. Add the toasted coconut, white chocolate chunks, lemon zest, macadamias, and cranberries. Gently fold them into the dough. Don’t over-mix.
- Fill them. Seize 2 tablespoons of dough and rapidly roll them collectively right into a ball. Use your fingers to flatten it right into a thick disk and frivolously press your thumb down the center. Fill the cavity with 1/2 tablespoon of cream cheese. Add one other tablespoon of dough on prime. Press it down and across the sides to seal the cream cheese inside. Gently re-roll it right into a ball. Set it apart and repeat for all of the dough.
- Bake them. Organize 6 to eight balls of dough on the ready baking sheet; relying on the scale of your tray, you’ll need to bake in batches. Depart about 4″ of house between every cookie as a result of they’ll unfold throughout baking.
- Press them down frivolously. Bake for 13 to fifteen minutes. Take away them from the oven and allow them to relaxation for 15 to twenty minutes earlier than serving.
Do I Want To Chill The Dough?
No! It is a no-chill recipe which you can pop proper into the oven. Nonetheless, if you wish to make the cookie dough upfront you may retailer it within the fridge for a number of hours till you might be able to bake.
Suggestions & Variations
The following pointers and variations will provide help to pull out excellent batches of macadamia nut cookies each time:
- Use the center rack. If attainable, bake solely utilizing the center rack as a result of the underside and prime racks normally have an uneven warmth distribution. This fashion, you don’t have to chop or lengthen the baking time for any of the batches.
- Let the cookies relaxation. Don’t attempt to take away them from the tray proper after baking or they’ll crumble. You could allow them to relaxation in order that the cookies can end baking and agency up.
- Change the filling. You may as well stuff these cookies with peanut butter, almond butter, or Nutella dollop.
- Use common chocolate. Milk, bittersweet, and darkish chocolate chips or chunks are a wonderful substitute for white chocolate on this recipe.
Serving Recommendations
These macadamia nut cookies are excellent together with your favourite morning espresso like my Dalgona Espresso or Mexican Espresso. Tea can also be nice, so attempt my Starbucks London Fog Drink or Matcha Latte. A tall glass of heat or chilly milk is implausible with them, too, particularly if you happen to dunk the cookies. 🍪
Easy methods to Retailer White Chocolate Macadamia Cookies
Our Macadamia Nut Cookies are full of cream cheese, which means refrigerating them is greatest. Please place them in an hermetic bag or container for five to 7 days.
Can I Freeze These?
Sure! You’ll be able to freeze macadamia nut cookies earlier than or after baking.
- Uncooked. Place the balls of dough in a parchment-lined baking tray. Freeze them for 1-2 hours after which switch them to a freezer-friendly bag or container. Freeze them for as much as 3 months. When able to bake, set them on the baking tray for 1 hour after which bake as regular.
- Baked. Organize the cookies in a parchment-lined baking tray and freeze them for 1 hour. Place them in a freezer-friendly bag or container. Freeze for as much as 3 months. Set them on the counter till absolutely thawed while you’re able to eat them.
Extra Simple Cookie Recipes
ENJOY!
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Preheat the oven to 350˚F and line a baking sheet with parchment paper. Set it apart.
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Whisk the melted butter, vanilla extract, eggs, and yolk, in a big mixing bowl till nicely mixed.
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Combine the darkish brown sugar and granulated sugar into the moist elements till you get a easy combination. Add the all-purpose flour, cornstarch, floor ginger, salt, and baking soda. Stir them into the combination till you kind a comparatively moist dough.
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Add the toasted coconut, white chocolate chunks, lemon zest, macadamias, and cranberries. Utilizing a rubber spatula, gently fold them into the dough.
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Seize 2 tablespoons of dough and rapidly roll them collectively right into a ball. Use your fingers to flatten it out barely right into a thick disk and frivolously press your thumb down the center. Fill the cavity with 1/2 tablespoon of cream cheese. Add one other tablespoon of dough on prime and press it down and across the sides to seal the cream cheese inside. Gently re-roll it right into a ball. Set it apart and repeat for all of the dough.
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Organize 6 to eight balls of dough on the ready baking sheet, with 3 to 4-inches house between them. Press them down frivolously.
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Bake for 13 to fifteen minutes or till the perimeters of the cookies begin to brown. Take away them from the oven and allow them to relaxation for five minutes. For greatest outcomes, cookies needs to be baked on the middle oven rack for even heating and air circulation.
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Switch the cookies to a wire rack and allow them to cool for quarter-hour earlier than serving.
- Eggs: When baking, you will need to work with elements which can be at room temperature. Chilly eggs, as an example, can lead to lumpy batter, a heavy texture, and require longer baking instances.
- Piloncillo: That is unprocessed cane sugar, however you may substitute it for darkish or gentle brown sugar.
- Use the center rack: Bake solely utilizing the center rack as a result of the underside and prime racks have an uneven warmth distribution.
- Let the cookies relaxation: Cool the cookies on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to chill utterly.
- Change the filling: You may as well stuff the cookies with peanut butter, almond butter, or Nutella as a substitute of cream cheese.
- Use common chocolate: Milk, bittersweet, and darkish chocolate chips are appropriate substitutes for the white chocolate on this recipe.
- To Freeze The Dough: Place the balls of uncooked dough on a parchment-lined baking tray. Freeze them for 1 to 2 hours, or till strong, after which switch them to a freezer-friendly bag or container. Freeze them for as much as 3 months. When able to bake, set them on the baking tray for 1 hour after which bake as regular.
- To Freeze Baked Cookies: Organize the cookies in a parchment-lined baking tray and freeze them for 1 hour. Place them in a freezer-friendly bag or container. Freeze for as much as 3 months. Set them on the counter till absolutely thawed while you’re able to eat them.
Serving: 1 Cookie | Energy: 385 kcal | Carbohydrates: 41 g | Protein: 5 g | Fats: 23 g | Saturated Fats: 12 g | Polyunsaturated Fats: 1 g | Monounsaturated Fats: 8 g | Trans Fats: 0.5 g | Ldl cholesterol: 74 mg | Sodium: 112 mg | Potassium: 112 mg | Fiber: 2 g | Sugar: 21 g | Vitamin A: 503 IU | Vitamin C: 0.4 mg | Calcium: 42 mg | Iron: 2 mg | Web Carbs: 39 g
Dietary data is an estimate and offered as courtesy. Values might range in response to the elements and instruments used. Please use your most popular dietary calculator for extra detailed data.
