White chocolate macadamia nut cookie are my favorite, that said I’m always on the hunt for one. While at the store I thought I found a white chocolate macadamia nut cookies cover in carmel, to my disappointment it wasn’t. So I was inspired to make them myself. This quickly became both mine and my families favorite cookie.
Cookies Recipe
Ingredients
1 cup butter
1 cup brown sugar
½ cup sugar
2 eggs
1 teaspoon vanilla
½ teaspoon almond extract
½ teaspoon salt
1 teaspoon soda
2½ cups flour
1½ cups white chocolate chips
1 cup macadamia nuts
Instructions
Preheat oven to 375 °
Cream together butter and sugars in a large bowl
Add eggs, vanilla, and almond extract and beat until well mixed
Add salt, baking soda, and flour then beat until well incorporated
Fold in white chocolate chips and macadamia nuts
Roll dough into 2 inch balls and place onto a greased cookie sheet. Bake at 375 ° for 8 minutes
Carmel Recipe
Ingredients
1 – 14 ounce can sweetened condensed milk
1 cup light brown sugar
2 tablespoons butter
1/2 teaspoon vanilla extract
Instructions
In a medium saucepan combine condensed milk and brown sugar. Bring to a boil, whisking constantly.
Reduce heat and simmer for 5 minutes, while continuing to whisk
Remove from heat, whisk in butter and vanilla
Place hot carmel on cookie (once the carmel cools it will harden and will not work as a drizzle)
Note: Pour any extra hot carmel onto a piece of parchment paper and let cool. Once harden cut into cubes and store at room temperature. Now you have small individual pieces of carmel you can melt and use at any time.
