Here's a quick and easy recipe for white chocolate macadamia nut cookies with toffee bits. These cookies are crisp on the outside, chewy on the inside and loaded with deliciousness! The great thing about this batch is that there's plenty of left over dough for you to freeze for an even quicker fresh cookie fix another day. The hardest thing about making these cookies is having the patience to chill the dough. Unless you want your cookies to spread into a flat mess, chilling is crucial. Let's get started. 

Step 1: Ingredients

We'll split the ingredients into four groups, 

The Starters: 
2 sticks of unsalted butter
1 cup brown sugar
cup white sugar

The Wet:
large eggs
1 egg yolk
tsp vanilla extract 

The Dry:
2 1/4 cup all purpose flour
tsp baking powder
1 tsp salt 

The Goodies:
cup white chocolate chips
1/2 cup toffee bits 
1 1/4 cup roasted, salted  macadamia nuts 

First things first. Grab the butter and the eggs and pull them out of the fridge. You want to give them a good 25 minutes to warm up. You want the butter softened but not fully up to room temp. Also, preheat your oven to 375. If you want a more consistently baked cookie, preheat to 350 but 375 gives you a nice crispness on the outside and leaves the center chewy. 
I love that you put toffee bits in! Nice idea!

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More by Jay Dizzle:Chewy White Chocolate Macadamia Nut Cookies with Toffee bits 
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