Strawberry, White Chocolate Macadamia Cookies
| PREP TIME: 20 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
Strawberries and white Chocolate, Where can we go wrong?
Ingredients
- 1 1/4 Cups Packed Brown Sugar
- 1/4 Cup Sugar
- 1 Cup Unsalted Butter ( Room Temp)
- 2 Large Eggs (Room Temp)
- 2 Tsp Vanilla
- 2 1/3 Cups of All Purpose Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/4 Cup White Chocolate Chips
- 1/4 Cup Macadamias
- 1/4 Cup Freeze dried Strawberries
- You will need more of each topping for top of cookies.
Instructions
Make sure your Butter and eggs are room temperature and this dough will come together beautifully!
- In a large bowl mix sugar, eggs, butter and vanilla thoroughly mixing until combined and creamed but do not over mix
- In a separate bowl sift your flour, salt and baking soda.
- Add the dry ingredients to your creamed mixture in two portions on low speed once everything is combined scrape the side and bottom of your bowl. On med speed mix the dough until ingredients are combined well but do not over mix.
- Add chocolate chips, macadamias and strawberries and give one more mix until combined.
- Place the dough on parchment paper and cover in plastic wrap and refrigerate for at least one hour.
- Drop the dough by teaspoonful onto baking sheet and place more chocolate chips and macadamias on top. We will not be adding the strawberries on top until after the cookies come out of the oven or they will burn during the baking.
- Bake at 350 degrees for 9-10 mins (Mine bake in 10 mins) until golden brown on the bottom.
- When cookies are ready place on cooling rack. You can fix the shape of the cookies with a circle cookie cutter. Its a method the amazing Cloudy Kitchen developed that works wonders for you to have perfect round cookies. She has videos on her insta.
- Add more crushed freeze dried Strawberries and allow to cool.
- Enjoy!
TIPS
- These cookies will rise, once they’ve been out of the oven for a little while they will grab they’re shape.
- The raw cookie dough refrigerates beautifully and can be used for up to 5 days refrigerated and up to 1 month frozen.
- Share your pics with me on social media! #sweetmelibakery
