Cream Cheese Macadamia Cookies
Soft, indulgent, and irresistibly flavorful, these Cream Cheese Macadamia Cookies bring a luxurious twist to classic cookies. Featuring a velvety cream cheese-infused dough, these treats are studded with buttery macadamia nuts and sweet white chocolate chips, making every bite a perfect balance of creaminess, crunch, and sweetness. With a quick prep time of just 20 minutes, these cookies bake to golden perfection in under 12 minutes, offering a hassle-free yet decadent dessert or snack option. Ideal for cookie lovers seeking a gourmet upgrade, these homemade delights are perfect for sharing or savoring all on your own. Store them in an airtight container to enjoy their chewy, melt-in-your-mouth texture for days. Bake a batch today and experience the next level of cookie bliss!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 4 oz Cream cheese, softened
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 tsp Vanilla extract
- 1 piece Large egg
- 1.75 cups All-purpose flour
- 1 tsp Cornstarch
- 0.5 tsp Baking soda
- 0.25 tsp Salt
- 0.75 cup Macadamia nuts, chopped
- 0.5 cup White chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use an electric mixer to cream together the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and egg, beating until combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the chopped macadamia nuts and white chocolate chips using a spatula or spoon.
Using a tablespoon or small cookie scoop, drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underdone, but they will set as the cookies cool.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 11.5 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 47 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
