Macadamia Raspberry Cookies with White Chocolate Chips
Indulge in the perfect blend of sweet and nutty flavors with these Macadamia Raspberry Cookies with White Chocolate Chips. Featuring buttery macadamia nuts, vibrant freeze-dried raspberries, and creamy white chocolate chips, these cookies deliver a luxurious texture and taste in every bite. Their golden, soft-baked centers are studded with irresistible mix-ins, creating the ultimate balance between crunch and chewiness. Quick and easy to prepare in under 30 minutes, these cookies are ideal for festive gatherings, as a standout dessert, or simply for satisfying your sweet tooth. The combination of tangy raspberries and rich white chocolate makes this recipe a must-try for cookie lovers seeking something both unique and decadent.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 100 grams granulated sugar
- 105 grams light brown sugar, packed
- 1 unit large egg
- 1 teaspoon pure vanilla extract
- 190 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 100 grams macadamia nuts, roughly chopped
- 50 grams freeze-dried raspberries
- 150 grams white chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar using a hand mixer or stand mixer on medium speed, until the mixture is light and fluffy, about 2 minutes.
Add the egg and pure vanilla extract to the mixing bowl and mix until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the chopped macadamia nuts, freeze-dried raspberries, and white chocolate chips using a spatula until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of 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 and the centers look just set. Do not overbake.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Macadamia Raspberry Cookies with White Chocolate Chips!
Nutrition Facts
Calories |
4094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.9 g | 295% | |
| Saturated Fat | 103.6 g | 518% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 497.1 g | 181% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 310.4 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 539 mg | 41% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1526 mg | 32% | |
*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.
