White Chocolate Macadamia Nut Cookies
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Subway Cookies in nur 5 Minuten selber machen / White Choc Macadamia Nut Cookies
Hallo ihr Subway-Cookie-verrückten Menschen da draussen ????????
Im heutigen Rezept zeige ich euch, wie ihr in nur 5 Minuten eure eigenen Subway Cookies backen könnt ????Sie schmecken exakt so wie bei Subway - soft und chewy. Einfach köstlich! ????
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Meine Küchenmaschine:
Nostalgisches Auskühlgitter:
Emailliertes Kikis Kitchen Backblech:
Eisportionierer:
Vanilleextrakt:
Weiße Chocolate Chunks:
RÜhrschüssel Mint:
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Salz- & Pfeffermühle:
Zutaten für 14 Cookies:
150 g zimmerwarme Butter
180 g brauner Zucker
1 EL Vanilleextrakt
1 Ei (L) / optional: 1 Ei (M) + 1 EL Milch
200 g Mehl Type 405
2 TL Backpulver
100 g Macadamia-Nüsse
100 g Chocolate Chunks White
▶️Nährwerte pro Portion:
276 kcal / 1155 kJ
28 g Kohlenhydrate
3 g Eiweiß
17 g Fett
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Viel Freude beim Nachmachen,
eure Kiki
White Chocolate Chip Cranberry Macadamia Cookies - Honeysuckle
Bakery vs Homemade MATCHA MOCHI CAKE: White Chocolate Chip Cranberry Macadamia Cookies are the perfect party gift! Gingerbread Cookies:
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Cookie scoop - i bought this a few years ago from Target but found a similar one here:
Cookies are super popular during the holidays. They're great to bring to gatherings and they're so easy to make. These White Chocolate Cranberry and Macadamia cookies have such a rustic feel and the red and white speckles add some extra holiday cheer.
White Chocolate Chip Cranberry Macadamia Cookies Recipe (2 dozen):
Ingredients -
- ½ cup melted butter
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ¼ tsp nutmeg
- ½ tsp salt
- ½ tsp of baking soda
- 1 ½ cup flour
- 1 cup white chocolate chips
- ½ cup cranberries
- ½ cup chopped macadamia nuts
Preparation -
I'm going to start by adding ½ cup of melted butter, ½ cup brown sugar, and ⅓ cup granulated sugar to a bowl. I'll cream it by hand until it combines, and then I'll add 1 egg and stir again until the batter becomes a glossy and smooth texture. Next, I'll add in 1 tsp of vanilla extract, ¼ tsp of nutmeg, ½ tsp of salt, ½ tsp of baking soda, and then I'll mix everything all together.
Now I'm ready to add in my dry ingredients. I'll add 1 ½ cup of flour, 1 cup of white chocolate chips, ½ cup of cranberries, and ½ cup of chopped macadamia nuts, and mix until the cookie dough comes together. This recipe is great because I can do everything by hand.
I'm going to preheat my oven to 350º F while I scoop the cookies onto my baking sheet. Once the oven is ready, I'll bake them for 9 minutes until they're golden brown. Let them cool completely before serving of sharing them with your friends!
These cookies have the perfect bite - slightly chewy, sweet, and crunchy. Bring these cookies to your next holiday party and see how everyone loves them. Thanks for watching and don't forget to subscribe! I'll see you guys next time. Bye!!
Music by Podington Bear
Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.
© 2014 Honeysuckle Catering. All Rights Reserved. easy recipe by honeysuckle Recipes - Topic
White Chocolate Macadamia Nut Cookies
White chocolate macadamia nut cookies are full of flavor, texture, and have the perfect chew. Chunky, buttery, and full of tender nuts and white chocolate, this classic cookie recipe is one of our absolute favorites!
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✅Ingredients
• 1 cup salted butter softened
• 1 cup brown sugar tightly packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 3/4 cups all-purpose flour
• 1 1/2 cups white chocolate chips
• 1/2 cup macadamia nuts coarsely chopped
✅Instructions
1️⃣ Preheat oven to 350 degrees Fahrenheit. Lightly grease 2 baking sheets with nonstick cooking spray or line with parchment paper.
2️⃣ In a large bowl, use a hand mixer or stand mixer to cream together butter, brown sugar, and granulated sugar.
3️⃣ Add in eggs and vanilla and beat until smooth.
4️⃣ Stir in baking soda, salt, and flour. Mix until it forms a nice dough. Stir in chocolate chips and nuts with a spoon.
5️⃣ Take 2 tablespoons of dough and use your hands to quickly shape into a dough ball and place on the prepared cookie sheets, 12 cookies per pan. This recipe makes 24 cookies total.
6️⃣ Bake in the preheated oven for 10-12 minutes, until just kissed with brown. Do not over bake.
7️⃣ Remove pan from the oven and let cookies cool on the pan for 3-5 minutes, then transfer to a wire rack to cool completely. Once cooled, store in an airtight container.
Freezer Instructions:
This cookie dough can easily be frozen. For best results, shape into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long term storage, up to 3 months. When ready to bake, place cookie dough onto a baking sheet and let thaw while the oven preheats. Bake approximately 12 to 15 minutes.
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White Chocolate Chip Macadamia Nut Cookies -- The Frugal Chef
White chocolate chip macadamia nut cookies - what a great and easy dessert! These have some dried cranberries in them for added delight. These cookies are a fantastic addition to any cookie platter at the end of the year or for anytime really. They will keep for up to 2 months in your freezer and are a nice gift from your kitchen!
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Makes about 60 cookies
1 cup (227 grams) of unsalted, softened butter
¾ cup (150 grams) white sugar
1 cup (220 grams) brown sugar
2 eggs at room temperature
½ tsp. almond extract
1 tsp. vanilla extract
3 cups(380 grams) all-purpose white flour
1 tsp. baking soda
½ a tsp. of salt
1 cup (110 grams) dried cranberries
1 cup (110 grams) macadamia nuts
12 oz. (312 grams) of white chocolate chips
Heat your oven to 350 degrees F (175 C) and prep your baking sheets with parchment paper or silicon liners.
Cream the butter with the sugars until nicely incorporated and creamy. Add the eggs, one at a time, beating after each addition. Beat well. Add the vanilla and the almond extracts. Beat until incorporated.
Mix the flour, baking soda and salt in a bowl. Add the dry ingredients to the creamed butter and mix until incorporated. Do not over mix your batter. Add the chocolate chips, cranberries and macadamia nuts and mix in.
Form small balls the size of a walnut and place them in the baking sheet about 2 inches apart from each other. These cookies will expand so don’t place them too close to each other. Lightly press them down with your fingers.
Bake your cookies between 10 to 12 minutes. They are ready when they start browning at the edges. They will continue to be very soft once you remove them from the oven but will harden as they cook down. Allow the cookies to cool on the cookie sheet for about 10 minutes before transferring them to a cooling rack.
These cookies will keep for about 3 days in a closed container and will freeze for up to 2 months. Enjoy!
2 cookies - CALORIES 122.48; FAT 6.35 grs (sat 3.22; mono 2.42; poly 0.25); PROTEIN 1.34 grs ; FIBER 0.43 grs; CARBS 15.45 grs; CHOLESTEROL 15.06 mg; IRON 0.41 mg; SODIUM 48.74 mg; CALCIUM 16.58 mg
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How To Make White Chocolate Chip Macadamia Nut Cookies
A classic cookie with a decadent flair — these White Chocolate Chip Macadamia Nut Cookies are made with browned butter!
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Full Printable Recipe:
Ingredients
1 cup unsalted butter 226g
1 cup brown sugar 200g
2/3 cup white sugar 135g
2 large eggs room temperature preferred
1 ½ teaspoon vanilla extract
2 3/4 cups all-purpose flour 340g
1 Tablespoon cornstarch cornflour in UK
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cups premium white chocolate chips 170g
1 cup Macadamia nut pieces 110g
sea salt for sprinkling optional
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Instructions
00:00 Introduction
Begin by Browning your Butter:
Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Set aside.
00:27 Place butter in a medium-sized saucepan over medium-low heat.
01:10 Once butter has melted, increase heat to just above medium heat. Stir the butter and scrape the sides and bottom of the pan frequently with a wooden spoon or heatproof spatula - the butter will begin to bubble and pop. Once the bubbling/popping slows, the butter will begin to turn brown (see image). Once it begins to brown, remove from heat and pour into a large heat-proof bowl.
03:05 Allow butter to cool to room temperature before proceeding with the recipe.
Cookie Dough
03:33 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
04:00 Add sugars into cooled browned butter and stir well.
04:44 Add eggs and vanilla extract and stir until well-combined.
05:00 Gradually add flour mixture to butter mixture, stirring until ingredients are nearly completely combined.
05:26 Add white chocolate chips and macadamia nut pieces and stir until ingredients are well-incorporated.
05:44 Cover bowl with plastic wrap and chill cookie dough in the refrigerator for at least 30 minutes before proceeding.
05:56 15 minutes before you are ready to bake cookies, preheat oven to 375F (190C) and line cookie sheets with parchment paper. Once oven is preheated and cookie dough has chilled, drop dough by heaping, rounded 1 1/2-Tbsp-sized scoops onto prepared cookie sheets, placing at least 2 apart.
06:29 Bake on 375F (190C) for 9-11 minutes or until edges are just beginning to turn golden brown (cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center).
Sprinkle lightly with sea salt.
06:37 Allow cookies to cool completely on baking sheet.
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