Are you guys ready for these Buttery Toffee White Macadamia Nut Cookies? Of course you are, and that’s what I love about you! By the way, funny thing about being a food blogger… you find yourself doing the oddest things now and then.
Like browsing the dish aisle at Target and feeling your heart go pitter patter at the thought of adding one more prop to your already very mismatched overgrown collection… Or making dinner at 1pm so that you’ll have time to take pictures before the boys get home from school… Or how about giving a proper name to a new favorite cookie recipe?
It’s harder than you think! The goal is to try and include all the many characteristics you love about the cookie without leaving anybody out. I want everyone to know the very essence of these cookies as soon as the name pops up on their screen, and I want everyone who searches for the perfect cookie recipe on google to find mine! As a result, sometimes the names end up a mile long.
Butter + Butter Flavoring + Toffee Chips + White Chocolate Chips + Macadamia Nuts + Cookie
(sadly left out chewy, salted, homemade, best ever, and bakery style)
See what I mean?
Final Result: Buttery Toffee White Chocolate Macadamia Nut Cookies
Luckily, these cookies are so good they can carry the weight of their name and more!
One of my favorite things about these cookies is that sweet and salty balance. They also have that crisp edge and chewy center that every good cookie strives for. The toffee chips and butter flavoring make them extra rich and indulgent…
So happy fall is here and it’s finally time to fire up our ovens, put on our aprons and fill up those cookie jars! No matter what you call these, they are a winner for sure! Enjoy!
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Buttery Toffee White Chocolate Macadamia Nut Cookies
- Prep Time: 20 mins
- Cook Time: 13 mins
- Total Time: 33 mins
- Yield: 2 1/2 dozen 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These Buttery Toffee White Chocolate Chip Macadamia Nut Cookies will have you falling in love at first bite! Perfect way to kick off the fall baking season!
Ingredients
- 1/2 cup butter, softened
- 1 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon butter flavoring
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup toffee bits (baking aisle)
- 1/2 cup chopped roasted salted macadamia nuts
- 1/2 cup white chocolate chips
- Maldon sea salt flakes
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In the bowl of an electric mixer, cream together butter and sugar on medium high speed. Add eggs one at a time and mix well in between until smooth and creamy.
- Add vanilla extract and butter flavoring and mix.
- In a separate bowl, mix flour, salt, baking soda, toffee bits, and macadamia nuts.
- On low speed, mix the dry ingredients into the wet ingredients until a dough forms.
- Add white chocolate chips and mix briefly, stopping to scrap down the sides and stir from the bottom as needed.
- Scoop dough onto parchment paper lined baking sheet, using about 2 tablespoons of dough per cookie (12 per sheet). Dough will be sticky, but manageable. Sprinkle each dough ball with a little bit of Maldon sea salt flakes.
- Bake for 11-13 minutes, or until edges are golden. If you like a doughier cookie, take them out when the very center is still slightly moist.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Repeat with remaining dough.
- Store in an airtight container for up to three days.
Nutrition
- Serving Size: 1 Cookie
- Calories: 152
- Sugar: 13g
- Sodium: 580mg
- Fat: 7.4g
- Saturated Fat: 3.7g
- Unsaturated Fat: 3.2g
- Trans Fat: 0.1g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.8g
- Cholesterol: 25mg
Keywords: buttery toffee white chocolate macadamia nut cookies, toffee, white chocolate, macadamia nuts, cookies
Leah says
What is butter flavoring? They sell that?
Julie says
Yes, great question! It adds a little something extra and I like to use it when I’m going for that buttery, nutty, caramel taste… Here’s a link to the one I used: http://amzn.to/2xZcQqm
Liz says
Buy at walmart
Aron Green says
How much butter flavoring? It says “1/4 butter flavoring,” but is that 1/4 tsp?
Julie says
Yes, it is 1/4 teaspoon. Thanks for catching that error.
Tara says
Do you roast the nuts yourself or do you buy them roasted.? Also, have you tried making them without the butter flavoring?
Julie says
Hi Tara, I just bought the nuts that way. I have not tried without the butter flavoring but I’m sure they’d still be good!
Melissa Griffiths says
These cookies are GORGEOUS! And yes, I’ve found myself doing some crazy stuff, too, all in the name of blogging! 🙂
Dunia says
I am so excited to try this recipe! I was wondering if I can make the dough ahead of time and refrigerate it for one day before baking? Thank you.
Stephanie says
I am in the middle of making these and with all of the ingredients there is not enough dough to make the cookies as shown. Once everything is mixed in, it’s all crumbling—not as described—and it’s difficult to form a cookie. Please help! Any suggestions?
Julie says
Sorry to hear you are having trouble! I know that is so frustrating… if your dough is crumbly, you may not have enough “wet” ingredients. Did you use one stick of butter and two eggs? If so, your flour may have been more “packed” than mine. You could consider adding milk and mixing until the dough holds together well. Start with 2 tablespoons and add more as needed. I hope this helps!
Julie Wood says
Hi. I was telling everyone about this recipe and even intrigued by the butter extract used in it. I made two attempts at this cookie, the first following the recipe perfectly. The first attempt tasted great but very quickly turned into tooth breaking rocks. The second attempt I had to tweak the recipe slightly. First, I doubled the macadamia nuts per batch and didn’t cut them up and then added about 50% more white chocolate chips (settled measurement) and doubled the butter extract. I also added an egg to each batch to keep the cookies softer longer. This is a little trick I use for another Christmas cookie I make. This worked out great. I think the cookies could’ve also been ok with even more toffee pieces too but I didn’t have any more to add and the store was all out. They turned out excellent and much softer which allowed the nuts, chips and toffee shine through. I think this will be added to my Christmas cookie rotation as well as any other time I need a delicious cookie. Thank you!
★★★★
Eleanor Erdogan says
Hi I am going to make this tomorrow, however I’d like to know when you said you used half more chips you mean you doubled the chips?
Stephanie Sutorius says
I love these and have made them every year for Christmas the past 3-4 years. Can you refrigerate the dough before baking?
★★★★★
L says
Followed this recipe to a tee and the cookies were super disappointing – bland in spite of all of the extract, really dry, none of the lovely chewiness that makes a cookie excellent. I’ll be looking elsewhere for my next batch.
DB says
I used 2 sticks of butter and browned one stick on the stove before adding.
★★★★