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Buttery Toffee White Chocolate Macadamia Nut Cookies

  • Author: Julie
  • Prep Time: 20 mins
  • Cook Time: 13 mins
  • Total Time: 33 mins
  • Yield: 2 1/2 dozen 1x

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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

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. 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.
  3. Add vanilla extract and butter flavoring and mix.
  4. In a separate bowl, mix flour, salt, baking soda, toffee bits, and macadamia nuts.
  5. On low speed, mix the dry ingredients into the wet ingredients until a dough forms.
  6. Add white chocolate chips and mix briefly, stopping to scrap down the sides and stir from the bottom as needed.
  7. 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.
  8. 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.
  9. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Repeat with remaining dough.
  10. 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