White Chocolate Macadamia Nut Snickerdoodles
Total Time
1 hour and 40 minutes
Prep Time
1 hour and 30 minutes
Cook Time
10 minutes
Rating
4.89 out of 5 stars
(9)
Ingredients
20 servings
- Dry ingredients:
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon cinnamon
- ¼ teaspoon salt
- Wet ingredients:
- 1 cup salted butter (unsalted also works!)
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoons vanilla extract
- For the mix-ins:
- 1 heaping cup white chocolate chunks (chop it from a white chocolate bar – we used Lindt!)
- ¾ cup coarsely chopped roasted macadamia nuts (or sub walnuts)
- For rolling mixture:
- 1/4 cup sugar
- 2 teaspoons cinnamon
How would you rate this recipe?
Preparation
Step 1
First, brown your butter: add butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 10 minutes or until cool enough to touch.
Step 2
Once brown butter has cooled down a bit, add all (including the brown bits) of it to the bowl of an electric mixer, along with the dark brown sugar and granulated sugar. Mix on medium speed for about 1-2 minutes
Step 3
Next, add in the egg, egg yolk and vanilla and beat on medium speed until well combined, smooth and creamy; about 1-2 minutes.
Step 4
In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt in a bowl. Slowly add the dry ingredients to the bowl of the electric mixer and beat on medium-low speed just until combined. Next fold in the white chocolate chunks and chopped macadamia nuts.
Step 5
Grab about 2 tablespoons of dough and roll into balls. Place on a plate or platter, cover with plastic wrap and chill in the fridge for 1 hour or up to overnight. If you are super eager, place it in the freezer for 15-20 minutes.
Step 6
Once ready to bake, preheat the oven to 350 degrees F. Let your dough balls sit at room temp for 15-20 minutes while your oven preheats so they are not overly cold when you go to bake them.
Step 7
Meanwhile, mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll dough balls in cinnamon-sugar mixture, then place on cookie sheet, 2 inches apart.
Step 8
Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies, but I do not recommend.
Step 9
Cool the cookies on the sheets for at least 5 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough. Makes about 20 cookies.
Step 10
Save recipe for the next time?
