Prepare to embark on a mouthwatering journey that will revolutionize your cookie experience! These Chunky Cream Cheese and Macadamia Nut Cookies are not just another ordinary treat – they're a decadent explosion of creamy, nutty perfection that will make your taste buds dance with joy. Imagine a cookie so irresistibly rich and indulgent that it transforms an average afternoon into a gourmet celebration. Whether you're a baking enthusiast or a cookie connoisseur, this recipe promises to deliver a luxurious twist on the classic cookie that will have everyone begging for more!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 cups all-purpose flour
- 1 cup macadamia nuts, chopped
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a large mixing bowl, combine the softened cream cheese and butter. Using an electric mixer, beat them together on medium speed until the mixture is creamy and well combined, about 2-3 minutes.
- Add the sugar to the cream cheese and butter mixture, and continue to beat until the mixture is light and fluffy, approximately 2 more minutes.
- Crack the egg into the bowl and add the vanilla extract. Beat the mixture until the egg is fully incorporated and the mixture is smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped macadamia nuts using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly soft, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Chunky Cream Cheese and Macadamia Nut Cookies with a glass of milk or your favorite beverage!
Tips
- Ensure all ingredients are at room temperature before starting – this helps create a smoother, more consistent dough.
- Don't overmix the dough, as this can make the cookies tough. Mix just until the ingredients are combined.
- Use a cookie scoop for uniform cookie sizes, which helps ensure even baking.
- For extra crunch, lightly toast the macadamia nuts before chopping and adding to the dough.
- If you prefer a softer cookie, slightly underbake and let them continue to set on the baking sheet.
- Store cookies in an airtight container to maintain their freshness for up to 5 days.
- For an extra touch of decadence, drizzle melted white chocolate over the cooled cookies.
- If the dough seems too soft, refrigerate for 30 minutes before scooping and baking.
- Use parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Allow cookies to cool completely before storing to prevent moisture buildup.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 3g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
