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One Bowl White Chocolate Raspberry Macadamia

A white chocolate macadamia nut cookie dressed up with raspberries.
Course Dessert
Cuisine American
Keyword Chocolate Chip, Subway, White Chocolate Macadamia
Prep Time 15 minutes
Cook Time 12 minutes
Cooling 1 hour
Servings 24 Cookies
Cost 5

Ingredients

  • 8 tablespoons unsalted butter 1 stick, softened (114 grams)
  • ½ cup packed brown sugar 100 grams
  • ½ cup granulated sugar 100 grams
  • 1 large egg
  • ¾ teaspoon vanilla
  • 1 tablespoon heavy cream
  • ½ teaspoon baking soda
  • ¼ teaspoon salt plus an extra ⅛ tsp
  • 3 tablespoons cornstarch
  • 1 ⅓ cups flour 160-170 grams
  • ⅔ cup lightly salted macadamia nuts barely chopped
  • 4-5 ounces white chocolate cut into chunks (I used Bakers)
  • ½ cup more or less fresh raspberries , washed and dried

Instructions

  • Preheat oven to 375 degrees F.
  • Cream butter and both sugars with an electric mixer. Beat in eggs, vanilla and cream, then beat in baking soda, salt and cornstarch. Add flour and stir just until blended. Stir in nuts and white chocolate. Drop dough by rounded tablespoons onto a parchment lined baking sheets.
  • Carefully slice raspberries into halves or quarters – this will vary, depending on how much raspberry you want in your cookies and how large your raspberries are. Gently press pieces of raspberry in cookie dough rounds
  • Bake for 12-13 minutes. Transfer to a wire rack to cool.
  • Makes 2 dozen