Salted Caramel White Chocolate Macadamia Nut Cookies

Why This Recipe Works:

• This recipe combines the rich sweetness of salted caramel with creamy white chocolate and crunchy macadamia nuts, creating a delightful flavor combination.
• The addition of salted caramel adds depth and complexity to the cookies, balancing out the sweetness and providing a perfect contrast of flavors.
• With simple ingredients and easy-to-follow instructions, these cookies are sure to impress with their irresistible taste.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1 cup macadamia nuts, chopped
• 1/2 cup salted caramel sauce

How to Make This Recipe:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Make an indentation in the center of each cookie dough ball and fill it with a small amount of salted caramel sauce.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
10. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions (FAQs):

• Can I use store-bought salted caramel sauce? Yes, store-bought salted caramel sauce works well for this recipe. Alternatively, you can make your own homemade salted caramel sauce.
• Can I substitute other nuts for macadamia nuts? Absolutely! Feel free to use almonds, pecans, or walnuts instead of macadamia nuts, depending on your preference.

Expert Tips:

• To prevent the salted caramel from spreading too much during baking, make sure to only add a small amount to the center of each cookie dough ball.
• For a stronger caramel flavor, you can sprinkle a pinch of flaky sea salt over the cookies before baking.
• Allow the cookies to cool completely before storing to prevent the caramel from sticking to the container.

How to Store This Recipe:

• Store the cooled cookies in an airtight container at room temperature for up to 5 days. If storing for longer, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. They can be stored in the freezer for up to 3 months. Allow them to thaw at room temperature before serving.