White Chocolate Macadamia Butterscotch Chip Cookies Recipe – Easy Bake

Last Updated on 6 months ago by Neha Deshmukh

White Chocolate Macadamia Butterscotch Chip Cookies Recipe – Easy Bake

Hey everyone! If you’re anything like me, a warm cookie and a cup of chai is pure bliss. I stumbled upon this recipe a few years ago, and it’s become a total family favourite – especially when my niece comes to visit! These White Chocolate Macadamia Butterscotch Chip Cookies are seriously addictive. They’re chewy, buttery, and packed with flavour. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average cookies. The combination of creamy white chocolate, crunchy macadamia nuts, and sweet butterscotch chips is divine. Plus, they’re surprisingly easy to make, even if you’re a beginner baker. They’re perfect for a weekend treat, gifting, or just when you need a little something sweet in your life. Trust me, one bite and you’ll be hooked!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 cups (240g) all-purpose flour
• 1 cup (226g) unsalted butter, softened
• 1 – 1 ½ cups (200-240g) sugar
• 1 egg
• 1 egg yolk
• 1 tbsp (15ml) vanilla extract
• ½ teaspoon (2.5ml) baking soda
• Pinch of salt
• 1 cup (100g) macadamia nuts, roughly chopped
• ½ – ¾ cup (85-125g) white chocolate chips
• ½ – ¾ cup (85-125g) butterscotch chips

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Butter: Seriously, use good quality butter. It makes all the difference in flavour and texture. I prefer using a European-style butter with a higher fat content – it gives the cookies a richer, more tender crumb.
• White Chocolate: I like to use a good quality baking white chocolate bar (like Callebaut or Valrhona) and chop it myself. The flavour is so much better than most chips! But if you’re short on time, good quality white chocolate chips work just fine.
• Macadamia Nuts: These can be a little pricey, but they’re worth it! Look for unsalted macadamia nuts. If you can find Australian macadamias, even better – they’re known for their incredible flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a medium bowl, whisk together the flour, baking soda, and salt. Set this aside – we’ll need it later.
2. In a large bowl, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Don’t rush this step!
3. Beat in the egg and egg yolk one at a time, mixing well after each addition. Then, stir in the vanilla extract and blend for another 2 minutes.
4. Now, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
5. Gently fold in the macadamia nuts, white chocolate chips, and butterscotch chips using a rubber spatula.
6. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze.
7. Scoop the dough into 1.5-inch balls and place them about 2 inches apart on the baking sheet. Gently flatten them with damp hands.
8. Bake for 12-15 minutes, or until the edges are golden brown. The centers will still look a little soft, but they’ll firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t Overbake: Overbaked cookies are sad cookies! Keep a close eye on them and take them out when the edges are golden brown.
• Chill the Dough: If your dough feels too soft, pop it in the fridge for 30 minutes before baking. This will help prevent the cookies from spreading too much.
• Even Baking: Rotate the baking sheet halfway through baking for even browning.

Variations

Want to switch things up? Here are a few ideas:

• Chewier Cookies: Use slightly less flour (about 1 ¾ cups) and add an extra egg yolk.
• Crispier Cookies: Use slightly more flour (about 2 ¼ cups) and bake for a minute or two longer.
• Nut-Free: Omit the macadamia nuts and add more white chocolate and butterscotch chips. Sunflower seeds are a good substitute for some crunch!
• Chocolate Combinations: Swap out the butterscotch chips for milk chocolate, dark chocolate, or even peanut butter chips. My friend loves adding a sprinkle of sea salt on top before baking!

(Spice Level: Not Applicable)

(Vegan Adaptation): You can try substituting the butter with a vegan butter alternative and the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).

(Gluten-Free Adaptation): Use a 1:1 gluten-free flour blend. Bob’s Red Mill 1-to-1 Baking Flour works well.

(Festival Adaptations): These cookies make lovely gifts! Package them in festive tins or cellophane bags with a ribbon for Diwali or Christmas.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of cold milk or a steaming cup of masala chai. They also pair perfectly with a scoop of vanilla ice cream!

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 5 days. They’ll stay fresh longer if you layer parchment paper between the cookies.

FAQs

1. Can I use brown butter in this recipe for a nuttier flavor?

Absolutely! Brown the butter before creaming it with the sugar. It adds a wonderful depth of flavour.

2. What’s the best way to prevent the cookies from spreading too thin?

Chilling the dough for 30 minutes helps a lot. Also, make sure your butter isn’t too soft.

3. Can I freeze the cookie dough for later baking?

Yes! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

4. What’s the shelf life of these cookies, and how do I keep them fresh?

They’ll stay fresh for up to 5 days in an airtight container. Adding a slice of bread to the container can help keep them soft.

5. Can I substitute the macadamia nuts with another nut, like pecans or walnuts?

Definitely! Pecans and walnuts would both be delicious.

6. What type of white chocolate works best – baking bars or chips?

Baking bars generally have a better flavour, but good quality chips are fine if you’re short on time.