Milk Chocolate Macadamia Cookies

Alright, let’s dive into one of my all-time faves: Milk Chocolate Macadamia Cookies. These little wonders are the answer to a rainy day, a late-night snack craving, or just when you need something sweet and nutty in your life. Seriously, who can resist gooey milk chocolate chunks mixed with crunchy macadamia nuts, nestling together in cookie goodness? This is exactly the kind of recipe that sneaks its way into your weekly routine because once you try them — boom — they’re unforgettable!

Now, let me tell you why these cookies are more than just a delicious treat in our household. Picture this: it’s Sunday afternoon, the kids are somehow not attached to screens, and my hubby decides he’s in charge of the kitchen (bless him!). That’s when we whip out this recipe, which has somehow become our family’s not-so-secret obsession. There’s just something so comforting and old-school about the rich taste and heavenly scent. Plus, I’m pretty sure the act of devouring them brings our family closer. It’s like magic — but magic you can eat.

Why You’ll Love This Milk Chocolate Macadamia Cookies

– **Honestly Delicious:** They make you feel all warm and fuzzy about life.
– **Easy Enough Even When You’re Tired:** A busy day won’t scare you away from whipping these up.
– **Totally Disappearing Act:** They vanish the moment they’re cool enough to handle. True story.
– **Versatile Snack or Desserty Bliss:** Breakfast, lunch box, or that pick-me-up at 3 pm. Need I say more?

How to Make It

Alright, folks! Grab that mixing bowl and your favorite spoon because we’re about to embark on a cookie adventure. Start by preheating that oven, because everyone forgets until halfway through, and that is a major buzzkill. In one bowl, cream together butter and sugar. Don’t worry if some chunks are living their best life in there — it’s all good. Dump in the egg and vanilla extract next. Smells amazing already, right? Mix it but not too much, don’t give your arm a workout. Slowly introduce the dry team: flour, baking soda, and salt, while keeping your little helpers’ hands from sneaking tastes. Last, but very much not least, fold in those fabulous milk chocolate chunks and macadamia nuts. Pop the dough on your baking sheet, and let the oven do its wonder while you practice the hardest part — waiting.

Ingredient Notes

– **Butter:** Can’t live without it in this recipe. Skip the margarine because, trust me, I did that once. Nope.
– **Sugar:** Don’t skimp. It’s what takes this from okay to omg-yes-more-please.
– **Macadamia Nuts:** Be generous. I once ran out and used almonds — not bad, but the magic was a bit off.

Recipe Steps

1. Preheat oven to 350°F (175°C).
2. Cream butter and sugar until light and fluffy.
3. Mix in the egg and vanilla extract.
4. Combine flour, baking soda, and salt, then add to wet ingredients.
5. Fold in milk chocolate chunks and macadamia nuts.
6. Scoop dough onto baking sheet.
7. Bake for 10-12 minutes, until golden.

What to Serve It With

How about a cold glass of milk? Total classic, I know. Or, if you’re feeling a bit more adult-y, a cup of coffee turns these cookies into a delightful breakfast choice if you’re into that sort of thing.

Tips & Mistakes

Here’s the deal, don’t overbake them. Trust me, a slightly chewy center is what dreams are made of. And please, test how they’ll taste once they’re actually cool. (I mean, if any make it that long.)

Storage Tips

Let’s be real – if there’s any left (big if…), store them in an airtight container. They stay fresh longer than you’d expect, but refrigerated cookies? Yeah, that’s weird, but it happens in our house and we still love them. And yes, cookies for breakfast are a thing if that’s your vibe.

Variations and Substitutions

You’ve got the power to mix in white chocolate instead of milk chocolate if you’re so inclined. Or maybe chopless pecans are taunting you from the pantry — go for it. When I get that daring urge and my oats are getting old, I toss in a handful and call it fiber brag for the day.

**Frequently Asked Questions**

Milk Chocolate Macadamia Cookies

Deliciously rich milk chocolate macadamia cookies with a perfect chewy texture and nutty flavor. A perfect treat for any occasion.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.25 cups all-purpose flour
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp salt
• ▢ 0.75 cup unsalted butter softened
• ▢ 1 cup brown sugar packed
• ▢ 0.5 cup granulated sugar
• ▢ 1 large egg
• ▢ 2 tsp vanilla extract
• ▢ 1.5 cups milk chocolate chips
• ▢ 1 cup macadamia nuts chopped

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
• In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
• Beat in the egg and vanilla extract until combined.
• Gradually add the dry ingredients into the wet mixture, mixing just until combined.
• Fold in the milk chocolate chips and chopped macadamia nuts.
• Drop rounded tablespoons of dough onto prepared baking sheets.
• Bake for 10 to 12 minutes or until edges are golden. Let cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to 5 days.