Macadamia Nut Cookies

PREP: 15 MIN | COOK: 12 MIN | MAKES: 12

What you’ll need…

170g unsalted butter, softened 

¾ cup brown sugar 

½ cup caster sugar  

1 egg + 1 egg yolk 

1 teaspoon vanilla extract 

2 1/2 cups (325g) all-purpose flour  

¾ teaspoon baking powder 

1/4 teaspoon baking soda 

pinch  sea salt 

130g white chocolate, roughly chopped 

½ cup Sunbeam Macadamia Halves  

¾ cup frozen raspberries 


To serve (optional)  

Icing (icing sugar, egg white lemon juice)  

Freeze dried raspberries   


Preheat oven to 180℃ and line a few large baking trays with baking paper 

Add the butter and sugars to the bowl of a stand mixer. Mix for 3-4 minutes until well combined and whipped. Whisk the eggs and vanilla extract together, then slowly add to the butter mixture until combined.   

Add the flour, baking powder, baking soda and salt. Mix on low until you form a dough. Stir in the white chocolate and macadamias. Then gently fold in the raspberries, careful not to overmix so the raspberries melt and mix through the whole dough.  

Scoop out the dough into balls and place onto the prepared baking sheets, keeping cookies 5cm apart to allow for spreading. Place into the oven and bake for 10-12 minutes, until edges are browned.  

 Remove from the oven and allow to cool and set slightly before transferring to a wire rack.