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White chocolate espresso macadamia nut cookies

This cookie recipe is perfect for those who love white chocolate, coffee and macadamia nuts. It is sweet and buttery, with the perfect mix of being crispy and chewy!

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 16 cookies


  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1 tbsp maple syrup
  • 1 egg
  • 1 tsp vanilla
  • 2 tsp coffee extract
  • 1 1/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3` cup macadamia nuts (roasted and coarsely chopped)
  • 1/3 cup white chocolate chips
  • 1 tbsp espresso powder


  1. Preheat your oven to 350 degrees F. While the oven is preheating, place your macadamia nuts on a baking tray lined with parchment paper. Once the oven is done preheating, place the tray inside and bake the nuts for 7-10 minutes or until lightly brown and fragrant. Once done, set aside to cool. 

  2. In a medium-sized bowl, cream together your butter and sugar for 5 minutes. Add in the maple syrup and mix. Beat in the egg until well-incorporated. Stir in the vanilla and coffee extract. 

  3. Sift in the flour, baking powder, and salt. Stir until combined. Add in the chocolate and chopped macadamia nuts. Using a cookie scoop, divide the dough into 16 equal pieces. Place the balls onto a prepared cookie sheet, setting each piece about 2 inches apart. Flatten each piece slightly and sprinkle with espresso powder. Bake the cookies for 12-14 minutes. Let cool on pan for 5 minutes before transferring to a wire rack to cool completely. When you are done store them in a cookie jar or eat them all at once!