YIPPEEE!!! After an eventful first semester, freedom beckons in the form of homemade Korean food, endless naptime opportunities, and the final season of HIMYM. I am fully embracing all of the above. Best of all, I can sing along to Alicia Keys as loud as my lungs will allow and not have to worry about waking up my hallmates. Home sweet home indeed :')
Here are some cookies to celebrate the end of the semester. I made them for my lovely friend, Jane, who is a fan of white chocolate + macadamia. I'm not too big on macadamia nuts, but I will admit these cookies are changing my stubborn mind. They're festive and comforting, with just the right amount of peppermint to hint at the holidays without being overbearing. In other words, perfect for eating warm out of the oven while dancing in your Christmas onesie.
White Chocolate Macadamia Peppermint Cookies
Recipe slightly adapted from Not Without Salt
Makes 18 to 24 cookies
1/2 cup unsalted butter, room temperature
2 tablespoons granulated sugar
2 tablespoons raw sugar
3/4 cup plus 2 tablespoons brown sugar
1 teaspoon vanilla extract
1 and 3/4 all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white chocolate chips
1/2 cup chopped macadamia nuts
2 candy canes, crushed (or about 2 tablespoons crushed peppermint candy)
Cream together butter and sugars with an electric mixer until light and fluffy, around five minutes. Mix in egg and vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt. Slowly add into the sugar mixture, mixing and scraping the sides of the bowl as you go along. When there are still some streaks of flour remaining, add white chocolate chips, macadamia nuts, and peppermint candy. Mix well until just combined.
Wrap dough in plastic wrap or place in a zip-loc bag and refrigerate for several hours, preferably overnight. It's hard to be patient! But this gives the cookies a deeper flavor and prevents them from spreading too much in the oven.
When it's time to bake the cookies, preheat oven to 350 degrees F and line two baking sheets with parchment paper. Remove refrigerated dough and scoop into 1 and 1/2 inch balls. Place on baking sheet 1-2 inches apart.
Bake for 10-12 minutes, until edges are slightly brown and the centers are set. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.