Cream Cheese Macadamia Cookie Recipe

Cream Cheese Macadamia Cookie Recipe is made with cream cheese, unsalted butter, brown and white sugar, vanilla extract, eggs, all-purpose flour, baking soda, salt, and crunchy macadamia nuts. This soft and satisfying Cream Cheese Macadamia Cookie Recipe creates a dessert that’s ready in 35 minutes and makes around 24 delicious cookies to share with loved ones.

Cream Cheese Macadamia Cookie Ingredients

• ½ cup (113g) unsalted butter, softened
• 4 oz (113g) cream cheese, softened
• ¾ cup (150g) brown sugar, packed
• ¼ cup (50g) granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups (240g) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (120g) macadamia nuts, coarsely chopped

Cream Cheese Macadamia Cookie Instructions

1. Preheat the oven to 350°F (175°C). Lay two baking sheets on parchment paper and set aside.
2. Combine butter and cream cheese in large mixing bowl and beat until creamy. This is where the really yummy part happens – soft and creamy makes cookies delicious!
3. Add the sugars (brown & granulated) and beat until light & well blended. Clara always tells me ” The secret is creaming the sugar “.
4. Mix in the egg and vanilla extract and just mix it in. Don ‘t over mix; just mixed enough to distribute the love throughout the batter.
5. Separately combine the flour, baking soda and salt in a separate bowl. Add the dry ingredients one at a time to the wet until you have a soft dough.
6. Add the chopped macadamia nuts and mix well ensuring they are evenly distributed in the dough. Surprises in every bite!
7. To shape cookies into round shapes scoop tablespoon size portions and place 2 inches apart on prepared baking sheets (you can roll them gently to make rounder cookies).
8. Bake 10-12 minutes, or until edges are just golden. Centers should look a bit soft, they ‘ll set as they cool.
9. Usually just put them on the baking sheet and then put them on a wire rack to cool completely… if they last that long!

Recipe tips

• Use room temperature ingredients : At room temperature let your butter, cream cheese and egg come together first. Then it helps to blend them together smoother and become more tender. Cold ingredients will not mix properly — and the dough won t hold all the good flavor you ‘re putting into it!
• Lightly toast the macadamia nuts : Before adding them to the dough, toast your macadamia nuts in a dry skillet or oven at 325°F (165°C) for about 5–7 minutes, so that they’ll develop their natural sweetness and crunch—just like Clara’s most popular tip: “Toasting makes good nuts go better. “
• Chill the dough for deeper flavor : If you have a little bit of time, chill the cookie dough for 30-60 minutes as this will bring out all the flavors and it will help keep the cookies from spreading too much when baked. As Clara says “a little patience adds a whole lot of delicious.

How To Store Cream Cheese Macadamia Cookie

Refrigerate: Let the Cream Cheese Macadamia Cookies cool completely before you store them in an airtight container. You can refrigerate these cookies for up to 5–6 days to keep them soft and fresh.

Freeze: Freeze the cookies. Let the cookies cool completely first. Then place one layer on a baking sheet and freeze until solid. Then transfer them to a freezer safe container or bag, separating layers with parchment paper (their layers will be separated with parchment paper). They can be frozen up to 2 months. After they’ve been frozen, it’s best to thaw them at room temperature for about 30 minutes.

How To Reheat Leftover Cream Cheese Macadamia Cookie

In The Oven: Preheat the oven to 300°F (150°C). Put any leftover cookies on a sheet of baking foil and lightly cover with aluminum foil (not to overbrown). Heat for about 5–7 minutes, or until the cookies are lightly warm and soft.

In The Microwave: Put 1 – 2 cookies on a microwave safe plate and cover them with a damp paper towel that ‘s loose to the touch and heat it on medium power for 10 – 15 seconds. This helps soften the cookie without drying it out.

In The Air Fryer: Preheat the air fryer to 300°F (150°C) and place the cookies in the basket with a single layer. Heat for 2–3 minutes, checking halfway through to see if they are still soft and not crunchy.

What to serve Cream Cheese Macadamia Cookie

Cream Cheese Macadamia Cookie Recipe goes well with a glass of cold milk with vanilla ice cream, hot cocoa or chai latte. You can also add some fresh fruit slices, a cup of herbal tea, whipped cream and caramel sauce for the best experience.

Frequently Asked Questions

Can I use salted butter instead of unsalted?

Yes you can — but if you do, reduce the amount of salt added in the recipe to a pinch since too much salt would overwhelm the sweet / creamy flavor of the cookies.

Do I need to toast the macadamia nuts?

Toasting is not required but very recommended. It will release the oils and add more nutty flavor to the cookies, and thus make them taste even better.

Can I make the dough ahead of time?

Absolutely! You can make the dough and store it in fridge for up to 48 hours (just cover it with a cling wrap) You can also freeze them and bake them straight from the freezer—just add 1–2 minutes to the baking time.

More cookie recipes:

• Brownie Cookie Sandwiches Recipe
• Chocolate Chip Cookie Recipe Bread Flour
• Winter Fruit Oatmeal Cookies Recipe