These cookies are pure decadence. Bold coffee flavor meets creamy white chocolate and crunchy macadamia nuts in a dangerously addictive combination. They’re rich, buttery, and just fancy enough to make you feel like you have your life together. The espresso balances the sweetness, making them a perfect excuse to eat dessert for breakfast. Every bite delivers a contrast of textures—crispy edges, chewy centers, and chunks of nutty goodness. Make them once, and you’ll regret sharing. Dunk them in coffee, hide them from family, or just accept that they won’t last long.
Coffee-Infused White Chocolate Macadamia Cookies
Buttery cookies infused with coffee, loaded with white chocolate and macadamia nuts, and perfectly chewy with crisp edges.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 tbsp instant coffee or espresso powder
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup white chocolate chips
- ¾ cup macadamia nuts chopped
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in coffee powder, egg, and vanilla extract until well combined.
- Whisk flour, baking soda, and salt in a separate bowl. Gradually mix into the wet ingredients.
- Fold in white chocolate chips and macadamia nuts.
- Scoop dough into balls and place them 2 inches apart on the baking sheet.
- Bake for 10-12 minutes, or until edges turn golden brown.
- Let them cool slightly before devouring.
Notes
Nutritional Values (Per Cookie)
- Calories: ~160
- Total Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Cookie)
- Calcium: 3%
- Iron: 2%
- Magnesium: 4%
- Potassium: 2%
- Vitamin A: 5%
Additional Notes/Tips
- Use dark chocolate instead of white for a deeper flavor.
- Toast the macadamia nuts for extra crunch.
- Add a pinch of cinnamon for a warm, spiced twist.
- Store in an airtight container—if they somehow last that long.
