White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies | Revamperate White Chocolate Macadamia Nut Cookies | RevamperateYou know the cookie dough you buy from catalogs? My mom always used to buy them from kids at school so we’d usually have balls of white chocolate macadamia nut and M&M cookie dough in the freezer that I liked to snack on when I was craving something sweet. That was the only time I would eat white chocolate macadamia nut dough and it was super delicious. We rarely baked it…probably because I ate most of the dough before we could bake it. 

Nonetheless, those pre-made balls of frozen dough were my introduction to macadamia nuts. In case you haven’t already noticed, macadamia nuts are quite expensive, so when I saw them on sale I rushed at the chance. 

These white chocolate macadamia nut cookies are to die for! They may look thin, but they’re extra soft and chewy with big chunks of white chocolate and macadamia nuts. 

White Chocolate Macadamia Nut Cookies | Revamperate White Chocolate Macadamia Nut Cookies | RevamperateIngredients (makes 14-18 cookies): 

  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg + 1 yolk
  • 1 1/2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips
  • 1/2 cup chopped macadamia nuts 

Preheat the oven to 350 degrees. Line a baking sheet with parchment or a silicone mat.

In one bowl, whisk together the flour, baking soda and salt and set aside. 

In the bowl of your mixer fitted with a paddle attachment, cream the butter and sugars together. Mix in the egg, egg yolk and vanilla extract. Add in the dry ingredients in batches until barely combined. Stir in the white chocolate chips and macadamia nuts with a spatula.

Cover the bowl with plastic wrap and refrigerate for about an hour. Once chilled, use a cookie scoop to scoop balls of dough onto the lined cookie sheet. Bake for 8-10 minutes until barely browning around the edges. Let cool on a wire rack until cool enough to touch and transfer to a cooling rack to cool completely. 

Biting into one of these is perfectly soft and chewy! Enjoy!

Brown Butter Bourbon Pecan Cookies

Brown Butter Bourbon Pecan Cookies | Revamperate Brown Butter Bourbon Pecan Cookies | Revamperate

I’ve never given much thought to pecans. I mean, I guess I liked them but wasn’t over the moon about them. I think I would usually just forget that they even exist until someone mentioned them or I saw a recipe with them. This year, I decided to try a couple pecan recipes to go along with the holidays. Hopefully one day I’ll share my recipe for brown butter bourbon pecan cupcakes with brown sugar frosting (especially the frosting!), but I haven’t quite perfected it yet. 

Instead, I took that recipe and turned it into a cookie! Here you have brown butter bourbon pecan cookies, made with lots of brown sugar, nutty brown butter and a little bit of bourbon for extra flavor. They’re not difficult to make, but they require time because they’re best when the dough is chilled for several hours. Chilled dough makes for thicker, softer cookies. The brown butter truly makes the cookie. It gives it a nutty, almost caramel-like taste and the hint of bourbon bring it out as well.

If you prefer to make these alcohol free, you can remove the bourbon and the cookies should still bake fine. You can also replace the bourbon with one additional tablespoon of milk, which is required in this recipe to cancel out the changes in the brown butter. By simmering the butter, it changes its structure, and the milk helps make up for it. Personally, I like using milk in my cookies regardless, but this time it’s a requirement for properly baked cookies. Same goes for the corn starch! You need it to keep the cookies’ structure. I always use corn starch in brown butter cookie recipes (and sometimes others) because it keeps the cookies soft and prevents too much spreading when baked. Now, let’s make cookies!

Brown Butter Bourbon Pecan Cookies | Revamperate Brown Butter Bourbon Pecan Cookies | RevamperateIngredients:

  • 1 cup unsalted butter 
  • 3/4 cup light brown sugar 
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs 
  • 2 1/2 cups all-purpose flour 
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1/4 tsp salt
  • 2 Tbsp bourbon whiskey
  • 2 Tbsp low fat milk 
  • 1 cup chopped pecans

Chop pecans into small pieces and set side (or purchase pre-chopped pecans).

To make the brown butter, cut the butter into chunks and melt the butter in a saucepan on the stove on medium heat. As it melts, it should begin to foam and you’ll begin to see flecks of brown in the melted butter. You’ll know it’s ready when the color has changed to a reddish brown and you can smell the nuttiness. Remove from heat and pour into bowl without scraping the pan/skillet. Move the bowl of butter to the fridge to cool completely and bring back to a solid state. 

In a small bowl, whisk together the flour, baking soda, cornstarch and salt and set aside. 

In the bowl of your mixer fitted with a paddle attachment, beat the chilled brown butter for 1-2 minutes until creamy. Add the sugars and beat for an additional 1 minute until well-mixed. Mix in the eggs and vanilla. Slowly mix in the dry ingredients a little at a time, followed by the bourbon and milk. The dough will still be stiff. Mix in the chopped pecans on low speed until barely combined. 

Cover the bowl and move to the fridge to chill for several hours or overnight. 

Remove the chilled dough and let it sit at room temperature for 15-20 minutes until soft enough to mold. Preheat the oven to 350 degrees and line a baking sheet with parchment or a silicone mat. Scoop 1-inch balls from the dough, roll and place several inches apart on the baking sheet. Bake for 10-12 minutes until the edges are lightly brown. The middles will still look very soft and puffy, but they’ll finish baking after you remove from the oven. Let them cool for 8-10 minutes and then transfer to a cooling rack to cool completely. 

Brown Butter Bourbon Pecan Cookies | Revamperate

Flourless Peanut Butter Trail Mix Cookies

Flourless Peanut Butter Trail Mix Cookie | Revamperate Flourless Peanut Butter Trail Mix Cookie | Revamperate
Guess what today is? It’s National Trail Mix Day! I know it seems strange that I’m celebrating something that’s actually healthy, but I did it by incorporating trail mix into cookies…still counts, right? Nothing gets by me without adding sugar to it. I promise these are one of the healthier cookie recipes you could try though, and they still taste surprisingly good for something so healthy. Energy bar meets cookie here, and they really like each other…

These flourless peanut butter trail mix cookies are the perfect recipe to get a little fiber and goodness in your diet while still satisfying your sweet tooth. The sugar and M&Ms keep your sugar levels up, but the oats, peanut butter, nuts and dried fruit make for a healthy energy combination.

Flourless Peanut Butter Trail Mix Cookie | Revamperate Flourless Peanut Butter Trail Mix Cookie | Revamperate
Ingredients:

  • 1 cup peanut butter
  • 2/3 cup old fashioned rolled oats
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • pinch of salt
  • 1 egg
  • 1/2 tsp vanilla
  • 3 tbsp brown sugar
  • 3 tbsp granulated sugar
  • 1/4 cup M&Ms (can substitute chocolate chips)
  • 1/4 cup dried cranberries (or raisins, etc.)
  • 1/4 cup sliced almonds (can substitute peanuts, pistachios or other nuts)

Whisk together the oats, cinnamon, baking soda and salt in one bowl and set aside. Combine the peanut butter and egg and beat together using a paddle attachment until creamy. Add the sugars. Mix in the dry ingredients a little at a time until barely combined (the dough will be tough). Use a spatula to stir in the M&Ms, dried cranberries and sliced almonds (or whatever add-ins you’ve chosen) and chill the dough in the fridge for about 30 minutes. 

Flourless Peanut Butter Trail Mix Cookie | Revamperate Flourless Peanut Butter Trail Mix Cookie | Revamperate
Take out the chilled dough and scoop 1-inch balls from the dough onto a lined baking sheet. Press down lightly on each ball with your spatula or the back of a spoon. Because the dough doesn’t have flour, it might appear greasy. To reduce the grease, you can gently blot the dough with a paper towel before baking.

Bake the cookies on 350 degrees for 8-10 minutes. They’ll be really soft still and you won’t see brown, but they’ll be done. Cool completely, and if the cookies still seem oily, blot again with a paper towel. 

These cookies are packed with good stuff, and they’re gluten free with no butter!