White Chocolate Macadamia Cookies with Espresso Sprinkles
Buttery white chocolate macadamia cookies elevated with bold espresso sprinkles—rich, indulgent, and ready to shake up your dessert game.
Ingredients
For the Cookies:
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup white chocolate chips
- ¾ cup chopped macadamia nuts
For the Espresso Sprinkles:
- 2 tbsp ground espresso
- ¼ cup granulated sugar
Instructions
- Preheat the Oven: Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the Butter and Sugars: Beat butter, granulated sugar, and brown sugar until fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Form the Dough: Gradually add the dry mixture to the wet ingredients. Stir in white chocolate chips and chopped macadamia nuts.
- Shape the Cookies: Roll dough into 1½-inch balls and place them on the prepared baking sheets.
- Sprinkle Espresso Mixture: Mix espresso and sugar in a small bowl. Lightly sprinkle over the dough balls.
- Bake: Bake for 10-12 minutes until the edges are golden brown.
- Cool: Let cookies rest for 5 minutes before transferring to a cooling rack.
Notes
Nutritional Values (Per Serving)
- Calories: 210 kcal
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Calcium: 4%
- Iron: 5%
- Magnesium: 3%
- Potassium: 3%
- Vitamin E: 2%
Additional Notes/Tips
- Lightly toast the macadamia nuts for a deeper flavor.
- Swap vanilla for almond extract for a twist.
- Espresso sprinkles can double as a coffee topping—you're welcome.