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Homemade White Chocolate Crackles photo

White Chocolate Crackles

These White Chocolate Crackles combine creamy white chocolate with crunchy macadamia nuts for a deliciously chewy cookie experience.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 24 servings

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop

Ingredients
  

  • 1 cup brown sugar
  • 1 cup sugar
  • 1/2 cup unsalted butter softened
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 cups white chocolate chips
  • 1/2 cup macadamia nuts chopped
  • 1/2 cup sugar for rolling

Instructions
 

  • Preheat your oven to 350°F (175°C) to ensure even baking and perfect golden-brown cookies.
  • Line your baking sheets with parchment paper to prevent sticking and ease cleanup.
  • In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer.
  • Add vegetable oil, eggs, and vanilla extract to the creamed mixture. Beat until well combined.
  • In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep cookies tender.
  • Gently fold in the white chocolate chips and chopped macadamia nuts for added crunch and flavor.
  • Use a cookie scoop or your hands to portion dough into 1-inch balls. Roll each ball in granulated sugar to coat thoroughly, creating a crackled effect when baked.
  • Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Cookies will firm up as they cool.
  • Remove cookies from oven and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

  • Store cooled cookies in an airtight container at room temperature for up to one week.
  • Freeze unbaked dough balls on a baking sheet, then transfer to a freezer-safe bag; bake from frozen adding a few minutes to baking time.
  • Allow cookies to sit for a day before serving to let flavors meld beautifully.
Keyword Baking, Cookies, Easy, Macadamia Nuts, White Chocolate