Strawberries & Cream with Macadamia Nuts Cookie
Yield: 18
Strawberries -N- Cream Cookies
These Strawberries & Cream Swirl Cookies are soft, chewy, and marbled with pink strawberry and creamy vanilla dough. Studded with white chocolate chips and macadamia nuts, they’re as beautiful as they are delicious.
Prep time: 30 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 40 M
Ingredients
Base Dough
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- 1 tsp cornstarch
- ¼ tsp salt
Add In's
- ½ cup white chocolate chips
- ½ cup chopped macadamia nuts
- 2–3 Tbsp crushed freeze-dried strawberries
- ½–1 tsp strawberry emulsion (adjust to taste/color)
Instructions
- Cream butter and sugars until smooth, being careful not to overbeat.
- Mix in the egg and vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt.
- Stir the dry ingredients into the wet mixture until just combined, then fold in the white chocolate chips and macadamia nuts.
- Divide the dough in half. Leave one half plain for the vanilla base. In the other half, add the crushed freeze-dried strawberries and strawberry emulsion until the dough is pink and speckled. You may need to add 2–3 tablespoons of flour to this side to bring it back to the same consistency as the vanilla dough since the emulsion can loosen it.
- Chill both doughs for 30 minutes.
- To shape, scoop some vanilla dough and some strawberry dough together and gently press and twist into a ball so they marble. For larger cookies, use about 2 ounces of dough total per cookie (roughly 1 ounce of each flavor). They don’t need to be perfectly even—the variation creates a beautiful swirl.
- Bake at 350°F for 9–11 minutes, until the edges are set and the centers remain soft.
- Allow cookies to cool slightly; the swirl and colors will become more pronounced as they set.