White Chocolate Macadamia Nut Skillet Cookies are so delicious! You have to get the ingredients and try them! The flaky sea salt compliments the sweet white chocolate and the topping is so yummy! I just know you will love this warm cookie too! It’s an easy desert to pull together and sure to impress! If you don’t have 5 inch cast iron skillets get a few! They are so handy to have I use them so often!! I have them in my link tree in my bio for you.
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White Chocolate Macadamia Nut Skillet Cookie
👉Ingredients
6 tablespoons unsalted butter at room temper:
1/2 cup brown sugar
1/3 cup granulated sugar
I large egg
1 teaspoons vanilla extract
I cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup white chocolate chips
1/3 cup macadamia nuts, roughly chopped
Flaky sea salt
Torani Sea Salt Chocolate Caramel Topping
👉Directions
Preheat oven to 350°F. Spray 1-6 5-inch cast iron skillets (depending on how many cookies you want to bake) with nonstick spray and place on a baking sheet.
Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl and stir until combined.or use a hand mixer.
Add the egg and vanilla to the butter mixture mix again until combined.
Add the flour, baking soda, and kosher salt in a separate mixing bowl and whisk together.
Add the dry ingredients to the wet ingredients and stir until just incorporated.
Add the white chocolate and nuts and stir until distributed throughout the dough.
Divide the dough into six portions, or for Individual serving it’s about a heaping 1/4 cup each. The. Refrigerate left over dough.
Bake until the edges look wrinkly and the top is a golden brown, about 13-15 minutes.immediately sprinkle with flaky sea salt. Cool slightly and serve with ice cream and sea salt chocolate caramel topping. Serves 6 5-inch skillets
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30 апр 2024
