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Authentic Vietnamese recipes from the Motherland

Macadamia Nut & Popcorn Cookies

It's that special time of year. While decking the halls with boughs of holly, I was missing the sweet aroma of baked cookies from the kitchen. I started off making macadamia nut cookies, but when I opened the oven to check on the nearly finished cookies, they looked plain. A little too plain for the Holidays. A package of chocolate-covered caramelized kettle corn sat on the counter. I grabbed a handful and plopped some in the middle of each cookie. They were still not festive enough. When the cookies were done and out of the oven, I thought it would be fun to drizzle on melted chocolate because why not! Boy oh boy did these additions spruce up the cookies! It's sugary goodness on top of sugary goodness. Nothing says Happy Holidays more than a batch of freshly made cookies and diabetes.

If Macadamia Nut & Popcorn Cookie is too diabolical for you, omit the popcorn and make regular macadamia nut cookies (recipe below; ignore any mentions of popcorn). If you love bakery macadamia nut cookies, you will not be disappointed. These cookies are buttery, soft and super duper scrumptious. 

Macadamia Nut & Popcorn Cookies

Macadamia Nut & Popcorn Cookies

Macadamia Nut & Popcorn Cookies

Makes two dozen

Ingredients

  • 1 cup unsalted butter at room temperature
  • 1 cup granulated white sugar
  • 1 packed cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 cup macadamia nuts
  • 1/2 cup preferred popcorn (I used caramel and chocolate kettle corn)

Instructions

  1. Mix together butter and sugars until combined and fluffy.
  2. Add eggs, one at a time, then vanilla extract.
  3. In a separate mixing bowl, whisk together flour, baking soda, and cream of tartar.
  4. Add flour mixture into the wet batter. Mix until combined.
  5. Add nuts and mix until combined.
  6. Chill the batter in the fridge for at least one hour (It's very buttery. It will thin out if not chilled)
  7. Scoop about 1-2 tablespoons batter per cookie onto ungreased pan (Again, it's very buttery, no need for parchment paper or baking mat)
  8. Bake for 10 minutes. While batter is still wet at the center, top each cookies with a small handful of your favorite popcorn.
  9. Continue baking for 2-3 more minutes until lightly brown around the edges.
  10. Remove from oven and let them cool completely on tray before serving.