Ingredients

The following ingredients have 2 Servings
  • 1/2 cup butter, softened
  • 1 1/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon butter flavoring
  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup toffee bits (baking aisle)
  • 1/2 cup chopped roasted salted macadamia nuts
  • 1/2 cup white chocolate chips
  • Maldon sea salt flakes

Instruction

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • In the bowl of an electric mixer, cream together butter and sugar on medium high speed. Add eggs one at a time and mix well in between until smooth and creamy.
  • Add vanilla extract and butter flavoring and mix.
  • In a separate bowl, mix flour, salt, baking soda, toffee bits, and macadamia nuts.
  • On low speed, mix the dry ingredients into the wet ingredients until a dough forms.
  • Add white chocolate chips and mix briefly, stopping to scrap down the sides and stir from the bottom as needed.
  • Scoop dough onto parchment paper lined baking sheet, using about 2 tablespoons of dough per cookie (12 per sheet). Dough will be sticky, but manageable. Sprinkle each dough ball with a little bit of Maldon sea salt flakes.
  • Bake for 11-13 minutes, or until edges are golden. If you like a doughier cookie, take them out when the very center is still slightly moist.
  • Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Repeat with remaining dough.
  • Store in an airtight container for up to three days.