I will never say no to a white chocolate macadamia nut cookie. I will definitely never say no to a version of a white chocolate macadamia nut cookie that brings me one step closer to Supermoon Bakehouse in NYC. I have not been to New York in a hot minute but I know when I return (hopefully soon), getting the cornflake, white chocolate, and macadamia nut cookie at Supermoon will be one of the first things I do. I have been dreaming about this cookie and making iterations of it in my own kitchen since they first introduced it over two years ago.
Since I’ve never had the real thing, I wouldn’t call this a recreation. It’s more like an ode to a cookie that I’ve put on a cookie pedestal that occupies my brain space all the time. The base of the cookie is very similar to my favourite chocolate chip cookie recipe with the addition of white chocolate, macadamia nuts, and the crown this cookie deserves: a golden, glistening honey cornflake cluster. The honey cornflake clusters need time to bake and set, so you want to make those first before making the cookie dough. The most challenging part of this recipe is resisting the urge to eat all the cornflake clusters before the cookies are done baking. Good thing for you is that the recipe can yield 13 cornflake clusters, 12 of which end up on the cookies, and the remaining one is for your own snacking pleasure.
Cornflake White Chocolate Macadamia Nut Cookies
Ingredients
Honey Cornflake Clusters
- 42 g (3 tbsp) unsalted butter
- 60 ml (1/4 cup) honey
- 1/2 tsp kosher salt
- 70 g cornflakes
White Chocolate Macadamia Cookie Dough
- 140 g (1/2 cup plus 2 tbsp) unsalted butter, room temperature
- 126 g (1/2 cup plus 2 tbsp) brown sugar
- 100 g (1/2 cup) granulated sugar
- 2 tsp vanilla extract
- 1 large egg, room temperature
- 220 g (1 3/4 cup plus 2 tbsp) all-purpose flour
- 1/2 tsp kosher salt
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 230 g (1 1/3 cup) coarsely chopped white chocolate
- 130 g (1 cup) macadamia nuts, roughly chopped
- flakey salt, for finishing
Instructions
Honey Cornflake Clusters
- Preheat oven to 325F. Place 12 parchment paper cupcake liners on a small baking sheet. Alternatively, line a baking sheet with parchment paper.
- Put butter, honey, and salt in a medium, nonstick pot. Heat the mixture of medium heat until the butter is melted, about 1-2 minutes. Continue cooking the mixture until it begins to bubble.
- Add cornflakes into the pan. Using a rubber spatula, gently mix the cornflakes into the butter mixture until they are evenly coated. Remove the pan from the heat. Evenly divide the cereal mixture into the 12 cupcake liners or onto the parchment paper-lined baking sheet.
- Bake cornflake clusters for 8 – 10 minutes. Remove from the oven and let them cool on the tray while you make the cookie dough.
White Chocolate Macadamia Cookie Dough
- Preheat the oven to 350F. Line a large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until smooth, about 1 minute.
- Add the vanilla and egg to the butter mixture and mix on medium speed until they are fully incorporated, scraping down the sides of the bowl as needed.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. With the mixer on low speed, add the flour mixture in two batches to the butter mixture, and mix until the ingredients are just combined, about 1 minute.
- Add the chopped white chocolate and macadamia nuts to the mixing bowl. Mix on low speed until incorporated.
- With a standard ice cream scoop, form 12 even balls of dough.
- Place dough balls about 2 inches apart on the baking sheet.
- Bake the cookies for 12 to 14 minutes, or until the cookies are browned and caramelized along the edges and the centres are just set. If you would like your cookies to have the crinkled edges, give the pan a few taps on the oven rack before you take them out of the oven.
- Take the cookies out of the oven and immediately press a cornflake cluster onto each cookie. Sprinkle each cookie with flakey sea salt. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
![day two: sparkly matcha neapolitan shortbread cookies ✨
the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)
vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt
matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt
strawberry dough
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder
1/4 tsp salt
1 egg white
coarse sanding sugar
for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls
place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough
remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min
[recipe cont’d in comments]
#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating](https://constellationinspiration.com/wp-content/plugins/instagram-feed/img/placeholder.png)
Shannon says
Looks alone are with the 5 stars. My question is #7 reads, “Place the filled dough balls….” There is nothing in the preceding steps about filling the balls of dough with anything. What am I supposed to fill them with? Thanks in advance.
Amy says
Thanks for catching that! I just meant dough balls 🙂