2612943804333

Maple and Thyme

menu icon
search icon
Shop Maple & Thyme Granola →

Chocolate Cupcakes with Vanilla Buttercream + Giveaway

Published: | Modified: by 4 Comments

chocolate cupcake with vanilla buttercream unwrapped

Happy Birthday Maple and Thyme:

It's hard to believe it but...Maple and Thyme is officially a year old! To celebrate we have both a recipe, Chocolate Cupcakes with Vanilla Buttercream and a cookbook giveaway! This cupcake recipe was adapted from the recipe that my mom made using the back of the Hershey's Cocoa container. She made these cupcakes each year on our birthdays for us to bring into school. This recipe makes a classic chocolate cupcake, tender and full of chocolate flavor and is topped with a light and fluffy vanilla buttercream. When I made these cupcakes for the photo shoot, I added candy pumpkins, exactly as my mom used to when I was little. I am so excited to share this recipe as we celebrate our first birthday!

This year has been a wild ride full of new recipes, learning the ins and outs of writing code, building a website, and growing my presence on social media. I've had the opportunity to take magical photography classes, join the supportive online community of Food Blogger Pro and have also purchased my ticket for The Everything Food Conference coming up in Layton, Utah. I've probably gone through at least 30 pounds of butter I've even earned about $25!!!

[Read more...]

Slow Cooker Maple Apple Butter

Published: | Modified: by 23 Comments

Our slow cooker maple apple butter is the perfect fall recipe made with crisp, fresh apples, cozy spices and sweetened with maple syrup. This sugar free apple butter is one of the best apple butter recipes for canning. You can spread homemade apple butter on toast, fresh biscuits, pancakes, or even make an apple butter sandwich! If you're looking for a faster way to make apple butter, be sure to check out our recipe for Instant Pot Apple Butter.

[feast_advanced_jump_to]

❤️ Why You'll Love This Recipe

Set It Up and Leave It - This recipe is one of my favorites because once you prep the ingredients, you just leave the apple butter to simmer all day. Your house will smell amazing and the finished product is the epitome of fall flavors.

No Added Sugar - There is no sugar added to this apple butter making the recipe a healthy way to enjoy fall baking.

You can use this flavorful apple butter to make our Apple Butter Oatmeal Pancakes or Apple Butter Bread too!!

🍫 Ingredients

ingredients for instant pot apple butter on white wood background.
  • apples - for this recipe, you'll want to use a crispy, tart apple such as honey crisp pr cortland
  • maple syrup - be sure to use 100% pure maple syrup for this recipe
  • maple sugar - maple sugar is made by evaporating the liquid from maple syrup. It has a great maple flavor and adds sweetness to the recipe without adding additional moisture.

🥣 Instructions

Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.

apples and spices for apple butter in slow cooker.

Combine apples, spices, maple syrup, maple sugar, vanilla and lemon juice in your slow cooker. Cook on low for 8 hours.

cooked apples for apple butter in blender.

Use your blender or immersion blender to puree the apples until smooth.

slow cooker apple butter in saucepan

Sweeten to taste and cook your apple butter over low heat for 15-30 minutes.

jar of slow cooker maple apple butter with apples and cinnamon sticks.

Store finished apple butter in the refrigerator or freezer. See below for directions for canning apple butter.

Hint: Our no sugar added apple butter recipe is not designed to be super sweet - be sure to taste test you apple butter and be sure that it's sweet enough for you. If it's not, add a little more maple sugar during the final simmering.

🤓 How to Can Apple Butter

  1. Start by sterilizing your jars in boiling hot water. Carefully lower the jars, their lids and rims into boiling hot water for ten minutes and then allow the jars to cool and then dry them out.
  2. Ladle the warm apple butter into your canning jars, leaving a little bit (about ¼ inch) of room at the top of the jar. Wipe the jars off and then seal with the lid and rim.
  3. Finally, submerge the filled jars in boiling water and process for 10 minutes.
  4. Remove the jars from the boiling water using tongs and allow to cool completely. The lids should be sealed tight and should not make a popping sound when you push down on them. 

⭐️ Recipe FAQs

What are the best apples to use for apple butter?

Firm, tart apples make the best apple butter. I like to use Macintosh, Cortland or Honey Crisp for my apple butter.

What can I use apple butter for?

Apple butter is delicious spread on toast, biscuits and scones. Apple butter is delicious added to a sandwich and makes a flavorful addition to your charcuterie boards.

Is it better to freeze or can apple butter?

This is really a personal preference and depends on what you are doing with the apple butter. If I am giving the apple butter as a gift, I can it so that it lasts at room temperature. If I am saving apple butter for future baking projects or to spread on baked goods, I prefer to freeze it.

slow cooker maple apple butter with apples

Love this recipe? We'd love to hear about it! Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating at the top of the recipe card! We read, respond to and appreciate all of your comments so don't forget to leave a comment below. We love hearing feedback from our readers!

We love connecting with all of you on social media. Head over and follow along @instagram @facebook or @pinterest

📖 Recipe

crock pot apple butter with spoon, apple and cinnamon.
Print Recipe
4.92 from 12 votes

Slow Cooker Maple Apple Butter

Our slow cooker maple apple butter is the perfect fall recipe made with crisp, fresh apples, cozy spices and sweetened with maple syrup. This sugar free apple butter is one of the best apple butter recipes for canning. You can spread homemade apple butter on toast, fresh biscuits, pancakes, or even make an apple butter sandwich!
Prep Time15 minutes
Cook Time8 hours 5 minutes
Total Time8 hours 20 minutes
Course: Condiment
Cuisine: American
Servings: 4 cups
Calories: 385kcal
Author: Amanda Smallwood

Equipment

  • slow cooker
  • blender or food mill

Ingredients

  • 7 large apples, peeled, cored and sliced about 6 - 6.5 pounds
  • ½ cup maple syrup
  • ½ cup apple cider
  • 2 tablespoons lemon juice, or juice of 1 lemon
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ¼ cup maple or light brown sugar

Instructions

  • Place sliced apples into your slow cooker. Add maple syrup, apple cider, lemon juice, vanilla, cinnamon, ginger, nutmeg and ground cloves. Mix gently to combine.
  • Cook apples on low, with the lid tightly secured for 8 hours.
  • After 8 hours, use your immersion blender to puree the apple butter. If you don't have an immersion blender, use your regular blender and puree until smooth. 
  • Return the apple butter to a medium sauce pan, sweeten with the maple sugar to taste and cook for an additional 15-30 minutes on low, stirring often.
  • Cool and store apple butter in the refrigerator or freezer or follow the directions below for canning your apple butter.

Notes

Apples - for this recipe, be sure to use a firm, tart apple like a Cortland or Honey Crisp.
Maple Syrup - Use 100% pure maple syrup for the apple butter
Maple Sugar - Maple sugar is made from evaporated maple syrup. You can find maple sugar at farm stands, on Amazon and I've also seen it at Whole Foods Market.
Storing Apple Butter:
Refrigerator - Store apple butter in an airtight container in the refrigerator for up to 2 weeks. 
Freezing - Fill your storage containers about ¾ of the way full. Tightly seal the jars and move to the freezer. The apple butter will expand a bit as it freezes. Apple butter lasts in the freezer for up to a year.
Canning:
  1. Start by sterilizing your jars in boiling hot water. Carefully lower the jars, their lids and rims into boiling hot water for ten minutes and then allow the jars to cool and then dry them out.
  2. Ladle the warm apple butter into your canning jars, leaving a little bit (about ¼ inch) of room at the top of the jar. Wipe the jars off and then seal with the lid and rim.
  3. Finally, submerge the filled jars in boiling water and process for 10 minutes.
  4. Remove the jars from the boiling water using tongs and allow to cool completely. The lids should be sealed tight and should not make a popping sound when you push down on them. 

Nutrition

Calories: 385kcal | Carbohydrates: 99g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 13mg | Potassium: 571mg | Fiber: 10g | Sugar: 81g | Vitamin A: 213IU | Vitamin C: 21mg | Calcium: 88mg | Iron: 1mg

Chewy Snickerdoodles

Published: | Modified: by 6 Comments

stack of snickerdoodles with milk

This recipe was created for my two boys who LOVE snickerdoodles. If they had their way, it would be snickerdoodles for breakfast, lunch, dinner and snacks. They just love them. This recipe took a few tries before I got it just right. They had to have crispy edges, chewy middles, and just the right amount of cinnamon and sugar on the outside. This is, in my opinion, a perfectly sweet and chewy snickerdoodle with a ton of cinnamon flavor. Quick and easy to make, these snickerdoodles are a great snack for an afternoon playdate or yummy dessert for your next potluck. This delicious fall cookie is  perfect with a warm cup of tea or a pumpkin spice latte!

[Read more...]

Almond Peach Scones

Published: | Modified: by Leave a Comment

almond peach scone with cappuccino

I've been on a serious scone kick and obsessed with peaches, so here you have it! Almond Peach Scones! I find that once I start playing with a recipe, I can't stop thinking of ways to tweak the textures or flavors. I recently discovered that swapping all-purpose flour for cake flour in a scone recipe creates a scone that is more tender and flaky than I had ever thought possible. This discovery has led to the creation of far too many scones.

[Read more...]

Grilled Peach Caprese Salad with Honey and Basil

Published: | Modified: by Leave a Comment

Grilled Peach Caprese Salad with Honey and Basil on a white plate

Looking for a late summer salad that is easy to make but looks like you put a ton of effort into it? This Grilled Peach Caprese Salad with Honey and Basil is your perfect solution. Refreshing layers of arugula, fresh mozzarella, tomatoes, grilled peaches and basil are drizzled with local honey and olive oil. An incredible side dish or an easy to make summertime meal, this salad is the perfect way to enjoy those peaches that just arrived in your farm share.

[Read more...]

Slow Cooker Maple Peach Butter

Published: | Modified: by 6 Comments

peach butter in jar with peaches and spoon

We were in Vermont last weekend and somehow came home with 10 pounds of blueberries and 10 pounds of peaches. We froze most of the blueberries, made an amazing batch of Wild Blueberry Jam using a recipe from The Lakehouse Kitchen, and then made the most incredible Maple Peach Butter. I've made both apple and peach butter in the past, but this recipe was new because I sweetened the peach butter with maple syrup and maple sugar, and I also used the slow cooker to make it. This peach butter is super easy to make, made the house smell delicious, and now I don't have to worry about all of those peaches going bad before we have a chance to eat them. Now I just need to bake a batch of flaky biscuits. [Read more...]

Pineapple Coconut Scones with Brown Sugar Glaze

Published: | Modified: by 6 Comments

This recipe for big fluffy scones is decadent, buttery, and filled with fresh pineapple, crunchy macadamia nuts and big toasted flakes of coconut. These delicious fruit scones are made with plain flour, super easy to make and drizzled with a homemade brown sugar glaze.

plate of pineapple scones with coffee and flowers

This recipe is easy to make with our step by step directions and photographs. This recipe is a delicious addition to your Sunday brunch and these tasty scones also make a great afternoon snack with your favorite cup of tea.

Ingredients

ingredients for fluffy pineapple coconut scones on white background
  • all-purpose (plain) flour
  • brown sugar
  • macadamia nuts
  • coconut flakes
  • salt and baking powder
  • unsalted butter
  • heavy cream
  • egg
  • vanilla
  • fresh pineapple

Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.

Instructions

dry ingredients for fluffy pineapple scones in a white mixing bowl
adding frozen butter to dry ingredients pineapple scones

Combine dry ingredients in a large mixing bowl. Whisk until well combined.

Grate the frozen butter directly into the dry ingredients. Gently mix to combine.

adding liquid ingredients to dry ingredients
adding frozen pineapple to scone dough

Add the liquid ingredients and mix until the dough just begins to come together.

Add the frozen pineapple to the dough. Mix until the pineapple is well dispersed.

scone dough in circle and cut into wedges
scones brushed with heavy cream on baking sheet

Form dough into a 6 inch circle. Cut the circle into 8 wedges.

Arrange scones on a parchment lined baking sheet. Brush with heavy cream and bake.

brown sugar and butter in a small saucepan
fluffy pineapple scones on baking sheet with brown sugar glaze

In a small saucepan, combine butter, heavy cream and brown sugar. Warm until slightly thickened.

Drizzle warm glaze over baked scones and sprinkle with a few flakes of toasted coconut.

Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.

Frequently Asked Questions About Making Scones

Is plain flour the same as all purpose flour?

Yes! Plain flour and all purpose flour are the same thing. You can use the two interchangeably in recipes. There is no rising agent added to plain or all purpose flour.

How do I get my fruit scones to rise and be fluffy?

To get your fruit scones to rise and be fluffy, you need to do a couple of things. You always want to be sure that your baking powder is fresh. If it's not, you won't have fluffy scones. The other key to fluffy scones is using cold butter and keeping your dough cold. Warm butter creates warm dough and warm dough will spread in the oven and you will have flat scones. Be sure to follow all recipe instructions carefully when baking scones.

Can you freeze scones?

Absolutely! You can freeze scones baked or unbaked. Check out our comprehensive guide on everything that you need to know about how to freeze scones!

Top Tips and Tricks

Use Cold Ingredients: I can't emphasize this enough! You need cold butter, cold cream, cold eggs and cold vanilla. I even sometimes throw my flour combination into the freezer for a few minutes just to make sure everything is super cold. All of my scone recipes start with a stick of frozen butter that I grate into the dry ingredients.
Don't Be Afraid to Mix the Dough: I've had good luck when I turn the dough onto a floured board when it has just about come together. Then I like to fold it over itself 4-5 times until all of the extra flour has been incorporated into the dough and the dough has an even consistency flecked with butter.
Refrigerate or Freeze Your Dough Before Baking: Give your dough triangles a rest in the refrigerator or freezer for 20-30 minutes before baking.

Other Delicious Scone Recipes

📖 Recipe

pineapple scone on white plate with gold fork
Print Recipe
5 from 5 votes

Fluffy Pineapple Coconut Scones with Brown Sugar Glaze

A sweet and buttery fruit scone made with plain flour, fresh pineapple, Macadamia nuts, and coconut. 
Prep Time15 minutes
Cook Time20 minutes
Dough Chilling Time30 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: American
Servings: 8 scones
Calories: 392kcal
Author: Amanda Smallwood

Ingredients

For the Scones

  • 2 ¼ (295g) cups all-purpose flour
  • ½ cup light brown sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cups coconut flakes
  • ⅓ cup macadamia nuts, roughly chopped
  • ½ cup unsalted butter, frozen and shredded or cut into small cubes
  • ½ cup + 2 tablespoons heavy cream
  • 1 large egg
  • 1 teaspoon vanilla
  • ½ cup fresh pineapple, diced and frozen

For the Brown Sugar Glaze

  • ½ cup light brown sugar
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • ½ teaspoon vanilla
  • 1 pinch salt

For the Garnish

  • 2 tablespoons toasted coconut flakes
  • 2 tablespoons Macadamia nuts, roughly chopped

Instructions

Scones

  • Preheat the oven to 400° and line a half sheet pan with parchment paper or a silicone baking mat. Toss a stick of butter into the freezer to chill.
  • In a large bowl, mix together the flour, brown sugar, baking powder, salt, coconut flakes, and macadamia nuts.
  • Grate your frozen stick of butter directly into the dry ingredients. Use a pastry cutter or two forks to gently work the butter into the flour mixture. Put the mixing bowl in the freezer while you mix up the liquid ingredients. 
  • In a large measuring cup, combine the heavy cream, egg, and vanilla. Whisk until well combined. Drizzle this over the dry ingredients and mix until all of the dough appears to be wet. You may need to add an additional tablespoon or two of heavy cream.
  • Gently fold in the frozen pineapple.  Mix until the pineapple can be seen throughout all of the dough.
  • On a floured surface, form the dough into a 6-7 inch circle. Using a sharp knife, or a bench knife, cut the circle into 8 equal triangles.
  • Arrange scones on the prepared baking sheet and move to the refrigerator or freezer to chill for 30 minutes.
  • Brush each scone with a bit of heavy cream. Bake for 20-22 minutes or until the edges are golden brown and the scones are cooked through. While the scones are baking, make the brown sugar glaze.

Brown Sugar Glaze

  • In a small sauce pan, combine brown sugar, heavy cream, butter, vanilla, and salt. Warm over low heat until the sugar has dissolved and the butter has melted. Remove from heat and reserve until you are ready to glaze your scones.
  • Remove baked scones from the oven and drizzle brown sugar glaze over each scone. Garnish with chopped macadamia nuts and a few flakes of toasted coconut. 

Notes

To toast the coconut for the garnish, spread the coconut flakes evenly on the bottom of a small frying pan. Warm over low heat until the coconut becomes slightly toasted. Allow to cool before using to garnish the scones.

Nutrition

Calories: 392kcal | Carbohydrates: 40g | Protein: 7g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 272mg | Potassium: 323mg | Fiber: 3g | Sugar: 30g | Vitamin A: 972IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 3mg

Love this recipe? We'd love to hear about it! Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating at the top of the recipe card! We read, respond to and appreciate all of your comments so don't forget to leave a comment below. We love hearing feedback from our readers!

We love connecting with all of you on social media. Head over and follow along @instagram @facebook or @pinterest

fluffy pineapple coconut scones with coffee and gold fork

Banana Macadamia Nut Pancakes

Published: | Modified: by 5 Comments

In this indulgent breakfast recipe, our favorite light and fluffy pancake recipe is filled with fresh banana slices and crunchy macadamia nuts. Topped with some maple or coconut syrup, our recipe for banana macadamia nut pancakes will bring you right back to your favorite beach side breakfast. This recipe is so easy to make and produces perfect pancakes every time.

pouring maple syrup over a stack of banana macadamia nut pancakes.
[feast_advanced_jump_to]

❤️ Why You'll Love This Recipe

Our Macadamia nut pancakes are filled with slices of fresh banana and topped with even more fresh banana slices and crunchy macadamia nuts. This sweet and salt combo makes for a perfect start to your next weekend morning. Our step by step directions are easy to follow and will have you making homemade pancakes in no time. If you're feeling homesick for Hawaii, this recipe will transport you right back to your favorite oceanside breakfast spot.

🍌 Ingredients

ingredients for banana madadamia nut pancakes on white background.
  • banana - be sure that you have a perfectly ripe banana for this recipe. Under or overripe will not produce the best pancake.
  • macadamia nuts - for this recipe, you want Macadamia nuts that are already roasted and salted

🥞 Variations

Macadamia Nut Pancakes - looking for straight up macadamia nut pancakes, no banana? Simply omit the banana slices from the recipe and add a few more Macadamia nuts to each pancake.

Coconut Mac Nut Pancakes - add some toasted coconut flakes along with the banana slices and macadamia nuts. To toast coconut flakes, spread on a sheet pan and bake at 290° for 4-5 minutes or until just golden brown.

🥣 Instructions

Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.

dry ingredients for banana macadamia nut pancakes.

Combine the dry ingredients in a large mixing bowl.

adding liquid ingredients banana macadamia nut pancakes.

Add the liquid ingredients to the dry ingredients and mix until the batter just comes together.

adding banana slices to pancake in frying pan

Pour batter onto your heated frying pan. Arrange banana slices on each pancake. Cover each banana slice with a little bit of batter.

adding macadamia nuts to pancakes in frying pan.

Sprinkle macadamia nuts over the pancakes.

banana macadamia nut pancake cooking in frying pan

Flip the pancakes and allow them to finish cooking.

stack of banana macadamia nut pancakes with flowers and bottle of milk.

Garnish the cooked pancakes with additional slices of fresh banana and more macadamia nuts.

Hint: Covering each banana slice with just a little bit of batter keeps the banana slices from sticking to your griddle or frying pan.

🤓 Expert Tips

Make the Batter Ahead of Time - This pancake batter keeps well in the refrigerator for 2-3 days. You can make the batter the evening before and save yourself some time in the morning.

Perfectly Ripe Bananas - Be sure to choose a banana that is just ripe. Too ripe, and the banana will turn mushy in your pancakes. Not ripe enough and you will have tart, chewy banana slices in your pancakes.

⭐️ Recipe FAQs

What makes a pancake more fluffy?

To make fluffy pancakes, you want to be sure to use fresh baking powder. The baking powder gives the pancakes that height and supports that fluffy texture. You also want to be sure to mix your batter completely but don't over mix it. Over mixing will make your pancakes less light and fluffy.

stack of banana macadamia nut pancakes with coffee and fork.

Love this recipe? We'd love to hear about it! Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating at the top of the recipe card! We read, respond to and appreciate all of your comments so don't forget to leave a comment below. We love hearing feedback from our readers!

We love connecting with all of you on social media. Head over and follow along @instagram @facebook or @pinterest

📖 Recipe

banana macadamia nut pancakes on plate with coffee.
Print Recipe
4.85 from 13 votes

Banana Macadamia Nut Pancakes

A tender, fluffy pancake loaded up with crunchy, salty macadamia nuts and slices of fresh banana. Topped with some maple or coconut syrup, you will love these Banana Macadamia Nut Pancakes!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 8 pancakes
Calories: 184kcal
Author: Amanda Smallwood

Ingredients

  • ⅓ cup lightly salted macadamia nuts, finely chopped
  • 2 medium bananas, thinly sliced
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • ¾ cup milk, warmed
  • 1 large egg
  • ¾ teaspoon vanilla
  • 1 tablespoon butter or canola oil for frying the pancakes

Instructions

  • Combine flour, sugar, baking powder, and salt in a medium mixing bowl. Stir to combine.
  • In the microwave melt the butter in a two cup glass measuring cup or small mixing bowl. Add milk and warm for 30-60 seconds, until butter remains melted on the surface of the milk.
  • Add egg and vanilla to the milk and butter mixture. Whisk to combine.
  • Add liquid ingredients to the dry ingredients and mix until just combined. 
  • In a large frying pan, warm 1 tablespoon butter or oil over medium heat. Once the butter or oil is warmed, drop the batter into the hot butter or oil. I like to use a ¼ cup measuring cup to pour the batter into the pan.
  • Add 4-5 banana slices and a sprinkle of macadamia nuts to each pancake. 
  • Once bubbles begin to form on the surface of the pancakes, flip them over and cook on the second side, for 2-3 more minutes. 
  • Garnish finished pancakes with sliced of banana and chopped macadamia nuts. Serve with maple or coconut syrup. 

Nutrition

Calories: 184kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 190mg | Potassium: 282mg | Fiber: 1g | Sugar: 8g | Vitamin A: 175IU | Vitamin C: 2.6mg | Calcium: 81mg | Iron: 1.2mg

Chocolate Chip Macadamia Nut Cookies

Published: | Modified: by 2 Comments

You're going to love this easy to make recipe for chocolate chip cookies with macadamia nuts! This recipe produces a cookie with crisp, golden brown edges, chewy middles and can be made quickly in one bowl with melted butter. The macadamia nuts add a nice balance of crunchy saltiness to that sweet dark chocolate in this delicious cookie recipe.

cookies cooling on cooling rack

This recipe was inspired by the yummy macadamia nut cookies that we have enjoyed on our trips to Hawaii. If you're looking for more macadamia nut recipes, be sure to check out our Brown Butter Coconut Chocolate Chip Cookies and our Macadamia Nut Banana Bread with Chocolate and Coconut.

[feast_advanced_jump_to]

Ingredients

ingredients for macadamia nut chocolate chip cookies on a white background
  • butter, melted and cooled
  • brown sugar - I like to use a little more brown sugar and a little less granulated sugar in many of my chocolate chip cookie recipes - I find it helps with that chewy texture in the middle
  • granulated sugar
  • eggs, at room temperature
  • vanilla extract - to help establish that perfect vanilla flavor in the base of your cookies
  • flour - I used all-purpose flour for this recipe but you can easily swap out for your favorite gluten free flour blend if you want to make this recipe gluten free
  • chocolate chips - I prefer a semi sweet or dark chocolate chip. If you're more of a white chocolate macadamia nut person, go for it and swap the chocolate chips for white chocolate chips!
  • macadamia nuts - you'll want roasted, salted macadamia nuts

See below to print the recipe card and read the full recipe and detailed instructions.

  1. In a large glass measuring cup, melt the butter until it is just completely melted. Mix well with a whisk. You want it to be melted, but not so hot that it cooks the eggs. Once the butter is melted and cooled, add the butter and sugar to a large mixing bowl and whisk until well combined.
melted butter and sugar in mixing bowl
1

2. Add the eggs and vanilla to the batter and mix until well incorporated.

adding eggs and vanilla to mixing bowl
2

3. Add the dry ingredients to the butter and sugar combination. Fold until the flour is just mixed in.

adding dry ingredients to mixing bowl
3

4. Gently fold in the chocolate chips and chopped macadamia nuts.

folding in chips and macadamia nuts into cookie dough
4

5. Cover and move the dough to the refrigerator to chill for at least 1 hour or up to 3 days.

cookie dough in bowl ready to be refrigerated
5

6. Remove chilled dough from the refrigerator. Preheat the oven to 350°. Scoop dough using a 1 tablespoon cookie scoop. Arrange dough balls 2-3 inches apart on a parchment lined half sheet pan. Bake cookies for 9-11 minutes or until the edges are golden brown and the middles are just beginning to brown.

cooke dough scoops on baking tray

7. Allow cookies to cool on the sheet pan for 5-10 minutes before moving them to a cooling rack to finish cooling.

cookies cooling on cooling rack

Store baked cookies in an airtight container for 2-3 days at room temperature.

Cookie Baking Expert Tip: Don't like scooping cold cookie dough? I like to scoop the dough after 30 minutes and place it on a quarter sheet pan right away. Then move this to the refrigerator for chilling.

Substitutions

  • Flour - if you are looking for gluten free cookies, swap the all-purpose flour out for 2 ¼ cups of your favorite gluten free flour blend - I've had good luck with Bob's Redmill 1 to 1 Gluten Free Flour and King Arthur Measure for Measure. Both work well as a direct replacement for the flour in this recipe.

Variations

  • White Chocolate Macadamia Nut Cookies - swap out white chocolate chips for the dark chocolate chips or use half of each for a fun spin on the recipe.
  • Macadamia nuts - if you're not a Mac nut fan or don't have them around, you can certainly swap them out for 1 cup of chopped pecans or walnuts - I like to toast the nuts at 300° for 4-6 minutes before adding them to the cookie dough - allow the toasted nuts to cool before you add them to the cookie dough.

Equipment

  • large glass measuring cup
  • large mixing bowl
  • cookie dough scoop
  • half sheet pan

Storage

You can store cookie dough in an airtight container for up to 3 days in the refrigerator. See below for tips and tricks for freezing cookie dough and baking cookies with frozen dough. For the baked cookies, they will keep fresh in an airtight container for 2-3 days.

Top Tips and Tricks:

Freezing the Dough

It's really nice to have some cookie dough stored in the freezer. If you scoop your cookie dough right away, you can place it on a parchment lined quarter sheet pan and move it to the freezer. Once the dough is completely frozen, move the balls to a large, freezer safe ziplock bag. Mark the bag with the recipe name, date you made the dough and the baking temperature and time. Pull this bag from the freezer and bake fresh cookies anytime you are in the mood for them.

When baking frozen cookie dough, you will need to add an additional 1-2 minutes to the baking time. When you are ready to bake, preheat your oven to 350° and line a half sheet pan with parchment paper. Place the frozen balls of dough onto your pan about 2-3 inches apart.

Bake frozen cookie dough for 10-12 minutes. I like to start checking cookies at the minimum time suggested. If they are not ready, I add a minute and check again. Follow this process until you have those golden brown edges and lightly browned middles.

This will literally be one of your best kitchen investments. I use a cookie dough scoop when I'm making cookies, but I also use it to add batter to a Madeleine pan, to scoop pancake batter in to the hot frying pan and even for making meatballs. There are just so many uses. I find this scoop from Solula to be the best cookie dough scoop that I have found.

Frequently Asked Questions About Cookies with Macadamia Nuts

How do you cut macadamia nuts for cookies?

Roughly chop your macadamia nuts on a cutting board with your favorite chefs knife. You want to have some nice half and quarter sized pieces and it's okay to even leave a few nuts whole. When you chop the nuts you will be left with some small flakes of Mac nut and some salt on your cutting board. I like to add this right into the cookie dough too!!!chopping macadamia nuts on cutting board

Should I roast macadamia nuts for cookies?

This depends. If you have purchased roasted and salted macadamia nuts, there is no need to roast before adding to your cookies. If you have purchased raw macadamia nuts, you will want to roast and salt them before adding them to your cookies. Roasting the nuts increased the crunchiness and brings out a toasted, nutty flavor from the Mac nuts.

Roast Mac nuts on a parchment lined sheet pan at 290° for 8-10 minutes. Sprinkle the warm nuts with sea salt and allow to cool completely before chopping and adding them to your cookie dough.

Can I use melted butter for cookies?

Yes! Melted butter in a chocolate chip cookie recipe creates a more chewy, less cake like finished product. There is no overall difference in flavor when you use melted butter rather than softened butter. You will need to chill your cookie dough for 1-2 hours if you bake with melted butter. If you don't you may end up with cookies that are more flattened but still delicious.

📖 Recipe

cookies on cooling rack with glass of milk
Print Recipe
5 from 2 votes

Chocolate Chip Macadamia Nut Cookies

An easy to make recipe for chocolate chip macadamia nut cookies. You'll love the crisp, golden brown edges and chewy middles.This recipe can be made quickly in one bowl with melted butter. These cookies have a perfect balance of crunchy, salty deliciousness to balance out the dark chocolate in this yummy recipe.
Prep Time10 minutes
Cook Time11 minutes
Dough Chilling1 hour
Total Time21 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 187kcal
Author: Amanda Smallwood

Equipment

  • large glass measuring cup
  • large mixing bowl
  • cookie dough scoop
  • sheet pan
  • parchment paper

Ingredients

  • ¾ cup unsalted butter slightly melted and then cooled I melt for 30 seconds in microwave, some lumps will remain
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract at room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 ¼ cups (280g) all-purpose flour
  • 1 ½ cups semi sweet chocolate chips
  • ¾ cup dry roasted and salted macadamia nuts roughly chopped

Instructions

  • In a large mixing bowl whisk together the melted butter, brown sugar and granulated sugar. Mix the butter and sugars until light and fluffy.
  • Add the two eggs and vanilla. Stir to combine.
  • In a small bowl, combine the flour, baking soda and salt.
  • Fold the dry ingredients into the butter mixture. Mix until just combined. I like to add the dry ingredients in two parts.
  • Add the chocolate chips and macadamia nuts to the batter and mix until they are well distributed throughout the dough.
  • Cover and chill your cookie dough for at least 1 hour or for up to 3 days.
  • Preheat the oven to 375°. Line a half sheet pan with parchment paper. Use your cookie scoop or two teaspoons to drop the cookie dough onto the baking sheet. Each scoop should be about 1 tablespoon of cookie dough. Leave about 2 inches between balls of dough.
  • Bake cookies for 10-12 minutes, or until the edges are lightly browned but the centers are still soft.
  • Remove the cookies from the oven and allow them to sit on the baking pans for 5-7 minutes before transferring to a cooling rack. The cookies can be stored in an airtight container for 2-3 days.

Notes

Freezing Cookie Dough to Bake Later:
It's really nice to have some cookie dough stored in the freezer. If you scoop your cookie dough right away, you can place it on a parchment lined quarter sheet pan and move it to the freezer. Once the dough is completely frozen, move the balls to a large, freezer safe ziplock bag. Mark the bag with the recipe name, date you made the dough and the baking temperature and time. Pull this bag from the freezer and bake fresh cookies anytime you are in the mood for them.

Nutrition

Calories: 187kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 102mg | Potassium: 81mg | Fiber: 1g | Sugar: 11g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg