Toffee Macadamia Nut Cookies
- Cooking Time: 9-11 minutes
- Servings: 30 cookies
- Preparation Time: 10 minutes
- 4 1.4-oz. Skor candy bars, about 6 oz. total
- 1/2 cup roasted macadamia nuts
- 1 cup plus 2 tbsp. flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup (1 stick) unsalted butter, softened for 30 minutes
- 1/4 cup plus 2 tbsp. sugar
- 1/4 cup plus 2 tbsp. brown sugar, packed
- 1/2 tsp. vanilla extract
- 1 large egg
- Preheat the oven to 375 degrees.
- Chop the Skor bars widthwise then lengthwise to make 1/2-inch squares. Chop the macadamia nuts into large pieces.
- Mix the flour, baking soda, and salt together in a bowl. In another bowl, mix the butter, sugar, brown sugar and vanilla together by hand with a wooden spoon until smooth. Add the egg and mix again.
- Add the flour mixture to the batter and mix until just combined. Fold in the Skor chips and macadamia nuts.
- Drop the batter by rounded tablespoons onto cookie sheets. Bake for 9-11 minutes until the edges are golden brown. Let cool for 2 minutes on the cookie sheets then move the cookies to a rack and cool completely.
This recipe came about after I ate a particularly memorable cookie made with toffee chips and macadamia nuts a long time ago at New York's City Bakery, where they have the most amazing chocolate chip cookies. The recipe is easy - it's basically a riff on the classic Nestle Tollhouse recipe, which you can alter to include all kinds of things instead of just chocolate chips. The hardest part is finding the key ingredient, Skor bars, crazy popular in the '80s but now limited to just a few drugstores. I found some at CVS. I mix the butter and sugar together by hand because I dislike the cakey texture of cookies made with a standing mixer, which tends to whip too much air into the batter. If you must use an electric mixer, mix the ingredients until just combined.