Back to Recipes

Red Licorice and White Chocolate Macadamia Nut Cookie Recipe

Learn how to make these irresistible red licorice and white chocolate macadamia nut cookies with this quick and easy cookie recipe. The perfect balance of chewy licorice, creamy white chocolate, and crunchy macadamia nuts creates a unique twist on classic cookies that everyone will love!

Prep

15 mins

Cook

12 mins

Serve

24

Kcal

210

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 1/4 cups all-purpose flour</li><li class="ingredients-single-item">1 teaspoon baking soda</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">1 cup unsalted butter, softened</li><li class="ingredients-single-item">3/4 cup granulated sugar</li><li class="ingredients-single-item">3/4 cup packed brown sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 teaspoons vanilla extract</li><li class="ingredients-single-item">1 cup red licorice candy, chopped into small pieces (about 1/4 inch)</li><li class="ingredients-single-item">1 cup white chocolate chips</li><li class="ingredients-single-item">1 cup macadamia nuts, roughly chopped</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. This will prevent your cookies from sticking and make cleanup a breeze.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside for now – this is your dry ingredient mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Don't rush this step – proper creaming creates the perfect cookie texture!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the eggs one at a time, beating well after each addition until fully incorporated. Then mix in the vanilla extract until combined. Scrape down the sides of the bowl with a rubber spatula as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix – stop as soon as the flour disappears to keep your cookies tender.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Cut the red licorice into small pieces (about 1/4 inch) using kitchen scissors or a sharp knife. If the licorice is sticky, lightly dust it with a bit of flour to make it easier to handle.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Gently fold in the chopped red licorice pieces, white chocolate chips, and chopped macadamia nuts with a wooden spoon or rubber spatula until evenly distributed throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Chill the dough in the refrigerator for at least 30 minutes. This helps prevent spreading and enhances flavor development. While waiting, you can clean up and prepare your kitchen for baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Using a cookie scoop or tablespoon, drop rounded balls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underdone. The cookies will continue cooking on the hot baking sheet after removal from the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. The red licorice will be very hot right out of the oven, so give them time to cool before enjoying!</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4> Store cooled cookies in an airtight container at room temperature for up to 5 days, though they're best enjoyed within the first 2-3 days while the licorice pieces are still chewy.</li></ol>
Red Licorice and White Chocolate Macadamia Nut Cookie Recipe

What ingredients are used in Red Licorice and White Chocolate Macadamia Nut Cookies?

These unique cookies require all-purpose flour, baking soda, salt, butter, granulated and brown sugar, eggs, vanilla extract, chopped red licorice candy, white chocolate chips, and macadamia nuts. The combination creates a perfect balance of chewy, creamy and crunchy textures.

How to bake Red Licorice and White Chocolate Macadamia Nut Cookies at home?

Learn how to bake Red Licorice and White Chocolate Macadamia Nut Cookies by mixing dry ingredients separately from creamed butter and sugars, then combining them together. Fold in chopped licorice, white chocolate chips, and macadamias. Chill the dough for 30 minutes before baking at 350°F for 10-12 minutes until edges are golden but centres remain slightly soft.

Why does the cookie dough need to be chilled before baking?

Chilling cookie dough for at least 30 minutes prevents excessive spreading during baking, resulting in thicker, chewier cookies. It also allows flavours to develop more fully and helps the butter solidify, creating a better texture when baked. For these licorice cookies, it also makes the sticky dough easier to handle.

Can I use different types of licorice in this cookie recipe?

Absolutely! While red licorice creates a sweet, berry-like flavour profile, black licorice offers a more traditional anise flavour that pairs wonderfully with white chocolate. You can also experiment with strawberry, cherry, or raspberry licorice twists depending on your preference.

How do I prevent the white chocolate chips from burning in these cookies?

To prevent white chocolate from burning, ensure your oven temperature is accurate using an oven thermometer. Don't place cookies too close to the heating element, and slightly press any exposed white chocolate chips into the dough before baking. The 10-12 minute bake time is also crucial—don't overbake!

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
Copy Ingredients