Cookie cups are a little bit of joy in a bite-size dessert. They have the same buttery texture as a drop cookie, but the thickness is great to sink your teeth into. These White Chocolate Macadamia Nut Cookie Cups are sweet, slightly salty and have a bit of crunch.
They bake until golden brown and they’re perfect on their own or you can top them with a drizzle of caramel. Once you try baking cookie cups, you might never go back to traditional cookies.
I get so many more cookie cups baked, in a quicker amount of time, and I’m not waiting around in the kitchen baking rounds of cookies. Cookie cups are my jam and I hope you love these just as much as I do!
I don’t think cookie cups get enough credit. It’s so great that you can get all of the rich buttery flavor of a traditional cookie, and make more, in the same amount of time. Plus you don’t have to worry about your cookies touching on a cookie sheet when they spread.
These White Chocolate Macadamia Nut Cookie Cups are a nice departure from regular chocolate desserts (although I love my Chocolate Turtle Cookie Cups). They’re still buttery, but have a lighter flavor to them. I love the crunch that the nuts add, without being too overpowering.
My Husband is pleasantly surprised by cookie cups and he definitely loves this flavor combination. They might’ve earned a spot on my annual holiday baking rotation!
Looking for great baking recipes that are foolproof? I’ve got easy baking recipes that my readers love. These are my go-to recipes that never fail:
How To Make Macadamia Nut Cookie Cups
To bake your cookie cups, you’ll need a mini muffin pan. One of the reasons I love this recipe so much is because you only need one bowl and no stand mixer is required. You can mix everything in your mixing bowl by hand. The recipe is so easy because you’re just melting, dumping, stirring and baking!
When To Bake These Cookie Cups
I don’t think these cookie cups are seasonal! Bake them any time of the year. I love them as a dessert for any Hawaiian themed dinner – like when I make Hawaiian Chicken. They’re also great as a holiday treat. The cookie cups are a nice departure from traditional cookies and make a nice unexpected homemade gift.
Here are some ideas on when to make your cookie cups:
- Holiday Gift For Neighbors, Teachers, Family
- For Office Parties
- Bake Sales
- Any Hawaiian-Themed Occasion
How To Keep Your Cookie Cups Fresh After Baking
Store your cooled cookie cups an airtight food storage container. If you add caramel to the top of them, you might want to stack the layers of cookie cups with wax paper in-between. For best freshness, enjoy your cookie cups within 5-6 days of baking. Ours always disappear before that!
Can You Freeze Macadamia Nut Cookie Cups?
Yes! These cookie cups freeze easily. I freeze them without any caramel topping. It’s so easy because you can toss them into a freezer bag. The cookie cups can be frozen for up to three months. To thaw the cookie cups, just leave them out on the kitchen counter until they reach room temperature.
Topping Ideas For Cookie Cups
The only topping I add is caramel sauce that you can buy in the ice cream section of your grocery store. However, you can decorate the cookie cups for the holiday season. The CUTEST idea is from my friend Andrea at Just Is A Four Letter Word – she turns her cookie cups into the Cutest Gnome Cookie Cups for Christmas!
Just follow this recipe for White Chocolate Macadamia Nut Cookie Cups and then you can add the gnome topping. It’s a cute, and easy, variation for the Christmas season.
Recipe Variations To Try
White chocolate and macadamia nuts just go well together! However, you can try milk chocolate or semi-sweet morsels if you want. Additionally, you can try other types of nuts if you want to. The base for the cookie cup recipe will stay the same and you just change the nut or morsel used. Get creative if you want.
If you want to make the cookie cups without sugar, follow the instructions on your favorite sugar substitute. Coconut flour is a great substitute for all-purpose flour if you’re watching carbs. Use the same amount of coconut flour as you would all-purpose flour.
What You’ll Need From The Grocery Store:
- Unsalted Butter
- White Chocolate Baking Squares
- Light Brown Sugar
- All-Purpose Flour
- Vanilla Extract
- White Chocolate Morsels
- Macadamia Nuts
- Baker’s Joy Baking Spray
- Optional Topping: Caramel Sauce
Directions To Make White Chocolate Macadamia Nut Cookie Cups
Preheat the oven to 350ºF. Prepare a mini muffin tin with Baker’s Joy baking spray and set aside.
Using a large glass bowl, microwave butter and white chocolate squares on high in 30-second intervals, stirring after each, until chocolate is melted and smooth (about 1 1/2 minutes total).
Add sugars, stirring to combine. Add eggs, one at a time, beating well after each addition. Gradually stir in the flour. Sir in vanilla extract, white chocolate morsels, and nuts.
Spoon batter into prepared muffin pan by heaping teaspoons.
Bake for 15-17 minutes until lightly browned. Let cool in the pan for 5 minutes. Remove the cookie cups from the pan and cool completely on wire racks.
- 1 Cup Unsalted Butter
- 4 (1-oz) White Chocolate Baking Squares
- 3/4 Cup Firmly Packed Light Brown Sugar
- 3/4 Cup Granulated Sugar
- 3 Large Eggs
- 1 1/2 Cups All-Purpose Flour
- 1 Teaspoon Vanilla Extract
- 1 Cup White Chocolate Morsels
- 1 Cup Macadamia Nuts, Chopped
- Baker's Joy Baking Spray
- Optional: Caramel Topping
1. Preheat the oven to 350ºF. Prepare a mini muffin tin with Baker's Joy baking spray and set aside.
2. Using a large glass bowl, microwave butter and white chocolate squares on high in 30-second intervals, stirring after each, until chocolate is melted and smooth (about 1 1/2 minutes total).
3. Add sugars, stirring to combine. Add eggs, one at a time, beating well after each addition. Gradually stir in the flour. Sir in vanilla extract, white chocolate morsels, and nuts.
4. Spoon batter into prepared muffin pan by heaping teaspoons. Bake for 15-17 minutes until lightly browned. Let cool in the pan for 5 minutes. Remove the cookie cups from the pan and cool completely on wire racks.
Store leftover cookie cups in an airtight food storage container. For best freshness, enjoy within 4-5 days of baking.
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Amount Per Serving: Calories: 157Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 30mgSodium: 16mgCarbohydrates: 16gFiber: 0gSugar: 12gProtein: 2g
**Nutrition is calculated by a third party. Actual values may vary.