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Milk Chocolate Maple Macadamia Cookies
30 Cookies
Swiss Classic Milk Chocolate
30-45 minutes
Ambitious

The subtle taste of macadamia nuts and a touch of maple syrup complement each other in these tasty cookies.

  • 2/3 cup (150 grams) sugar
  • 2 tablespoons maple syrup
  • ¾ cup (170 grams) butter
  • 1 egg, beaten

  • 2 ½ cups (180 grams) flour
  • ¼ cup (40 grams) macadamia nuts, coarsely chopped
  • 2 ounces (60 grams) Lindt Swiss Classic Milk Chocolate, chopped

1

Combine the sugar, maple syrup, and butter and beat until creamy.

2

Add the egg.

3

Add the flour.

4

Add the nuts and chocolate.

5

Separate the dough into two portions and roll into 2 “logs”. Use a little flour if necessary

6

Wrap in parchment paper or plastic wrap and let rest in the refrigerator for a minimum of 6 hours or overnight

7

Preheat oven to 350°F (180°C)

8

Cut dough into approximately ¼-inch (6-millimeter) slices, and place on cookie sheets lined with parchment paper.

9

Bake 10-12 minutes or until the cookies just begin to turn golden brown.

SWISS CLASSIC Milk

SWISS CLASSIC Milk

Swiss Classic is Lindt’s signature smooth and creamy tasting milk chocolate with a hint of caramel that delivers an enjoyable taste experience resulting from years of chocolate passion and tradition.