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White Chocolate Crackles are studded with nuts and white chocolate for a simply tasty cookie that everyone will love!!
White chocolate lovers will fall head over heals for these White Chocolate Crackles. If you need more cookie recipes to satisfy that white chocolate craving, you’ll also want to try White Chocolate Snickerdoodles and White Chocolate Macadamia Nut Cookies!
BAked up in under 15 minutes!
It’s no secret I LOVE white chocolate and am always looking for ways to whip up a white chocolate treat.
Well these White Chocolate Crackles are on my “fav” list, and are one yummy cookie. They are quick, easy and require no chill time!
I packed them full of macadamia nuts and piled on the white chocolate.
They’re almost like a Crinkle Cookie version of White Chocolate Macadamia Nut Cookies, making them great twist on a classic cookie and utterly delectable.
Just mix and bake!
WET INGREDIENTS. Cream butter, oil and sugars in stand mixer (or with a hand mixer in a large bowl). Add eggs to the mixture and beat until fluffy.
DRY INGREDIENTS. Add baking soda, salt, baking powder, vanilla and all purpose flour and stir until incorporated.
SHAPE. Fold in chocolate chips and chopped nuts, and scoop into balls with a spoon or cookie scoop and roll. Place onto a lightly greased baking sheet. Top with any extra chips if desired.
BAKE + SERVE! Bake at 350 for 8-10 minutes.
Tips + Variations
- For a chewier cookie, use ½ c white sugar and 1 ½ c brown sugar.
- Using room temperature eggs will help them incorporate better.
- Chilling the dough before baking helps give a soft center and crisp shell.
- Use a cookie scoop to help make more uniform cookies.
White Chocolate Perfection:
Once I place the dough balls on the cookie sheet I like to add 5 chocolate chips to the tops. After they’ve been baked they are picture perfect.
- Another idea is to skip adding the 5 chips on top and drizzling white chocolate on top after they have been baked.
- You can also melt extra white chocolate, or white chocolate melts, and dip half of the cookies in the melted chocolate.
Storing Info
Make Ahead: Make the dough ahead of time and store them covered in the fridge for 3-4 days or in the freezer. If you want to store them in the freezer you can choose to freeze them in a large log or in individual dough balls.
- Log: Roll the dough into 1 or 2 large log shapes. Wrap with plastic wrap and again with foil. Thaw before shaping into dough balls.
- Dough balls: Shape the dough into balls and place them on a baking sheet. Stick the sheet in the freezer. Once the dough is solid, transfer them to a freezer safe Ziploc. Thaw before finishing the recipe.
STORE baked and cooled cookies in an airtight container. Placing a piece of white bread into the container will help keep them soft longer. They can be stored at room temperature for 3-5 days.
To FREEZE, I like to place 1-2 cookies in a fold top sandwich bag and then place them together in a Freezer Ziploc. You can also freeze them layers and use parchment or wax paper to separate them.
For more cookies, try:
White Chocolate Crackles Recipe
Ingredients
- 1 cup brown sugar
- 1 cup sugar
- 1/2 cup butter unsalted
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3 cups all-purpose flour all-purpose
- 1 1/2 cups white chocolate chips
- 1/2 cup macadamia nuts, chopped
- 1/2 cup sugar
Instructions
- Cream butter, oil and sugars in stand mixer (or with hand mixer in a bowl). Add eggs and beat until fluffy.
- Add baking soda, salt, baking powder, vanilla and flour and mix until incorporated.
- Fold in chocolate chips and chopped nuts, and scoop into balls and roll.
- Roll in a bowl of sugar. Place onto lightly greased baking sheet. Top with any extra chips if wanted.
- Bake at 350 for 8-10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you ever tried white chocolate crinkles? Oh so yummy. You might want to try these before you make the chocolate version.
Loving this white chocolate version!! They are so soft & the white chips are a great addition!
The combination of white chocolate and the macadamia nuts is divine. The recipe for the cookie part is amazing and produced a “puffy” cookie with a lightly baked outside and a soft inside. Perfection! and in case anyone is wondering the dough for this recipe really does freeze great.
Why do you use vegetable oil when you use butter? I see most of your cookie recipes are done this way. Is there a reason? Like to know before I start on a huge batch
Thank you