Mocha Sweet and Nutty Biscuits

Mocha Sweet and Nutty cookies


  • 1/2 unsalted butter, softened
  • 1 cup golden brown sugar
  • 1 tsp vanilla extract
  • 1 tbsp instant coffee granules dissolved in 1 tbsp hot water
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 cup white chocolate chips
  • 1/2 cup macadamia nuts


  1. Preheat oven to 350ºF. Grease 2 large non-stick cookie sheets with a little butter.
  2. In another bowl, whisk the vanilla extract, coffee, and egg together. Add this mixture to the butter and sugar mixture. Beat until fluffy.
  3. Sift in the flour, baking powder, and baking soda and carefully fold into the mixture.
  4. Fold in the white chocolate and macadamia nuts.
  5. Drop about 1 tablespoon full of mixture onto the nonstick cookie sheet. Press them gently to make it a little flat (approx. 1/4 inches in height). Spacing the next cookie well apart because it will spread a little. Repeat this step until all the cookie dough is used up.
  6. Bake for 10 to 15 minutes until crisp on the outer edge but soft in the inside.
  7. Transfer to wire racks to cool.

Prepare 16 Mocha Sweet and Nutty cookies.

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