Bakery Type Piña Colada Cookies

Skip these overpriced cookie outlets and make these home made cookies as a substitute! We love a heat, chewy cookie as a bit of pick-me-up to get us via the day and this little deal with offers you all of these tropical flavors in a single chew. Toasted coconut and macadamia nuts give that nutty, buttery taste and crunch, whereas juicy, crushed pineapple retains these cookies tremendous moist lengthy after they arrive out of the oven.

For extra scrumptious home made cookies, strive our Bakery Style Chocolate Chunk Cookies.

Seems to be could also be deceiving with these fairly, tropical cookies. This enjoyable taste mixture may look troublesome to make however with this recipe, we promise you’ll be able to whip up a batch very quickly. From begin to end, you’ll have heat, home made cookies in solely half-hour—good for ebook membership or an after-school snack. Plus, this recipe is freezer-friendly, so you’ll be able to bake up a contemporary cookie (or a dozen!) each time your cookie craving hits.

Ingredient Notes

• Butter: Ideally, you’d use unsalted butter for this, but when salted is all you’ve obtained, it’ll work too. Simply cut back the salt by about 1/4 teaspoon. Be certain it’s softened to room temperature earlier than creaming.
• Brown Sugar: Both mild or darkish brown sugar works. Darkish brown sugar offers you a deeper taste that lots of people choose.
• Vanilla Extract: Pure vanilla extract offers the most effective taste, however imitation vanilla additionally works.
• Eggs: Use giant eggs at room temperature for simpler mixing.
• All-Objective Flour: Keep on with common all-purpose flour for this one. Bread flour also can work.
• Baking Powder & Baking Soda: Ensure they’re contemporary and never expired so your cookies get the correct amount of rise and puff.
• White Chocolate Chips: Use high-quality white chocolate chips for the most effective outcomes.
• Macadamia Nuts: Use roasted, salted macadamia nuts. Relying on those you get, you might wish to roughly chop them for smaller bites within the cookie.
• Crushed Pineapple: Blended within the dough for added moisture. Ensure to empty the juices from the can.
• Sweetened Coconut Flakes: Blended within the dough for texture and taste. Additionally used as a garnish—we extremely suggest you toast the coconut flakes which might be sprinkled on high of the cookie.
• Pineapple Reserves: Used to high off the cookie. That is non-compulsory, however offers nice taste and appears fairly!

Toasting The Macadamia Nuts

This step is non-compulsory, however when you love a heat, nutty taste, contemplate toasting the macadamia nuts earlier than mixing them into the cookie dough. When toasted, the pure oils within the nuts are dropped at the floor, enhancing their taste and texture.

Merely unfold the nuts evenly on a baking sheet and toast at 350°F (175°C) for five–7 minutes, stirring midway via, till golden and aromatic. As soon as achieved, allow them to cool fully earlier than including them to your dough.

Smaller Cookies

As written, this recipe makes 12 decadently giant cookies. Divide the dough into roughly 5 or 6-ounce parts utilizing a kitchen scale. That is the large portion dimension discovered at specialty bakeries.

For a extra single-serving possibility, you may make them into 24 smaller cookies. Divide the dough into roughly 2-ounce parts utilizing a kitchen scale or use a 2-ounce cookie scoop. Alter the recipe by baking at 350°F for about 8 minutes. 

Freeze for Later

Hear, we like to freeze cookie dough for later. It’s so good to have cookies able to bake when you could have surprising friends or wish to pop over to a buddy or neighbor with a bit of deal with. Let’s be trustworthy, it’s additionally simply good to have some available once you simply want a cookie for your self.

Freeze baked cookies by putting them in a single layer on a baking sheet to freeze initially, then switch them to a resealable freezer bag or hermetic container for as much as 3 months. This prevents them from sticking collectively. To get pleasure from, thaw at room temperature, or heat them within the microwave for 10–15 seconds.

Freeze cookie dough in pre-portioned balls. After shaping the dough into balls, place them on a baking sheet and freeze till strong. Then switch the frozen dough balls to a freezer-safe bag or container for as much as 3 months.

To bake from frozen, switch to a parchment-lined baking sheet and bake at 350°F (175°C). Add 1-2 further minutes to the baking time, and luxuriate in contemporary, heat cookies on demand!