Directions

1. In a bowl, whisk together flour, baking soda, and salt.

2. In another large bowl, use an electric hand mixer or mixer to whisk together Pineapple Cake Cashew Butter, room temperature butter, and sugar until smooth.
3. Mix in the egg until combined.
4. Use a spatula to mix in the dry ingredients until the dough comes together (don’t overmix).
5. Fold in the white chocolate pieces and macadamia nuts (you can save some to dot the tops of the cookie for a delicious look).
6. Chill dough in the fridge for at least 4 hours or overnight.
7. Preheat the oven to 350 F.
8. Line a sheet pan with parchment paper. Use a 2 oz cookie scoop or ¼ measuring cup to scoop out the dough. No need to roll them out into perfect balls.
9. You’ll bake 4-5 cookies at a time and keep the dough in the fridge until ready for the next batch. Space the cookies 3 inches apart. (You can dot the tops with the saved white chocolate and macadamia nuts)
10. Bake for 14-16 minutes or until the edges are golden and center looks barely underdone.

11. When fresh from the oven, sprinkle the cookies with sea salt and then tap the pan on the counter to help spread the cookie. Let it cool down to room temperature (they will break apart if it’s too warm). The center will look doughy but will firm up. Enjoy!