WHITE CHOCOLATE MACADAMIA NUT COOKIES III
I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.
Provided by Levee
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 13 g, Cholesterol 18.7 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 85.1 mg, Sugar 7.7 g
WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
- Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
- Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
- Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.
WHITE CHOCOLATE MACADAMIA COOKIES
White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. -Cathy Lennon, Newport, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.
Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 38mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE CHUNK MACADAMIA COOKIES
Make and share this White Chocolate Chunk Macadamia Cookies recipe from Food.com.
Provided by PalatablePastime
Categories Drop Cookies
Time 25m
Yield 72 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cream butter and sugars together until light and fluffy; beat in the eggs and vanilla.
- Mix together the flour, baking soda, and salt; add gradually to the butter mixture.
- Fold in the macadamias and chocolate.
- Drop by heaping tablespoonfuls onto greased baking sheets.
- Bake at 350° for 10-12 minutes or until undersides are lightly golden.
- Cool slightly before removing from cookie sheets.
Nutrition Facts : Calories 94.8, Fat 5.7, SaturatedFat 2.8, Cholesterol 12.9, Sodium 79.6, Carbohydrate 10.4, Fiber 0.3, Sugar 7.2, Protein 1
WARM CHEWY MACADAMIA WHITE CHOCOLATE COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- In a food processor, mix the flour, brown sugar, sugar, baking soda and salt. Add the butter and pulse until coarse crumbs form. Add the vanilla and eggs and continue processing until creamy. Add the white chocolate and macadamia nuts.
- Using a spoon or small ice cream scoop (about 1 1/2 tablespoons), place balls of dough on the prepared baking sheets, about 3 inches apart to allow for spreading.
- Bake until light brown with set edges but still soft in the center, about 18 minutes, rotating the pans halfway through. Do NOT over bake these cookies.
- Cool on the baking sheets about 5 minutes and then transfer to cooling racks to cool completely. Store in airtight container or plastic bag to stay soft and moist.
CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
CHOCOLATE MACADAMIA COOKIES WITH WHITE CHOCOLATE CHUNKS
The cookies are flavorful, without an overpowering sweetness or richness. The chocolate cookie dough bakes to buttery, crumbly texture, much like a shortbread. The macadamias add a rich nuttiness, and white chocolate imparts the sweetness. The recipe is from Pillsbury Best Cookies Cookbook. They're listed as editor's favorite, and chocoholic's choice. The prep time was listed at 45 minutes, but it only took me 15. I avoided chopping the chocolate and nuts by buying white chocolate chunks (instead of bar chocolate), and putting the nuts into a plastic ziplock bag and giving them a good beating with a rolling pin. Be careful not to turn them into flour. Next time I make them I will do half butter, half shortening, and add a teaspoon of vanilla. I used dutch process cocoa, since that's what was in the pantry.
Provided by phillyCooks424
Categories Drop Cookies
Time 27m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- In large bowl combine brown sugar, sugar, butter, and shortening; beat until light and fluffy. Add almond extract and egg, blend well.
- In small bowl combine flour, cocoa, baking soda and salt. Add dry ingredients into the large bowl with the sugar, butter, egg mixture and mix well.
- Stir in white chocolate and nuts.
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake at 375 for 8 - 12 minutes or until set. Cool 1 minute. remove from cookies sheets.
Nutrition Facts : Calories 150.3, Fat 9.3, SaturatedFat 4.2, Cholesterol 16.7, Sodium 103, Carbohydrate 16.4, Fiber 0.8, Sugar 10.2, Protein 1.7
WHITE CHOCOLATE-CHUNK COOKIES
A glass of milk is the ideal accompaniment to these drop cookies. Besides white chocolate, the cookies are also chockablock with oats, coconut, golden raisins, and walnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and creamy, about 2 minutes. Mix in eggs one at a time until combined. Stir in vanilla.
- Sift flour, baking soda, baking powder, and salt into a medium bowl. Gradually stir into butter mixture until combined. Stir in oats, chocolate, coconut, raisins, and walnuts.
- Drop batter by heaping tablespoons onto baking sheets lined with parchment paper, spacing about 2 inches apart. Flatten slightly. Bake cookies until golden, 16 to 18 minutes. Let cool on sheets on wire racks for 2 minutes. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
WHITE CHOCOLATE MACADAMIA NUT COOKIES II
A good cookie to serve company.
Provided by JAMIE CARPENTER
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 25m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
- Beat butter and shortening until soft and creamy. Gradually add the sugars and beat well.
- Add egg and vanilla and beat well.
- Combine flour, soda and salt; gradually add to butter mixture beating well after each addition. Stir in chips and nuts.
- Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake for 10-12 minutes or until done. Remove to wire racks to cool.
Nutrition Facts : Calories 342 calories, Carbohydrate 32.4 g, Cholesterol 26 mg, Fat 23 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 8.2 g, Sodium 188.7 mg, Sugar 20.7 g
More about "chocolate macadamia cookies with white chocolate chunks recipes"
WHITE CHOCOLATE MACADAMIA NUT COOKIES | LIFE, LOVE …
From lifeloveandsugar.com
Reviews 29Calories 193 per servingCategory Dessert
- 2. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. Scrape down the sides of the bowl while it’s mixing a few times, as needed. You should be able to see the change in color and texture happen and know it’s ready.
MACADAMIA WHITE CHOCOLATE CHUNK COOKIES
From diamondnuts.com
TOFFEE, MACADAMIA AND WHITE CHOCOLATE CHUNK COOKIES
From canadianliving.com
CHOCOLATE MACADAMIA COOKIES RECIPE- SHUGARY SWEETS
From shugarysweets.com
WHITE CHOCOLATE CHIP COOKIES WITH MACADAMIA - ALSO …
From alsothecrumbsplease.com
BYRON BAY WHITE CHOCOLATE MACADAMIA NUT COOKIES
From recipetineats.com
CHOCOLATE MACADAMIA COOKIES WITH WHITE CHOCOLATE CHUNKS …
From pillsbury.com
5/5 (3)Category DessertServings 36Total Time 45 mins
- Heat oven to 375°F. In large bowl, combine brown sugar, sugar and margarine; beat until light and fluffy. Add almond extract and egg; blend well.
- Lightly spoon flour into measuring cup; level off. Add flour, cocoa, baking soda and salt; mix well. Stir in white chocolate chunks and nuts. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
WHITE CHOCOLATE–MACADAMIA NUT MACAROON COOKIES - FOOD …
From foodnetwork.com
Author Steve Jackson for Food Network Kitchen FromSteps 3Difficulty Easy
~BEST WHITE CHOCOLATE MACADAMIA NUT COOKIES - DIVAS CAN COOK
From divascancook.com
EASY WHITE CHOCOLATE MACADAMIA NUT COOKIES | THE RECIPE CRITIC
From therecipecritic.com
COPYCAT MRS. FIELDS WHITE CHUNK MACADAMIA COOKIES RECIPE
From recipes.net
BLUEBERRY COOKIES - THE COUNTRY COOK
From thecountrycook.net
MACADAMIA AND CRANBERRY WHITE CHOCOLATE CHUNK COOKIES
From mccormick.com
BAKERY-STYLE WHITE CHOCOLATE MACADAMIA COOKIES - JUST SO TASTY
From justsotasty.com
You'll also love