White Chocolate Macadamia Cookies

I think I could live off of these cookies. So simple and so delicious.

I’ve been making these cookies for quite a while now, and finally have the recipe tweaked to just what I want. Cookies like this should hold their shape and not spread too much. They should be slightly crunchy on the outside and chewy on the inside. And of course be filled with yummy things.

 

This recipe definitely fits the bill. I love the classic combination of sweet white chocolate and salty macadamia nuts. And oh my, are they addicting! I think I ate at least three while photographing them, I just couldn’t stop myself.

You might be thinking to yourself how not making these cookies would solve that problem, would keep you from overindulging. But that would be a mistake. These cookies are worth the extra lap around the track. And you don’t have to keep them all to yourself (although I won’t judge you if you do), share them with your friends or use them to make new friends. These cookies could definitely win someone over.

They certainly have won me over!


White Chocolate Macadamia Cookies
From Betty Crocker Cookbook
Makes approximately 2 dozen cookies

1/2 cup butter flavored shortening
1/4 cup unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla
2 1/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup white chocolate chips
1 cup macadamia nuts, coarsely chopped

Preheat oven to 350 degrees F and line a sheet pan with parchment paper.

In the bowl of an electric mixer, cream together the shortening, butter, and sugars on medium high until light and fluffy, about 4 minutes. Add the egg and vanilla and mix to combine.

In a separate bowl, sift together the flour, soda, and salt. Add to the butter and sugar mixture and mix until just combined. Add the white chocolate chips and the macadamia nut cookies.

Spoon by the tablespoon onto the sheet pan lined with parchment paper, with about 2 inch spacing. Bake until lightly golden, about 10 to 12 minutes. Cool on a wire rack.