Best 3 Better Than Max And Ermas White Chocolate Macadamia Cookies Recipes

Indulge in a symphony of flavors with our irresistible Better-Than-Max-and-Erma's White Chocolate Macadamia Cookies. These delectable cookies, inspired by the iconic restaurant chain, are a delightful fusion of sweet and nutty goodness. With a crisp exterior and a soft, chewy center, each bite promises an explosion of flavors that will leave you craving more. The combination of creamy white chocolate and crunchy macadamia nuts creates a harmonious balance that makes these cookies truly exceptional. But that's not all! This article also features an array of other tantalizing recipes, including zesty Lemon Blueberry Muffins, indulgent Chocolate Chip Zucchini Bread, and a refreshing Watermelon Agua Fresca. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you utterly satisfied.

Here are our top 3 tried and tested recipes!

BETTER THAN MAX AND ERMA'S WHITE CHOCOLATE MACADAMIA COOKIES

Better Than Max and Erma's White Chocolate Macadamia Cookies image

I wanted a thick cookie to duplicate the ones at Max and Erma's, which my mom adores. I came up with this, which is similar to many such recipes, but the real trick to the flavor and thickness is in the cornstarch and the turbinado sugar. The result is a sinfully decadent and flavorful cookie. My mom said Max and Erma's cookies will now make her sad to eat, because they aren't nearly as good as these. I'm not a fan of white chocolate macadamia, and even I had trouble laying off them. Prep time does not include refrigeration. (I don't recommend skipping the fridge step--cold dough helps with the thicker consistency.)

Provided by Jujubegirl

Categories Drop Cookies

Time 55m

Yield 40 cookies, 40 serving(s)

Number Of Ingredients 11

Ingredients

1 cup unsalted butter, softened
1 3/4 cups turbinado sugar
2 teaspoons vanilla
1/2 teaspoon salt (heaping)
2 eggs
2 1/2 cups all-purpose flour
1/2 tablespoon cornstarch
1 teaspoon baking soda
12 ounces white chocolate chunks (chips will do, but chunks are better for texture and taste)
1/2 cup macadamia nuts (chopped coarsely)
1/2 cup macadamia nuts (whole)

Steps:

Preheat oven to 375°F.
Cream butter, sugar, vanilla, and salt.
Add eggs, beat until fluffy.
Gradually add dry ingredients.
Stir in white chocolate and macadamias.
Cover with plastic wrap and refrigerate dough for at least an hour.
Roll into balls and place on silpat or greased cookie sheet/foil.
Bake 8-10 minutes (adjust as necessary based on actual size of your cookies).
Let cool for a couple minutes, then remove to a cooling rack to finish cooling.

Nutrition Facts : Calories 143.6, Fat 10.2, SaturatedFat 5.1, Cholesterol 23.3, Sodium 72.7, Carbohydrate 11.6, Fiber 0.5, Sugar 5.2, Protein 1.9

MAX & ERMA'S CHOCOLATE CHIP COOKIES

Max & Erma's Chocolate Chip Cookies image

While visiting our daughter in Ohio one year, she suggested a restaurant where we could eat while she was in school, & said they had the best Chocolate Chip cookies, & told us we could order them while we dined & they would bake them for us to take home. We loved the concept of that idea, they serve really large cookies, and...

Provided by Rose Mary Mogan

Categories Cookies

Time 35m

Number Of Ingredients 13

Ingredients

3 1/3 c all purpose flour
3/4 tsp baking soda
1/4 tsp salt
2 stick butter, melted & cooled
1 1/4 c brown sugar
1/2 c granulated sugar
2 large eggs, room temperature
2 large egg yolks, room temperature
1 1/2 Tbsp madagascar bourbon vanilla extract( my preference)
1 pkg 11 1/2 oz. peanut butter chips (my preference)
1/2 c chunky peanut butter (optional) (my preference)
1 c chocolate chunks, or chips
1 c chopped walnuts or pecans optional (my choice)

Steps:

1. Mix flour, salt, and baking soda in a medium size bowl and set aside. PREHEAT OVEN TO 325 degree F.
2. Beat both sugars & cooled melted butter in a large bowl until combined, gradually add eggs and egg yolks one at a time, and mix until thourgly blended. Add vanilla and peanut butter, and beat well. Gradually add flour to creamed mixture, a little at a time, and beat till smooth and well mixed.Then add nuts and both chips or chunks and mix with a large spoon until thourgly mixed.
3. Shape dough into walnut size balls, about 2 tablespoons in each cookie, and place on a greased cookie sheet about 3 inches apart. Bake for 12 minutes and remove from oven, they will look like they are not fully baked. BUT LEAVE COOKIES ON COOKIE SHEET FOR 10 MINUTES BEFORE REMOVING. This allows them to continue to cook but remain soft and chewy.
4. After 10 minutes or so, remove to wire racks and allow to cool completely.
5. NOTE: I especially like to USE AIR BAKE PANS ONLY for baking cookies, there is a visible difference when baking, the heated air bakes the cookies and they do not turn too dark on the bottom, or get too hard when baking. Also try to shape the cookies as closely to the same size as this allows them to cook evenly, and will all be done at the same time. Madagascar Bourbon Vanilla Extract is my personal favorite, but any type will work, it is just that Madagascar has more flavor in my opinion.
6. My family loves peanut butter, which is why I prefer to use peanut butter chips, and chunky peanut butter, but you can use all chocolate chips or chunks, and omit the peanut butter if you like, and omit the nuts as well, just that we prefer cookies with the nuts.

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

White Chocolate Macadamia Nut Cookies III image

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

Ingredients

1 cup butter, softened
¾ cup packed light brown sugar
½ cup white sugar
2 eggs
½ teaspoon vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate

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

Tips:

Use high-quality white chocolate chips. This will make a big difference in the flavor of the cookies.
Toast the macadamia nuts before using them. This will enhance their flavor and make them more crunchy.
Don't overmix the cookie dough. Overmixing will make the cookies tough.
Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies at a high temperature for a short period of time. This will give them a chewy center and a crispy edge.

Conclusion:

These white chocolate macadamia nut cookies are the perfect combination of chewy and crispy. They're made with high-quality ingredients and are sure to be a hit with everyone who tries them. Whether you're a fan of Max and Erma's cookies or not, you're sure to love this recipe. So next time you're in the mood for a delicious cookie, give this recipe a try. You won't be disappointed.