Indulge in a delightful culinary journey with our curated collection of chocolate macadamia cookie recipes. Embark on a baking adventure and discover the perfect balance of rich chocolate and crunchy macadamia nuts in every bite. From classic chewy cookies to decadent stuffed variations, these recipes cater to every craving. Prepare to tantalize your taste buds with a symphony of flavors and textures. Whether you prefer crisp edges or soft centers, gooey fillings or a sprinkle of sea salt, we have a recipe that will satisfy your sweet tooth. So, preheat your oven, gather your ingredients, and let's embark on a delicious adventure together.
Check out the recipes below so you can choose the best recipe for yourself!
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 CHIP MACADAMIA NUT COOKIES
I got this recipe from a friend since I'm a big fan of white chocolate and I loved it! I'm not sure where she got it, but I thought it was good enough to post here for anyone who's looking for a good cookie recipe!
Provided by RecipeLove
Categories Dessert
Time 35m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In medium bowl combine flour, soda and salt. Mix well, set aside.
- In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
- Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.
- Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.
CHOCOLATE MACADAMIA NUT COOKIES
This recipe is from my daughter, who's a terrific cook. The caramel glaze makes it impossible to eat just one.-Arliene Hillinger, Rancho Palos Verdes, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter, sugar and vanilla. Add egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 to 12 minutes or until golden. Cool on a wire rack. , For glaze, melt the caramels and cream in a saucepan over low heat, stirring until smooth. Drizzle over cooled cookies.
Nutrition Facts : Calories 439 calories, Fat 30g fat (12g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.
WHITE CHOCOLATE MACADAMIA COOKIES
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract.
- In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop.
- For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets.
"SUBWAY" WHITE CHOCOLATE MACADAMIA NUT COOKIES
Everyone loves these cookies from Subway.. I played around at home til I got a cookie that has the same great taste and soft texture
Provided by GingerlyJ
Categories Dessert
Time 20m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- •Make sure the oven keeps the right temperature. The cookies may need a minute or two more or less than stated.
- •Preheat oven to 350 degrees F.
- •Line baking sheets with parchment paper (no need to grease).
- •Measure flour, baking soda and salt in a large bowl and blend together. Set aside.
- •In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.
- •Add brown sugar and beat again. Scrape down the bowl and add the granualted sugar. Beat until fluffy.
- •Add eggs one at a time, beating after each addition.
- •Add vanilla, beat and scrape again.
- •On low speed, add flour mixture 2 cups at a time, and mix well.
- •Mix in white chocolate and macadamia nuts. Mix only until blended.
- •Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.
- •Bake at 350 degrees for 10-12 minutes or until lightly browned. Do NOT over bake these cookies. They continue to bake for a few minutes after they are removed from the oven.
- •Transfer to cooling racks. Store in air tight container or plastic bag to stay soft and moist.
- •Makes 48 warm and gooey cookies.
WHITE CHOCOLATE, CRANBERRY, AND MACADAMIA NUT COOKIES
Provided by Tyler Florence
Categories Cookies Mixer Berry Chocolate Fruit Nut Dessert Bake Christmas Thanksgiving Kid-Friendly Cranberry Macadamia Nut Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 36 (large) or 72 (small) cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.
- For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
- Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
GHIRARDELLI MACADAMIA WHITE CHOCOLATE CHIP COOKIES
I got this recipe off the back of a package of white chips, havent tried it yet hope its good! i halved this recipe so if you want to make the whole thing just double it.
Provided by Seejayo
Categories Drop Cookies
Time 30m
Yield 1 1/2 dozen cookies, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350. Cream the butter ans sugarsuntil fluffy. Add egg and vanilla. Add flour, baking soda, and salt, mix well. Stir in chips and nuts. Drop cookies onto an ungreased cookie sheet by teaspoonfulls. Bake 10-12 minutes.
WHITE CHOCOLATE MACADAMIA NUT COOKIES IV
I made these for the first time this past Christmas and they have become the family's new favorite cookie! The white chocolate gives a rich taste to these cookies. I guarantee you will love them.
Provided by MAUREENBURR
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 23m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 17.6 g, Cholesterol 19.9 mg, Fat 13.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 5.4 g, Sodium 115.3 mg, Sugar 12 g
CHOCOLATE-DIPPED MACADAMIA SHORTBREAD COOKIES
I've been trying to find a recipe that is at least half as good as Big Island Candy's version. I'm posting this here to try out soon!
Provided by Pikake21
Categories Dessert
Time 40m
Yield 24-46 cookies
Number Of Ingredients 7
Steps:
- In large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Gradually stir in flour until well blended.
- Stir in macadamia nuts.
- Place dough on wax paper and shape into a roll two inches in diameter.
- Wrap in paper and foil and chill at least two hours or overnight.
- Preheat oven to 300 degrees.
- Cut roll into slices approximately 1/4 to 1/2 inch thick.
- Bake on ungreased baking sheet for 20 minutes or until cookies begin to brown.
- Remove from oven; cool on wire rack.
- Meanwhile, in a small bowl melt chocolate chips (microwave works well) and stir in shortening.
- Mix well.
- Dip one end of each cookie into chocolate mixture and place on wax paper.
- Refrigerate cookies until chocolate hardens.
- Store in cool place.
WHITE CHOCOLATE, CRANBERRY AND MACADAMIA NUT COOKIES
This is a great Christmas Cookie. From Tyler Florence on Food Network. Makes 36 large or 72 small cookies.
Provided by Little Suzy Homemak
Categories Drop Cookies
Time 1h
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Line 2 large rimmed baking sheets with parchment paper.
- Sift first 3 ingredients into medium bowl.
- Using electric mixer, beat butter in large bowl until fluffy.
- Add both sugars and beat until blended.
- Beat in eggs, 1 at a time, then vanilla.
- Add dry ingredients and beat just until blended.
- Using spatula, stir in cranberries, white chocolate chips, and nuts.
- For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
- Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies.
- Cool on sheets.
- Do ahead - Can be made ahead.
- Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
Nutrition Facts : Calories 194.1, Fat 10.6, SaturatedFat 5.2, Cholesterol 26.3, Sodium 106.9, Carbohydrate 23.3, Fiber 0.8, Sugar 14.6, Protein 2.2
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
WHITE CHOCOLATE MACADAMIA NUT COOKIES
Love white chocolate? Dippity do sweet and easy drop cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Place 1 cup of the baking chips in 2-cup microwavable measuring cup. Microwave uncovered on Medium (50%) 3 to 4 minutes or until chips are softened. Stir chips until smooth; cool.
- In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed until creamy. Beat in melted chips on low speed. Stir in flour, baking soda and cream of tartar. Stir in remaining 2/3 cup baking chips and the nuts.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until very light brown. Cool 2 minutes; remove from cookie sheet to wire rack.
- Stir enough paste icing color into melted coating until desired color. (Liquid food color would stiffen the coating.) Dip half of each cookie into colored coating; place on waxed paper until firm.
Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 50 mg
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
CHOCOLATE MACADAMIA LACE COOKIES
These are so decadent I love them...I have always bought them at Cost Co or Trader Joe's and decided why not make them so I can have them any time I want rather when I get a chance to buy them...because they are not always available at the store...These are great as they are or you can drizzle chocolate on them...I have been...
Provided by JoSele Swopes
Categories Chocolate
Time 20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Line baking sheets with Silpat (silicon mats) (minimum of 2) or parchment paper
- 2. In a small saucepan over medium-low heat, melt the butter and chocolate, scrape vanilla bean in so it will infuse, cook stirring with rubber spatula frequently for about 5 minutes.
- 3. Pour butter mixture into small bowl and let cool slightly.
- 4. In a large bowl, combine chopped nuts, sugar, egg, and salt until blended. Fold in butter, chocolate, vanilla mixture and combine all until well blended.
- 5. Drop the batter by tablespoons about 3" apart. Bake 6 -8 minutes. You know they're done when the cookies are bubbling and completely flat.
- 6. Let cool on the Silpat or parchment paper. If you need the cookie sheet to complete the cookies, let cool on Silpat or parchment paper for about 5-10 minutes, then VERY CAREFULLY transfer them to a wire rack, preferably with a hard flat spatula or large scraper. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.
WHITE CHOCOLATE-MACADAMIA NUT OATMEAL COOKIES
Oatmeal cookies are so tasty and this combination is a real treat! For crisper cookies, bake longer. If you leave the cookies on the cookie sheet for a few minutes before removing to cool to wire racks you will have a softer bottomed cookie.
Provided by MARBALET
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture. Mix in the oats, white chocolate, and macadamia nuts until evenly distributed. Drop by teaspoonfuls onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until edges are toasted. For crisper cookies, bake longer. If you leave the cookies on the cookie sheet for a few minutes before transferring to cool on wire racks you will have a softer bottomed cookie.
Nutrition Facts : Calories 99.1 calories, Carbohydrate 11.6 g, Cholesterol 9.7 mg, Fat 5.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 55.8 mg, Sugar 6.6 g
CHOCOLATE-DIPPED MACADAMIA COOKIES
These cookies benefit from the addition of buttery, rich macadamia nuts and a dip in luscious chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 17
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 2 minutes. Add egg yolk, lemon zest and juice, and salt and beat until combined; beat in nuts. With mixer on low, add flour and beat just until combined, 2 minutes. Form dough into a 4 1/2-inch-long log, wrap in plastic, and freeze until firm, 30 minutes. Cut into 1/4-inch slices, transfer to 2 parchment-lined baking sheets, and freeze 5 minutes. Bake until golden at edges, 14 minutes, rotating sheets halfway through. Let cookies cool completely on wire racks.
- Microwave chocolate in 30-second increments, stirring after each, until melted. Dip half of each cookie into chocolate; transfer to parchment-lined baking sheets. Chill until set, 10 minutes.
Nutrition Facts : Calories 157 g, Fat 12 g, Fiber 1 g, Protein 2 g
SOFT & CHEWY WHITE CHOCOLATE CHUNK MACADAMIA NUT COOKIES
These cookies are thick, soft, and chewy - just what you want a chocolate chunk cookie to be. They're not too sweet, except when you happen across a nice cool hunk of white chocolate, and when that happens at the same time as when you get a bit of salty macadamia nut, it's pure cookie nirvana.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheet with parchment paper or Silpat.
- In the bowl of a stand mixer affixed with paddle attachment, beat the butter on medium speed until pale and fluffy, about 2 minutes (or use a large bowl and a hand mixer).
- Add the brown sugar and granulated (white) sugar and continue beating on medium speed for about 2 minutes.
- Add the eggs one at a time, continuing to beat each time until well-incorporated. Mix in the vanilla.
- In a medium bowl, sift together the flour, baking soda, salt, and nutmeg.
- With the mixer on low speed, carefully add the dry ingredients to the wet ingredients and mix just until the ingredients are incorporated. Stir in the white chocolate chunks and the macadamia nuts.
- Scoop a generous tablespoonful of the dough (I use this cookie dough scoop) and roll into a ball. Tear the ball in half, turn each half a quarter turn, and smoosh the dough back together with the torn side now at the top of the cookie. Gently shape so that the dough ball is taller than it is wide and place on cookie sheet about three inches apart.
- Bake for about 10 minutes, until edges of cookie begin to turn golden brown. Remove from oven and let sit for 5 - 10 minutes on cookie sheet so the cookie can set. Carefully move to wire rack to cool completely.
- Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.
MACADAMIA RASPBERRY WHITE CHOCOLATE COOKIES
These are great and freeze well.
Provided by Barbara Sepples
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Yield 21
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry jam. Mix well.
- Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips.
- Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2 inches apart. Bake for 8 - 10 minutes. Don't overbake. Cool on racks.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 23 g, Cholesterol 18.9 mg, Fat 11.9 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 96.9 mg, Sugar 15.4 g
GREAT AMERICAN COOKIE WHITE CHOCOLATE MACADAMIA NUT COOKIES
Make and share this Great American Cookie White Chocolate Macadamia Nut Cookies recipe from Food.com.
Provided by Member 610488
Categories Dessert
Time 29m
Yield 2 1/2 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F.
- In a large bowl, cream together the butter and sugar on high speed. Add coconut, egg, milk and vanilla. Mix well.
- In another bowl, combine flour, baking soda, baking powder, and salt. Add the dry mixture to the wet mixture and combine until dough forms.
- Mix in the white chocolate and nuts.
- Measure out about 2 1/2 tablespoons dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart. Bake for 12-14 minutes.
- DO NOT OVER BAKE. Cookies should come out of the oven appearing slightly browned, yet under cooked. When cooled, the cookies will be soft and chewy like the original.
CHOCOLATE MACADAMIA NUT AND WHITE CHOCOLATE CHIP COOKIES
Delicious!
Provided by Penney
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets or line with parchment paper.
- Melt unsweetened chocolate in top of double boiler or hot, not boiling water. Remove from heat; let cool.
- Cream butter, melted chocolate and sugar in large bowl until blended. Add egg and vanilla; beat until light. Blend in flour, baking soda, chocolate chips and macadamia nuts.
- Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until firm. DO NOT OVERBAKE. Remove to wire racks to cool.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 22.5 g, Cholesterol 19.5 mg, Fat 11.2 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 5.4 g, Sodium 67.9 mg, Sugar 13.4 g
Tips:
- Use high-quality chocolate chips for the best flavor. Semi-sweet or dark chocolate chips are a good choice.
- If you don't have macadamia nuts, you can substitute another type of nut, such as walnuts or pecans.
- To make sure the cookies are evenly baked, rotate the baking sheet halfway through the baking time.
- If you want a chewier cookie, chill the dough for at least 30 minutes before baking.
- Store the cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These chocolate macadamia cookies are a delicious and easy-to-make treat. They're perfect for any occasion, whether you're serving them to friends and family or just enjoying them yourself. With their rich chocolate flavor and crunchy macadamia nuts, these cookies are sure to be a hit. So next time you're looking for a sweet snack, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #hand-formed-cookies #desserts #cookies-and-brownies #dietary #number-of-servings
You'll also love