Best 3 Macadamia Toffee Chip Cookies Recipes
Indulge in a delightful culinary journey with our collection of Macadamia Toffee Chip Cookies recipes. These cookies are a symphony of flavors and textures, featuring a chewy, buttery cookie base studded with sweet, crunchy toffee chips and the nutty goodness of macadamia nuts.
From classic recipes that evoke nostalgic memories to innovative variations that introduce unexpected twists, this article offers a diverse selection of Macadamia Toffee Chip Cookies recipes to suit every taste and skill level. Whether you prefer a simple, straightforward recipe or one that allows you to experiment with different ingredients and techniques, you're sure to find the perfect recipe here.
So, gather your ingredients, preheat your oven, and embark on a baking adventure that will leave you with a batch of irresistible Macadamia Toffee Chip Cookies that are sure to become a favorite treat for you and your loved ones.
MACADAMIA CHIP COOKIES
If you like cookies with a crunch, you'll love these golden treats. Crushed peanut brittle adds an expected kick to the vanilla chips and brown sugar that flavor the dough. It's hard to believe something this easy to make tastes so terrific. -Dorothy Kollmeyer Dupo, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips, nuts and peanut brittle., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts :
MACADAMIA TOFFEE CHIP COOKIES
Make and share this Macadamia Toffee Chip Cookies recipe from Food.com.
Provided by Julesong
Categories Drop Cookies
Time 42m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 F degrees. Line baking sheet with a Silpat baking mat or parchment paper, and set aside (it's even better if you have two sets of baking sheets and Silpats).
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars and beat on medium speed until light and fluffy, about 2 minutes.
- Scrape down sides of the bowl and add eggs and vanilla extract, and beat to combine.
- In a medium bowl, whisk flours, baking soda, and salt until combined.
- Add dry mixture to the wet mixture in electric mixer bowl, then add in the toffee chips and macadamia nuts.
- Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart.
- Flatten cookies slightly with the palm of your hand.
- Bake at 350 degrees F until golden and just set, about 15 minutes. If you have two sets of baking sheets and Silpats, as recommended, rotate the sheets between the oven racks halfway through to ensure even browning.
- Transfer the sheets to a wire rack to cool, about 5 minutes.
- Transfer cookies from sheet to rack to cool completely.
- Store in an airtight container for up to 1 week.
- Note: this is an adopted recipe, and I have not had the chance to make them, yet.
TOFFEE CHOCOLATE CHIP COOKIES
Very, very good!!
Provided by Aimee R.
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix sugars, butter and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
- Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 44.3 g, Cholesterol 25 mg, Fat 18.8 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 203.9 mg, Sugar 30.1 g
Tips:
- For the best results, use high-quality macadamia nuts. Look for nuts that are plump and fresh, with no signs of mold or rancidity.
- To easily chop the macadamia nuts, place them in a food processor and pulse until they are finely chopped, but not pulverized. You can also chop them by hand with a sharp knife.
- If you don't have toffee chips, you can use chopped toffee bars or even Heath bars. Just be sure to chop them into small pieces so that they distribute evenly throughout the cookies.
- Be careful not to overmix the cookie dough. Overmixing will result in tough, dry cookies. Mix the dough just until the ingredients are combined.
- For chewier cookies, chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much in the oven.
- Bake the cookies until they are just set around the edges, but still soft in the center. Overbaking will result in dry, crumbly cookies.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help prevent the cookies from breaking.
Conclusion:
Macadamia toffee chip cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their chewy texture, sweet toffee flavor, and crunchy macadamia nuts, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a new cookie recipe to try, give these macadamia toffee chip cookies a try. You won't be disappointed!
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