HEALTHY WHITE CHOCOLATE MACADAMIA NUT COOKIES RECIPES
WHITE CHOCOLATE MACADAMIA NUT COOKIES {SOFT & CHEWY ...
Quick and easy white chocolate macadamia nut cookies recipe, made with simple ingredients and ready in 20 minutes. They are classic, soft and chewy!
Provided by CakeWhiz
Categories Dessert
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 40
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream together butter, granulated sugar and brown sugar until light and fluffy.
- Add vanilla extract, eggs and mix until smooth.
- Add flour, cornstarch, baking powder, baking soda and mix until just combined.
- Stir in white chocolate chunks (or chips) and macadamia nuts.
- Scoop out small portions of the dough with an ice cream scooper and drop them on a cookie tray, lined with parchment paper.
- Chill in the fridge for 30 minutes (Optional).
- Bake at 325 degrees for 10-12 minutes or until edges are firm and golden brown.
Nutrition Facts : Calories 156 kcal, CarbohydrateContent 18 g, ProteinContent 1 g, FatContent 8 g, SaturatedFatContent 4 g, CholesterolContent 21 mg, SodiumContent 81 mg, SugarContent 11 g, ServingSize 1 serving
WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES - FOO…
Provided by Food Network
Categories dessert
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 3 dozen
Number Of Ingredients 10
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.
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MACADAMIA NUT COOKIES RECIPE: HOW TO MAKE IT
These rich cookies are full of Hawaiian macadamia nuts and chocolate chips. —Mary Gaylord, Balsam Lake, Wisconsin
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Desserts
Calories 201 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Desserts
Calories 201 calories per serving
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.
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When I want to offer friend and family soft and chewy peanut butter cookies, this is the recipe I turn to. Use either creamy or crunchy peanut butter with delicious results. These are the best soft peanut butter cookies, and my family can't get enough. —Emma Lee Granger, La Pine, Oregon
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Desserts
Calories 105 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Desserts
Calories 105 calories per serving
- In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and water. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Drop by tablespoons 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° until golden brown, 12-15 minutes. Remove to wire racks to cool.
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SOFT TRIED 'N' TRUE PEANUT BUTTER COOKIES RECIPE: HOW TO ...
When I want to offer friend and family soft and chewy peanut butter cookies, this is the recipe I turn to. Use either creamy or crunchy peanut butter with delicious results. These are the best soft peanut butter cookies, and my family can't get enough. —Emma Lee Granger, La Pine, Oregon
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Reviews 4.4
Total Time 30 minutes
Category Desserts
Calories 105 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Desserts
Calories 105 calories per serving
- In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and water. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Drop by tablespoons 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° until golden brown, 12-15 minutes. Remove to wire racks to cool.
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WHITE CHOCOLATE MACADAMIA NUT COOKIES {SOFT & CHEWY}
Quick and easy white chocolate macadamia nut cookies recipe, made with simple ingredients and ready in 20 minutes. They are classic, soft and chewy!
From cakewhiz.com
Reviews 5
Total Time 50 minutes
Category Dessert
Cuisine American
Calories 156 kcal per serving
From cakewhiz.com
Reviews 5
Total Time 50 minutes
Category Dessert
Cuisine American
Calories 156 kcal per serving
- Bake at 325 degrees for 10-12 minutes or until edges are firm and golden brown.
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WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES RECIP…
From foodnetwork.com
Reviews 4.4
Total Time 30 minutes
Category dessert
Cuisine american
Reviews 4.4
Total Time 30 minutes
Category dessert
Cuisine american
- 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.
See details
MACADAMIA NUT COOKIES RECIPE: HOW TO MAKE IT
These rich cookies are full of Hawaiian macadamia nuts and chocolate chips. —Mary Gaylord, Balsam Lake, Wisconsin
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Desserts
Calories 201 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Desserts
Calories 201 calories per serving
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.
See details
SOFT TRIED 'N' TRUE PEANUT BUTTER COOKIES RECIPE: HOW TO MAKE I…
When I want to offer friend and family soft and chewy peanut butter cookies, this is the recipe I turn to. Use either creamy or crunchy peanut butter with delicious results. These are the best soft peanut butter cookies, and my family can't get enough. —Emma Lee Granger, La Pine, Oregon
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Desserts
Calories 105 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Desserts
Calories 105 calories per serving
- In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and water. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Drop by tablespoons 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° until golden brown, 12-15 minutes. Remove to wire racks to cool.
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Jun 25, 2015 · Not that there is anything wrong with avocado… but sometimes you just want a real classic homemade chocolate pudding recipe without any surprise ingredients.. No avocado, no banana, no tofu or pumpkin. As much as I love recipes where you can’t taste the hidden vegetable, such as in the famous Healthy Chocolate …
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Best cookies I have made, hands down! I make this recipe about once a week for my family. Suggestion for those doing this recipe the first time: for the softest cookies, use JUMBO EGGS. Some variations I have done: White chocolate and makadamia (sp?) nut, and M&Ms instead of chocolate.
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