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Tuesday, November 12, 2013

Overstuffed White Chocolate Chip Macadamia Cookies

Hey everyone, look what our friend Morgan over at Mighty Delighty has made! Overstuffed White Chocolate Chip Macadamia Cookies! She tells me that these decadent little morsels are chewy, soft cookies with a slightly crisp buttery sweet edge, over filled with white chocolate chip macadamia nut cookie dough frosting/frosting.


For the cookies:

1 cup Butter (softened to room temperature)
1 cup of granulated sugar
1 1/2 cup brown sugar
2 Eggs
2 tsp Vanilla extract
3 cups flour
1/2 tsp baking powder
1 tsp. salt
1 (3.9 oz) package of vanilla instant pudding
1 1/2 cups of white chocolate chips
1 cup Macadamia nuts chopped


Preheat oven to 350 degrees. In a medium bowl add in butter, sugar and brown sugar and mix well. Add in eggs, one at a time, vanilla extract and add to mix. Add in package of instant pudding, flour, baking powder and salt.
Combine all ingredients well.

Finally add in white chocolate chips and chopped macadamia nuts, mix well until all the ingredients are incorporated. The pudding helps keep them soft and chewy. Use a tablespoon to scoop out the cookie dough and place them about an inch apart on a cookie sheet. Flatten them slightly with your hand.

Bake then for 10-11 minutes or until the edges start to crisp and begin to brown. Don't over bake them as then they will be too crispy (for my liking anyway.) These work best with the filling it the cookies are soft.

For the filling/frosting:

2 ounces cream cheese, room temperature
1/4 cup of butter softened
3/4 cup of light brown sugar
1 tsp vanilla extract
1 cup of flour
1/4 white chocolate chips finely chopped (super fine)
1/4 macadamia nuts finely chopped
2 tablespoons heavy cream, milk or half and half

In a bowl combine the butter and cream cheese. Add the vanilla extract. Add the brown sugar, mix well. Add in the flour a bit at a time. Add in finely chopped white chocolate and nuts. Make sure you really chop your chips and nuts super fine, put them in a food processor or blender if needed. Mix it all together well. If the frosting look/feels too dry add in the heavy cream 1 tablespoon at time until you reach your desired consistency. Spread onto one side of a cooled cookie and top with another cookie and give it a slight squish. Eat, enjoy, repeat as necessary!


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