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Wednesday, May 22, 2013

Overstuffed White Chocolate Chip Macadamia Nut Cookies

Sometimes I feel obnoxious and let that part of my character shine its not so sunny disposition onto the world around me. I am human so I assume that we all have our days of not so "wonderful"?

Well I had one of those day recently and guess what happened???


I decided to make ridiculously obnoxious cookies to mirror my mood. I couldn't help myself really, it all sort of happened after I started playing around with white chocolate earlier in the week. All sorts of ideas started rolling around in all that space inside my head. And eventually those ideas rolled towards a little thought about macadamia nuts stuck somewhere in-between here and there and I realized I was in trouble..

And I had to make these...I just had to!


I mean how could I not! Delicious chewy, soft with a hint of crispy, sweet, buttery, white chocolate, macadamia cookies filled with white chocolate macadamia nut cookie dough frosting/filling. Yeah, so it's a bit much, but whatev's because they are awesome and even better washed down with a tall cool glass of milk.

I felt compelled to share these because as much as I love chocolate chip cookies and cookie dough frosting, my real love of anything cookies are the white chocolate version. Add in some macadamia nuts and make some flavored frosting to schmear all over them. Cookie heaven about sums it up.


The original recipe for the cookie is a Ghirardelli recipe, but over time I have tweaked a few things to make it more the way I like cookies., which are chewy and soft not overly crisp.

To make them this is what you will need:

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 degree Fahrenheit.

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.


I used a tbsp measurement to scoop out the cookie dough and placed them about an nch apart on a cookie sheet. 


Although I don't show it, be sure to flatten the cookies a little before placing them in the oven so they are not super poofy after they bake. 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.

While the cookies completely cool, you can make your filling/frosting.

This is what you will need:
  • 2 ounces cream cheese softened to 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
  • 1/4 macadamia nuts finely chopped
  • 2 tbsp heavy cream/milk/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 white chocolate and nuts, mix well
If the frosting look/feels too dry add in the heavy cream I tbsp at at time until you reach your desired consistency.

****Make sure you really chop your chips and nuts super fine, stick them in a blender if needed, because they all but dissipate in the frosting, which flavor it wonderfully!

Now all that is left to do is spread in-between cookie, squish and eat..


Repeat as needed until the desire to eat more has been fully quelled. 


Hope you enjoy this post!!

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