Chocolate Macadamia Nut Cookies Recipe

Publisher Photo

Chocolate Macadamia Nut Cookies Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min. + cooling

Ingredients

  • 10 tablespoons butter, softened
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1-1/2 cups semisweet chocolate chips
  • 3/4 cup coarsely chopped macadamia nuts
  • 3/4 cup coarsely chopped pecans
  • CARAMEL GLAZE:
  • 12 caramel candies
  • 2 tablespoons heavy whipping cream

Directions

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. Yield: 2 dozen.
Originally published as Chocolate Macadamia Nut Cookies in Taste of Home December/January 1994, p23

Nutritional Facts

2 each: 439 calories, 30g fat (12g saturated fat), 47mg cholesterol, 220mg sodium, 45g carbohydrate (33g sugars, 3g fiber), 4g protein.

  • 10 tablespoons butter, softened
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1-1/2 cups semisweet chocolate chips
  • 3/4 cup coarsely chopped macadamia nuts
  • 3/4 cup coarsely chopped pecans
  • CARAMEL GLAZE:
  • 12 caramel candies
  • 2 tablespoons heavy whipping cream
  1. 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.
  2. 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.
  3. For glaze, melt the caramels and cream in a saucepan over low heat, stirring until smooth. Drizzle over cooled cookies. Yield: 2 dozen.
Originally published as Chocolate Macadamia Nut Cookies in Taste of Home December/January 1994, p23

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Macadamia Nut Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review