Macadamia Chip Cookies Recipe
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
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2-1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 package (10 to 12 ounces) white baking chips
- 2 jars (3-1/4 ounces each) macadamia nuts, chopped
- 1/2 cup finely crushed peanut brittle
- 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. Yield: 5-1/2 dozen.
Originally published as Macadamia Chip Cookies in Quick Cooking September/October 2001, p29
Reviews for Macadamia Chip Cookies(2)
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Reviewed Nov. 10, 2013
I couldn't find any peanut brittle, so I used Heath Toffee Bits. This is my husband's favorite cookie! Everyone loves it! Definitely a keeper!
Reviewed Jun. 12, 2012
I did up this recipe because i liked the peanut brittle with the white chip combination it did up nicely