Better Than Max And Ermas White Chocolate Macadamia Cookies Recipes

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BETTER THAN MAX AND ERMA'S WHITE CHOCOLATE MACADAMIA COOKIES



Better Than Max and Erma's White Chocolate Macadamia Cookies image

I wanted a thick cookie to duplicate the ones at Max and Erma's, which my mom adores. I came up with this, which is similar to many such recipes, but the real trick to the flavor and thickness is in the cornstarch and the turbinado sugar. The result is a sinfully decadent and flavorful cookie. My mom said Max and Erma's cookies will now make her sad to eat, because they aren't nearly as good as these. I'm not a fan of white chocolate macadamia, and even I had trouble laying off them. Prep time does not include refrigeration. (I don't recommend skipping the fridge step--cold dough helps with the thicker consistency.)

Provided by Jujubegirl

Categories     Drop Cookies

Time 55m

Yield 40 cookies, 40 serving(s)

Number Of Ingredients 11

1 cup unsalted butter, softened
1 3/4 cups turbinado sugar
2 teaspoons vanilla
1/2 teaspoon salt (heaping)
2 eggs
2 1/2 cups all-purpose flour
1/2 tablespoon cornstarch
1 teaspoon baking soda
12 ounces white chocolate chunks (chips will do, but chunks are better for texture and taste)
1/2 cup macadamia nuts (chopped coarsely)
1/2 cup macadamia nuts (whole)

Steps:

  • Preheat oven to 375°F.
  • Cream butter, sugar, vanilla, and salt.
  • Add eggs, beat until fluffy.
  • Gradually add dry ingredients.
  • Stir in white chocolate and macadamias.
  • Cover with plastic wrap and refrigerate dough for at least an hour.
  • Roll into balls and place on silpat or greased cookie sheet/foil.
  • Bake 8-10 minutes (adjust as necessary based on actual size of your cookies).
  • Let cool for a couple minutes, then remove to a cooling rack to finish cooling.

Nutrition Facts : Calories 143.6, Fat 10.2, SaturatedFat 5.1, Cholesterol 23.3, Sodium 72.7, Carbohydrate 11.6, Fiber 0.5, Sugar 5.2, Protein 1.9

WHITE CHOCOLATE MACADAMIA COOKIES



White Chocolate Macadamia Cookies image

White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. -Cathy Lennon, Newport, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4-1/2 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 cup macadamia nuts, chopped
1 cup white baking chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 38mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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