WHITE CHOCOLATE CHUNK-MACADAMIA COOKIES

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35 min Prep
50 min Total
Pie Iconb
2 Servings

Two indulgent flavors come together in these out-of-this-world cookies.


Ingredient List
  • Small check mark in a circle icon1 cup packed brown sugar
  • Small check mark in a circle icon1/2 cup granulated sugar
  • Small check mark in a circle icon1/2 cup butter or margarine, softened
  • Small check mark in a circle icon1/2 cup shortening
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon2 1/4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1 package (6 ounces) white baking bars (white chocolate), cut into 1/4- to 1/2-inch chunks
  • Small check mark in a circle icon1 jar (3 1/2 ounces) macadamia nuts, coarsely chopped
Preparation
  1. Heat oven to 350°F. Beat sugars, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in white baking bar chunks and nuts.
  2. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Tips
  • You can use 6 ounces (about 1 cup) white baking chips in place of the white baking bar if you’d prefer.
  • To make White Chocolate Chunk-Rum-Macadamia Cookies, use 1 1/2 teaspoons rum extract instead of the vanilla extract.