White Chocolate Macadamia Nut Cookies

White Chocolate Chip Macadamia Nut Cookies Recipe

Today I’m sharing these White Chocolate Macadamia Nut Cookies as part of The 3rd Annual Great Food Blogger Cookie Swap!  I joined up a few months ago and agreed to bake and share a new recipe – then mail 3 dozen cookies to 3 other food bloggers (a dozen each).

White Chocolate Chip Macadamia Nut Christmas Cookies

In addition to being fun, and getting cookies in the mail from other bloggers (hello!?), the funds raised from the project went to a great charity, Cookies for Kids Cancer!  This year they raised over $13K!!!   With cookies!   Isn’t that great?

The Great Food Blogger Cookie Swap

I received cookies from Kelley of The Culinary Enthusiast and Lou from Lou & Esi (not sure what happened to my third box, but that’s okay :) ).  I sent cookies to Nicole from Cookies on Friday,  Monica of De Lisha’s Recipes, and Sarah from Frankly Entertaining!

PS.  If you’re wondering… there is a $4 sign up fee to participate and that is what goes to the charity.   If you’d like to receive a notification when it’s time to sign up next year, you can do that here.

White Chocolate Madadamia Nut Cookies Platter

So, for my cookies, I decided to bake a cookie that I’ve always loved, but never had homemade.   White Chocolate Macadamia Nut Cookies, to be specific.   If chocolate chip cookies are my favorite (and this recipe is my favorite!), these White Chocolate Macadamia Nut cookies are a very close second!

When I decided what flavor I wanted to bake, I set out to find a good recipe and landed in a collaborative cookbook that was given to me by my husband’s grandmother.  It is a pretty old cookbook (circa 1988), but hey… I don’t care as long as it works and this recipe did not disappoint!

Cookies

The cookies are crispy on the edges, soft in the middle, and melt-in-your-mouth delicious!   Obviously you can use all white chocolate chips (that’s what the recipe calls for), but just for fun, I used red and green chips in half of the cookies .  I thought it would add some Christmas cheer!!

So, without any more rambling… here’s the printable recipe:

White Chocolate Macadamia Nut Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 3 1/2 dozen

White Chocolate Macadamia Nut Cookies

Perfect White Chocolate Macadamia Nut Cookies... crisp on the edges, and soft in the middle! Melt in your mouth delicious!

Ingredients

  • 1 cup salted butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 2 tsp. real vanilla extract
  • 2 1/4 cup all-purpose flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. salt
  • 2 Tbsp. light corn syrup
  • 6 oz. chopped macadamia nuts
  • 16 oz. white chocolate chips

Instructions

Preheat your oven to 375° F.

In a large mixing bowl, mix together the butter, sugar, brown sugar, eggs, and vanilla extract until light and fluffy.

In a separate bowl, whisk together the flour, baking soda and salt. Slowly incorporate into the wet mixture. When it's blended well, mix in the corn syrup.

Stir the macadamia nuts and white chocolate chips into the batter.

Drop by rounded tablespoons onto an ungreased cookie sheet (I like to line my cookie sheets with parchment paper). Bake for 9-12 minutes or until light brown on the edges. Allow to cool for 2 minutes on the pan, then move to a cooling rack to finish cooling.

Enjoy!

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Chocolate Cookies with Biscoff Cookie Butter Filling

Biscoff Cookie Butter Filled Chocolate Cookies WM

If you love Biscoff Cookie Butter spread and chocolate… you really need to make these cookies.   I made them a few weeks ago when I was totally obsessing over Biscoff.

You may remember… it was about the same time I made the Biscoff Cookie Butter Swirled Cheesecake Bars.  Umm yeah… you need to make those too!

I sort of go through phases with my obsessions… right now I’m obsessing over Candy Corn … it is that time of year afterall, but I still have a jar of Biscoff tucked away in the cabinet just in case I need it.

So anyway… the cookies.

Chocolate Cookies with Biscoff Cookie Butter Filling wm

The chocolate cookie outside is soft and chewy… almost cake-like the the center is super creamy and oh-so-delicious.  You could easily adapt this recipe to use peanut butter instead of Biscoff, but really… I recommend the Biscoff.

They’re also pretty easy to make – maybe a few more steps than you usual cookie, but not at all hard and definitely worth the effort!

Anywho… now that I’ve teased you and told you all about them, hop over to CakeJournal.com where I shared the full recipe complete with step-by-step pictures.

And tell me… have you tried Biscoff yet?  If so, what’s your favorite way to eat it?  Straight out of the jar?  On toast or graham crackers?  Or in a recipe?  I’d love to hear!

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Biscoff Cookie Butter Swirled Cheesecake Bars

Biscoff Spread Cookie Butter Cheesecake Bars WMt

I made these Biscoff Cookie Butter Swirled Cheesecake Bars yesterday and while it normally takes me days or even weeks to get around to posting something, I had to post these today.

BiscoffSpread Cookie Butter Cheesecake Bars Cut

Why today?  Well, because you need them in your life.  I mean it – go get the ingredients and bake them.  ASAP.   You won’t regret it.

Biscoff Cookie Butter Cheesecake Bars Slice

So lately I’ve been totally obsessed with cookie butter.  In particular, Biscoff Spread.  I am not sure when I first heard of cookie butter, but once I heard about it, I had to have some.

Biscoff Cookie Butter Swirled Cheesecake Bars

The next time I was out shopping, I strolled down the aisle where the putter was located and there it was… Biscoff Spread, aka cookie butter.

I know there are other varieties out there (Trader Joe’s was mentioned on Facebook), and I’m sure I’d love them too, but here in my little corner of the world, Biscoff  is my only option and it’s a fantastic one!

Biscoff Cookie Butter Cheesecake Bars Uncut

Oooh, and if you happen to not have access to it any any local stores (check near the peanut butter  - that’s where I find it at Walmart), you can order it online at Biscoff.com.  Oh, and I got the cookies on the cookie aisle at Walmart.  They were hard to spot, but they were there!

Biscoff Cookies and Spread

So, I bought a jar with the intent of finding a recipe to try it in.  However, after tasting it, I sort of just ate the whole thing, one delicious spoonful at a time.   So I bought another jar… and over the course of time, I ate it too.

Biscoff Cookie Butter Cheesecake Bars Cut

The bottom line is, I cannot tell you how many jars I bought and ate before getting around to actually baking something.

PS – you could substitute any cookie butter in this recipe – or even peanut butter if you must.

Biscoff Cookie Butter Cheesecake Bars

Anyway… here you go. A recipe for  Biscoff Cookie Butter Cheesecake Bars.

Biscoff Cookie Butter Swirled Cheesecake Bars

Rating: 51

Prep Time: 20 minutes

Cook Time: 3 hours, 55 minutes

Total Time: 4 hours, 15 minutes

Yield: 20

Serving Size: 1 square

Biscoff Cookie Butter Swirled Cheesecake Bars

Ingredients

    For the crust:
  • 28 Biscoff Cookies
  • 2 oz. salted butter, melted (1/4 cup or half a stick)
  • 2 Tbsp. sugar
  • For the cheesecake:
  • 28 oz. cream cheese, softened to room temp (3 1/2 boxes)
  • 1 1/2 tsp. pure vanilla extract
  • 3/4 cup sugar
  • 8 oz. sour cream (1 cup)
  • 3 large eggs
  • 2 Tbsp. all purpose flour
  • Cookie Butter Swirl
  • 6 oz. Biscoff Spread (or another cookie butter or peanut butter)
  • 4 oz. cream cheese, softened to room temp (1/2 a box)
  • 1/4 cup sugar
  • 1 egg

Instructions

Preheat oven to 325° F.

For the crust:

In a food processor, crush the cookies into fine crumbs. Add in melted butter and sugar pulse until combined. Press into a foil-lined 9x13 pan.

For the cheesecake:

Beat together the cream cheese, sugar, flour and vanilla until well blended. Add the sour cream and eggs, beating on low speed just until blended. Pour over the prepared crust

For the cookie butter swirl:

In a small bowl, mix together the cookie butter, cream cheese, sugar and egg.

Drop by spoonfuls randomly over the cheesecake. Take a knife and drag back and forth through the cheesecake until you have a swirled look (see my pic in the post).

Bake at 325° F for 45-55 minutes or until almost set. Cool completely, then chill for at least 3 hours. Cut into squares to serve!

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