Time 30m Yield 5-1/2 dozen. Number Of Ingredients 12 Steps:
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.
Time 40m Yield 36 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening. Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart. Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.
Yield 18 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix sugars, butter and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips. Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.
Time 42m Yield 36 cookies Number Of Ingredients 11 Steps:
Preheat the oven to 350 F degrees. Line baking sheet with a Silpat baking mat or parchment paper, and set aside (it’s even better if you have two sets of baking sheets and Silpats). In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars and beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of the bowl and add eggs and vanilla extract, and beat to combine. In a medium bowl, whisk flours, baking soda, and salt until combined. Add dry mixture to the wet mixture in electric mixer bowl, then add in the toffee chips and macadamia nuts. Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart. Flatten cookies slightly with the palm of your hand. Bake at 350 degrees F until golden and just set, about 15 minutes. If you have two sets of baking sheets and Silpats, as recommended, rotate the sheets between the oven racks halfway through to ensure even browning. Transfer the sheets to a wire rack to cool, about 5 minutes. Transfer cookies from sheet to rack to cool completely. Store in an airtight container for up to 1 week. Note: this is an adopted recipe, and I have not had the chance to make them, yet.
Time 32m Yield 24 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets and set aside. Melt chocolate in a double boiler set over barely simmering water or in the microwave at 50 percent power. Allow to cool to room temperature. In a mixer, beat the butter and sugar until smooth, about 3 minutes. Add the eggs 1 at a time, beating well after each egg is added. Beat in the vanilla and the espresso. Gradually add the flour, beating well after each addition until just combined and scraping down the sides of the bowl, as necessary. Add baking soda and salt. Mix in the melted chocolate and then the nuts. Drop the batter by 2 tablespoons onto the greased cookie sheets, leaving 2 inches between each cookie. Bake until soft and lightly crisped around the edges, about 12 minutes, rotating pans halfway through cooking. Cool on wire racks.
Time 51m Yield 2 to 3 dozen Number Of Ingredients 11 Steps:
Position a rack in the center of the oven and preheat to 350 degrees F. Have ready 2 ungreased baking sheets. In a medium bowl, gently whisk together the flour, salt, and baking soda. Set aside. In the bowl of an electric mixer, using the paddle attachment beat the butter at medium high speed until creamy, about 1 minute. Gradually add the granulated and light brown sugar and beat until light and fluffy, about 2 minutes. Add the vanilla extract and eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. At low speed, add the dry ingredients in 3 additions, mixing just until blended. Add the bittersweet chocolate, peanut butter chips and macadamia nuts and mix just until blended. Drop the dough by scant 1/4 cup measures onto the baking sheets, spacing them 3 inches apart. Bake for 11 to 13 minutes, until light brown on the edges. Transfer to wire racks and cool completely.
More about “macadamia toffee chip cookies recipes”
Yield Makes 17 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 2 minutes. Add egg yolk, lemon zest and juice, and salt and beat until combined; beat in nuts. With mixer on low, add flour and beat just until combined, 2 minutes. Form dough into a 4 1/2-inch-long log, wrap in plastic, and freeze until firm, 30 minutes. Cut into 1/4-inch slices, transfer to 2 parchment-lined baking sheets, and freeze 5 minutes. Bake until golden at edges, 14 minutes, rotating sheets halfway through. Let cookies cool completely on wire racks. Microwave chocolate in 30-second increments, stirring after each, until melted. Dip half of each cookie into chocolate; transfer to parchment-lined baking sheets. Chill until set, 10 minutes.
