White Chocolate Chunk-Macadamia Cookies

White Chocolate Chunk-Macadamia Cookies

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

Prep Time

35

Minutes

Total Time

50

Minutes

Makes

2

1/2

1
cup packed brown sugar
1/2
cup granulated sugar
1/2
cup butter or margarine, softened
1/2
cup shortening
1
teaspoon vanilla
1
egg
2 1/4
cups Gold Medal® all-purpose flour
1
teaspoon baking soda
1/4
teaspoon salt
1
package (6 ounces) white baking bars (white chocolate), cut into 1/4- to 1/2-inch chunks
1
jar (3 1/2 ounces) macadamia nuts, coarsely chopped
  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.
Makes 2 1/2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You can use 6 ounces (about 1 cup) white baking chips in place of the white baking bar if you’d prefer.
Variation
To make White Chocolate Chunk-Rum-Macadamia Cookies, use 1 1/2 teaspoons rum extract instead of the vanilla extract.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 185
    • (Calories from Fat 100 ),
  • Total Fat 11 g
    • (Saturated Fat 4 g,),
  • Cholesterol 15 mg;
  • Sodium 80 mg;
  • Total Carbohydrate 21 g
    • (Dietary Fiber 1 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fruit;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.