Archive for the ‘Cookies’ category

White Chocolate Macadamia Nut Cookies

April 13, 2012

White Chocolate Macadamia Nut Cookies (noun): [hwahyt chaw-kuh-lit mak-uh-dey-mee-uh nuht kook-ee ] A deliciously chewy cookie scattered with silky white chocolate chips and crunchy macadamia nut pieces.




  • 2 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup unsalted butter, melted
  • ½ cup sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1½ cups chopped macadamia nuts
  • 1 1/2 cups white chocolate chips



  • Preheat oven to 350 degrees
  • Combine the flour, salt and baking soda in a medium bowl


  • In a larger bowl, beat together the melted butter and both sugars
  • Add the eggs, one at a time, beating well after each addition
  • Add the vanilla and beat to combine
  • Slowly add in the dry ingredients, mixing until combined

  • Chop up your macadamia nuts (it may be easiest with a food processor, but don’t chop them too small!)

  • Measure out the white chocolate chips
  • Add the chocolate and the macadamia nuts, gently stirring to combine

  • Form dough into balls and place on a baking sheet (either lined with parchment paper or greased and floured)

  • Bake for 10-15 minutes, or until only the edges are golden brown

  • Let cool on a wire rack before enjoying!


Sweet and Salty Cookies

April 12, 2012

Sweet and Salty Cookies (noun): [sweet and sawl-tee kook-ee] A crunchy cookie loaded with sweet mini chocolate chips, salty pretzel pieces and gooey chunks of caramel


  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips
  • 8 oz. bag caramels (approximately 25 pieces), unwrapped and chopped into pea sized pieces
  • 1 cup broken up pretzels


  • Preheat oven to 350 degrees
  • In a large bowl, beat together the butter, sugar, brown sugar, and vanilla extract until light and fluffy
  • Add in the eggs, one at a time, beating to combine after each

  •  In a mdium bowl, combine the flour, baking soda, baking powder, and salt
  • Slowly add the dry ingredients to the large bowl, mixing until combined

  • Chop up your caramel pieces (you may have to use a food processor for this)

  • Measure out your mini chocolate chips

  • Crush up the pretzels into small pieces

  • Gently stir in the chunky ingredients – chocolate chips, caramel, and pretzels

  • Bake for approximately 10 miutes, then let cool on a wire rack

  • Serve and enjoy!

S’mores Cookies

October 9, 2011

S’mores Cookies (noun): [s-mohrs kook-eez] A chewy, graham cracker flavored chocolate chip cookie topped with marshmallows and milk chocolate bar pieces.


  • 2 eggs
  • 1 1/2 cups flour
  • 1 cup graham cracker crumbs
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter (2 sticks)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cup mini chocolate chips
  • 1 1/2 cups mini marshmallows
  • 2 Hershey milk chocolate bars


  • Preheat oven to 350 degrees.
  • Combine the flour, graham cracker crumbs, salt, and baking soda in a bowl.
  • In a separate bowl, mix together the butter, vanilla extract, brown sugar and sugar until smooth.
  • Add in the eggs one at a time, mixing after each addition.
  • Gradually add the dry mixture to the butter/sugar mixture, mixing well.

  • Add in the mini chocolate chips and stir to combine.

  • Prepare a baking sheet and bake for 8 minutes.
  • While these are baking, get the mini marshmallows and chocolate bars ready.

  • Roughly chop the Hershey’s bar into small chunks.

  • After 8 minutes, remove the cookie tray and place a few marshmallows and chocolate bar pieces onto the top of each cookie.
  • Return to the oven and bake for an additional 5 minutes.

  • Remove from the oven once fully baked and let cool for about 5 minutes
  • Transfer to a wire rack until fully cooled.