White Chocolate Macadamia Nut Cookies with Filling

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Sometimes I feel obnoxious and let that part of my character shine its not so sunny disposition onto the world around me. I am human so I assume that we all have our days of not so “wonderful”?

Well I had one of those day recently and guess what happened???

I decided to make ridiculously obnoxious cookies to mirror my mood. I couldn’t help myself really, it all sort of happened after I started playing around with white chocolate earlier in the week. All sorts of ideas started rolling around in all that space inside my head. And eventually those ideas shimmied themselves towards a little thought about macadamia nuts stuck somewhere in-between here and there and I realized I was in trouble..

And I had to make these…I just had to!

I mean how could I not! Delicious chewy, soft with a hint of crispy, sweet, buttery, white chocolate, macadamia cookies filled with white chocolate macadamia nut cookie dough frosting/filling. Yeah, so it’s a bit much, but whatev’s because they are awesome and even better washed down with a tall cool glass of milk.
I felt compelled to share these because as much as I love chocolate chip cookies and cookie dough frosting, my real love of anything cookies are the white chocolate version. Add in some macadamia nuts and make some flavored frosting to schmear all over them. Cookie heaven about sums it up.
The original recipe for the cookie is a Ghirardelli recipe, but over time I have tweaked a few things to make it more the way I like cookies., which are chewy and soft not overly crisp.
To make them this is what you will need:
For the cookies:
  • 1 cup Butter (softened to room temperature)
  • 1  cup of granulated sugar
  • 1 1/2  cup brown sugar
  • 2 Eggs
  • 2 tsp Vanilla extract
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1 tsp. salt
  • 1 (3.9 oz) package of vanilla instant pudding
  • 1 1/2 cups of white chocolate chips
  • 1 cup Macadamia nuts chopped

Preheat oven to 350 degree Fahrenheit.

In a medium bowl add in butter, sugar and brown sugar and mix well.
Add in eggs, one at a time, vanilla extract and add to mix. Add in package of instant pudding, flour, baking powder and salt. Combine all ingredients well. Finally add in white chocolate chips and chopped macadamia nuts, mix well until all the ingredients are incorporated. The pudding helps keep them soft and chewy.
I used a tbsp measurement to scoop out the cookie dough and placed them about an inch apart on a cookie sheet.
Although I don’t show it, be sure to flatten the cookies a little before placing them in the oven so they are not super poofy after they bake. Bake then for 10-11 minutes or until the edges start to crisp and begin to brown. Don’t over bake them as then they will be too crispy (for my liking anyway) These work best with the filling it the cookies are soft.
While the cookies completely cool, you can make your filling/frosting.
This is what you will need:
  • 2 ounces cream cheese softened to room temperature
  • 1/4 cup of butter softened
  • 3/4 cup of light brown sugar
  • 1 tsp vanilla extract
  • 1 cup of flour
  • 1/4 white chocolate chips finely chopped
  • 1/4 macadamia nuts finely chopped
  • 2 tbsp heavy cream/milk/half and half
In a bowl combine the butter and cream cheese.
Add the vanilla extract.
Add the brown sugar, mix well.
Add in the flour a bit at a time.
Add in white chocolate and nuts, mix well
If the frosting look/feels too dry add in the heavy cream I tbsp at at time until you reach your desired consistency.

****Make sure you really chop your chips and nuts super fine, stick them in a blender if needed, because they all but dissipate in the frosting, which flavor it wonderfully!Now all that is left to do is spread in-between cookie, squish and eat..


Repeat as needed until the desire to eat more has been fully quelled.
Hope you enjoy this post!!

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St. Patrick’s Day Treat Roundup

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Another holiday is almost here and gone!

Here is a roundup of all of the St.Patrick’s day themed treats and ideas I came up with this year! I hope you’ll find the time to try out one of these fun holiday inspired treats!!

Hope you enjoy these and have a fun and safe St. Patrick’s Day!! If you have any questions  please feel free to leave a comment below!

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Pot of Gold Candy Filled Cookies {{St. Patrick’s Day}}

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There are ideas that sometimes just won’t leave me alone….like the idea of a cookie filed with candy. Because as you know, cookies by themselves aren’t fun enough and somewhere down the line someone thought they would be even better filled with candy.

And they were right.

I’ve seen amazing versions of it all around and have wanted to “try” to make one since. I was planning on making one for this past Christmas season, but never found the time.

But for this upcoming St. Patrick’s Day…the idea re-emerged and I came up with this fun “filled” treat….

This was the first thing I thought of since I figured that a pot of gold cookie would be so much more festive filled with candy!

They are relatively easy to make, but do take a little time to assemble and decorate. But the end result is always more enjoyable when the unsuspecting cookie eater, finds a bit more of treasure inside each cookie!

I made these using an amazing vanilla sugar cookie recipe from LilaLoa.com. They are my absolute favorite Vanilla Sugar Cookie as of the moment. If your up to making the dough try her recipe. But if your not feeling that adventurous, go buy some sugar cookie dough at the store, although they most likely won’t hold there shape so sharply after baking.

This is what you will need…

  • Circle Cookie Cutter
  • Sugar Cookies
  • Dark Chocolate Candy Melts
  • Yellow Candy Melts
  • Green Candy Melts
  • Decorating Bags or small plastic baggies
  • Rainbow Sunny Seeds or Miniature M&M’s
  • Black Sanding Sugar (Optional)
  • Yellow Sanding Sugar (Optional)
  • Yellow Sprinkles (Optional)
  • Wax Paper

Roll out your sugar cookie dough and using the round cookie cutter make your circles. I used a cutter that measured  2-1/2 inched in diameter. Each cookie is comprised of three parts, so make sure you cut enough cookies out of the dough to be able to assemble them at a later time. Keep one whole, cut a small hole in another (using whatever works) and using the edge of the cutter, cut off a a crescent shape off of the top of the remaining two. Be mindful to cut them evenly as they will match up.

Bake them according the recipe directions and allow them to fully cool, before you move onto the next steps. After they are fully cooled you can get ready to assemble them. First I created the tops of the cookies. Melt your dark chocolate candy melts and pour them into your decorating bags or plastic baggies and snip a small opening at the bottom. Pipe a nice line around the cookie and let it set for a minute. Chocolate is very runny, so take your time and go slow and it will look smooth and even. If you feel as though your line is to “wobbly”,  before the chocolate begins to set, use a toothpick and run through the line to smooth it out a bit

I outlined all my cookies, so by the time I had to fill them, the outer edge had set. This outer line helps the “fill” chocolate not run over the sides. Witht the outer edge set, fill in the cookies with the rest of the chocolate. When done you can wiggle it a bit so it smooths out

I added some black sanding sugar to the still soft chocolate to add a little dimension to the cookie. If you have it and want to use it wonderful, but if not then just skip the sanding sugar……the cookie will still taste and look fine!

While these are setting up, you can begin to assemble the rest of the cookies. Pipe some chocolate onto the back of the middle piece of the cookie, don’t worry if it’s not to neat, just don’t over do it.

Attach it to the lower portion of the cookie and wiggle it a bit to be sure it adheres.

Fill the center portion with whatever candies you will be filling your cookies with. I used Sunny Seeds, but miniature M&M’s can also be used. Whatever you want to put inside the cookie is your choice, anything small works.

Now attach to the top portion (make sure they are fully set) onto the top of the cookie. Pipe chocolate onto the back and position it on top of the layered cookie so it covers the candy filled portion.

This is where all your patience starts to show some reward.  Melt you yellow candy melts and start adding the yellow chocolate in layers.

Add some yellow candies, sprinkles or sanding sugars (Use what you have) in each layer to give it some added depth.

After all the layers have dried the top of you cookie will resemble something like this….

To finish the cookie off you may want to add a shamrock onto the front of the cookie. I made mine by adding some green Sunny Seeds in melted chocolate, to give to a shamrock feeling. I melted some green candy melts, piped three little dots of chocolate onto a piece of wax paper.

While the chocolate as still soft I added the Sunny Seeds. Jst let them set fully before you add them onto the cookie.

You could alternatively just pipe three leaves directly onto the cookie as well. To attached to the cookie, I piped a small dab of chocolate onto the cookie an placed the shamrock onto it.

And your cookie are now complete!

Break one open and have a look inside….

A great way to add a little something extra to this St. Patrick’s Day!

Hope you enjoyed this post! If you have any questions, please feel free to leave a comment below!

Easy Valentine’s Day Chocolate Cookie Pops

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I‘ve made a few versions of these cookie pops before. Mainly because they are easy, (which is a favorite “thing” for me.) delicious and a great way to fancy up a cookie for the upcoming holiday!

This is what you will need to make them….

  • Sugar cookie dough
  • Heart shape or any Valentine’s themed cookie cutter
  • Lolly stick or skewers
  • Colored chocolate candy melts of your choice (I used red and blue)
  • Decorating bag or plastic Ziploc bags
  • Wax paper
  • Heart sprinkles or what ever sprinkles you like.
Keep in mind if you don’t have the exact decorating items on hand, use your imagination and use what you have. These can be decorated with any color of chocolate, just go with what inspires you and make you want to create 🙂 I went with the blue, because I had saw some adorable mason jar cookies over at Munchhin Munchies that were made with this color combo and I just loved it!
I went with my favorite cookie recipe in the entire history of  the universe, because honestly it’s that good. It’s a chocolate cookie recipe from LilaLoa. Trust when I tell you there is a reason she calls it The End for All Chocolate Cookiesrecipe. Reason being, you’ll never have to look for another recipe as this will be your go to recipe 🙂 But if your not into making cookies go buy a tube of Pillsbury sugar cookie dough and go from there.

You can make these cookie just as they are or take the next step and make them into cookie pops. But if you do make them into cookie pops, do NOT ADD the sticks into the uncooked dough. WAIT a minute after they come out of the oven and slide the stick (I used skewers) into the still soft cookie dough, be mindful as they will be hot.

Leave them alone and they will set up as they cool.(Just a note, remove the stick before consuming if you use the skewers as they have a very pointy end.)

When the cookie have completely cooled, you can begin to get your chocolate melts ready. Now the amount of chocolate you need to melt depends on the amount of cookies you are making and the amount of drizzle you put on the cookie. If you melt it in small batches you won’t  have so much extra unused chocolate left over.

Lay out your pops on a sheet of wax paper and get your sprinkles ready nearby. Lay another sheet of wax paper nearby a you will need it after you put the chocolate onto the pops.

Put your melted chocolate in a decorating bag or a small plastic baggie with a small piece of the corner cut and start going over the cookie back and forth horizontally. Don’t worry about it being super neat as the messiness of it gives it a bit of charm. Do a layer on a cookie and move on to the next then repeat. This will allow you to build a bit of dimension on the cookie without the chocolate settling into each layer.

Repeat until you get the amount of chocolate you want on the pop.

Before they set lift them off the wax paper, this will clean off the excess chocolate and clean the edged. Set them on the clean sheet of wax paper you laid out earlier.

Before the chocolate sets completely add in your Valentine’s day bling to the cookie! I made some with Pink and white sprinkles….

Some with heart sprinkles and silver dragees….

And some I made with the standard fare of Valentine’s red chocolate with colored hearts sprinkles….

You can make and create any color combo really, so have fun with it. Be sure to allow them set completely, you can put them in the fridge to speed up the process.

Add paper straws or ribbons to pretty them up! Whoever gets one on V-day will thank you!!

Hope you enjoyed this post! If you have any questions, please feel free to leave a comment below!

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Easy & Quick Chocolate Cookies

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Some days I need a cookie fix quick….I mean really quick.

Enter a super quick & easy chocolate cookie recipe, that is so simple you will doubt that it is really as good as I tell you…

This is what you will need……..

  • 1 box chocolate cake mix (or whatever flavor you choose)
  • 1 stick of butter softened (1/2  cup)
  • 2 eggs
  • 1 tbsp. oil
  • 1/2 tbsp Vanilla extract
  • You can also add in chocolate chips if you like, but it’s your choice.

Add all of the ingredients into a bowl and mix it up. It will be thick and gooey mess and you will most likely feel as though you have done something wrong…..you haven’t. Get you cookie sheets ready and start scooping your mixture onto the sheets. I use a tsp. measurement for small cookies and a tbsp measurement for larger cookies.

Bake at 350 for 8-9 minutes. When you take them out of the oven, they will look undone, but they aren’t 🙂 Let them sit and cool after baking, they will set up nicely if they have a chance to cool.  You can eat them as is OR you can make them spectacular with a bit of fabulous vanilla frosting.

When I write fabulous I mean…lick the bowl clean, fantabulous vanilla frosting.


 This is what you will need:

  •  1/2 Stick butter softened (1/4 cup)
  • 2 oz. Cream Cheese
  • 1  tbsp Vanilla extract
  • 2 Tbsp. Sweetened Condensed Milk
  • 1 1/2 -2  Cups Confectioners Sugar (Powdered Sugar)

(You can double the recipe for more frosting)

Cream together the butter, cream cheese and vanilla. Add in the condensed milk and slowly add in the confectioners sugar until it is all creamy and delicious.

Simple enough.

Take a cookie and spread on the frosting; as thick or thin a layer as you like and sandwich another cookie on top. Since it’s the Halloween season I added in a touch of orange food gel to the frosting and tossed a few orange sprinkles on them.

Not too chewy, not too soft, but a texture somewhere in between that compliments the velvety, sweetness of the vanilla frosting.  If you feel like a bright burst of Halloween color….roll the edges in orange sprinkles.

I personally love, love, LOVE sprinkles. I know there is not much to them taste wise, but I still like them!

Let them set up in the refrigerator for about 15 minutes before scarfing them down with a tall, cool glass of milk!  Hope you enjoy these as much as my hubbers and kiddoddles did !

If you have any questions or just want to say hello to let me know you were here, please feel free to leave a comment below!!




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