THE ULTIMATE HEALTHY WHITE CHOCOLATE MACADAMIA NUT COOKIES
These cookies truly are the ultimate! They're rich and buttery, just like traditional recipes, with lots of sweetness in the dough and from the white chocolate chips. Although the sprinkling of sea salt is optional, I highly recommend it! It adds a bright pop and really brings out the other flavors. Leftover cookies will keep for at least one week if stored in an airtight container-if they last that long!
Yield 12 cookies
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the melted butter, egg white, milk, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Reserve ½ tablespoon of both the white chocolate chips and macadamia nuts. Stir in the rest of each. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Slightly flatten using a spatula. (The cookies should spread some but not a lot!) Gently press the remaining white chocolate chips and macadamia nuts into the tops. Bake at 350°F for 9-11 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack. Optional: Sprinkle with sea salt shortly after removing the cookies from the oven.
PEANUT CHEWIES
Salty and sweet combination. This recipe is a 'keeper'!
Provided by Diane
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Yield 36
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, 1/2 cup butter or margarine, 1 teaspoon vanilla and egg yolks. Mix on low speed with an electric mixer until crumbly.
- Press firmly into bottom of 13 x 9 inch pan. Bake 12- 15 minutes until golden brown.
- Immediately sprinkle marshmallows over top and return to oven for 2 - 2 1/2 minutes. Let cool while preparing topping.
- To Make Topping: In a large saucepan over low heat combine corn syrup, 1/4 cup butter or margarine, 2 teaspoons vanilla and peanut butter chips until smoothly melted, stirring constantly. Remove from heat and stir in cereal and nuts. Immediately spoon over marshmallows, spreading to cover. Refrigerate until firm. Cut into 36 bars.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 25.5 g, Cholesterol 21.5 mg, Fat 12 g, Fiber 0.8 g, Protein 5.7 g, SaturatedFat 6.9 g, Sodium 191.1 mg, Sugar 12.5 g
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