Macadamia Raspberry White Chocolate Cookies

Macadamia Raspberry White Chocolate Cookies

23 Reviews 2 Pics
Barbara Sepples
Recipe by  Barbara Sepples

“These are great and freeze well.”

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Ingredients

Adjust Servings

Original recipe yields 42 cookies

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Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry jam. Mix well.
  3. Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips.
  4. Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2 inches apart. Bake for 8 - 10 minutes. Don't overbake. Cool on racks.

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Reviews (23)

Rate This Recipe
Grant's Mom
26

Grant's Mom

I increased sugar to 1/3 cup PLUS 2 T. I also waited and added the jam very last. I only swirled it in lightly so that cookies would not be the blueish-green mentioned previously. Did not use the macadamia nuts at all. I used a 3 T. cookie scoop and got 1 dozen LARGE cookies. They were extra yummy. I was trying to copy the cookies at Disneyland bakeries...pretty close.

particles_7
24

particles_7

i think this is a good recipe.. my boyfriend loves it :) but i think the key point in making the cookies is that do NOT mix the jam too well into the dough--- i added the jam at last and just mix it a bit..didnt blend it comepletly with the dough. that prevent the cookies from becoming greenish blue!!

12ANNE
17

12ANNE

The dough looked green, and I also didn't bake them; but I was glad I did. They are so tasty. They baked up light brown, and you could taste the raspberry. They were a hit, and I will definitely put this recipe with my favorite cookies. Mine were not flat. I used only about a half teaspoon per cookie .. also like a ball. Thanks.

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Nutrition

Amount Per Serving (21 total)

  • Calories
  • 205 cal
  • 10%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 23 g
  • 7%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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