Using canned chipotle peppers and chili powder to add some spiciness to the Instant Pot®-made chicken soup, this recipe offers yet another intriguing variant on the classic dish.
| Prep Time: | 15 mins |
| Cook Time: | 8 mins |
| Total Time: | 23 mins |
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- ½ cup butter
- ¾ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces white chocolate, chopped
- 1 (6.5 ounce) jar macadamia nuts, chopped
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.
Nutrition Facts
| Calories | 193 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 115 mg |
| Sugars | 12 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent cookies, I followed the recipe as stated. Family loved them. As another review mentioned, I baked a dozen and froze the rest of the dough to bake as needed. Will make these again.
Nice recipe. Made it with pecans, 5 oz and 5 oz chocolate. That s already plenty. Will do with less sugar next time. Bit too sweet
This recipe was simple and easy and the cookies came out great!!!
Delicious!!
Added about 2-3 oz of English toffee just adds to the already wonderful cookie
Used 1/4 c. Sugar and subbed the rest with stevia, also added an extra 1/2 tsp vanilla. 34 delicious tablespoon sized cookies!
I followed this recipe almost exactly as written, with the exception that I added a little more white chocolate chips which is usually my habit for recipes that call for chips. My whole family thought it was rather bland, and nobody ate another cookie from the batch after the initial cookie they ate to taste. Maybe we like things a little sweeter than this, but I won’t be making it again.
These are sweet and good. I made as written but used a little over 4 oz of nuts and about 6 oz of white chocolate and that was more than enough. I also subbed country crock plant butter for the butter and it worked great.
I just finished these cookies and they are phenomenal! I did do a few things different only bc I wanted to play with texture and flavors. I followed the recipe but I did add a 1/4 cup of buttermilk bc it works with the baking soda to give rise and it also made a tender cookie with a light crispness on the outside. I added a pinch of cinnamon, and 3/4 tsp vanilla and 1/4 tsp of almond extract. these were the best white chocolate macadamia nuts cookies ever. Thank you
Great cookies – easy to add stuff to – will be my new easy cookie recipe go-to
Has a funny taste
Great recipe! 2 changes…I added ~4 oz more chopped white chocolate and chilled the dough ~15 mins before forming balls to ensure they kept their shape. Came out perfectly. Thank you for posting.
One of the favorites in our house!
Finally a recipe that doesn’t call for softened butter & brown sugar! Both of which I discovered made them flat & gooey. I doubled this recipe without doubling the nuts/chips. I didn’t add the salt as my Macademia nuts consisted with sea salt. I refrigerated the dough for 30 min prior to baking. I compared my pampered chef stone with a stick free pan and found that my stone made them spread nicely. They turned out good on my other pan but cooked darker and crispier. Love this recipe, now just have to package nicely for my boyfriend.
good again. i make these regularly.
I actually started making this recipe over 10, 15 years ago! My husband (boyfriend at the time) and his family loves it!! I haven’t made it in a few years. Finally bought some macadamia nuts and made them! My husband still loves them!! Yay!
These are absolutely amazing! As others had suggested I doubled the recipe except for the chocolate and nuts. My family couldn’t get enough of them. This will definitely be my new go to cookie.
I noticed they were runny when putting them on the pan. I followed the recipe exactly and they came out of the oven looking like a cookie sheet. Won’t use this recipe again. Maybe it’s an altitude thing? We are in the mountains.
I did as others suggested and doubled the cookie ingredients except for the chips and nuts. The cookies had plenty of chips and nuts and were excellent. I will make these again.
I made this recipe exactly boy the directions. They were way too crisp and crunchy. My I baked them 15 minutes, edges were beginning to brown lightly. I used Macadamia nuts that were lightly salted. I wondered if that caused my problem. I am thinking about using a base that has worked well for me prior and adding the nuts and white chocolate chips.
Excellent. Wouldn’t change a thing.