Mule's White Chocolate Macadamia Nut Cookies
You know that any recipe starting with “grandma’s cookies” is going to be a good one.
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I was raised surrounded by strong, southern women. There are many things I loved learning from my momma and both my grandmothers, but some of my favorite things that they have passed down to me are their cooking skills. My nana makes the best broccoli casserole in the world and my momma makes my favorite cheeseburger casserole. But my Mule makes the best white chocolate cookies on the planet.
You’re probably thinking to yourself, hold up, did she just say my Mule? Yes. Yes I did. All of her grandchildren lovingly call her Mule. I’ve been told it’s because the oldest grandchild used to like to go for piggy back rides with her and just started calling her “a mule” and 40 something years later, it’s still her name. When you walk into Mule’s house, she is always fully stocked with jars of M&Ms, chocolate covered peanuts and marshmallows. You’ll always find her refrigerator packed full of everyones favorite sodas and of course, some freshly made sweet tea. But then there’s the jar. Everyone’s favorite jar of freshly baked white chocolate macadamia nut cookies.
When Mule told me she wanted to teach me how to make her recipe, I could hardly wait. I had an idea on what the basic recipe was, but I knew she had some secrets up her sleeve. Little secrets like putting extra macadamia nuts on the bottom of the cookie dough before baking, letting them finish cooking outside of the oven and tips on how to freeze the dough are what makes this recipe special.
Mule makes a large batch of this cookie dough and scoops out the dough with a ice cream scoop and places them in a box. She freezes the dough and only pulls a few cookies at a time to bake. Obviously you can bake the whole recipe at once if you would like, but if you don’t want two dozen cookies sitting around, it’s a great option to be able to freeze the rest if you prefer.
The recipe starts with beating some butter and crisco shortening together. Don’t let the crisco scare you away, it’s 100% worth it I promise. Next you’ll add in some white and brown sugar, a couple of eggs and some vanilla extract. Then you mix in some basic dry ingredients, flour, baking soda and a little salt. Now here is where the recipe gets delicious. She uses a bag and a half of white chocolate chips and an entire can of macadamia nuts. She calls them her pricey cookies because she doesn’t skimp on the macadamia nuts. When she goes to bake them, she put a small handful of extra nuts onto the baking sheet. She scooped out some dough with an ice cream scoop and piled the dough on top of the extra macadamia nuts. This ensures that every single cookie has plenty of flavor and crunch. She bakes them in a 350 degree oven for about 9 minutes. She takes them out of the oven while they are still slightly doughy, and let’s them finish cooking on the cookie sheet out of the oven. The warmth from the cookie sheet will continue to slow cook the cookies for an additional 10-15 minutes. Then she transfers them to a separate plate to finish cooling. These cookies are to die for my friends. They are packed with buttery flavor and the white chocolate and macadamia nuts are deliciously addictive. Make a batch of these and you won’t regret it!
1/2 cup (1 stick) butter, softened
1/2 cup Crisco shortening
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
16 oz macadamia nuts, divided
12 oz white chocolate chips
Preheat oven to 350 degrees
Beat the butter, shortening, eggs, granulated sugar, brown sugar and vanilla extract until light and fluffy.
Add in the remaining dry ingredients (except for nuts and chocolate chips) and mix until just combined. Stir in 1 1/4 cups of the macadamia nuts and white chocolate chips.
On a nonstick cookie sheet, place 3-4 whole macadamia nuts onto the sheet and then drop a tablespoon of cookie dough over the nuts. Continue with the rest of the dough (or freeze if desired).
Bake for 8-9 minutes, remove from oven and allow to rest on the cookie sheet for an additional 10-15 minutes. Transfer cookies to a separate plate to finish cooling. Enjoy right away or store in an airtight container