Macadamia Raspberry White Chocolate Cookies

Macadamia Raspberry White Chocolate Cookies

23

"These are great and freeze well."
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Ingredients

servings 205 cals
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Original recipe yields 21 servings

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Nutrition

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

23
  1. 26 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

Though these cookies tasted good the color is not appealing at all. I suggest that you put in that you must use a spoon to mix the jam in to swirl the dough instead of using a mixer.

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 t...

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 mi...

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...

Though these cookies tasted good the color is not appealing at all. I suggest that you put in that you must use a spoon to mix the jam in to swirl the dough instead of using a mixer.

These cookies are wonderful...they didn't last very long in the cookie jar!

I also folded the jam in last and did not mix well. Huge hit at the church bake sale today, one of the first things to sell. Absolutely will make again.

It was very easy to make, however the were flat in taste. I don't think I would make them again. Carrie, Langley, BC - Canada

I prefer my regular recipe (w/o raspberry), but these were popular. They were a little flat and stickier than I would have liked, they were also bluer than pink. However, I was asked for the r...

The cookies were yummy but I had to change the recipe for them to come out right. I added 2 Tbs more brown sugar and 1/2 tsp salt to the flour mixture so the cookies would rise and be fluffy. I ...