Category Archives: Recipe Remix

White Chocolate-Macadamia Nut Cookies

Nuts and chocolate. Has there ever been a better combination?

Before you go chiming in, “What about peanut butter in jelly?” or whatever other dynamic duo you can dream up, let me just say that question was rhetorical. Although there are some tasty teams out there, I think nuts and chocolate are the true veterans. They’re got the salty-sweet thing on their side, and there’s no competing with that.

Now, there are a myriad of ways to create the chocolate-nut flavor fusion. You can do milk chocolate and peanut butter (as in a Reeses cup) or perhaps some dark chocolate coated almonds. Heck, just grab some Nutella and you’ve got chocolate-hazelnut harmony in a jar. One of my all time favorite chocolate-nut combos is white chocolate and macadamia. And the best way to enjoy this sweet and salty symphony is in classic White Chocolate-Macadamia Nut Cookies.

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Recipe Remix: White Chocolate Hot Fudge Sauce

This is not the first time hot fudge has made a sweet, gooey appearance on this site. Loyal little cookies will know that hot fudge stopped by a long time ago with its accomplice, whipped cream, for Double Recipe Day. They taught us all how to make the perfect sundae with homemade toppings. I’ve been thinking a lot about hot fudge since that day and all of the wonderful things I could make with it. And then an entirely different inspiration bloomed.

I found myself sitting in class one day doing exactly what one should be doing when they’re in class: thinking about food. I find these are the moments where some of my brightest light bulb moments occur. Alas, this day was no exception. I was thinking about that hot fudge and I wondered, “Why does no one make a white chocolate hot fudge sauce?” I mean, what does everybody have against white chocolate as an ice cream topping? When it comes to other food variations, you can find all three types of chocolates (milk, dark, and white). Take for example Reeses cups, chocolate chips, chocolate Easter bunnies, and even frosting. So why not fudge sauce?

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Recipe Remix: Double Chocolate Twix Cookies

It’s no secret how delicious classic chocolate chip cookies are. And when I found my absolute favorite chocolate chip cookie recipe ever, I was thrilled to share it with you. I was just as thrilled to show you how to turn them into delicious ice cream sandwiches. Now, I’m ECSTATIC to show you how to make those cookies even more delicious.

We’re going to take sweet, caramel-filled Twix and stuff them inside of our heavenly thick and chewies. Everybody loves Twix. They’re crunchy, chocolately, and filled with ooey gooey caramel. When you infuse them into these cookies, you wind up with magic. It actually becomes a meta-cookie, considering the Twix are filled with a shortbread-like cookie and you’re stuffing them into another cookie. Don’t think about it too much. Meta-foods can really mess with your head.

It’s funny; when I first ate the Thick & Chewy Chocolate Chip Cookies, I thought they couldn’t be better. They’re super thick, soft in the center, and JAM PACKED with chocolate (milk chocolate chunks AND semi-sweet chips). However, when I tried them again, this time with Twix added to the mix, I was quickly proven wrong. These babies are even better than the original.

If you’re wondering why, well, it’s quite simple. You take that already perfect chewy and thick cookie and add a sweet candy element to it. The shortbread part of the Twix gives a satisfying crunch amongst the cookie’s sea of chewiness. Then, the caramel oozes into the entire cookie, adding a sweet gooey surprise while its flavor melts into the chocolate. There’s so much chocolate going on here; there are milk chocolate chunks, semi-sweet chips, and there’s chocolate in the Twix. I guess you could then argue that these are Triple Chocolate Twix Cookies, but that’s over-complicating things. The only thing that matters is that these cookies are absolutely delicious.

They’re heaven.

A few tips before you get cooking:

Check out the tips I offered for the original Thick & Chewy Chocolate Chip Cookies.
I mentioned this in the old cookie post, but in case you don’t take my advice offered in tip #1, melt your butter long before you get started. It’s gotta cool.
Use parchment paper for easy cookie removal and quick clean-up.
You could really use any candy you want (Reese’s for example), but I love the texture provided by the Twix’s cookie interior and the gooey sweetness given by the caramel.
This time around, my cookies weren’t quite as thick as the original Thick & Chewy Chocolate Chip Cookies. However, they were still GIANT in size and thicker than your average homemade cookie. I think it was either because I doubled the recipe, which can mess with the science of things, or because they’re are so many add-ins to these cookies. Regardless, it was not a problem. They were huge and delicious (and I doubt you’re planning on doubling the recipe).
Never fear, cookie bakers, I included the dough-forming images from the original cookie recipe in this post as well! And, for those of you who made the original recipe, you’re going to feel like a pro!

Thick and Chewy Chocolate Chip Cookies

Makes about 18 large cookies.