白巧克力夏威夷豆餅乾粉

I'm not much of a baker but these came out chewy in the middle with that salty-sweet combo from the macadamia nuts. Only needing to add butter and eggs made the whole thing pretty foolproof. My coworkers cleared the plate before lunch was over.

I made these with my niece and we only had to add butter and eggs, which kept it simple enough that she could do most of it herself. The macadamia pieces are generous and the white chocolate melts just right, so they taste like bakery cookies straight from my own oven.

I was skeptical since I'm not much of a baker, but adding just butter and eggs gave me chewy, bakery-style cookies in under 20 minutes. The macadamia nuts and white chocolate chips are generously scattered throughout the mix.