White Chocolate Chip Mac Daddy Stuffed Cookies

Back in January, when I was mentally living between freedom and uncertainty, Kylie offered me a job at her studio, SoR. I had just spent a month in Michigan with family to clear my mind and temporarily check out from the rules of society. With no plan or direction, I started working the front desk at SoR fairly quickly. It had been over a decade since I had done anything customer facing and I was reminded of how good it felt to connect with different people and become a familiar face they rely on to feel welcomed and belonging. It was a huge shift coming into a place that was consistently beaming with bright energy, especially when the world continued to feel heavy.

As an introvert, new group settings and social spaces sometimes feel awkward and challenging. However, moving from one space to the next, unintentionally or not, I always fall back on food to find my place among people.

Not only did Kylie open her doors to me (something she is known to do for many), she was also an instrumental person in supporting me as I pivoted away from beer and into the unknown. She was one of my first cheerleaders and advocates, encouraging me to explore nut butter and confections, and when the time came to take it a step further, she let me sell my products out of her space without expecting anything in return.

Alongside, Kylie, her daughter and Gecko-Mama, Lucia, were one the first people (besides Rod) to fall in love with the rich and buttery blend of Mac Daddy. 

Something you may not know about me, I love making cookies! They're such an easy and accessible way to experiment and share.

When Lucia's birthday came around this month, I had to try my infamous nut butter stuffed cookies with this one-of-a-kind extra creamy and nutty blend of macadamia and cashews.

These cookies did not disappoint! They may even outrate a standard white chocolate macadamia cookie. My unpopular opinion: this cookie outshines any Dubai/Pistachio cookie I've ever made.

These were so scrumptious I wanted to make sure all you Mac Daddy lovers could give it a try.

Here's the recipe:

SERVINGS: ~12-16 Medium-sized Cookies 

INGREDIENTS --

• Three Nuts Mac Daddy Butter
• 1 stick of unsalted butter, cold
• 1/2 c. light brown sugar
• 1/2 c. granulated sugar (I use coconut or unrefined cane sugar)
• 2 tsp vanilla extract
• 1 egg
• 1 egg yolk
• 2.25 c. plain flour
• 2 tbsp corn flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 c. white chocolate chips

PROCESS--

Prior to making, I recommend putting your Mac Daddy butter in the fridge to help firm it up and create a more solid texture. Dollop tablespoon scoops of Mac Daddy onto parchment for each cookie and put in fridge to further solidify.

NOTE: the number of dollops will depend on the size cookie you choose to make. Traditionally this recipe is for 6 mega-XL cookies, but I have scaled mine down to make about 16.

1. Set oven to 350 degrees and prep parchment paper on a bakkng tray.
2. In a large bowl with a mixer, blend butter, sugar, and vanilla extract until fully blended.
3. Once mixed, add egg and egg yolk and blend.
4. In a separate bowl mix dry ingredients: flour, cornflour, baking powder, and salt.
5. Combine and mix dry ingredients with blended wet ingredients.
6. Fold in white chocolate chips.
7. Form cookie dough balls. For medium size cookies, approximately 3-4 tbsp; for large cookies, approximately 10-12 tbsp / 1/2 cup-ish.
8. Flatten out the dough balls gently in your hand and add Mac Daddy butter ball, enveloping and rolling it smoothly together.
9. Repeat these steps with the rest of your dough.
10. Bake for 12-14 minutes (longer if you make mega-XL cookies!)
11. Let cool for 10-15 minutes on tray before moving them to cooling rack.