Chocolate Macadamia Cookies

Reynolds Parchment Paper
Chocolate Macadamia Cookies
3 dozen


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Reynolds® Parchment Paper
1 box (about 18.25 oz.) chocolate cake mix
1/4 cup oil
1/4 cup water
2 eggs
1 teaspoon vanilla extract
1 cup white chocolate chips
1/2 cup chopped macadamia nuts
1/2 cup mini chocolate chips


Parchment Paper; set aside.

BEAT cake mix, oil, water, eggs and vanilla extract together in a large bowl, with an electric mixer, until well blended.

STIR in white chocolate chips, nuts and chocolate chips. Drop by heaping tablespoons onto parchment-lined cookie sheets.

BAKE 10 to 12 minutes or until set. Slide parchment with cookies onto a wire rack to cool. Cool cookies completely before removing with spatula.

REYNOLDS KITCHENS TIP: Drizzle with melted white chocolate chips for a more professional look.

Created date

November 2008