A cake mix makes these moist and chewy cookies a snap to prepare.
| 1 |
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(3.25-ounce) jar (2/3 cup) macadamia nuts, coarsely chopped |
| 1 |
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(18.25-ounce) package chocolate fudge or devil's food cake mix |
| 1/3 |
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cup LAND O LAKES® Butter, melted |
| 1/4 |
|
cup LAND O LAKES® Sour Cream |
| 1 |
|
egg |
| 1 |
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cup white baking chips or coarsely chopped white chocolate candy bar |
Heat oven to 350°F. Place nuts onto ungreased 15x10x1-inch jelly-roll pan. Bake for 7 to 10 minutes or until lightly toasted.
Combine cake mix, butter, sour cream and egg in large bowl. Beat at low speed, scraping bowl often, 1 minute. Increase speed to medium; beat 1 minute. (The dough will be thick.) Stir in baking chips and toasted macadamia nuts by hand.
Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 12 to 14 minutes or until set. Let stand 2 minutes; remove from cookie sheets.
TIP:
Want a little variety? Substitute lemon cake mix for the chocolate fudge cake mix.
