I know I say this every time I post a new cookie recipe, but…
BEST. COOKIE. EVER.
What can I say, I’m a cookie enthusiast. I don’t think I could possibly ever choose a favorite. In the peanut butter arena, I have my Easy Gluten-Free Peanut Butter Cup Cookies. If I’m in the go-big-or-go-home mentality, nothing cuts it like my Deep Dish Caramel-Stuffed Chocolate Chip Cookies. When I’m in Hawaii and feeling the aloha spirit? THESE. These are my cookies of choice.
Speaking of Hawaii, I’m on my way there today! I’ll be reaching the Big Island by noon and meeting up with Kyle and his family for some relaxation, good food, and beach time. They’ve already been there for a few days, so I’m excited to finally arrive and start my vacation! I’m flying in between my organic chemistry labs, so it’s going to be a relatively short stay since I can’t miss the one I have this upcoming week. It’s okay, though, because these cookies are just the medium I need between Hawaii and Santa Barbara, and being able to have one with my morning coffee when I’m back home will fill the empty Hawaii-void I’ll be feeling.
So more about why these cookies are so freakin’ amazing. They have a nice small crunchy top layer that tops a soft and perfectly sweet inside that pratically melts in your mouth. And biiiiiggg chunks of macadamia nut and little love nuggets (aka white chocolate chips) in every bite. The base cookie recipe is from Pretty Simple Sweet and I don’t think I’m ever going to use another recipe. It’s that good! When I took them out of the oven and took my first bite, my face immediately lit up and I started oozing rainbows and unicorns.
I don’t even know how to describe them. They’re just perfect <3.