by: Donna Monday
Chocolate fudge cake cookies stuffed with macadamia nuts and white chocolate morsels. Mmm mmm – it doesn’t get any better than this.
2/3 cup macadamia nuts, coarsely chopped
1 pkg chocolate fudge or devil’s food cake mix
1/3 cup butter or margarine, melted
¼ cup sour cream
1 egg
1 cup white chocolate, coarsely chopped
Directions
Preheat oven to 350 degrees.
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 for 1 minute, scraping bowl often. Increase speed to medium; beat 1 minute (dough will be thick). Stir in white chocolate 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.