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Charlie Donnelly’s Famous Butterscotch Macadamia Nut Cookies

  • Author: Marie Bostwick


  • 3 oz. dry roasted macadamia nuts, chopped
  • 1 5.5 oz package Werther’s Original Hard Candies (about 30 pieces)
  • 1 ½ cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 stick butter, softened
  • ¼ cup white sugar
  • ¼ cup light brown sugar
  • ½ teaspoon vanilla extract
  • 1 egg


Preheat oven to 350. Unwrap the candies and place into heavy-duty zipper top plastic bag. Using a rolling pin, hit the bag to break up candies, then roll with the rolling pin to break into smaller, pebble-sized bits. Set aside.

Place flour, salt, baking soda into a small bowl and set aside. Using mixer, cream butter with sugars, add vanilla and egg. Mix until smooth. Add flour mixture in thirds, beating after each addition. Dough will be fairly stiff. Mix the nuts and candies into the dough, using a wooden spoon to blend.

Line a baking pan with parchment paper and drop rounded teaspoons of cookie dough onto pan. Bake 13 to 15 minutes, until golden brown. Remove from oven and allow cookies to cool slightly before moving to wire cooling rack. Makes 2½ dozen cookies.

Marie Bostwick's Charlie Donnelly’s Famous Butterscotch Macadamia Nut Cookies Recipe