The reviewer has been compensated in the form of a Best Buy Gift Card and/or received the product/service at a reduced price or for free.
Ever since I was little, I’ve known the KitchenAid® Stand Mixer is one of the best kitchen appliances anyone could own. My mom has had hers for YEARS, and as soon as I first got married, I put a KitchenAid Stand Mixer on my wish list. In fact, I told my then husband that I would only marry him if he could promise to get me a mixer within 5 years of marriage. It only took 2! Now there is the KitchenAid Artisan Mini for those who have smaller kitchen spaces! Get yours and whip up a batch of my White Chocolate Macadamia Nut Cookies.
I have some nieces and nephews in college and they love to bake and cook, but dorms and apartments don’t exactly boast tons of kitchen space. Then there are homes with small kitchens, or minimal counter space. The KitchenAid Artisan Mini is perfect for apartments and smaller spaces. The fantastic thing about the mini is you can that you still get the same great quality as the full size, but it’s now 20% smaller, 25% lighter* and can still make up to 5 dozen cookies.
The KitchenAid Artisan Mini comes with a coated flat beater, dough hook and 6-wire whip, but it has over 10 available attachments to make everything from fresh pasta to burgers, veggie noodles and more. Because of the lightweight quality, you can store the Mini away and bring out when you’re ready to bake. This way the counter doesn’t need to get used up all the time!
If you’ve been wanting a high quality mixer you can trust, but have worried about the counter space issue, then the KitchenAid Artisan Mini is perfect for you! Find a color you love and put it on your wishlist – or your shopping list! Pick yours up at Best Buy and then whip up these delicious White Chocolate Macadamia Nut Cookies!
- 1 cup butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 1 cup white chocolate chunks (or chips)
- 3/4 cup chopped macadamia nuts
- Preheat oven to 350° and line baking sheet with parchment paper.
- In mixing bowl, beat butter until creamy. Scrape sides and add sugars - beat until fluffy.
- Add eggs one at a time, beating after each addition, then add vanilla and mix.
- Add flour, baking powder and salt to wet mixture and beat on low speed, until just incorporated, then increase speed to medium and mix another 30 seconds.
- On low speed, mix in white chocolate and chopped nuts and mix only until blended, careful not to overmix.
- Places rounded drops of cookie dough about 2 inches apart on lined baking sheet. Bake about 10-12 minutes, or until lightly golden.