Name: Neiman Marcus Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup butter, softened; 1 cup granulated sugar; 0.5 cup packed brown sugar; 2 large eggs; 2.5 cups all-purpose flour; 1 tsp baking soda; 0.5 tsp salt; 2 cups semisweet chocolate chips; 1 cup chopped pecans (toasted)

Let’s talk cookies! These aren’t just any cookies, they’re Neiman Marcus Cookies — the legends! Occasionally folks debate if they’re an urban myth, but trust me, they are as real as your grandma’s hugs. Packed with chocolate chips, nuts, and a mysterious heap of deliciousness, you’ll wonder why you don’t make these every weekend. Plus, with the holiday season sneaking up, don’t you want to be the cookie hero at your next gathering? Yeah, I thought so.

Oh, the joys of making these cookies for my little troop. Every time I whip up a batch, it feels like a Hallmark commercial in my kitchen. A warm cookie aroma fills the air, and everybody becomes suddenly helpful—each with mysterious recollections of pressing chocolate chips into the dough as toddlers. My husband’s eyes light up each time the oven’s timer pings—he’s usually the biggest cookie thief! These treats are more than just cookies; they’ve become a tradition, shaping fond family memories around a messy, sugar-dusted table.

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Why You’ll Love This Neiman Marcus Cookies

– Seriously, these cookies might just change your life. Add chocolate and nuts to anything, and you’re halfway to dessert heaven.
– Perfectly imperfect—like that tiny bit of cookie dough you “accidentally” eat before baking the rest.
– Impress your friends with these not-just-any-chocolate-chip-cookies. They’re like the fancy cousin that always dresses impeccably.

How to Make It

Alright, so do yourself a favor—preheat that trusty oven to a cozy 350°F before forgetting halfway through. Grab your biggest mixing bowl, because we’re not holding back here. Cream some butter and sugar till it feels like a fluffy cloud you want to nap on, then throw in two eggs like it’s nobody’s business. Mix it up until it all feels like an ’80s dance party. Toss in your flour, baking soda, and a hint of salt for balance—not too much, just enough to say you tried to make them healthy. Now, for the fun part: dump in copious amounts of chocolate chips and nuts until it almost feels illegal. Scoop, dollop, bake, and pray your family leaves you any.

Ingredient Notes

– Butter: Makes everything better. Softened, not melted, or you’ll end up with pancake cookies. Been there.
– Sugar: Yep, you’ll need both brown and white. Imagine them as partners in this sweet crime.
– Chocolate Chips: Go big or go home, right? Throw in whatever you’ve got. One time, I used white chocolate chips, easy peasy.

**Recipe Steps:**

1. Preheat oven to 350°F.
2. Cream butter and sugar until fluffy.
3. Add eggs and mix well.
4. Stir in flour, baking soda, and salt.
5. Fold in chocolate chips and nuts.
6. Scoop onto baking sheet.
7. Bake 10-12 minutes.
8. Cool & devour.

What to Serve It With

Sip on some coffee or milk so cold it gives you brain freeze. Not into dairy? Have a tall glass of almond milk to keep it all plant-like.

Tips & Mistakes

If the dough feels too sticky, toss it in the fridge. And, for the love of dough, don’t forget to set a timer. Burnt cookies are sad cookies.

Storage Tips

Store these babies in an airtight container if they even make it past the cooling rack. Leftover cookies (I know, unlikely) are still delicious at breakfast. Cold cookies with coffee? That’s called winning.

Variations and Substitutions

Swap walnuts for pecans if they’re your jam or throw in some coconut flakes to pretend you’re at a tropical beach. When supplies run low, mix in whatever you find in the pantry. One time I added cereal, and it wasn’t half bad!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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