- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup macadamia nuts, chopped
- 1 cup white baking chips
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips.
Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes. Yield: 4-1/2 dozen.
Reviews for White Chocolate Macadamia Cookies
"Stop looking! This is the best White Chocolate Macadamia Cookie you will find! As a volunteer field editor I have tried many cookie recipes. This is a keeper. My recommendation is to double the recipe and make the cookies a little larger. Also, be certain to only use slightly softened butter. As with all my cookies, I made the dough then let it chill in the fridge for an hour. This will guarantee super soft cookies that are loaded with nuts and chips!"
"Another blast from the past. I am not one to bake, but on a rainy day in Tampa, I decided to go for it.. and these cookies are SO easy, so good that as a volunteer field editor I would recommend them and will definitely make them again.. but I won't wait until it rains to do so!!"
"not sure what happened here. I used shortening instead of butter and these cookies were a big flop. . not only did they stick to pan but they were very thin. didn't make the yielded amount either. I think it should have called for more flour is my guess. disappointed because the ingredients are expensive."
"I got 28 cookies out of this with a 1" cookie scoop. Cookies were very good. I didn't have white chocolate baking chips so I made my own out of a Ghirardelli white chocolate baking bar, same thing I guess."
"Very simple and very tasty. I used a cookie scoop and it only made 2 dozen but simple enough to double. My son loved them!"
"This is excellent. cookies I made. I used a 1" ice cream scoop and made 30 cookies not 54."
"4 1/2 dozen is 54 cookies no way it made that many..... possibly half of that using a small teaspoon. Substituted macadamias for slivered almonds and still tasted yummy... not sure what Mrs Jepson is on about as there is no almond extract in the recipe."
"Even if I didn't want to make these again, my father would INSIST!"
"I LOVED this recipe. The only thing i didn't use was the almond extract. And i melted White Chocolate chips and drizzled it over each cookie! :D And this recipe made 22 cookies, no one likes extra tiny cookies when they taste this yummy!"
"This was my first attempt at this flavor of cookies and they are amazing and SO simple!! I put these in my recipe box to be made again soon!!"