White Chocolate Macadamia Cookies Recipe

4.5 26 30
White Chocolate Macadamia Cookies Recipe
White Chocolate Macadamia Cookies Recipe photo by Taste of Home
Publisher Photo

White Chocolate Macadamia Cookies Recipe

Read Reviews
4.5 26 30
Publisher Photo
White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. —Cathy Lennon, Newport, Tennessee
MAKES:
54 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
54 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 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

Directions

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.
Originally published as White Chocolate Macadamia Cookies in Best of Country Cookies 1999, p25

Nutritional Facts

1 cookie: 70 calories, 5g fat (2g saturated fat), 9mg cholesterol, 38mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
Originally published as White Chocolate Macadamia Cookies in Best of Country Cookies 1999, p25

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWhite Chocolate Macadamia Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Julie User ID: 8089430 270145
Reviewed Jul. 30, 2017

"very good. made 25 cookies from recipe."

MY REVIEW
angieact1 User ID: 1990802 265016
Reviewed Apr. 22, 2017

"My Dad's favorite, he loved them! easy to make."

MY REVIEW
mamaknowsbest User ID: 5826120 26859
Reviewed Aug. 14, 2014

"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!"

MY REVIEW
Beema User ID: 446601 73038
Reviewed Mar. 29, 2014

"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!!"

MY REVIEW
Amy A. User ID: 6846160 70478
Reviewed Dec. 20, 2013

"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."

MY REVIEW
bigdman1 User ID: 7091420 59993
Reviewed Dec. 5, 2013

"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."

MY REVIEW
Cupcake_k9 User ID: 7172020 81982
Reviewed Aug. 5, 2013

"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!"

MY REVIEW
heavensgirl3 User ID: 7265816 21531
Reviewed May. 18, 2013

"This is excellent. cookies I made. I used a 1" ice cream scoop and made 30 cookies not 54."

MY REVIEW
Poetik User ID: 7196483 25774
Reviewed Mar. 24, 2013

"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."

MY REVIEW
kfrances User ID: 2592068 36494
Reviewed Dec. 9, 2012

"Even if I didn't want to make these again, my father would INSIST!"

Loading Image