White Chocolate Macadamia Cookies Recipe

4.5 30 35
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 30 35
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.

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  • 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

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Reviews forWhite Chocolate Macadamia Cookies

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MY REVIEW
Orbs User ID: 7287623 285551
Reviewed Mar. 24, 2018

"Delicious and buttery! Thank you, Cathy, for sharing this recipe."

MY REVIEW
ilovebooks56 User ID: 9293311 283311
Reviewed Feb. 6, 2018

"The cookies are delicious!"

MY REVIEW
cheli User ID: 9366256 279510
Reviewed Dec. 18, 2017

"I loved these. Thanks for posting it. Changes I made were as follows: doubled recipe, pecans instead of macadamia nuts, half all-purpose half white wheat, tablespoon rather than teaspoon scoop baking 13 minutes.

Loved the crispy bottoms."

MY REVIEW
PfaffR User ID: 8322660 277622
Reviewed Nov. 11, 2017

"Excellent cookies, very easy to make. I took off one star because I made a double batch and only ended up with three and a half dozen cookies. They taste so good my mother, my son and his wife ate most of them!! Will definitely make them again."

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."

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