Save on Pinterest

White Chocolate Macadamia Cookies

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
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    4-1/2 dozen

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.
Nutrition Facts
1 cookie: 70 calories, 5g fat (2g saturated fat), 9mg cholesterol, 38mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 1g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Andie
    Jan 15, 2020

    Excellent recipe! Came out with just the right amount of outside crunch and a soft interior. I noticed the recipe omitted salt, so I added a teaspoon. I think salt is crucial in almost all baking recipes. But I did everything else as written.

  • tekla92
    Sep 5, 2019

    I've had white choc chip cookies that were very thin. Can you make them thin and crispy with this recipe?

  • Rebecca
    Apr 1, 2019

    These were fantastic and easy to make. Like other reviews I doubled the recipe and used a tablespoon to scoop them out.

  • Marlene
    Feb 10, 2019

    I found this recipe and gave it a try. Used Gluten free flour blend instead and baked them an extra 2min. Plus I made my cookies a little larger so had about 2 dozen. Soooooo good and chewy soft. Super simple recipe to follow. Thanks for sharing

  • Orbs
    Mar 24, 2018

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

  • ilovebooks56
    Feb 6, 2018

    The cookies are delicious!

  • cheli
    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.

  • PfaffR
    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.

  • Julie
    Jul 30, 2017

    very good. made 25 cookies from recipe.

  • angieact1
    Apr 22, 2017

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