White Chocolate Macadamia Nut Cookies

white-chocolate-macadamia-nut-cookies-main

These cookies are my weekly installment of baking up the cookies you said were your favorites in my cookie cookbook giveaway. I’m still baking my way through the top 10 and can’t believe I have never made macadamia nut cookies! I actually have never even eaten a homemade macadamia nut cookie; only the large bakery-style store bought variety. Needless to say, I’m thrilled to have another fabulous cookie recipe tucked into my apron pockets! I used roasted and salted macadamia nuts – the salty flavor mixed with the sweet of the white chocolate and cookie dough is a fabulous combination. These are definitely one of the tastiest cookies I’ve ever made.

Can you believe that of all of the baking cookbooks I own (which include big ones like Dorie Greenspan, Baking Illustrated, Williams Sonoma, etc.) not ONE has a recipe for White Chocolate Macadamia Nut cookies? Maybe it’s just me, but I found that to be incredibly bizarre for how popular these cookies are! So I started poking around the web for recipes and of course there were more than enough for me to wade through. This one, however, caught my eye because I immediately recognized the ingredient list (quantities included) as being almost identical to the Thick and Chewy Chocolate Chip Cookie recipe that has become my standard. That’s all it took for me to pick this recipe out of the bunch and I’m so glad that I did – they’re fabulous! The cookies are slightly crisp on the outside with a soft and chewy interior, full of chunks of macadamia nuts and white chocolate. Truly an awesome cookie.

white-chocolate-macadamia-nut-cookies-inside

Cookies from the Top 10 I have made:
Snickerdoodles
No-Bake Cookies
Almond Macaroons with Nutella Filling
Chocolate-Dipped Coconut Macaroons
Chocolate Chip Cookies (Thick & Chewy)
Oatmeal Chocolate Chip Cookies
Peanut Butter Cookies
Sugar Cookies
Oatmeal Raisin Cookies
Peanut Butter Blossoms

One year ago: Hearty Whole Wheat Bread

Reminder: You can cast one vote per day until July 31st for my Bananas Foster Banana Bread in the Best Banana Bread Challenge at MixingBowl. Please head on over if you deem the recipe worthy :) I appreciate the support!

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White Chocolate Macadamia Nut Cookies

Yield: About 2 dozen cookies (depending on size)

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, melted
1 cup packed light brown sugar
½ cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla extract
1½ cups chopped macadamia nuts
2 cups white chocolate chips

1. Preheat the oven to 325 degrees F. Grease baking sheets or line with parchment paper or a silicone baking mat.

2. In a medium bowl, whisk together the flour, baking soda and salt and set aside.

3. Beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla.

4. Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chips by hand with a rubber spatula.

5. Roll into balls or drop by heaping tablespoons onto baking sheets, and press down on the cookies with your palm a bit to flatten (not too much!).

6. Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to finish cooling on the baking sheet.

(Adapted from Crepes of Wrath)

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37 Comments


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  1. These are one of my most favorite cookies! Must try recipe:)

    Comment by Liz Brooks
  2. I am always up for a cookie. These look great!

    Comment by Maria
  3. You’re killin’ me! i love these cookies!

    Comment by sherri
  4. HAHA! I did that too! I just took the ATK recipe and replaced with white choc and macadamia THey are soooooooooooooo good! mmmmm

    Comment by Katie
  5. I need a cookie or two and a tall glass or milk!!!!

    Comment by Michele
  6. These look delicious. One of my favorite cookies!

    Comment by Allison
  7. Would love to have one of these right now! By the way,I did find your message in my spam. I replied to it with my address, so let me know if you didn’t get it. Thanks so much for the giveaway!

    Comment by michelle
  8. I will for sure do these…they are my husband’s second favorite behind snickerdoodles!!

    Comment by shelly
  9. I wish I knew someone who loved these. I would love to make them :P

    Comment by Erin Brooks
  10. These look so good. I have never made them at home either, but will definetly try this recipe!

    Comment by Jade
  11. Those look delicious – and I don’t even like white chocolate, but they are making me hungry! Stop by my blog at messybaker.wordpress.com for a blog award – I’m not able to post on the nest anymore, but wanted to let you know that I still read and enjoy your blog.

    Comment by jaclyn (MrsSRH)
  12. OMG…gluten free here we come!

    Those look divine!

    Pam
    http://www.alovefornewrecipes.blogspot.com

    Comment by Pam —
  13. This is by far my favorite cookie and yours look incredible. Funny that none of my books here have a recipe for it either BUY I do have a recipe for white chocolate macadamia nut muffins.

    Comment by Eliana
  14. Hi

    I was wondering what other kind of nuts can I use, I do not like Macadamia Nuts. Also what kind of brown sugar did you use light or dark.

    Comment by Jackie —
  15. mmmmmmm love thick and chewy cookies! these sound great! and so weird so many books didn’t have a recipe!

    Comment by stephchows
  16. Hi Jackie – You could use pretty much any nut that you do like. I think pecans would be especially good in here, as well as peanuts. If you try a different variation, I’d love to hear how you liked them!

    I used light brown sugar (sorry I left out the “light” – I went back and edited the recipe, thanks for catching that!).

    Comment by Michelle
  17. Eliana – isn’t that weird?? I would love your recipe for the muffins!

    Comment by Michelle
  18. These were my pick! I’ve only tasted them once, since I cant find macadamia nuts anywhere, but they were soooooooo good! These look just like them :)

    Comment by Avanika (Yumsilicious Bakes)
  19. Just made these cookies from your recipe. By far the best I ever had. Thanks so much for posting this! My family loves them!

    Comment by Jen M. —
  20. these were great! i made them last night…yum!

    Comment by steph (whisk/spoon)
  21. Jen & Steph – So glad you both enjoyed these! Thanks for stopping back to share your results!

    Comment by Michelle
  22. 1 1/2 cups of chips are fine. 2 were way too much. thanks for the recipe! satisfied my sugar rush!

    Comment by jennifer —
  23. My absolute favourite cookie!

    Comment by Wizzythestick
  24. I made these cookies but I didn’t have any macadamia nuts. They were very yummy…I sprinkled coarse salt on the tops before I baked them and it gave them a nice contrast with how sweet the chocolate chips are. You are rapidly gaining credibility in my kitchen, Brown Eyed Baker.

    Comment by Sarah
  25. I wanted to make White Choc Mac Nut cookies today and spent all night going through my cookbooks. Couldn’t find a one! So I did a google search this morning and lo and behold – your recipe popped up! :) I can’t wait to try the recipe. Your sweet and sour chicken rocked so I have high hopes for the cookies.

    Comment by Laura P —
  26. These cookies are not only delicious, they are gorgeous to look at!
    Thank you SO much

    Comment by Deb B. —
  27. OMG! I am certain that they taste just like Mrs Higgins’ ones!!! They’re my absolute favourite and my sister usually buy them for me whenever she stopped by Auckland. I’ve always wanted to know how to make one and now I can~ Thanks!!!

    Comment by Marlyn —
  28. very tasty cookie… 1st half of the batch came out a little browner (and quite crispy) than i wanted so i took the 2 half out a lot earlier and they are still rather crispy… maybe next batch i will add one more egg yolk… but again, very tasty… just want a bit chewier

    Comment by Phat —
  29. Did anyone else have a problem baking these cookies? I followed the recipe, questioned melting the butter, but did it anyway, and the “dough” looked more like cake batter – way too thin to even begin to make cookies. I had to add almost a whole cup of flour to make the dough resemble cookie dough. I LOVE white chocolate macadamias and the first batch just came out of the oven. They look too puffy, but no wonder since I added so much more flour. I can’t figure out what happened. I’ve been baking for 40 years, so I’m not a novice. I looked up other recipes for this same cookie and ALL the others I found said to use SOFTENED butter. I bet that was my problem. Anybody else try this recipe and have a problem. I posted this recipe on my blog before Christmas and now feel I have to go back and not only revise it, but offer an applogy to those who tried it and had the same problem I did. I’d love to hear from anybody who make these. Thanks!

    Comment by Kady in Ohio
  30. Hi Kady,

    I’m sorry to hear that these cookies didn’t turn out for you. I’m not sure what could have caused the problem though. Did you allow the melted butter to cool before using it in the recipe? This is the exact same base that I have used for my Thick and Chewy Chocolate Chip Cookies for almost two years now and have never had a problem at all. I have received a lot of feedback on both these macadamia nut and chocolate chip cookies and no one has mentioned this problem. Hopefully another reader can perhaps shed some light.

    Comment by Michelle
  31. Michelle, thank you SO much for taking time to email me about the recipe. No, I did NOT let the butter cool after I melted it. DUH. In my message to you, I typed that I wasn’t a novice baker, and I’m not, but maybe I should have known to do that. I didn’t see that instruction in the recipe. I make a buttersctoch brownie where the butter is melted but it’s poured into the flour mixture as is and not cooled first, so that’s what I did with these cookies. Live and learn. Thank you. I’m going to try them again, though I have to say my hubby LOVES the cookies just as I made them. The flavor is still there, they’re just kinda puffy. THANK YOU and HAPPY BAKING!

    Kady from Ohio

    Comment by Kady in Ohio
  32. I did not cool the butter first either (now I know). They tasted great, but like Jennifer said 2 cups of chips was too much.

    Comment by Gabs —
  33. Just discovered your website and tried your version of these cookies. Really good. Am trying your triple chocolate oatmeal next, but am wondering whether I can add walnuts without upsetting the recipe too much.

    Comment by Susan —
  34. Whit Chocolate Macadamia Nut Cookies are my very favourite cookie but shamefully I have never made them. I must remedy this and fast!

    Comment by Hot Polka Dot
  35. White*

    Comment by Hot Polka Dot

:: Trackbacks/Pingbacks ::

  1. Pingback by Cookies for Breakfast « Pureexistence's Blog - on July 31st, 2009 at 10:43 pm

  2. Pingback by choco chunk macadamia nut cookies « Eatyet’s Weblog - on February 16th, 2010 at 1:50 am

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