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14 Jul
White Chocolate Macadamia Nut Cookies
Posted as Cookies
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.
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 chips1. 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)
These are one of my most favorite cookies! Must try recipe:)
I am always up for a cookie. These look great!
You’re killin’ me! i love these cookies!
HAHA! I did that too! I just took the ATK recipe and replaced with white choc and macadamia THey are soooooooooooooo good! mmmmm
I need a cookie or two and a tall glass or milk!!!!
These look delicious. One of my favorite cookies!
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!
I will for sure do these…they are my husband’s second favorite behind snickerdoodles!!
I wish I knew someone who loved these. I would love to make them
These look so good. I have never made them at home either, but will definetly try this recipe!
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.
OMG…gluten free here we come!
Those look divine!
Pam
http://www.alovefornewrecipes.blogspot.com
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.
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.
mmmmmmm love thick and chewy cookies! these sound great! and so weird so many books didn’t have a recipe!
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!).
Eliana – isn’t that weird?? I would love your recipe for the muffins!
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
Just made these cookies from your recipe. By far the best I ever had. Thanks so much for posting this! My family loves them!
these were great! i made them last night…yum!
Jen & Steph – So glad you both enjoyed these! Thanks for stopping back to share your results!
1 1/2 cups of chips are fine. 2 were way too much. thanks for the recipe! satisfied my sugar rush!
My absolute favourite cookie!
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.
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.
These cookies are not only delicious, they are gorgeous to look at!
Thank you SO much
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!!!
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
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!
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.
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
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.
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.
Whit Chocolate Macadamia Nut Cookies are my very favourite cookie but shamefully I have never made them. I must remedy this and fast!
White*