White Chocolate Macadamia Nut Cookies

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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

White Chocolate Macadamia Nut Cookies

Yield: About 2 dozen cookies (depending on size)

Prep Time: 15 minutes

Cook Time: 12-15 minutes

Total Time: 30 minutes

Ingredients:

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted and cooled to room temperature
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

Directions:

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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109 Responses to “White Chocolate Macadamia Nut Cookies”

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  1. Liz Brooks on July 14, 2009 at 10:31 am

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

    Reply

  2. Maria on July 14, 2009 at 11:39 am

    I am always up for a cookie. These look great!

    Reply

  3. sherri on July 14, 2009 at 11:42 am

    You’re killin’ me! i love these cookies!

    Reply

  4. Katie on July 14, 2009 at 11:44 am

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

    Reply

  5. Michele on July 14, 2009 at 11:45 am

    I need a cookie or two and a tall glass or milk!!!!

    Reply

  6. Allison on July 14, 2009 at 1:27 pm

    These look delicious. One of my favorite cookies!

    Reply

  7. michelle on July 14, 2009 at 1:39 pm

    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!

    Reply

  8. shelly on July 14, 2009 at 3:07 pm

    I will for sure do these…they are my husband’s second favorite behind snickerdoodles!!

    Reply

  9. Erin Brooks on July 14, 2009 at 3:39 pm

    I wish I knew someone who loved these. I would love to make them :P

    Reply

  10. Jade on July 14, 2009 at 3:55 pm

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

    Reply

  11. jaclyn (MrsSRH) on July 14, 2009 at 9:15 pm

    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.

    Reply

  12. Pam on July 14, 2009 at 9:48 pm

    OMG…gluten free here we come!

    Those look divine!

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

    Reply

  13. Eliana on July 14, 2009 at 11:41 pm

    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.

    Reply

  14. Jackie on July 15, 2009 at 1:18 am

    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.

    Reply

    • Zina on October 28th, 2011 at 1:07 pm

      I was also thinking of using Hazelnuts as a change up. I still love Macadamia nuts.

      Reply

  15. stephchows on July 15, 2009 at 10:48 am

    mmmmmmm love thick and chewy cookies! these sound great! and so weird so many books didn’t have a recipe!

    Reply

  16. Michelle on July 15, 2009 at 12:04 pm

    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!).

    Reply

  17. Michelle on July 15, 2009 at 12:16 pm

    Eliana – isn’t that weird?? I would love your recipe for the muffins!

    Reply

  18. Avanika (Yumsilicious Bakes) on July 16, 2009 at 7:23 am

    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 :)

    Reply

  19. Jen M. on August 29, 2009 at 6:21 pm

    Just made these cookies from your recipe. By far the best I ever had. Thanks so much for posting this! My family loves them!

    Reply

  20. steph (whisk/spoon) on September 1, 2009 at 11:18 am

    these were great! i made them last night…yum!

    Reply

  21. Michelle on September 2, 2009 at 8:19 pm

    Jen & Steph – So glad you both enjoyed these! Thanks for stopping back to share your results!

    Reply

  22. jennifer on October 4, 2009 at 1:58 pm

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

    Reply

  23. Wizzythestick on October 10, 2009 at 11:02 pm

    My absolute favourite cookie!

    Reply

  24. Sarah on October 13, 2009 at 9:40 pm

    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.

    Reply

  25. Laura P on November 7, 2009 at 10:13 am

    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.

    Reply

  26. Deb B. on November 9, 2009 at 10:18 am

    These cookies are not only delicious, they are gorgeous to look at!
    Thank you SO much

    Reply

  27. Marlyn on November 21, 2009 at 7:46 am

    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!!!

    Reply

  28. Phat on December 21, 2009 at 9:56 pm

    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

    Reply

  29. Kady in Ohio on January 2, 2010 at 1:05 pm

    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!

    Reply

    • Jenn on June 23rd, 2012 at 8:44 pm

      When I use melted butter I refrigerate the the dough for a few hours before baking, the dough will look more like cookie dough consistency and the the cookies are thick and chewy.

      Reply

  30. Michelle on January 4, 2010 at 12:59 am

    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.

    Reply

  31. Kady in Ohio on January 4, 2010 at 8:43 am

    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

    Reply

  32. Gabs on January 27, 2010 at 1:54 pm

    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.

    Reply

  33. Susan on February 10, 2010 at 7:44 am

    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.

    Reply

  34. Hot Polka Dot on March 4, 2010 at 12:18 pm

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

    Reply

  35. Hot Polka Dot on March 4, 2010 at 12:19 pm

    White*

    Reply

  36. Jen @ How To: Simplify on April 8, 2010 at 2:14 pm

    These look absolutely delicious! This type of cookie is one of my favorites!

    Reply

  37. Michelle on April 8, 2010 at 2:29 pm

    Gorgeous cookies!

    Reply

  38. Tracy on April 8, 2010 at 2:52 pm

    These look amazing!

    Reply

  39. Cookin' Canuck on April 9, 2010 at 12:14 pm

    For some reason, I never think to bake with macadamia nuts either, but I do love the flavor. Great combination with the white chocolate!

    Reply

  40. Brettni on May 8, 2010 at 5:08 pm

    These cookies are awesome! My favorite recipe by FAR!

    Reply

  41. Kerry on May 16, 2010 at 6:23 pm

    I’m glad I went through the reviews before baking. The original recipe doesn’t state to cool the butter after melting! That is a very important step. Delicious with 1.5 cups of chocolate chips. I plan to sprinkle the last batch with a bit of sea salt like someone suggested to try it out. Can’t wait!

    Reply

  42. Pingback: 36 Fabulous Recipes for Summer | Brown Eyed Baker

  43. shauna on August 5, 2010 at 6:16 pm

    I loved these they were awesome. For my own preference I am going to cut back on the macadamia nuts just a tad.

    Reply

  44. Pingback: Ice Cream and Cookie Sandwiches | The Alternative Dish

  45. Dani on September 15, 2010 at 4:05 pm

    Easily the best macadamia cookie recipe I have found so far! These are WONDERFUL, and I have made macadamia nut cookies for a LONG time with many different recipes.

    I am storing this in my personal recipe book from now on–this is my official new white chocolate macadamia recipe I will go too when I have a hankering for a cookie!

    Reply

    • Michelle on September 15th, 2010 at 10:20 pm

      Awesome Dani! Nothing beats a favorite recipe, so happy these have become yours!

      Reply

  46. Katie Truesdell on September 24, 2010 at 11:21 pm

    My fiance and I just polished off two Sasquatch sized versions each of these cookies – AMAZING! I’ve only been baking about a year and this was an exciting recipe to try. We love your chocolate chip cookie recipe so I was pretty psyched that this recipe was similar. I tried these tonight for his birthday and he really, REALLY likes them. Thanks for another solid recipe to add to the arsenal :o)

    Reply

    • Michelle on September 28th, 2010 at 6:52 pm

      Woo! Happy birthday to your fiance, so glad you both enjoyed these cookies!

      Reply

  47. Claudia on October 30, 2010 at 5:09 pm

    Hi!! I tried your recipe and the only things i changed was i used whole wheat ( 1 cup = 5 oz) only i used 9 oz total for the 2 cups this recipe called for, and i forgot to melt the butter, and my husband found my stash of macadamias (which are hard to find) so i only had about 3/4 cup so I added walnuts as for the chocolate chips only 1 cup was enough.. They came out great!!

    Reply

    • Michelle on October 30th, 2010 at 8:38 pm

      Hi Claudia, Thanks for sharing your adjustments; I’m so happy you loved these!

      Reply

  48. ap on October 31, 2010 at 6:21 pm

    Hello,
    So I’m kinda new to baking and after some research I decided to go with your recipe. I’m so glad I did, this is soooo good and it’s good to know the base is similar for ccc’s. My husband has stated, “THIS COOKIE is a keeper, do you know how you made it?” LOL

    The only challenge however were the white chocolate chips — they didn’t melt, do you know why?

    Thanks,
    AP

    Reply

    • Michelle on November 1st, 2010 at 10:20 pm

      Hi ap, so glad you liked the cookies! Did you want the chips to melt completely into the cookie? Chips typically don’t melt down the whole way, and white chocolate ones even less so.

      Reply

      • angela porow on November 1st, 2010 at 11:04 pm

        Michelle,
        thanks so much for the quick response. I didn’t know that about the chips. I didn’t want them to melt fully but to melt more like semi-sweet chips – gets gooey. The white chips didn’t melt in the least bit so I was concerned. I might just put them in the microwave for a quick second to soften them up. Thanks for teaching something new to the newbie baker!

        -ap-

        Reply

  49. Brenda Dillon on November 24, 2010 at 9:37 pm

    These cookies don’t look anything like the photo. It is a ton of nuts and chocolate held together by a tiny bit of not-so-great batter (more like shortbread). Wish I’d skipped this one. Would be a lot better with the Nestle choc. chip cookie batter and just add in a few nuts and white chips instead.

    Reply

    • Michelle on November 29th, 2010 at 7:31 pm

      Brenda, I’m sorry these didn’t turn out for you. The dough really is nothing like shortbread though, so that’s a little puzzling. And the nuts and chips are definitely a much smaller component compared to the dough. Hope you’ll give this one another shot!

      Reply

  50. ap on November 25, 2010 at 12:37 am

    Brenda,
    So sorry to hear your cookies didn’t turn out right. I find I have to follow the receipe exactly but it works like a charm every time and always looks like the picture. I wouldn’t give up on this cookie too quickly.

    Reply

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