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White Chocolate Chip Macadamia Nut Cookies


  • 1/2 cup unsalted butter, cut into 4 pieces (at room temperature)
  • 1/3 cup granulated sugar
  • 1/3 cup golden brown sugar, firmly packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 1/2 ounces white chocolate, coarsely chopped
  • 3/4 cup macadamia nuts, halved


  1. Heat oven to 375 degrees F. Lightly grease 2 cookie sheets.
  2. Blend butter, sugars, egg and vanilla extract in processor until fluffy, stopping once to scrape down sides of work bowl, about 1 minute.
  3. Add flour, baking soda and salt, and mix until just combined, using 2 to 3 pulses; do not over-process.
  4. Transfer to large bowl.
  5. Stir in chocolate and nuts.
  6. Mound dough by 1/3 cupsful onto prepared cookie sheets, spacing 2 inches apart.
  7. Bake until light brown around edges, about 15 minutes.
  8. Cool on cookie sheets 3 minutes.
  9. Transfer to rack and cool completely.
  10. Store in airtight container.
  11. Store for 3 to 4 days at room temperature or freeze up to 3 weeks.

Makes about 8 cookies.

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